Cardamom Lemon Rolls Recipe

Kate Donahue | Food Babbles

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.

Cardamom Lemon Rolls Photo

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.

Cardamom Lemon Rolls Picture

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. 

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!


We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Cardamom Lemon Rolls Recipe

    16 Servings


For the Dough:
  • 3/4 cup Whole Milk, warm to the touch
  • 8 tablespoons Unsalted Butter, melted and cooled to room temperature
  • 1/3 cup Granulated Sugar
  • 2 1/4 teaspoons Active Dry Yeast
  • 1 teaspoon Salt
  • 2 teaspoons Cardamom, ground
  • 1 large Egg, beaten
  • 3 cups All-Purpose Flour
For the Filling and Glaze:
  • 2/3 cup Granulated Sugar
  • 3 tablespoons Lemon Zest
  • 4 tablespoons Butter, very soft
  • 1 1/2 cups Powdered Sugar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Bourbon
  • 1 tablespoon Heavy Cream


  1. In a large bowl or the bowl of a stand mixer, combine warm milk, melted butter and sugar. Stir in the yeast and let stand for 5 minutes until foamy. Stir in salt, cardamom and egg.
  2. With the mixer on low or stirring with a wooden spoon, slowly add the flour a little bit at a time and mix until the flour has been well combined and dough is soft and sticky but manageable. Knead the dough with mixer or on a lightly floured surface for 10 minutes.
  3. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Allow it to rise at warm room temperature for 2 hours or until doubled in size.
  4. Once rise time is nearly done, prepare filling by mixing together sugar and lemon zest. Spray a 9x13-inch baking dish with baking spray containing flour.
  5. Take dough out of the bowl and roll into a large rectangle, approximately 16 inches long and 1/4-inch thick on a lightly floured surface. Spread the soft butter over the rectangle then sprinkling with prepared filling.
  6. Roll the dough into a long roll, starting from one long side. Using a very sharp knife, cut into 1-inch slices. Transfer slices to prepared baking dish, leaving a little space between them. Cover again and let them rise at warm room temperature for one hour more until puffed up and almost doubled in size.
  7. Preheat oven to 350°F. Bake the rolls in the preheated oven for 25 minutes, until golden brown. Remove from the oven and allow them to cool in the pan.
  8. While the rolls cool, whisk together powdered sugar with lemon juice, bourbon and heavy cream until no lumps remain. Drizzle over the lemon rolls.


Source: Adapted from Food52.
Adapted from Food52.
Cooking Method:
, , , , , ,
Related Recipes:
Baking Recipes, Baked Recipes, Bread Recipes, Breakfast Recipes, Brunch Recipes, Lemon Recipes, Frosting Recipes
Recipe Yields:
16 rolls
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kate Donahue
Source: Adapted from Food52.
Recipe Yields: 16 rolls
Prep Time: 210 minutes
Cook Time: 25 minutes
Total Time: 235 minutes

Nutrition Facts

Serving Size 1 roll
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 75
Calories 279

% Daily Value*
Total Fat 9g
  Saturated Fat 4g
Sodium 156mg
Total Carbohydrate 42g
  Dietary Fiber 1g
  Sugars 24g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.

Show Comments