Cardamom Rolls with Almond Glaze



  • 2 cups Whole milk
  • 1/2 cup Vegetable oil
  • 1/2 cup Sugar
  • 2 tbsp Almond extract(badam arq)
  • 1 Package active dry yeast
  • 4 1/2 cups all purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Salt


  • 1 cup sweet cream butter unsalted
  • 2 cups Sugar
  • 2 tsp Cardamom(ilachi), ground(pisi wi)

Almond Glaze

  • 1 cup Powdered sugar
  • 1 tbsp Whole milk
  • 2 tsp Almond extract(arqe badam)


  1. Heat the milk, vegetable oil, sugar and almond extract(arqe badam) in a medium saucepan over medium heat. (Do not allow the mixture to boil.) Set aside and cool. When mixture has cooled to 100-110°F, sprinkle the yeast on top and let it sit on the milk for 2 minutes.
  2. Add 4 cups of the flour. Stir until just combined, cover the bowl with a clean kitchen towel, and set aside in a relatively warm place for an hour.
  3. Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
  4. Remove the dough from the bowl onto a floured surface, roll the dough into a large rectangle, about 30 x 10 inches.
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  6. In a small bowl, combine all filling ingredients until a soft paste is formed.
  7. Using the back a spoon, evenly spread the filling to cover the entire surface of the dough.
  8. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together. On a cutting board, using a sharp knife, make 1 ½-inch slices. 15-20 rolls.
  9. Line a few baking dishes with parchment paper or grease well with butter. Place the sliced rolls in the pans, being careful not to over crowd.
  10. Preheat oven to 375° F. Cover rolls with a k itchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don’t let the rolls get overly brown.
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  12. In a bowl, whisk together the powdered sugar, milk and almond extract until very smooth. The icing should be thick but still pourable. If it is too thin add more sugar 1 tbsp at a time. If it is too thick, add more milk ¼ tsp at a time.
  13. After the rolls are finished baking, and still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. It goes without saying that these are best served warm, but they are equally delicious even if made a day ahead.

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