Sourdough Cardamom Rolls with Honey Cream Cheese Icing


These tender rolls are essentially sourdough discard cinnamon rolls with a dose of cardamom. The homemade honey cream cheese icing makes them undeniably irresistible.

Sourdough Cardamom Rolls with Honey Cream Cheese Icing
Photo: Kelsey Hansen
Hands On Time:
1 hr 20 mins
Rise Time:
3 hrs 35 mins
Stand Time:
20 mins
Bake Time:
25 mins
Chill Time:
2 hrs
Total Time:
7 hrs 40 mins
12 rolls


  • 1 cup active sourdough starter (250g)

  • ¾ cup milk (100°F)

  • cup sugar

  • 2 eggs, room temperature

  • 1 ½ teaspoon vanilla

  • 3 cup all-purpose flour

  • 1 cup whole wheat flour

  • 1 ½ teaspoon salt

  • ½ cup unsalted butter, softened (4 oz)

  • 1 recipe Caramel Topping (below, optional)

  • 1 recipe Honey Cream Cheese Icing (below)

  • cup packed brown sugar

  • cup unsalted butter, softened

  • 2 teaspoon ground cinnamon

  • 2 teaspoon ground cardamom

  • ½ teaspoon ground nutmeg


  1. In a large mixing bowl with paddle attachment combine sourdough starter, milk, sugar, eggs, and vanilla. Add flours; mix until combined. Cover and rest 20 minutes. Add salt; knead with dough hook attachment on medium-low 5 minutes. With mixer running, slowly add the 1/2 cup butter, 1 tablespoon at a time. After butter is mixed in, place dough in a lightly greased bowl. Cover and set in a warm place 2 hours (bulk fermentation). During this time, stretch and fold the dough at 30 minute intervals. At the end of bulk fermentation, cover and refrigerate dough at least 2 hours or overnight.

  2. Meanwhile, for filling, in a small bowl combine brown sugar; 1/3 cup unsalted butter, softened; cinnamon; cardamom; and nutmeg until a smooth paste forms.

  3. Lightly grease a 13x9-inch baking pan; set aside. Turn dough out onto a lightly floured surface. Pat or roll out into a 20x14-inch rectangle. Spread filling over dough, leaving a 1/2-inch border along one long side. Roll up rectangle, starting with the filled long side; pinch dough to seal seam. Slice into 12 equal pieces. Arrange in prepared baking pan. Cover; let rise in a warm place until nearly doubled in size (about 2 hours).

  4. Preheat oven to 400°F. Bake 25 to 30 minutes or until golden brown. If using, prepare Caramel Topping during the last 5 minutes of baking. Pour evenly over hot baked rolls. Cool in pan on wire rack. Spread icing over warm rolls.

Caramel Topping

In a small saucepan combine 3/4 cup packed brown sugar, 1/4 cup unsalted butter, and 2 Tbsp. honey. Bring to boiling over medium; cook 1 minute. Stir in 2 Tbsp. heavy cream; remove from heat.

Honey Cream Cheese Icing

In a medium bowl whisk together 4 oz. cream cheese, softened; 2 Tbsp. unsalted butter, softened; 3 Tbsp. honey; 1/2 tsp. ground cardamom; and 1/4 tsp. salt until smooth.

Nutrition Facts (per serving)

457 Calories
20g Fat
63g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 457
% Daily Value *
Total Fat 20g 26%
Saturated Fat 12g 60%
Cholesterol 81mg 27%
Sodium 395mg 17%
Total Carbohydrate 63g 23%
Total Sugars 23g
Protein 8g
Vitamin C 0.2mg 1%
Calcium 63mg 5%
Iron 2.7mg 15%
Potassium 158mg 3%
Fatty acids, total trans 1g
Folate, total 87.6mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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