Cardamom-Lime Sweet Rolls

Cardamom-lime Sweet Rolls Recipe

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Angela Pietrantonio


Love cardamon and these sweet rolls have such a great sweet taste to them!

Recipe Source~


★★★★★ 1 vote

2 Hr 30 Min
25 Min


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1 pkg
dry yeast (about 2 1/4 teaspoons)
1/4 c
warm water (100° to 110°)
1/2 c
reduced-fat sour cream
1/3 c
granulated sugar
1/4 c
butter, melted
1 tsp
vanilla extract
3/4 tsp
1 large
egg, lightly beaten
2 1/3 c
cups all-purpose flour (about 10 1/2 ounces),divided
cooking spray


1/2 c
packed brown sugar
1 Tbsp
grated lime rind
1/2 to 3/4
ground cardamom
2 Tbsp
butter, melted, divided


1 c
powdered sugar
3 Tbsp
fresh lime juice

How to Make Cardamom-Lime Sweet Rolls


  • 1To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
  • 2Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
  • 3Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
  • 4Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°),free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  • 5To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  • 6Preheat oven to 350°.

    Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
  • 7To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.

    4 points per roll

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