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Orange cardamom rolls – the elevated version of the classic cinnamon roll! Soft, fluffy rolls with a hint of citrus, filled with warm cardamom sugar. Then topped with bright and fresh orange glaze. The best part? These rolls are easy! If you’re wary of baking with yeast, give these rolls a go! They’re a simple yeast recipe perfect for beginners. So you get all the delicious flavor of a homemade breakfast rolls recipe, with none of the fuss! Just the smell of these baking will make you a convert!

How To Make Orange Cardamom Rolls

1. Make The Dough. Combine the dry ingredients in the bowl of your stand mixer, and then add the warm buttermilk, followed by remaining ingredients.
2. Knead. I use a stand mixer to make this recipe even easier, but you can absolutely do it by hand! Then we let the dough rest for a minute before rolling.
3. Roll The Dough. On a floured surface, roll the dough into a large rectangle. Then cover with softened butter, and cardamom and sugar. Roll into a cylinder, and cut!
4. Let Dough Rise. Place the rolls cut side up in prepared baking dishes. Let rise in the oven (my quick bread trick!).
5. Bake! After the rolls have rise, bake them for about 25 minutes, or until golden brown.

The Star Tool Used To Make Orange Cardamom Rolls

My Microplane zester! Fresh citrus zest is a key player in these orange cardamom rolls. Citrus zest, like the orange zest used in these rolls and glaze, transforms baked goods, you will never go back! Orange zest is brighter and stronger flavor than orange juice alone, so don’t skip it! This Microplane zester is on my list of tools that every cook or baker needs in their kitchen. I’ve owned mine for 10 years now, and I use it at least once a week. By the way, I often give a Microplane zester as a stocking stuffer, and you’ll see it on this year’s gift guide, coming soon!

What Is Cardamom?

If you’ve ever had chai tea, you’ve tried cardamom. It’s one of my very favorite spices! I love its complex flavor. It’s warm, almost minty, and slightly citrusy. One of the reasons it pairs so well with orange in these rolls! Cardamom plays a key roll in most Scandinavian baking, so to me the smell and taste of cardamom brings memories of freshly baked Christmas cookies. You can find cardamom in the spice section of any grocery store – this recipe uses ground cardamom vs whole pods.

Orange Cardamom Rolls

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• Author: Kirsten Bell
• Prep Time: 60 Minutes
• Cook Time: 25 Minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 Rolls 1x
• Category: Dessert
• Method: Baking

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Description

Delicious, simple rolls perfect for a holiday breakfast or brunch!

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Ingredients

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Dough.

4 cups all-purpose flour, plus 1/2 cup

1/2 teaspoon salt

1/2 teaspoon ground cardamom

1 (7 g) packet yeast

1/3 cup granulated sugar

1 cup buttermilk

1/2 cup butter, melted

3 eggs

Zest from 1 orange

Cardamom Filling

4 Tbs butter, softened

2 teaspoons ground cardamom

1/3 cup granulated sugar

Orange Glaze

1 1/2 cups powdered sugar

3 Tbs orange juice

Zest from 1/2 orange

1/2 teaspoon vanilla

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Instructions

Grease two 9 inch cake pans, and set aside. Preheat the oven to 200 degrees F.

Mix together the dry dough ingredients in the bowl of the stand mixer (fitted with the dough hook) with a spoon. Measure out the buttermilk in a liquid measuring cup, and add the butter. Heat in the microwave in 30 second increments, stirring between each, until the butter is melted, and the mixture is hot to the touch. Pour the buttermilk mixture into the flour mixture, and stir together. Add the eggs and orange zest, and then knead for about 5 minutes on medium-low speed with the dough hook. After 5 minutes, cover the dough with a damp cloth and let rest for 5 minutes. Remove the dough from the bowl (it will be sticky) to a floured work surface. Knead briefly, adding flour as necessary, a small sprinkle at a time, until the dough is no longer sticky.

Roll the dough out into a rectangle, about 1/2 inch thick. I use my hands to shape the dough, and then roll it out with my pin. Spread the softened butter for the filling over the entire rectangle, then sprinkle the cardamom filling evenly. Roll the dough, starting with the side closest to you. Pinch the seam once fully rolled. Cut the roll into 12 even pieces, and distribute the pieces cut side up, between the two prepared cake pans.

Cover loosely with foil, and put in the preheated oven, then turn the oven off. Allow the rolls to rise in the oven for about 45 minutes, or until doubled. Remove the rolls from the oven. Preheat the oven to 350 degrees F. Once preheated, bake the rolls uncovered for about 25 minutes, or until lightly browned.

Prepare the glaze: combine the glaze ingredients, and pour over the baked rolls. Serve warm!

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The perfect, easy one-bowl recipe for the holidays: pumpkin sheet cake with cinnamon glaze! This easy pumpkin sheet cake is fall dessert at its finest. Buttery, moist lightly spiced pumpkin cake. All the soft, fluffy cake you’d expect in a sheet cake! Then topped with silky cinnamon glaze that hardens just enough to form a perfect crust.

This cake is so quick to throw together, and can be made ahead of time for easy holiday entertaining. No need to dirty every dish in your kitchen for a super tasty and special holiday dessert!

Why glaze instead of frosting? I love that glaze is a lighter flavor than frosting, and calls for way less sugar! No sugar comas here! It really lets the flavors of the cake shine, and is easier to make than buttercream too. So really, it’s just overall perfect for this pumpkin sheet cake!

