Fluffy Orange Cardamom Roll
A giant orange cardamom roll made from frozen bread dough, filled with buttery citrus-cardamom spread, baked until golden, and finished with a tangy orange glaze. A simple, shareable treat that looks impressive but takes minimal effort.
Equipment
- 1 × 8-inch round cake pan (nonstick recommended)
- 1 × hand mixer
- 1 × rolling pin
- 1 x Mixing bowl
- Plastic wrap
Ingredients
For the Roll
- 1 loaf frozen bread dough defrosted until soft but still chilled
- ½ cup butter softened
- 3 tablespoons orange juice concentrate
- 2 tablespoons granulated sugar
- 1 teaspoon ground cardamom or substitute with cinnamon
For the Glaze
- 2 tablespoons orange juice concentrate
- ½ cup powdered sugar
Instructions
- Prepare the Dough Base: Begin by taking your frozen bread dough out of the freezer and allowing it to defrost until it is pliable but still slightly chilled. This balance is important—too soft and it will be sticky to handle, too firm and it will be difficult to roll. Place the dough on a lightly floured or greased work surface to prevent sticking. With a rolling pin, gently roll the dough into a large rectangle, approximately 10 × 15 inches in size. The shape doesn’t need to be perfect; the goal is simply to create an even sheet of dough that can hold the filling.
- Make the Flavored Butter Spread: In a medium mixing bowl, combine softened butter, orange juice concentrate, granulated sugar, and ground cardamom. Use a hand mixer or a sturdy spoon to beat the mixture until smooth, creamy, and well blended. This aromatic spread will be the flavor highlight of the roll, giving each bite a balance of citrus brightness and warm spice. Be sure the butter is soft enough to mix easily but not melted, as a creamy consistency will spread more evenly over the dough.
- Spread and Slice the Dough: Using an offset spatula or the back of a spoon, generously spread the butter mixture across the entire surface of the rolled-out dough. Make sure every edge is covered so that the filling swirls throughout the roll when baked. Once covered, use a sharp knife or a pizza cutter to slice the dough into strips measuring about 1 to 1½ inches wide. Try to keep the strips relatively even so they bake uniformly, but don’t worry if a few are slightly thinner or thicker—the rustic look adds charm.
- Shape the Giant Roll: Lightly grease an 8-inch round cake pan with butter or nonstick spray. Take one strip of dough and roll it into a spiral, just like you would with a cinnamon roll. Place this first spiral in the center of the cake pan. Then, continue adding the remaining strips one at a time, wrapping them around the center spiral to form a giant swirl pattern. Place each strip so that the edges gently touch but are not packed too tightly—this allows room for the dough to rise and expand during proofing. When finished, the dough should resemble a giant rose or oversized cinnamon roll.
- Allow the Dough to Rise: Cover the pan loosely with plastic wrap, leaving a little space for the dough to expand. Set the pan in a warm, draft-free location and let the dough rise for about 1 hour, or until it has nearly doubled in size. The dough should look puffy and soft, and the spirals should be touching more closely than when you first shaped them. This rising step is crucial for creating a fluffy, bakery-style texture once baked.
- Bake Until Golden Brown: Preheat your oven to 350°F (175°C) about 15 minutes before the dough finishes rising. Once the oven is fully heated, remove the plastic wrap from the cake pan and place the pan in the center of the oven. Bake the roll for 25–30 minutes, or until the top is golden brown and the dough is cooked through. If the roll begins to brown too quickly, you can loosely cover it with aluminum foil during the last 10 minutes of baking to prevent over-browning. The roll should sound hollow when tapped lightly in the center.
- Prepare the Orange Glaze: While the roll is baking, make the glaze by whisking together orange juice concentrate and powdered sugar in a small bowl until smooth. The glaze should be thick but pourable, with no lumps. If you prefer a thinner consistency, add a few drops of orange juice; for a thicker glaze, add a little extra powdered sugar. The glaze will not only add sweetness but also reinforce the bright citrus notes in the filling.
- Finish and Serve: Once the roll is baked, remove it from the oven and let it rest for 5–10 minutes in the pan. While still slightly warm, drizzle the glaze generously over the top, allowing it to drip into the spirals. This step adds shine, sweetness, and a beautiful finishing touch. Slice the roll into wedges, just like a cake, and serve warm. The inside should be tender and fluffy with fragrant layers of cardamom and citrus butter.
Notes
- Use frozen bread dough as a shortcut—no need to make dough from scratch.
- Dough should be soft but still slightly cold before rolling for best handling.
- Cardamom adds warmth and fragrance, but cinnamon works as a substitute.
- An 8-inch cake pan is the ideal size to hold the giant spiral shape.
- Letting the dough rise fully is key to achieving a fluffy texture.
- The orange glaze should be poured while the roll is warm so it soaks in slightly.
- Slice and serve the roll like a cake—perfect for sharing at the table.
