I love my dad. He’s my scuba diving buddy and fellow nerd. He’s good-natured and almost never gets angry. He is an adventurous eater. He is simultaneously serious and silly and will always be there to help you out of a jam. I really couldn’t ask for a better dad. So thank you Dad, for being mine.
In my family, we are pretty low-key about holidays. No extravagant gifts or giant fuss. Instead, there might be a nice meal or some family outing, like a walk through the park or an afternoon movie. One of our favorite breakfasts were these sweet orange rolls that come out of can from the refrigerator section. Hey, I wasn’t always a food snob. I think they must have put crack in that icing or something equally as addicting. I always volunteered to make them so that I could have first go at the remains of the icing container. Sweet, dough-y, orange-y weekend morning amazingness.
I can’t be with my Dad today for Father’s Day, but I have been thinking a lot about those weekend mornings – the simplicity and the joy of popping open one of those weird roll canisters and racing to be the first one to the icing container. So here’s my version … Sweet orange rolls with cardamom.
The dough is essentially the same as these Cinnamon Rolls, I’ve just modified the filling and the glaze.
Sweet Orange-Cardamom Rolls
makes 9 rolls
1/2 cup milk
1 1/2 tablespoons butter
1 3/4 cups flour
1/4 cup sugar
1/2 large egg, beaten
juice from 1/2 orange
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1/2 cup dark brown sugar
2 teaspoons ground cardamom
1/4 teaspoon ground cloves
zest from 2 oranges
2 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar
juice from 1/2 orange
Combine milk and butter in small pot. Heat over medium-low heat until butter melts and mixture is warmed to 120 – 130 degrees. Pour into stand mixer bowl, fitted with paddle attachment. Add yeast and pinch of sugar. Let stand until foamy, about 15 minutes.
Add 1/2 cup flour, rest of sugar, egg, orange juice and salt. Beat on low speed for about 3 minutes until well combined. Continue to add in remaining flour slowly, until flour is absorbed and dough is sticky.
Change out paddle attachment for dough hook and knead for about 10 minutes, until dough is smooth and elastic. Form into a ball, oil lightly, cover and let rise until doubled in volume, about 2 hours.
Mix brown sugar, cardamom and orange zest in a small bowl.
Punch down dough. Roll out to a 9 x 13 inch rectangle. Spread butter over dough. Sprinkle filling evenly over butter. Starting with the long edge, roll dough into log. With seam side down, cut dough crosswise into 9 equal slices, ~3/4 inch wide.
Butter a 9 inch square glass baking dish. Arrange rolls, cut side up in dish.. Cover with plastic wrap (can be place in the refrigerator at this point and left overnight and when ready continue with the second rise). Let dough rise, until doubled in volume, about 45 minutes.
Bakes rolls in a preheated oven at 375 degrees, until tops are golden, about 20 minutes.
Combine cream cheese, powdered sugar and orange juice and beat until smooth. Spread glaze over rolls.
This one’s for you Dad.