This is it! Election Day! I made these yesterday, but still have three out of the four rolls to enjoy! I’m feeling pretty good, but ask me how I feel at 11pm when they still haven’t announced who won the election. I’m cautiously optimistic, though, and will try to hold on to that feeling for as long as I can. I don’t think there is anything I can add to this national conversation, other than whatever the results show, we are all Americans and will get through this and move on.

This a small batch, but I decided to make large rolls with them. Even though they are roughly about 4 ounces each, they are light and fluffy with good caramelization olor from the butter and sugar. I used some margarine to blend with the cream cheese instead of unsalted butter, and I think I like the small dose of saltiness from it that adds dimension to the sweetness and tanginess of the cream cheese.

If you don’t have cardamom, you can obviously just make them cinnamon rolls, but I do like the combo of cinnamon with cardamom. It’s very Christmassy! Take care and be safe! 

cinnamon and cardamom rolls, makes four (4 oz.) rolls

ingredients:

1/4 cup whole milk 

1 Tablespoon granulated sugar

3/4 teaspoon active dry yeast

2 tablespoons unsalted butter, room temperature, cut into pieces, plus more for the pan

1 large egg, lightly beaten

1 cup = 4.25 ounces all purpose flour, plus a little more if dough is too sticky

1/4 teaspoon salt

1/4 teaspoon freshly grated nutmeg  

filling:

2 Tablespoons salted butter or margarine

2 Tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

icing topping: 

2 Tablespoons cream cheese

2 Tablespoons salted butter or margarine

1/2 teaspoon vanilla extract

1/2 cup powdered sugar

1-3 teaspoons whole milk, depending how thick or thin your prefer

method:

Activate the yeast in the milk with a pinch of the Tablespoon of sugar. Set aside to get it bubbly and frothy. 

Sift together the flour, salt, and nutmeg, and stir with a whisk several times in a medium bowl. Set aside.

Add the butter to the flour mixture in the bowl and massage into the flour mixture, then add the egg and the milk/yeast mixture when it is bubbly and frothy. Stir with a spatula until a dough starts to form, then empty all contents of the bowl unto a floured work surface and knead for about 8 minutes until smooth and elastic. Add a little flour if it is really sticky, but resist adding too much extra flour. 

Grease the medium bowl with a small amount of vegetable oil, the same one that was used for the flour mixture, and shape dough into a ball and turn once in the butter in the bowl to coat the dough with oil. Cover bowl and leave in a warm, draft-free place in your kitchen and let dough rise for an hour or so, until doubled.

After doubling in size, uncover and punch down the dough, then bring it back to the floured work surface and using a rolling pin, roll into a square about 9” by 9” or close to it. Try to make it of even thickness throughout the square.

Using a whisk or beaters, beat together the butter and sugar and cinnamon, (and cardamom, if using). Beat or whisk until mixture is a spreadable paste.

Spread entire 9” square of dough with the filling, then roll it up into a log, pinching dough together at the seams, and keeping seam at the bottom. Divide into four equal rolls using a sharp knife or using dental floss.

Butter a 6” square baking pan with 2” sides. Arrange the four rolls, cut side up, and cover and let sit in the pan about an hour (less if in a hot humid kitchen) until almost doubled in size or until the rolls are a little bit higher than the 2” sides of the pan and dough springs back very slowly when you poke with your finger.

Heat oven to 350 degrees F.

Bake for about 25 minutes until golden brown on the top. Remove and let cool on wire rack in pan for 5 minutes. Blend or whisk all the topping ingredients together in a small bowl. Remove from pan and spread topping all over the tops of the rolls. Serve!