Cardamom Cinnamon Rolls Drizzled With Nutella Espresso Glaze

Savor the decadence of this cinnamon roll, which is stuffed to the brim with espresso cream cheese, for a decadently cheesy delight! Bring the comforting delight of baking to your lazy Saturday and make it a memorable occasion with the delicious smell of these cinnamon rolls laced with cardamom. The tasty, fluffy rolls with a faint cardamom undertone blend in well with the espresso and cream cheese frosting that’s poured on top. Pour some over a few for your loved ones and enjoy the tasty combination with your favorite tea or coffee!

We chose a Falcon Enamelware bake pan for this recipe because we liked how versatile it was for easy oven-to-table cooking. The gorgeous enamelware not only gives your table a bit of whimsy, but also amplifies the cinnamon rolls’ attractiveness, making them even more enticing. Once you’ve enjoyed every last morsel, the low-porosity, smooth pan makes cleaning quick and simple.

Cardamom Cinnamon Rolls Drizzled with Nutella and Espresso Glaze

Designed by Freepik

2 hours and 25 minutes for preparation; 35 minutes for cooking; 12 servings


  • 450 grams (1 pound or 3 1/2 cups) bread flour, plus more for kneading
  • 7 grams or 1 packet dried yeast (each packet typically contains 8 grams, 1/4 oz, or 1/4 tsp of yeast)
  • 4 tablespoons honey or sugar
  • 1 1/2 teaspoon salt
  • 3/4 cup Nutella, or any Chocolate Hazelnut spread
  • 1 large egg
  • 2 tablespoons cinnamon
  • 1 tablespoon cardamom
  • 1/3 cup mini chocolate chips (optional)

For the glaze:

  • 3/4 package cream cheese (package = 250 grams or 8 1/2 oz), softened
  • 1 3/4-2 cups icing sugar
  • 57 grams espresso, cooled


  1. Mix the flour, yeast, honey or sugar, and salt in a large basin. Create a well in the middle of the mixture, crack the egg into it, and add one cup of warm water into it. Using your hands, stir, and then transfer to a lightly floured surface. Work the dough for ten minutes, adding a bit more flour if necessary, until the dough comes together into a smooth, somewhat sticky ball.
  2. After greasizing the basin, add the dough. Place a fresh kitchen towel on top and let it rise in a warm location for one hour, or until it has doubled in size.
  3. Use some avocado or sunflower oil to lightly grease a large, deep ovenproof dish. The dough should be rolled into a 51 × 32 cm rectangle on a surface dusted with flour.
  4. Cover the entire dough with Nutella.
  5. Sift the cardamom and cinnamon together in a small bowl. Shake the spice mixture evenly over the Nutella using a tiny strainer.
  6. Evenly distribute the chocolate chips on top of the Nutella (if desired).
  7. Roll the dough, beginning at the short end, into a 32cm log. Cut the log into 12 equal pieces, and place each one in the dish that has been buttered. For thirty minutes, let the dough rise in a warm location with a loose cover made of oiled plastic wrap. Turn the oven on to 176.6°C.
  8. After removing the plastic wrap from the rolls, bake them on the center rack for 35 to 45 minutes, or until they are nicely risen and golden brown..
  9. Meanwhile, beat the cream cheese and sugar together using a stand mixer or a handheld one. Blend some more espresso in till it’s smooth. Add more espresso till the consistency is what you prefer. To make it thicker, increase the amount of sugar.
  10. Before applying the glaze, let the rolls cool for about five minutes on a cooling rack. Drizzle them with the glaze. Before serving, let it set.

Recipe Notes:

Measuring yeast may be challenging. The majority of individuals use dry yeast packages. Yeast grains typically weigh 8 grams, 1/4 oz, or 2 1/4 tsp. You can use the full package of ingredients, even though this recipe calls for 7 grams.

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