Cardamom Cinnamon Rolls with Rosewater Cream Cheese Glaze

Soft, fragrant cinnamon rolls with cardamom in the dough and filling, topped with a lightly sweet rosewater cream cheese glaze. A comforting twist on a classic treat.

Prep Time25

Cook Time25

Resting time2

Course: sweets

Servings: rolls

Calories: 324kcal

Ingredients

For the dough

500 g all-purpose flour
7 g instant dry yeast 1 packet
60 g sugar
½ teaspoon salt
1 teaspoon ground green cardamom
250 ml warm milk
75 g unsalted butter melted
1 egg

For the filling

75 g brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground cardamom
50 g softened butter

For the glaze

100 g cream cheese
2 tablespoon powdered sugar
1-2 teaspoon rosewater to taste
A splash of milk to loosen, if needed

US Customary - Metric

Notes

If you prefer a milder cardamom flavor, reduce the ground cardamom in the dough to ½ teaspoon.
Make sure the milk is just warm, not hot, so it doesn’t kill the yeast.
The rolls taste best the day they’re baked but will stay soft if stored in an airtight container.
You can prepare them the night before: cover the shaped rolls and refrigerate overnight. Let them come to room temperature before baking.

Twist Ideas

Citrus Touch: Add grated orange or lemon zest to the dough or the filling for a fresh note.
Nutty: Sprinkle chopped pistachios or toasted almonds over the filling before rolling.
Chocolate: Scatter a handful of dark chocolate chips inside for an extra-rich variation.
Spice Blend: Mix in a pinch of ground cloves or allspice with the cinnamon for more depth.
Extra Rosewater: For a stronger floral flavor, drizzle a little rosewater over the warm rolls before glazing.
Vegan Version: Use plant-based milk, vegan butter and vegan cream cheese for the glaze.
Gluten-Free Version: Swap the flour for a good gluten-free all-purpose blend with xanthan gum and follow the same steps, adjusting liquid as needed to get a soft, workable dough.

Nutrition