Lemon Cardamom Sweet Rolls

Instructions:

Make the dough:

Fit a stand mixer with the paddle attachment. Add the butter, sugar, lemon zest, salt, and cardamom and mix on low speed to combine. Add the yeast, buttermilk, and eggs, and continue mixing until combined (the mixture will look separated). Add 2 cups of the flour and mix to combine.

Switch the paddles for the dough hook. Add the remaining flour to the butter mixture and mix on low speed for about 5 minutes.

Spray a large bowl with baking spray. Oil your hands and transfer the dough to the bowl. Tightly cover with plastic wrap and let rise until doubled in size, about 1 hour. Alternatively, refrigerate the dough for up to 24 hours.

Make the filling:

Combine the sugar, lemon zest, cardamom, and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.

Assemble and bake:

Line a 9-by-13-inch baking dish, preferably metal, with parchment paper then spray with baking spray and set aside.

Deflate the dough by folding it over on itself a few times. Turn the dough out onto a lightly floured surface and pat it into a 12-by-16-inch rectangle. Gently spread the butter over the dough then sprinkle the sugar mixture evenly over the butter. Starting on the long end of the dough, roll into a tight log. Use dental floss to cut the log into 12 even pieces. Place the rolls into the prepared pan, cover loosely with plastic wrap, and let rise until doubled in size, about an hour. If the dough was previously refrigerated, this may take up to 2 hours. You may also refrigerate the rolls before the second rise for up to 24 hours. Let the rolls rise at room temperature until doubled before baking. You may also place the unrisen rolls into the freezer, tightly covered with plastic wrap. Transfer the pan to the refrigerate to defrost the night before you want to bake. In the morning remove the rolls from the refrigerator and let rise at room temperature until doubled in size, about 2 hours. 

Heat the oven to 350 degrees and bake for 30 to 35 minutes or until the internal temperature reaches 185 – 200 degrees on an instant read thermometer.

Make the frosting:

Beat together the cream cheese, sugar, and lemon juice until smooth. Let the rolls cool for about 5 minutes then use the parchment paper to lift them out of the pan and onto a cooling rack. Frost then serve.