When it comes to holiday desserts, I believe in indulgence. I rarely pass up a sweet treat, but during the festive season, I really enjoy the classic recipes that capture the spirit of the holidays. Picture gingerbread cookies, peppermint bark, rich eggnog, and, of course, cinnamon rolls. While the traditional version is always a hit, these mini cardamom cinnamon rolls offer a delightful twist that can elevate your holiday baking.
Behind these scrumptious rolls are Alex and Sonja Overhiser, creators of an award-winning food blog that emphasizes joyful cooking. Their newly released cookbook, 100 Recipes to Cook Together, showcases their accessible approach to culinary delights. This book is designed for people to bond over cooking, making it a wonderful way to spend quality time with loved ones during the holidays.
Below, Alex and Sonja share their recipe for mini cardamom cinnamon rolls, inspired by a Chicago bakery, along with tips to simplify your holiday hosting.
What defines your cooking philosophy?
We cherish the joy of home-cooked meals! Our aim is to connect with others through food. This specific recipe captures the warmth of baking something delicious with a friend or family member. While it's a bit more intricate than some of our other dishes, it's an enjoyable project to tackle together.
What was the inspiration behind this recipe?
Many of our recipes stem from memorable experiences. This one holds a special place for us. During a trip to Chicago, we visited Lost Larson bakery—not just because of its fame, but also since our son shares a name with the bakery! We enjoyed a cardamom bun infused with orange zest that was so delicious, we knew we had to recreate it as a cinnamon roll.
Why is this recipe perfect for the holidays?
While homemade cinnamon rolls may not be the quickest option, they're a guaranteed crowd-pleaser! We love making them to impress our guests, and they always receive rave reviews.
Do you recommend any kitchen tools for this recipe?
A stand mixer is highly beneficial for this recipe. It's perfect for mixing dough and is also great for making artisan bread or pizza dough. Though you can knead the dough manually, using a mixer simplifies the process.
Other essential tools include a high-quality knife (we prefer Shun brand), a Microplane for zesting, and a durable set of aluminum pans.
Are there any ingredient alternatives?
You can make this recipe gluten-free by substituting with a 1:1 gluten-free flour, but the texture may differ slightly. Additionally, using vegan butter and oat milk can easily transform this recipe into a dairy-free option.
What tips do you have for holiday meal prep?
Simplify your process! Don't feel pressured to do it all yourself. For Thanksgiving this year, we sourced some sides from a local restaurant, focusing on the main dish and a signature cocktail, while having guests bring dessert. Planning your menu ahead and inviting others to contribute can alleviate stress.
What's the best part about creating recipes for others?
We truly love our work! It's incredibly rewarding to craft recipes that nourish families. We hope every recipe introduces readers to new techniques or ingredient combinations that fit seamlessly into their lives, helping them create memorable moments.
Which recipes from your book would you recommend?
As avid cookbook readers, we always look for great starting points. Here are a few of our favorites:
- Applesauce cake: A simple yet impressive baking project that's fun to make with anyone.
- Quick chickpea curry: This dish is a reader favorite, coming together in just 20 minutes for a delightful weeknight dinner.
- Salmon piccata: Full of restaurant-quality flavors, it's always a crowd-pleaser with its lemon, garlic, and capers.
- Warm goat cheese with jam: An easy and impressive appetizer that everyone loves.
Excerpted from 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.
100 Recipes to Cook Together by Sonja Overhiser & Alex Overhiser
Recipe Overview
Is there anything better than baking gooey cinnamon rolls? The highlight of this recipe is the cardamom-orange filling, inspired by a delightful bun we enjoyed during a bakery visit in Chicago. This recipe yields a 9 x 9 pan of mini rolls, perfect for sharing! Since nobody wants to wake up super early, it's best to start the rolls the night before, refrigerate, and then bake in the morning for the lovely aroma of cinnamon filling your kitchen.
Ingredients
For the dough:
- 3 cups [420 grams] bread flour
- 1/4 cup [50 grams] granulated sugar
- 2 1/4 teaspoons (1 packet) [7 grams] instant yeast
- 1 teaspoon kosher salt
- 4 tablespoons [55 grams] unsalted butter
- 1 cup [240 milliliters] milk
For the filling:
- 1 egg, beaten
- 1/2 cup [100 grams] packed light brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon lightly packed orange zest
- 1 1/2 tablespoons unsalted butter, melted
For the frosting:
- 1/2 cup [60 g] powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Directions
- To prepare the dough, mix together the flour, sugar, yeast, and salt in a stand mixer bowl. Melt the butter in a small saucepan over low heat, then add the milk and heat until lukewarm (between 105° and 115°F [40° and 45°C]).
- Incorporate the butter and milk mixture into the flour mix. Add the egg and stir until a rough dough forms. Attach a dough hook and mix on medium-low speed for 6 minutes until the dough becomes smooth and elastic. It should be sticky and not form a ball in the mixer. (Kneading by hand is also an option, but will be a bit sticky initially.)
- Flour a work surface, transfer the dough, and knead it a few times to form a ball. Place the dough in a large bowl, cover with a damp towel, and let it rise in a warm spot until it doubles in size, about 1 to 1½ hours.
- For the filling, combine the brown sugar, cinnamon, cardamom, and orange zest. Grease a 9 x 9 in [23 x 23 cm] baking dish.
- Roll out the dough on a floured surface into a 12 x 12 in [30 x 30 cm] square. Brush the dough with melted butter, leaving a ½ in [13 mm] border on both sides.
- Sprinkle the sugar-spice mixture evenly over the butter, avoiding the unbuttered edges. Cut the dough vertically in half, then slice each half into 8 strips (about 1½ x 6 in [4 x 15 cm] each). Roll up each strip tightly, pinching the end to secure. Arrange the rolls in the greased pan, leaving some space between them.
- Cover the dish tightly with foil and let it rise for 30 minutes in a warm area until puffed. You can either refrigerate overnight or bake right away (see Tips for baking instructions).
- If refrigerated, let the pan warm on the counter for 30 minutes before baking. Preheat the oven to 350°F [180°C].
- Bake the rolls covered for 25 minutes, then remove the foil and continue baking until golden brown and cooked through, about 13 to 15 minutes. Check doneness with a thermometer; it should read at least 200°F [95°C]. Let cool for 5 minutes before frosting.
- For the frosting, combine powdered sugar, milk, and vanilla extract in a small bowl. If it's too thick to drizzle, add a splash more milk (about ½ teaspoon). Drizzle the frosting over the rolls and allow to cool for at least 5 minutes before serving.
Notes
- Instant yeast is necessary for this recipe to ensure quick rise times. If using active dry yeast, expect to double the rise times.
- If you want to bake the rolls on the same day, skip refrigeration. Bake for 20 minutes covered, then 10 minutes uncovered, checking for doneness with a thermometer.
- Store leftover cinnamon rolls covered at room temperature for up to 2 days.
- Reheat, covered, at 350°F [180°C] for 10 to 12 minutes until warmed.
- Prep Time: overnight
- Cook Time: 30
