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My holiday dessert philosophy is that the more the better. I rarely turn down dessert at any time of the year, but during the holidays, I turn to signature recipes that make the holidays even more festive. Think gingerbread cookies, peppermint bark, eggnog, and perhaps most importantly, cinnamon rolls. I love the classic version, but these mini cardamom cinnamon rolls couple chef Prove that even the slightest modification to a recipe can make the biggest difference.
Alex and Sonja Overhiser are the duo behind an award-winning food blog. Their recipes represent a delightful approach to food that values simplicity and accessibility. Just in time for the holidays, I published my second cookbook. 100 recipes for couples to cook together. This book is a fun approach to recipes that you can cook and share with the people in your life. It’s a thoughtful approach to creating truly meaningful times cooking together.
Ahead, Alex and Sonja share their recipe for mini cardamom cinnamon rolls, the Chicago bakeries that inspired them, and their secrets to making holiday hosting even easier.
How would you describe your cooking and food philosophy?
We all enjoy cooking from scratch! We love connecting with people through food. This recipe is all about the cozy atmosphere of creating delicious baked goods with someone else. It’s a little more complicated than most recipes, but it’s all about an experience and a fun project you can enjoy with friends and family.
How did you develop this recipe?
Many of our recipes are inspired by specific experiences, which are great memories for us. We took a trip to Chicago and visited Lost Larson Bakery. Not just because it’s a famous bakery, but because my 7 year old son’s name is Larson! We had cardamom buns flavored with orange peel. that so We knew we had to turn it into a recipe. We created this recipe as a tribute to the flavors we enjoyed, but transformed it into a traditional cinnamon roll.
Why choose this recipe for the holidays?
Homemade cinnamon rolls aren’t quick or easy, but they’re the ultimate crowd-pleaser! We love to impress our friends and family. Everyone is always excited.
Are there any kitchen tools you recommend for making this?
This recipe is easiest to make in a stand mixer. We love having a stand mixer on hand for mixing dough and baked goods, and it’s also great for making artisan bread and pizza dough. (You can knead the dough by hand, but it’s easiest to do it with a mixer.)
Other essential kitchen tools include a good knife (our favorite is the Shun brand), a microplane (for flavoring this recipe and for grinding the garlic), and a good set of aluminum pans.
What is Material Exchange?
You can try this gluten-free recipe by substituting 1 part gluten-free flour for 1 part gluten-free flour, but the texture may not be as light and fluffy. This recipe can easily be made dairy-free by using vegan butter and oat milk.
What advice would you give to someone who is feeling stressed about preparing the holiday table?
Keep it simple! Don’t feel like you have to do everything. For Thanksgiving this year, I ordered sides from a nearby restaurant, focused on the main dish and pitcher cocktail, and had others bring dessert. It worked great and was a lot less overwhelming than you might think about the whole meal. Ask people to bring dishes and plan your menu as far in advance as possible!
What is the best part about creating recipes to share for people to take home?
We have the best job in the world! It’s truly an honor to create recipes that people use to nourish themselves and their families. We hope that in each recipe, our readers will learn a technique or simply a combination of ingredients that suits their lifestyle. We love introducing people to new flavors and fun ways to make everyday moments special by combining seasonal ingredients.
What other recipes in the book should people start with?
As cookbook readers, we always wonder where to start. That’s why we’ve put together a list at the beginning of the recipes that will give you the most bang for your buck. Some of our favorites from that list include:
- Applesauce Cake. This is such an easy and impressive baking project that is fun to make with anyone.
- A quick and comforting chickpea curry. This is very tasty and a favorite among readers of our blog. It’s ready in about 20 minutes, and it’s a great weeknight dinner!
- Salmon piccata. This is a restaurant style flavor and very tasty. Always impresses everyone! We never tire of the lemon, garlic, and caper combination.
- Warm goat cheese with jam. This is one of the easiest recipes in the book and a fun way to make an impressive appetizer that everyone always loves.
