Cinnamon Rolls with Apricot Cardamom Cream Cheese Frosting

Name: Cinnamon Rolls with Apricot Cardamom Cream Cheese Frosting
Prep time: 3 h 20 min
Cook time: 40 min
Total time: 4 h
Yield: 8 rolls
Ingredients: ¾ teaspoon granulated yeast*; ¾ teaspoon kosher salt; 2 tablespoons honey; 7 tablespoons warm water (around 90 degrees F.); 1 large egg; 2 tablespoons unsalted butter, melted and cooled; 1 ¾ cup all-purpose flour; 4 tablespoons unsalted butter; ¼ cup brown sugar, packed; ¼ cup granulated sugar; 1 teaspoon ground cinnamon; 3 ounces full-fat block cream cheese**, softened; 3 tablespoons unsalted butter, softened; ½ teaspoon ground cardamom; 2 teaspoons apricot preserves; ½ cup + 1 tablespoon powdered sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
3 hrs 20 mins
Cook Time
20 mins
Total Time
4 hrs
Servings
8 rolls
Calories
357 kcal
Course
Breakfast
Cuisine
American, Scandinavian

Cinnamon Rolls with Apricot Cardamom Cream Cheese Frosting

Eden Kelley

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Turn breakfast into a special occasion with these no-knead cinnamon rolls that are topped with a tangy apricot cardamom cream cheese frosting.Enriched dough recipe from The New Artisan Bread in Five Minutes a Day.

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Ingredients

Servings

For the dough:

¾ teaspoon granulated yeast*
¾ teaspoon kosher salt
2 tablespoons honey
7 tablespoons warm water (around 90 degrees F.)
1 large egg
2 tablespoons unsalted butter, melted and cooled
1 ¾ cup all-purpose flour

For the filling:

4 tablespoons unsalted butter
¼ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon ground cinnamon

For the frosting:

3 ounces full-fat block cream cheese**, softened
3 tablespoons unsalted butter, softened
½ teaspoon ground cardamom
2 teaspoons apricot preserves
½ cup + 1 tablespoon powdered sugar

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Instructions

For the dough:

Add yeast, kosher salt and honey to a large bowl.
Pour the water into the bowl and whisk everything together. Let sit for a couple of minutes until the mix starts to foam.
Whisk egg and butter into the mix.
Mix in flour using a firm plastic spatula, a spoon or your hands. Make sure to mix the dough well so that no pockets or clumps of flour remain.
Cover the bowl, set it in a warm place and let the dough rise for 2 hours.
Use the dough right away or transfer into an airtight container and keep in the fridge for up to 2 days.

For the filling:

When you're ready to bake the rolls, grease a 9-inch pie pan. Set aside.
Lightly dust a work surface with all-purpose flour.
Roll the dough out thinly into a 14-inch by 10-inch rectangle. (If the dough was refrigerated, use it straight out of the fridge.) Set aside to make the filling.
Melt butter in a saucepan.
Add both sugars and cinnamon and whisk until you get a uniform paste. Let the mix cool a bit.
Using an offset spatula or a rubber spatula, spread the filling onto the dough all the way out to the edges.
Roll up the dough (from the long end).
Cut into 8 pieces using a serrated knife.
Set the rolls into the pie pan (spiral up), leaving space in between each of them.
Cover the rolls loosely with plastic wrap, then let them rise in a warm place for 1 hour. (The rolls should be touching each other after the rise. If they aren't, let them rise a little longer.)
Heat the oven to 350 degrees F.
Remove the plastic wrap and bake the rolls until they are starting to brown on the edges (25 to 30 minutes).

For the frosting:

Whip together cream cheese, butter, cardamom and apricot preserves until fluffy.
Whip in powdered sugar.
Spread the frosting onto the rolls and serve immediately. (If you're planning to store some of the rolls, don't put the frosting on. Instead, store the rolls and the frosting separately.)

Notes

*Any kind of granulated yeast (such as active dry or rapid rise) will work for this recipe. (Just make sure it's not past its expiration date.)
**Don’t use any cream cheese products labeled as low-fat or reduced-fat. Those have a higher moisture content than full-fat cream cheese and that can affect the consistency of the frosting.
These rolls are best served fresh but you can loosely cover any unfrosted rolls with plastic wrap. Keep them at room temperature for up to 1 day. Keep the frosting refrigerated.
As for rolls that are already frosted, transfer those into an airtight container and keep in the fridge. Let the rolls come back up to room temperature before serving.
You can make the dough up to 2 days ahead and refrigerate. Use it straight out of the fridge on the morning you want to bake the rolls. (The rolls will need to rise for 1 hour before baking, so be sure to plan for that.)
You can also freeze the dough. After the initial 2-hour rise, transfer the dough into a freezer bag and freeze for up to 3 weeks. When you're ready to use the dough, thaw it in the fridge overnight.