Tools Needed For Pumpkin Sheet Cake with Cinnamon Glaze

• Mixing Bowls! I love this set of mixing bowls for everything from cakes, to homemade doughnuts, to prepping casseroles!
• Baking Dish: This is my favorite baking dish. I love baking in ceramic! It retains heat so well, which means shorter cooking time and a more moist baked good!
• Cooling rack: If I’m in a hurry, and need the cake to cool quickly, I like to line my baking dish with parchment paper, lift the whole cake out, and set it on a cooling rack before pouring on the glaze.
• Metal measuring cups and measuring spoons. I love how solid these are, they will last forever!

Pumpkin Sheet Cake with Cinnamon Glaze

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• Author: Kirsten Bell
• Prep Time: 10 Minutes
• Cook Time: 35 Minutes
• Total Time: 45 minutes
• Yield: 12 Slices 1x
• Category: Dessert
• Method: Baking

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Description

Easy, moist and delicious pumpkin sheet cake with cinnamon glaze! The perfect make-ahead holiday dessert recipe!

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Ingredients

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For The Cake:

1 can (15 oz) pumpkin puree

1 cup granulated sugar

1 cup packed brown sugar

1 cup butter, melted

1 teaspoon vanilla extract

2 eggs

1/2 cup milk

2 cups flour

2 teaspoons baking soda

2 teaspoons pumpkin spice

1/2 teaspoon salt

For The Glaze:

2 1/2 cups powdered sugar

1/3 cup milk

1 teaspoon cinnamon

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350, and grease a 9×13 baking dish. Set aside.

In a large mixing bowl, whisk together the sugar through milk. Add the flour, baking soda, pumpkin spice and salt to the pumpkin mixture, and mix together with a spatula until no streaks of flour remain and the batter is smooth. Pour the batter into the greased baking dish, and bake for 35-40 minutes or until a toothpick comes out with moist crumbs.

Allow the cake to cool for at least 15-20 minutes. Meanwhile, make the glaze! Mix together all the glaze ingredients in a small bowl, and pour over the cooled cake. Let glaze harden, and then serve.

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Love Pumpkin? Try These Pumpkin Recipes Too!

• Pumpkin Coffee Cake with Streusel
• Baked Pumpkin Donuts with Bourbon Glaze
• Pumpkin Muffins with Vanilla Chai Glaze
• Quick & Easy Chocolate Chip Pumpkin Bars
• Pumpkin Caramel Cake with Cream Cheese Frosting

Baked maple doughnuts – a classic dessert in a healthier twist! These doughnuts are full of delicious maple flavor, but skip the deep fry. Maple doughnuts were always my favorite growing up, and really the only traditional doughnut that still tempts me. Something about that sweet glaze gets me every time!

Have you made baked doughnuts yet? They’re so easy, and a really fun weekend treat. Who wouldn’t want to wake up to warm, freshly baked doughnuts! These baked maple doughnuts come together in just a few minutes, with just a mixing bowl and spatula. No stand mixer (or even hand mixer) required!

If you don’t have a doughnut pan yet, I highly recommend grabbing one! (I’ve linked my favorite at the bottom of the post!) I have a number of baked doughnut recipes on my blog, so you’ll use it again and again!

How To Make Baked Maple Doughnuts

Baked Maple Doughnuts

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• Author: Kirsten Bell
• Prep Time: 10 Minutes
• Cook Time: 9 Minutes
• Total Time: 19 minutes
• Yield: 8–10 Doughnuts 1x
• Category: Dessert
• Method: Baking

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Description

Easy and delicious baked maple doughnuts! A perfect homemade treat for weekend breakfasts.

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Ingredients

Scale 1x2x3x

For the Doughnuts:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg

1/4 cup brown sugar

1/4 cup buttermilk

1/4 cup whole fat vanilla yogurt

2 tablespoons butter, melted

1 teaspoon vanilla extract

For The Glaze:

3 tablespoons milk

3 tablespoons maple syrup

1 teaspoon maple extract

2 cups powdered sugar

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Instructions

Preheat the oven to 350 degrees F, and thoroughly grease two doughnut pans. Set aside.

Combine the dry ingredients, flour through nutmeg in a medium mixing bowl, and set aside. In a large bowl, whisk together the egg and brown sugar until combined. Add the buttermilk and yogurt. Finally, add the butter and vanilla extract, and whisk until all the wet ingredients are smooth. Add the dry ingredients to the wet, and combine with a spatula.

Transfer the batter to a large ziplock bag or pastry bag. Cut a small hole in the corner of the bag, and pipe the batter into the doughnut pans, filling each well about 3/4 full. Bake 8-10 minutes, or until the edges are slightly browned and a toothpick comes out with moist crumbs. Allow to cool for a few minutes, and then transfer to a cooling rack.

For The Glaze:

Combine the ingredients in a small mixing bowl, and allow to sit for about 5 minutes. Give the glaze another stir, and then dip each doughnut into the glaze. If you like a thicker glaze, allow the glaze to dry on each doughnut and then dip again!

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Tools Used In This Post:

I am such a huge fan of coffee cake. It’s so easy and delicious, and quick to throw together whenever the mood strikes! This pumpkin coffee cake with streusel might be my very favorite fall recipe at the moment. The cake is moist and full of pumpkin and spice flavors, the streusel is perfectly buttery, and then with the vanilla drizzle? It’s seriously impossible not to fall in love at first bite! And the best part is that it’s so darn easy to make! This coffee cake is a staple at our house – and I bet it will become one at yours too!

Autumn is almost here, can you feel it? It’s getting dark earlier, and I’m starting to feel a slight shift in the air. As we start to look toward the coming season, I am (naturally) thinking of all the fall recipes! Starting with this delicious savory apple gruyere galette. This is the perfect fall brunch recipe! We’re talking sweet apples, salty gruyere cheese, all wrapped up in a buttery crust. So let’s get fall baking!