These sweet and spicy buns with cardamom and oranges are a special breakfast treat.
As written this recipe just does not work out, it needs extra liquid. I have made these rolls twice now. The first time I followed the recipe exactly, set my bread maker and came back to what looked like breadcrumbs. So I through it out and started again. I used the basic recipe but added ¾ cup of orange juice. This really was what the recipe required, I had used the pulp of a large orange but there was still not enough liquid. I rolled out the dough and spread 1 tablespoon of melted butter over the top, then added the sugar. I used a combination of Cardamom and cinnamon (even using just half the amount of cardamom in the recipe the taste was still quite overpowering), I then finished with raisins in place of the cranberries. Rolled and cut following the recipe. I let rise in the covered oven before storing in the fridge over night. The following morning I removed the rolls from the fridge and left on the counter for 45 minutes to bring to room temperature before baking. I baked for 25 minutes. I did finish off the rolls with the orange cream cheese frosting off this site. Enjoyable rolls, once I had made the changes. - 10 Apr 2010 (Review from Allrecipes US | Canada)
I too believe there is too much cardamom in this recipe, but I left countered it with 2 tsp. of cinnamon, and it helped a lot. I also added 2 Tbsp. of brown sugar to the dough as well. Very good alternative to more fattening breakfast breads, and the aroma is fabulous. - 28 Apr 2007 (Review from Allrecipes US | Canada)
These would have been great but, yowza - that's a LOT of cardamom. Cardamom is a very strong flavor and 1 teaspoon is just TOO much! I will make these again, but I'm going to use 1/2 the amount. - 09 Mar 2006 (Review from Allrecipes US | Canada)