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
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.
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.
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.
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.
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.
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.
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.
While the rolls cool, whisk together powdered sugar with lemon juice, bourbon and heavy cream until no lumps remain. Drizzle over the lemon rolls.