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Lemon Cardamom Sweet Rolls Recipe (with Video)

Tree nuts, Intermediate, American

Discover our Lemon Cardamom Sweet Rolls Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 8h30min | Cook 30min


Vegan Olive Oil Brioche Dough
- 1 recipe Olive Oil Brioche Dough
Lemon Cardamom Filling
- 250 g Granulated sugar
- 2 tsp Lemon zest, 2 lemons
- 1 tsp Cardamom
- 0.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 30 g Extra virgin olive oil
- 15 g Vanilla paste
Lemon Cardamom Cream Cheese Frosting
- 227 g vegan cream cheese, Trader Joe's brand recommended, room temperature
- 113 g Vegan butter, unsalted, cultured-style (e.g. Miyoko's), room temperature
- 550 g Powdered sugar
- 30 g Lemon juice
- 1 tsp Lemon zest, 1 lemon, plus additional for sprinkling
- 1 tsp Cardamom
- 1 tsp Kosher salt, Diamond Crystal or reduce by half
- 2 tsp Vanilla paste
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Prep the Lemon Cardamom Filling
1. Combine the sugar, lemon zest, cardamom, and salt in a medium bowl, and rub the two together with your fingers until the mixture resembles wet sand; set aside
2. In a separate bowl, combine the olive oil and vanilla paste and mix until homogenous
3. Note: Filling components can be made up to 2 days ahead and kept in the fridge, covered, until ready to use
Assemble and proof the rolls
1. Lightly grease a 13 x 9-inch rectangular baking dish with cooking spray and line it with parchment paper
2. Turn the dough top side down onto a lightly floured countertop and press lightly to de-gas
3. Roll the dough into an 18 x 15-inch rectangle, with the long side going left to right
4. Brush the dough with the olive oil-vanilla mixture and sprinkle with the sugar mixture, leaving about a 1/2-inch border around the edges
5. Roll the dough towards you, pulling the dough back as you roll to ensure a tight spiral; when you are almost done rolling, crush the edge of the dough closest to you against the counter, then finish rolling up your log, allowing the crushed portion of dough to adhere to the log; this will prevent your log from unraveling
6. Cut the log into 12 2-inch pieces; place the rolls in the prepared pan and press down slightly so they are more stable and squat
7. Cover the pan loosely with plastic and proof at 82 F for 1.5 hours, until the rolls have roughly doubled in size and they are snugly touching
Make the Lemon Cardamom Cream Cheese Frosting
1. While the rolls are proofing, beat the vegan cream cheese by hand or in a mixer until the mixture is smooth and no lumps remain; depending on how long it has been on the counter, it might be helpful to soften it very slightly in 5-sec increments in the microwave, but do not melt
2. Add the vegan butter and beat until smooth
3. Add the remaining frosting ingredients and beat until the mixture is smooth and creamy
4. Note: Frosting keeps for up to 1 day on the counter or 1 week in the fridge; bring to room temperature and re-mix before using
Bake and frost the rolls
1. While the rolls are proofing, preheat the oven to 350 F and position a rack in the middle.
2. Bake until the tops of the rolls are deep golden brown and the middle of the center rolls registers 195 F, 30 - 35 mins
3. Allow the rolls to cool for at least 30 mins, then frost and serve warm or at room temperature
4. Note: Rolls keep for up to 3 days in an airtight container in the fridge; for the best eating experience, if consuming more than 12 hours after baking, reheat the rolls in a 300 F oven for about 10 mins, until just warmed through

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