Cardamom Rolls with Pistachio Rose Frosting
"Resources for specific ingredients below: yes, it's a ton of dried rose petals, but I took the plunge and bought the 1lb bag. It will last forever but I figured why not. I can rose petal up EVERYTHING now. Watch out! Also, here is a great pistachio extract. You don't have to use pistachio specifically in the cream cheese frosting. Vanilla, extra ground cardamom or even rose-flavored extract could work beautifully. I heavily considered each option but opted for the pistachio for an extra punch...."
INGREDIENTS
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For the Dough:
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¾ cup whole milk, heated to 110 degrees
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2¼ teaspoon instant or rapid-rise yeast
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3 large eggs, room temperature
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4¼-4½ cups all-purpose flour
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½ cup cornstarch
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½ cup white granulated sugar
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1½ teaspoons salt
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12 tablespoons unsalted ghee (it's super easy, I promise! Heidi has a great tutorial) or softened butter cut into 12 pieces
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For the Filling:
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1½ cups packed light brown sugar
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1½ tablespoons ground cardamom
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¼ teaspoon salt
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4 tablespoons unsalted ghee or softened butter
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For the Glaze:
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1½ cups powdered sugar
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4 ounces cream cheese, softened
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1 tablespoon whole milk
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1 teaspoon pistachio extract
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⅓ cup toasted pistachios, finely chopped
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¼ cup dried rose petals, crushed or finely ground in mini food processor
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