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Almond Cardamom Rolls

Average: 5 (1 vote)


Almond Cardamom Rolls are a lovely pastry to enjoy during any moment of the day. The dough is no-knead, which makes it much less work than its traditional counterpart. A touch of sour cream brings a tenderness to the rolls and the addition of cardamom adds the right amount of spice. The rolls are filled with a mixture of almond paste and brown sugar, which is rich and deeply flavorful. A simple vanilla glaze and a sprinkle of sliced almonds finishes off the light rolls. The rolls can also be made the night before and baked the next morning to serve warm for family and friends.


24 Rolls
Prep time
2 hours, 30 minutes
Cooking time
20 minutes
Total time
2 hours, 50 minutes


2 teaspoon
dry, active yeast
1⁄4 cup
barely warm water
1⁄4 cup
granulated sugar
1 teaspoon
ground cardamom
1 teaspoon
6 tablespoon
butter, melted
large eggs
1⁄2 cup
sour cream
2 3⁄4 cup
bread flour (All purpose will also work)
3 tablespoon
brown sugar, packed
3 tablespoon
butter, melted
2 teaspoon
vanilla extract
1 pinch
3 tablespoon
milk, divided
1 cup
powdered sugar
1 package
sliced almonds, for garnish


In a large bowl, dissolve the yeast in the barely warm water and allow to sit about 5 minutes until activated (looks frothy). Stir in granulated sugar, cardamom, 1 teaspoon salt, 6 tablespoons melted butter, 2 eggs, and sour cream. Gradually add the flour, mixing until it has been incorporated. Cover dough with plastic wrap or a kitchen towel and let rise in a warm place until doubled, about 2 hours. Punch down dough and allow to rise a second time until doubled, about 1 hour.

Meanwhile, to create the almond filling, crumble the almond paste into a small bowl. Add in the brown sugar, melted butter, 1 teaspoon vanilla, and pinch of salt, mixing until it forms a thick uniform dough. Set aside.

Divide pastry dough in half and, on a lightly floured surface, roll out each half into a 12-inch circle. Using a pizza cutter, cut the dough into 12 equal slices (like a pizza). Divide almond filling into 1/2 tablespoon-sized pieces. Form each piece into a small log and place 1-inch from the wide end of each roll. Starting on the wide end, roll up each slice like a croissant. Set the rolls pointed end down on a baking sheet. Cover and allow to rise until doubled, about 30 minutes. (Alternatively, to make the rolls for the next morning, cover with foil before rising and place in the refrigerator overnight. In the morning, remove from the refrigerator and allow the rolls to warm to room temperature and rise until doubled before baking.)

Preheat oven to 350 degrees F (180 degrees C). In a small bowl, whisk together the egg and 1 tablespoon milk to make the egg wash. Brush each roll generously and bake rolls for 15-20 minutes, or until golden. In another small bowl, stir together the powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk. Drizzle over rolls and sprinkle with almonds.


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