Excerpted from Couple Chefs: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photo © Shelly Westerhausen Worcel.
explanation
ooey, what better weekend baking project than gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by the cardamom buns I had at a Sunday morning bakery in Chicago. This makes a 9 x 9 pan of mini rolls so you can eat more than one and have plenty to go around! The baking takes place over two days (who wants to wake up three hours early?). Start the rolls the night before, refrigerate them overnight, then bake them in the morning and enjoy the cinnamon-y aroma wafting through your kitchen.
kneading:
- 3 cup [420 grams] bread crumbs
- 1/4 cup [50 grams] granulated sugar
- 2 1/4 teaspoons (1 packet) [21 grams] instant yeast
- 1 teaspoon kosher salt
- 4 tablespoons [55 grams] unsalted butter
- 1 cup [240 milliliters] milk
For charging:
- 1 eggs, beaten
- 1/2 cup [100 grams] packed light brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon lightly packed orange peel
- 1 1/2 tablespoons unsalted butter, melted
For the frosting:
- 1/2 cup [60 g] icing sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- To make the dough, place flour, granulated sugar, and
Yeast, kosher salt. In a small saucepan, melt the butter over low heat. Add milk
Heat until lukewarm (warm to the touch but not hot, or between 105° and 115°F). [40° and
45°C]). - Pour butter and milk mixture into flour mixture. Add the eggs and stir with a fork until well mixed.
A rough dough is formed. Attach the dough hook to the mixer and mix on medium-low speed for 6 minutes until the dough is smooth and elastic. The dough should be very sticky and not form a ball in the mixer. (You can knead the dough by hand. Be careful as it may be very sticky at first.) - Sprinkle flour on your work surface, scrape the dough onto it, knead it a few times and shape it into a rough ball. Place the dough balls into a large, clean bowl. Cover the bowl with a damp towel and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- To make the filling, mix together brown sugar, cinnamon, cardamom, and orange peel. Grease a 9 x 9 inch piece of metal. [23 x 23 cm] Baking dish.
- Lightly flour your work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12 inch ball. [30 x 30 cm] square. Pull the corners slightly to make them as square as possible. Spread the melted butter over the dough, reserving ½ of it. [13 mm] The borders on the left and right edges are not brushed.
- Sprinkle the sugar-spice mixture evenly over the melted butter, leaving the unbuttered edges intact. Using a pizza cutter, cut dough in half vertically, then cut each half into 8 equal strips (about 1½ x 6 inches). [4 x 15 cm] each). Gently roll up each strip, finishing with the non-buttered side. Pinch the top corners to keep the roll together. Place the rolls in 4 rows on a greased baking pan, leaving some space between the rolls.
- Cover the baking dish tightly with aluminum foil and let rise in a warm place for 30 minutes. The roll should puff up and the edges should touch. Then refrigerate the pan overnight, up to 15 hours, or bake immediately (see tips for special baking instructions).
- If you are refrigerating the rolls, place the baking dish on the counter 30 minutes before baking to warm it slightly. Preheat oven to 350°F [180°C].
- Cover the pan with aluminum foil and bake the rolls for 25 minutes. Then remove the foil and bake until the top is browned and cooked through, 13 to 15 minutes. Check doneness by inserting a food thermometer into the bottom of the roll. The thermometer should read at least 200°F. [95°C]Alternatively, pull the roll back with a fork to check that it is not raw or doughy on the bottom. Remove from oven and let cool for 5 minutes before adding frosting.
- To make the frosting, mix together powdered sugar, milk, and vanilla extract in a small bowl. If it’s not thin enough to drizzle, add more milk (about ½ teaspoon) and stir. Use a spoon to spread the frosting over the rolls. Let cool for at least 5 minutes before serving.
memo
- This recipe calls for instant yeast, not active dry yeast, so it rises quickly.
times. Using active dry yeast approximately doubles the rise time. - If you want to bake cinnamon rolls the same day, proceed immediately. Bake for 20 minutes
Cover with foil and leave uncovered for about 10 minutes, then use a light to check if it is cooked.
Food thermometer. - Cinnamon rolls will keep covered in aluminum foil at room temperature for up to 2 days.
- Cover and reheat at 350°F. [180°C] Boil until warmed through, 10 to 12 minutes.
- Preparation time: overnight
- Cooking time: 30
