Description
When my mom and her siblings were children, “Bestemor” (grandma) made sweet rolls every Friday night. They could smell the sweet rolls as they came home from school, the whole house smelled delicious and welcoming. These easy cardamom rolls are beautifully spiced and have the perfect soft dough texture.
Ingredients
Scale
Dough:
- 1 1/4 cups almond milk, warm (110F)
- 1/4 cup vegan margarine
- 1/4 cup sugar
- 2 1/4 teaspoon yeast
- 1/2 teaspoon salt
- 1 teaspoon cardamom
- 3 cups flour (more if needed)
Topping:
- 1/2 cup bread crumbs
- 1/2 cup sugar + 2 teaspoons cinnamon
- 3 tablespoons melted vegan margarine (for dipping)
- powdered sugar for icing
- shredded coconut (if desired)
Instructions
- In a small sauce pan heat milk and margarine until warm (110 F). Pour into a small bowl. Add about half of the sugar to the milk mixture and sprinkle the yeast on top. Let sit for about 5 min. to activate the yeast.
- In another bowl mix flour, the rest of the sugar, salt, and cardamom. Then make a well in the middle of the flour mixture and add the wet mixture to the dry mixture. Stir to combine.
- On a slightly floured surface, knead the dough for about 5 minutes, adding flour as needed. (Be spearing on the flour as too much will make the end product dry). Place in a slightly greased bowl. Cover with a towel and let rise until the dough has doubled in size.
- Divide the dough into 16 pieces. Flatten each piece into a rectangular shape. Dip in melted vegan margarine and then in the topping mixture. Twist and place on a baking tray. Cover with a towel. Let rise another 30 min. or so, until nice and puffy.
- Bake at 375F for about 20 minutes.
Icing:
Mix powdered sugar with a few drops of water to make a thick paste. Drizzle on slightly cooled sweet rolls. For a variation, use lemon juice instead of water. Then dip the sweet rolls in shredded coconut for an additional flavor punch.