Best 4 Cardamom Lime Sweet Rolls Recipes

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Indulge in the delightful fusion of flavors with our cardamom lime sweet rolls, a tantalizing treat that combines the aromatic warmth of cardamom with the refreshing zest of lime. These soft, fluffy rolls are swirled with a luscious cardamom-scented filling and drizzled with a zesty lime glaze, creating a symphony of sweet, tangy, and aromatic notes in every bite. Our recipe collection offers variations of this irresistible delicacy, including a classic version, a gluten-free option for those with dietary preferences, and a vegan interpretation that caters to plant-based lifestyles. Each variation promises a unique yet equally delectable experience, ensuring that cardamom lime sweet rolls become a cherished favorite in your baking repertoire.

Here are our top 4 tried and tested recipes!

GRANDMA GEORGIE'S CARDAMOM ROLLS



Grandma Georgie's Cardamom Rolls image

They take awhile to make, but these rolls are a family favorite through 4 generations. Gramma Georgie made these for every family get-together for at least 50 years. They're perfect for sandwiches, dinner rolls, or toasted for breakfast. These can rise overnight in the fridge.

Provided by MOLLYSMAMA

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 28

Number Of Ingredients 9

1 cup butter
1 ¾ cups boiling water
1 ½ cups white sugar
1 tablespoon salt
2 teaspoons ground cardamom
3 (.25 ounce) packages active dry yeast
2 eggs, slightly beaten
7 cups all-purpose flour
1 teaspoon vegetable oil

Steps:

  • Cut the butter up into chunks, and place in a large mixing bowl. Pour the boiling water over the butter, and stir in the sugar, salt, and cardamom. Stir the mixture until the butter is melted and the sugar is dissolved, and let it cool down to about 105 degrees F/41 degrees C.
  • Beat the yeast, eggs, and flour into the butter-sugar mixture to make a runny dough, lightly oil the top of the dough, and cover with a cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.
  • Lightly grease a baking sheet, and set aside.
  • Punch down the dough, and knead until soft and springy, about 12 minutes. Form the dough into golf ball-sized rolls, and place them about 2 inches apart on the prepared baking sheet. Let the rolls rise until double, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until the bottoms are browned and the tops are lightly golden, 12 to 15 minutes.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 35 g, Cholesterol 30.7 mg, Fat 7.4 g, Fiber 1 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 302.3 mg, Sugar 10.8 g

SWEDISH CARDAMOM BUNS



Swedish Cardamom Buns image

If you're not sure what green-podded cardamom tastes like, there's no better way to find out than by tasting a Swedish kardemummabulle, a sweet bun perfumed with the southern Indian spice. The best place to try it would be at Fabrique, a Stockholm bakery that has opened a location in New York. Here, the knotted pastry is at its buttery finest, imbued with the piney warmth of the spice. The second-best place to try it would be at home, in your own kitchen, where, with a few adjustments, you can replicate the original. Yours will use less potent forms of cardamom - the store-bought ground version and the whole pods, instead of the fresh, coarsely ground seeds painstakingly removed from their shells - and may look slightly less put-together than those shaped by the professionals. And, unlike cinnamon rolls, these cardamom buns won't rise as tall or be as fluffy - but they will taste so good that no one will care.

Provided by Charlotte Druckman

Categories     pastries, project, dessert

Time 4h

Yield 16 to 18 buns

Number Of Ingredients 14

1 1/4 cups/300 milliliters whole milk
2 1/4 teaspoons active dry yeast (from one 1/4-ounce packet)
4 cups/510 grams unbleached all-purpose flour
1/4 cup plus 3 tablespoons/90 grams granulated sugar
6 tablespoons/85 grams unsalted butter (3/4 stick), softened
2 tablespoons ground cardamom (see Note)
1 teaspoon fine sea salt
1 cup plus 2 tablespoons/250 grams unsalted butter (2 1/4 sticks), slightly softened
1 cup/200 grams granulated sugar
2 tablespoons ground cardamom
1/4 teaspoon fine sea salt
1 large egg
20 green cardamom pods
3 tablespoons granulated sugar

Steps:

