Cinnamon Rolls With Cardamom And Butterscotch Icing
- FOR THE ROLLS:
- 3/4 cups Milk
- 1/4 cups Butter
- 3-1/4 cups All-purpose Flour
- 1 Tablespoon Yeast
- 1/4 cups White Sugar
- 1/2 teaspoons Salt
- 1/2 teaspoons Baking Soda
- 1 teaspoon Cardamom
- 1 teaspoon Cinnamon
- 1 whole Egg
- 1/4 cups Water
- FOR THE FILLING:
- 1 Tablespoon Butter
- 1-1/2 teaspoon Cardamom
- 1 teaspoon Cinnamon
- 1/2 cups Brown Sugar
- 1/4 cups Chopped Pecans
- FOR THE ICING:
- 1/2 cups Brown Sugar
- 1/4 cups Butter
- 1/4 cups Milk
- 1 pinch Salt
- 1/2 cups Powdered Sugar
- 1 teaspoon Lemon Juice
- 1/4 cups Pecans
- To make the rolls, microwave the milk in a 2-cup or bigger pyrex measuring cup for 90 seconds, or until warm but not boiling. Add butter, stir, and set aside. In another bowl, combine 2 1/4 cup of flour, yeast, sugar, salt, baking soda, cardamom, and cinnamon. Stir in egg, water, and milk/butter mixture. Add enough of the remaining flour to make a soft dough. Pour out onto a floured surface and knead for a couple minutes, until elastic. Cover with damp cloth and leave to rest on the floured surface for 30 minutes.
- Punch down (it will not be extremely changed in size), knead a few turns, and roll into a 12"x9" rectangle and prepare to fill. Brush the dough with butter and sprinkle with cardamom, cinnamon, sugar, and pecans. Roll the long side and cut into 12 pieces. Place in a sprayed 9"x13" pan and cover to rise for 30 minutes.
- Set oven to 375u0b0F and bake for 30 minutes or until brown.
- To make the icing, combine brown sugar, butter, milk and salt in a saucepan over medium heat. Allow to boil for 3 minutes and then whisk in confectioner's sugar. Stir until the icing is smooth and without lumps. Add lemon juice. Pour over hot rolls and sprinkle nuts on top.
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Taken from tastykitchen.com/recipes/breads/cinnamon-rolls-with-cardamom-and-butterscotch-icing/ (may not work)