Yeasted cinnamon rolls with cardamom filling, bourbon-maple cream cheese icing, and heavy cream custard bake.
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| prepPull out butter and cream cheese the night before to soften completely | |||||||||||||
| prepPreheat oven to 350°F / 176°C | |||||||||||||
| 240 ml milk | Warm milk to 115°F / 46°C, add yeast, stir after 1 min, rest 10 min until frothy | Add egg mixture to yeast, fold in flour & salt one cup at a time | Rest dough 10 min to hydrate | Mix on medium speed 5 min (or by hand 10 min) | Cover & prove 45 min until nearly doubled | Knock out gas, roll to 12×15 in rectangle, spread filling & roll tight | Cut into 2 in portions, place in buttered baking dish | Cover & chill overnight (or prove 20 min at room temperature) | Bring to room temperature & prove 40 min until doubled (if chilled) | Prove 20 min | Pour warm heavy cream evenly into baking dish | Bake 350°F / 176°C, 20 min (check at 15 min), cool slightly | Spread icing on warm rolls |
| 1 package active dry yeast | |||||||||||||
| 2 eggs | Whisk eggs, melted butter & sugar | ||||||||||||
| 120 ml melted butter | |||||||||||||
| 100 g sugar | |||||||||||||
| 560 g all-purpose flour | |||||||||||||
| 1 tsp salt | |||||||||||||
| 115 g softened butter | Mix softened butter, brown sugar, cinnamon & cardamom | ||||||||||||
| 165 g light brown sugar | |||||||||||||
| 2 tbsp cinnamon | |||||||||||||
| 1 tsp ground cardamom | |||||||||||||
| 120 ml heavy cream | |||||||||||||
| 120 ml bourbon | Reduce bourbon by half to 1/4 cup, cool | Mix reduced bourbon with very soft cream cheese & maple syrup | |||||||||||
| 225 g cream cheese | |||||||||||||
| 120 ml maple syrup | |||||||||||||
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