  • Prepare the dough: In a small saucepan set over medium-low heat, bring the milk to 105 to 110 degrees. Remove it from the heat and pour it into a small bowl. Sprinkle the yeast on top, give it a quick whisk and let it rest a few minutes to dissolve and activate. If the yeast looks like it's clumping, whisk it gently.
  • In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, butter, cardamom, salt and the yeasted milk. Mix on the lowest setting until just combined and beginning to form a dough, 1 to 2 minutes. Continue on low to knead dough, about 2 minutes. It should go from shaggy and coarse to smooth and shiny. Working inside the bowl, give the dough a couple more kneads by hand to bring it together. You can also knead the dough entirely by hand on a work surface. (It'll take 8 minutes or so.)
  • Line a 9-by-13-inch quarter sheet pan with parchment paper and dump the kneaded dough out onto it. Using your hands, pat and shape the dough into a large rectangular block. Make 4 or 5 shallow, 1/4-inch-deep slashes in the dough with a knife. Cover the baking sheet with a damp kitchen towel or plastic wrap, and transfer the dough to the refrigerator to chill for 2 hours.
  • Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, cardamom and salt on low speed just to form a granular paste. (It should resemble marzipan.) Don't overbeat it: You don't want it to be too soft or get fluffy. You can also do this by hand in a bowl, combining the ingredients with a spatula or bench scraper.
  • Line two 13-by-18-inch baking sheets with parchment paper or silicone mats.
  • Remove the dough from the refrigerator - it will have risen, but don't be surprised if the rise isn't significant - and let sit at room temperature for a few minutes so it's not so stiff that you can't roll it out. Place the dough on a thick silicone mat or a very lightly floured work surface and use a rolling pin to roll it out to a roughly 15-by-18-inch rectangle a little more than 1/8-inch thick, with the shorter side facing you. As you roll it in both directions, pause occasionally between rolls to relax the dough by patting it, lifting it and pulling it to straighten out any ripples.
  • Dot the surface of the dough with mounds of the filling. Using an offset spatula, gently spread the filling all over the surface of the dough.
  • With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.
  • Go over the dough with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more inches before cutting and shaping. You want a 12-by-16-inch rectangle (the longer side will be facing you). If any filling oozes out, use your offset spatula to remove it so your workstation doesn't get sticky.
  • Using the straight edge of a ruler and a pastry cutter (or very gently using a small, sharp knife), trim any uneven edges. Cut the dough vertically into 16 1-by-12-inch-long strips. Starting from the end, gently wrap one strip around the tips of your index, middle and fourth finger (or just the index and middle if you've got strong hands), like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn't tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
  • Place each bun on the prepared baking sheets as you go, patting it down for a flatter shape. Space the buns evenly (you can eyeball it). Leave them to proof at room temperature, uncovered, for about 1 hour. They should expand and soften.
  • Meanwhile, heat oven to 450 degrees.
  • Finish the buns: In a small bowl, using a fork or whisk, beat the egg together with 1 tablespoon water until well combined and frothy.
  • Grind the cardamom pods in a spice grinder, making sure you break down the tough outer husks. Transfer the ground spice to a small bowl and whisk it together with the sugar.
  • Lightly brush each bun with the egg wash, and generously sprinkle the tops of the buns with the cardamom sugar, using about 1/2 teaspoon per bun.
  • Bake for 8 minutes, then lower temperature to 375 degrees, rotate trays completely (180 degrees and top to bottom, bottom to top) and continue baking for an additional 12 minutes. The surface of the buns should be golden brown. (Some butter may seep out of the buns and pool - that's normal - but if you're worried that it will burn on the trays, cover the buns with parchment paper toward the end of baking, once they've reached the desired color.)
  • Let the buns cool for 10 minutes before eating, so the spiced, sweet buttery goo that pools around their edges can harden into crispy candylike edges, or let them cool entirely.

CARDAMOM SWEET ROLLS



Cardamom Sweet Rolls image

I'm always on the lookout for recipes using cardamom, my favorite spice after cinnamon. The best cardamom for this recipe would be the green pods - each pod contains about 15-20 seeds. It's best to grind the seeds yourself, as opposed to using store bought ground cardamom. Break open the pods, scrape the seeds into a mortar and use the pestle to crush the seeds. The original recipe calls for chopped hazelnuts but I used chopped almonds. The prep time includes the rising time.

