Delicate, thin, super flaky layers, filled with cardamom brown sugar and softened apples, make the most delicious Apple Cardamom Rolls perfect for a weekend brunch or a holiday breakfast. As much as I love cinnamon rolls, and I do, they are nearly perfect, sometimes they are just too much and can ruin me for the rest of the day. So often times I prefer a non frosted roll that is lightly sweetened, moist, and spiced. That being said, if you want to throw on a simple syrup glaze over top once the buns come out of the oven, no judgement here.

This dough has a bit of vanilla and orange zest mixed in and is so perfectly soft.

I used Honecrisp apples here as well love them at home. But feel free to use a more “traditional” baking apple. The filling and process was inspired by this beauty!

Look at those thin flaky layers! They are so soft and delicate, just perfect.

This recipe makes for 12 equal size rolls, unlike my 16 un-equal sized rolls! I was a bit distracted when slicing, so do better than me! Or not, they will be perfect either way.

Apple Cardamom Rolls
Makes about 12 rolls

INGREDIENTS:
Dough
1 1/4 cups whole milk
2 1/4 teaspoons active dry yeast
5 1/4 cups all-purpose flour, plus more for kneading and rolling out
1/2 cup sugar
1 1/2 teaspoons kosher salt
4 eggs
1 teaspoon vanilla extract
Grated zest of 1 orange
8 tablespoons unsalted butter, at room temperature, cut into tablespoon chunks plus more for greasing the bowl

Apple Cardamom Filling
8 tablespoons unsalted butter
2 medium apples, I used Honeycrisp, cored and thinly sliced (you can peel if you prefer)
1 tablespoon ground cinnamon
1-2 tablespoons ground cardamom (depending on your love for cardamom)
2/3 cup brown sugar

STEPS:
Make the dough: In a small saucepan, warm the milk over medium heat until its almost hot, about 1-2 minutes. You do not want the milk too hot or it will kill the yeast. Remove milk from the heat and pour into a small bowl, sprinkle yeast over top, whisk together, and allow to sit for 10-15 minutes until foamy.

Using a stand mixer fitted with a hook, combine the flour, sugar, and salt, mixing on low speed. Then add the milk-yeast mixture, eggs, vanilla, and orange zest. Increase the speed, mix until combined and the dough has come together and is smooth.

With the mixer running, begin adding the butter 1 tablespoon at a time, waiting to add more until the last tablespoon is fully incorporated. Mix on medium speed until the dough holds together (but is still a bit sticky), about 10-15 minutes.

Turn the dough out onto a floured work surface. Sprinkle the dough with a bit of flour and begin to knead for 3-5 minutes until it is smooth. Grease a large bowl with butter, and place the dough in the bowl, covering with plastic wrap. Place your bowl in a warm location, I like to do this on top of the refrigerator or near by our wood stove until it is doubled in size, about 90 minutes.

Make the filling: Place 4 tablespoons of the unsalted butter into a skillet over medium-low. Once melted pour into a small bowl and set aside.

Add the remaining 4 tablespoons of butter to the same skillet, once melted add your thinly sliced apples and lower the temp to medium-low. Stirring occasionally until softened but not breaking apart. Remove from the heat and set aside.

In a small bowl combine the ground cinnamon, ground cardamom and brown sugar and set aside.

Filling the Rolls: Preheat the oven to 350 degrees. Place your dough onto a lightly floured surface and sprinkle with flour over top. Roll your dough into a 15x26” rectangle, about 1/4” thick. Spread the reserved melted butter over top with a brush. Sprinkle on half of the cardamom brown sugar mix and use your hands to press it into the dough. Now fold the dough into thirds like a business letter. Roll this dough out again into the 15x26” rectangle. Add the remaining cardamom brown sugar mix and the cooked apples with all of the melted butter.

Starting from a long side, roll the dough tightly. Slice the roll crosswise into 12 equal pieces and arrange them into your baking pan cut-sides up (you can use a baking sheet or a large baking pan, as well you can line with parchment to prevent any sticking). Cover the buns with a damp towel and proof in a warm spot for about 25-40 minutes until almost doubled in size.

Uncover the buns and bake until the dough is firm and set on the outside, about 20-30 minutes, until golden brown.

Note - To make ahead, you can proof your dough overnight. The next day, make your filling, roll them out, proof until doubled and then bake.