To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.
Amazing. Moist and tender, light and fluffy, bright lime flavor, sweet but not too sweet, cardamom is there but not overpowering (I used the full 3/4 t.). A+. If you have a sweet tooth, you may want to add a little more powdered sugar to the glaze.
Really a nice twist on breakfast sticky buns. The citrus makes this confection mouth watering and I agree with several others on a cream cheese with lime icing rather than just juice and sugar - that really makes this roll sing.
These were wonderful and easy! Perfect for a special weekend breakfast. I made these with my 7 year-old without any difficulty. I used a food processor to make the dough and substituted nonfat greek yogurt for the sour cream. The entire family raved about these.
I JUST made these - they are still warm but half gone. I have absolutely NO criticism of this recipe or its result - they are fabulous and even better than the picture suggests! The dough is sticky, I had to add a bit more flour to make it manageable but the result is so soft and tender - I love the roll and the filling - fabulous! I would also try the same dough with an orange filling, maybe with nutmeg instead of cardamom as a variation. Definitely 5 stars!
I loved this recipe. Instead of the sugar glaze, I made a low-fat cream cheese frosting with only about 1 tbsp of lime juice. I frosted the rolls while they were still warm so the frosting turned into a light glaze rather than a heavy topping. Everyone really enjoyed them.
My husband made these for Christmas brunch and they were amazing! The lime and cardamom with just the right hint of sweetness is a very tasty combo. The rolls turned out perfectly--very soft and tender, just like a sweet roll should be. We will definitely make these rolls again and again. I can see this becoming a Christmas tradition!
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