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Way Too Easy Cardamom Rolls

• January 2016
• Recipes

If you’ve gotten into making Way Too Easy Bread, then you know how simple it is to mix up the bread dough. Here’s a way to take one of those batches of no-knead bread dough and turn it into a pan of cardamom rolls. If you mix up the bread dough the night before, you can have warm cardamom rolls for breakfast with about 10 minutes prep time in the morning (and 5 minutes the night before). It’s kind of cheating 🙂 You can also make these as cinnamon rolls, but I definitely suggest you try cardamom if you happen to have some: it’s really good!

I love all my recipes, but there a couple that are just plain phenomenal (if I say so myself), and this one is top of the list 🙂

If you want cardamom rolls for breakfast, do this the afternoon or evening before:
Make a bowl of plain bread dough (exactly the same as the Way Too Easy Bread dough) by doing this:
stir 1 tsp yeast into 1 1/2 cups warm water
stir this into 3 cups unbleached bread flour and 1 1/2 tsp salt, just until mixed together.
Cover and let sit overnight (6-12 hours is fine)

The next morning:
The dough will be sticky and very elastic when you take it out, so put some flour onto a cutting board and some more flour on top of it and start persistently stretching and rolling the dough into a rectangle shape, adding more flour and flipping the dough as needed. The dough will behave kind of like pizza dough (…are you thinking what I’m thinking?).

Mix together 1/4 cup (go up to 1/3 cup if you want them stickier) maple syrup, 1/2 tsp cardamom and 1/8 tsp cinnamon. You could also go up to 3/4 tsp cardamom, but keep in mind it’s a powerful spice. Pour the cardamom maple syrup over the dough and smooth it out with a spoon into a thin layer. Sprinkle 1/4 cup chopped walnuts and 1/2 cup raisins over it.

Now roll up the dough into a big cylinder, stretching it as you roll to make the cylinder longer and a little thinner.

With a serrated knife, very gently cut the cylinder into slices, about 1 1/2″ thick. You can keep rolling the cylinder out to make it longer as you go, because it will want to snug up–the dough is very elastic.

Put the slices in a lightly greased pan and bake them at 400 for 35 minutes. You can drizzle some more maple syrup over the top if you want before baking. Make sure to remove all the rolls from the pan after they’ve cooled for a few minutes, or the maple syrup will cool all the way and make them stick to the bottom of the pan. One (or 3) of these for breakfast, and some Earl Grey tea: breakfast of champions 🙂 It may be a good idea to have some friends around, because eating the whole batch really could happen and you might regret it later. Hope you love these as much as I do!