Provided by Hey Jude

Categories     Yeast Breads

Time 3h20m

Yield 12 rolls

Number Of Ingredients 16

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (105-115Ã )
1/2 cup milk
1/2 cup butter, cut into pieces
2 tablespoons butter, softened
2 1/2 teaspoons cardamom seeds, crushed using a mortar and pestle
1/2 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon salt
2 eggs
4 -4 1/2 cups flour
2 cups confectioners' sugar
1/4 cup milk
2 tablespoons butter, softened
1/2 teaspoon vanilla
2 tablespoons toasted chopped hazelnuts or 2 tablespoons almonds

Steps:

  • Sprinkle the yeast over the warm water; stir to dissolve; set aside.
  • Heat 1/2 cup milk in a small saucepan to just simmering; remove from the heat; add the 1/2 cup cut-up butter, stirring until melted; stir in 2 teaspoons of the cardamom, 1/2 cup of the granulated sugar and salt; allow the mixture to cool to warm.
  • Pour the warm milk mixture into the large bowl of an electric mixer; add the yeast mixture then beat in the eggs one at a time; beat in 2 cups of the flour until smooth; add enough of the remaining flour to make the dough easy to handle.
  • Turn out the dough onto a lightly floured board; knead until the dough is smooth and elastic, about 5 minutes; place in a buttered bowl, turning to coat all sides with butter; cover, let rise in a warm place until doubled in size, about 1 1/2 hours.
  • Heat oven to 350°; turn the dough out onto a floured board; roll with a rolling pin into an 18x12-inch rectangle; spread the 2 tablespoons of softened butter to within 1/2 inch of the edge of the dough; sprinkle with remaining 2 tablespoons sugar combined with remaining 1/2 teaspoon cardamom.
  • Roll the dough up tightly from the long side to form a cylinder; slice into 12 rolls.
  • Place the cut rolls in a buttered 13x9 inch baking pan.
  • Cover; let rise until doubled, about 45 minutes to an hour.
  • Bake until golden brown, about 30 minutes; remove from the oven and let stand 5 minutes.
  • Meanwhile, for glaze, combine confectioners' sugar, 1/4 cup milk, 2 tablespoons butter and vanilla; stir until smooth.
  • Drizzle the glaze over the rolls and sprinkle with chopped hazelnuts.

CARDAMOM-LIME SWEET ROLLS



Cardamom-Lime Sweet Rolls image

Love cardamon and these sweet rolls have such a great sweet taste to them! Recipe Source~ myrecipes.com

Provided by Angela Pietrantonio

Categories     Other Side Dishes

Time 2h55m

Number Of Ingredients 19

DOUGH
1 pkg dry yeast (about 2 1/4 teaspoons)
1/4 c warm water (100° to 110°)
1/2 c reduced-fat sour cream
1/3 c granulated sugar
1/4 c butter, melted
1 tsp vanilla extract
3/4 tsp salt
1 large egg, lightly beaten
2 1/3 c cups all-purpose flour (about 10 1/2 ounces), divided
cooking spray
FILLING
1/2 c packed brown sugar
1 Tbsp grated lime rind
1/2 to 3/4 ground cardamom
2 Tbsp butter, melted, divided
GLAZE
1 c powdered sugar
3 Tbsp fresh lime juice

Steps:

  • 1. To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
  • 2. Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
  • 3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
  • 4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  • 5. To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10-inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  • 6. Preheat oven to 350°. Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
  • 7. To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls. 4 points per roll

Tips:

- Use fresh and high-quality ingredients. This will make a big difference in the taste of your sweet rolls. - Make sure your yeast is active. If you're not sure, you can test it by adding a pinch of sugar to a cup of warm water and letting it sit for 5 minutes. If the yeast is active, it will start to bubble and foam. - Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough, which will make it chewy and flavorful. - Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to work its magic and create a light and airy dough. - Roll the dough out into a rectangle and spread the filling evenly over it. Roll the dough up tightly, starting from one long side, and pinch the seams to seal. - Cut the roll into 12 equal pieces and place them in a greased baking dish. Let the rolls rise again until they have doubled in size. - Bake the rolls in a preheated oven until they are golden brown. - Serve the rolls warm with a drizzle of glaze or frosting.

Conclusion:

These cardamom lime sweet rolls are a delicious and easy-to-make treat that is perfect for any occasion. With their soft and fluffy dough, sweet and tangy filling, and irresistible glaze, these rolls are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or dessert, give these cardamom lime sweet rolls a try!

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