This recipe puts a fresh spin on Rhodes cinnamon rolls by infusing heavy cream with cardamom. We use the infused cream to soak the rolls before baking and to whip up a light, flavorful frosting. The result? Rolls that are extra moist, subtly spiced, and topped with a creamy finish you’ll adore.
Table of Contents
Ingredients
Instructions
- Thaw the rolls: The night before, place the frozen Rhodes cinnamon rolls in a greased baking dish. Cover with plastic wrap and let them thaw in the refrigerator overnight.
- Infuse the cream: In the morning, take the rolls out of the fridge and let them sit at room temperature to start rising. Meanwhile, get the infused cream going:
- In a small saucepan, mix 1 cup of heavy cream with 5-6 lightly crushed cardamom pods.
- Warm it over low heat until it just starts to simmer.
- Take it off the heat and let it steep for 15-20 minutes.
- Strain out the cardamom pods and let the cream cool to room temperature.
Tip: Need it cooled faster? Pop it in the fridge for about 10 minutes.
- Soak the rolls: Once the rolls are rising and the cream’s cool, pour 1/2 cup of the infused cream evenly over them.
- Let them rise: Keep the rolls rising until they’ve doubled in size, following the package timing.
- Bake them up: Preheat your oven and bake the rolls as the package directs.
- Whip the frosting: While the rolls bake, make the frosting:
- In a mixing bowl, combine the remaining 1/2 cup of infused cream with 2-3 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract.
- Whip it until soft peaks form.
Note: Want it thicker? Whip to stiff peaks, but don’t go overboard.
- Frost and serve: When the rolls are done and slightly cooled, spread or dollop the whipped cream frosting on top.
- Dig in: Serve them warm and enjoy that incredible cardamom-cinnamon combo!
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