Cardamom lemon rolls make a delightful brunch. Add a plate of bacon and you're set for the day.
I have a spice cabinet that’s filled to the max. I’m a hoarder when it comes to spices.
In these cooler months, it seems that I randomly remember one of the most underused spices in my cabinet. Cardamom.
It’s wonderfully fragrant, spicy with a crisp hint of sweet and somehow, once warmer days arrive it’s relegated to the back of the cabinet. I need to start remembering that it’s there but nonetheless, once cooler weather arrives so does my cardamom.
I’ve always loved pairing it with citrus fruit.
My favorite way to enjoy cardamom has been to make my olive oil cake with candied oranges. This wonderfully moist, cardamom spiced cake is topped with delicate, thin orange slices that have been simmered in a mixture of honey and cardamom.
Once finished, they’re tender and sweet. I always make more oranges than I’ll need.
I’ll need some to enjoy all by themselves because I know I’ll be sampling as they come out of their honey bath, leaving none left to top this beautiful, unique cake.
I also love using cardamom in cardamom biscotti, and this easy to make cardamom pear crumble that’s topped with cinnamon-walnut-cardamom streusel. The combination of these fragrant spices, crunchy nuts and warm fruit is absolutely irresistible!
Recently I wanted to try cardamom together with other citrus, in this case lemon.
Cinnamon rolls are a warm, comforting way to start your weekend or holiday. In these cardamom lemon rolls, cardamom-scented dough is the shining star.
The dough is then filled with a mixture of lemon-zested sugar. Once baked, the rolls become fragrant and sticky.
The perfect finishing touch is when these cardamom lemon rolls are drizzled with a bright, boozy lemon glaze. I know you’ll agree once you taste them, these lemon rolls are unlike any rolls you’ve had in the past.
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