More Cardamom Madness (It’s How I Roll)

OK, this is going to be a sloppy post. Forgive my underslept ramblings, but I thought it was really important to let you know that cardamom cinnamon rolls with aquavit soaked raisins and almond icing is a thing, and I made them this week.A_vUlDKCcAAmSiO

See? Evidence! (Which was all consumed by my husband’s coworkers.)

I used the pulla bread dough (refrigerated) that I made in the previous post (and I seriously promise to give a proper write up later!) The short form of it is that I put about 1/2 cup raisins in a dish and covered it with aquavit and let it set for at least 8 hours. Then later, I rolled out 1 lb of the dough about 1/8-/14 in thick, in a squarish/rectanglish shape, and spread a mixture of 1/2 cup softened sweet cream butter, 1 tsp cinnamon, and 1/4 cup sugar over the entire thing (the cookbooks tell me to chill the dough if it’s too soft). Next, I drained the raisins and sprinkled them evenly over the dough, and rolled up the dough from one end to the other (short end to short end.) Finally, I cut 8 even rolls from the tube, then arrange in a springform pan, evenly spaced, and let rise for 2 hours.cinnamonrollunbaked

I heated the oven to 350°F, and baked the rolls for about 45 minutes, until nice and brown.

Finally, I filled a bowl with about a cup of powdered sugar, slowly added milk until it became a slightly runny paste, added about a teaspoon of almond extract, and once mixed, poured it over the rolls. I added sliced almonds as a garnish.

OK, that’s it for now, people. It’s time for a nap!