Cardamom sweet rolls

One of our top recipes from 2003, these sweet rolls are lightly spiced with cardamom, then topped with a rich vanilla glaze and chopped hazelnuts. (May 9, 2014)

Thinking about treating Mom to a special breakfast or brunch this Mother's Day? Make the event extra special with something homemade. Check out our list of 50 great Mother's Day recipes. It's packed with  suggestions for sweet and savory dishes, ranging from coffee cake and quiche, to popovers and waffles.

Want to fix something ahead of time, so you can spend your quality time with the family rather than over a hot stove? Choose from one of our several recipes for frittatas; it's a dish that can be made well in advance and is perfect served warm, room-temperature or chilled.

Of course we have lots of other suggestions for any time of day, dishes ranging from appetizers to desserts, along with cocktails. You'll find more ideas in our extensive recipe database packed with more than 2,600 tested recipes.

Below, you'll find the recipe for cardamom sweet rolls, one of our top 10 recipes from 2003. Soft and tender on the inside, the sweet rolls are lightly spiced with cardamom and topped with a sweet vanilla glaze and chopped hazelnuts. Mom would be proud.

CARDAMOM SWEET ROLLS

Total time: 50 minutes, plus 2 1/2 hours rising time | Serves 12

Note: From Donna Deane, Times Test Kitchen director.

2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees)
3/4 cup milk, divided
1/2 cup butter, cut into pieces
2 1/2 teaspoons cardamom seeds, crushed using a mortar and pestle, divided
1/2 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon salt
2 eggs
4 - 4 1/2 cups flour
1/4 cup butter, softened, plus some to butter a bowl, divided
2 cups powdered sugar, sifted
1/2 teaspoon vanilla
2 tablespoons toasted chopped hazelnuts

1. Sprinkle the yeast over the warm water and stir to dissolve. Let the yeast mixture stand while preparing the remaining ingredients.

2. Heat one-half cup of the milk in a small saucepan to just simmering. Remove it from the heat and add the cut-up butter, stirring until melted. Stir in 2 teaspoons cardamom, one-half cup granulated sugar and the salt. Allow the mixture to cool to warm.

3. Pour the warm milk mixture into the large bowl of an electric mixer. Add the yeast mixture. Beat in the eggs one at a time, and then beat in 2 cups of the flour. Beat until smooth. Add enough of the remaining flour to make dough easy to handle.

4. Lightly flour a board and turn out the dough. Knead the dough until it is smooth and elastic, about 5 minutes.

5. Put the dough into a buttered bowl, turning to coat all sides of the dough with butter. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.

6. Roll the dough with a rolling pin into an 18-by-12-inch rectangle. Spread 2 tablespoons of the softened butter to within half an inch of the edge of dough. Sprinkle with the remaining 2 tablespoons sugar combined with remaining 1/2 teaspoon cardamom.

7. Using your hands, roll the dough up tightly from the long side to form a cylinder. Slice into 12 rolls. Place the cut rolls in a buttered 9-by-13-inch baking pan. Cover and let rise until doubled, about 45 minutes to 1 hour. Bake in a 350-degree oven until golden brown, about 30 minutes.

8. While the rolls are baking, make a glaze by combining the powdered sugar, the remaining one-fourth cup milk, the remaining 2 tablespoons butter and the vanilla. Stir until smooth.

9. Remove the rolls from the oven and let them stand for 5 minutes, then drizzle with the glaze and sprinkle with the chopped hazelnuts.

Each serving: 426 calories; 7 grams protein; 68 grams carbohydrates; 2 grams fiber; 14 grams fat; 8 grams saturated fat; 68 mg. cholesterol; 215 mg. sodium.