Bready or Not: Overnight Cardamom Orange Rolls

I wanted a special breakfast recipe that fulfilled certain requirements. I wanted to:
- make it the night before
- have baking and assembly in the morning be simple
- make something that tasted extraordinarily good



I looked around for the kind of recipe I wanted. In my head I was like, "I want it to have a nice dough like my orange knots but done like a cinnamon roll, but with cardamom, and an icing like an old Bisquick roll I used to do..."

When I didn't find an existing recipe that met my needs, by golly, I combined everything to make a newfangled recipe all my own.



The dough here is super soft and lush. I had my bread machine do the bulk of the work for me, so all I had to do was flatten the dough, add my filling, roll it up, and stash the ready cookie sheet in the fridge overnight. The prep in the morning was simple--have it rise while I did other stuff, make the glaze as the rolls baked, then ta-da!

This is the perfect recipe for when company's coming, or for a holiday morning when you have a gazillion other things to do.



Overnight Cardamom Orange Rolls
A Bready or Not Original Recipe

Dough:
2 3/4 - 3 cups flour
2 1/4 teaspoon yeast (or yeast packet)
3/4 cup milk
1/4 cup butter
2 1/2 Tablespoons sugar
1/4 teaspoon salt
1 egg, room temperature
zest of 1 orange
2 Tb orange juice

Inside:
3 Tb butter, room temperature
3 teaspoons cardamom (or cinnamon)

Glaze:
3/4 cup confectioner's sugar
1 teaspoon almond extract
1.5 Tb milk or cream or water

1) This can be made in a mixer or bread machine.

In microwave, warm the milk and butter together to about 90-degrees. Set aside. Zest and juice orange. Whisk egg to mix a little.

Sift together the minimum flour, sugar, and salt.

For a bread machine, add ingredients in recommended order; for mine, this means liquids and egg on the bottom, dry ingredients, and yeast on top. If you're using a stand mixer, whisk liquids and gradually add dry ingredients, ending with the yeast.

For a bread machine, run on dough cycle about two hours. In a mixer, combine until a soft, not sticky dough forms. Using either method, you may need to add a little more flour or milk.

2) Once it has fully risen, roll it onto a large floured surface to make a rectangle. Gently smear soft butter up to about 1/2 inch of the edge. Sprinkle cardamom all over. Along a long edge, roll the dough.

3) Place tube of dough on a large cookie sheet and shape as a circle, horseshoe, or stick. Using a sharp knife or kitchen shears, cut through the dough about 2/3 of the way, about one inch apart, along the length. Not to the bottom, but enough to see at least half of the inner layers. Lightly cover with plastic wrap and place in fridge overnight.
(Or set it out to rise for another hour, then bake.)



4) In the morning, set the cookie sheet with bread at room temperature for an thirty minutes to an hour.

[To encourage more rise, you can also proof the bread in the oven: preheat oven to 220, then once it reaches temperature turn it OFF. Put dough inside to rise 20-30 minutes or until puffed, then remove bread to preheat at full heat.]

Preheat oven at 350-degrees. Bake for 15 to 20 minutes, until outer rolls are browning.

5) Make the glaze. Add enough liquid to make it slowly dribble but still thick. You can always add more sugar or milk. Drizzle over rolls and serve immediately.

OM NOM NOM.