Raspberry Cardamom Rolls

Inspired by a classic Swedish treat, these rolls are the perfect breakfast pastry when you’re looking to impress. While classic breakfast rolls can take the better part of a day to assemble and bake, these rolls come together quickly and easily in about an hour, leaving you with more time to pursue other holiday endeavors.

Raspberry Cardamom Rolls

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Servings

9 people

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Ingredients

• 1 1/2 cups finely ground almond flour
• 1/3 cup coconut flour
• 3 Tbsp coconut sugar divided
• 1 1/2 tsp baking powder
• 1 1/4 tsp xanthan gum
• 1/2 tsp fine sea salt
• 5 Tbsp unsalted butter or vegan butter at room temperature, divided
• 1/4 cup unsweetened almond milk or unsweetened oat milk
• 2 tsp vanilla extract divided
• 2 large organic eggs
• 1 tsp ground cardamom
• 1/2 cup frozen raspberries roughly chopped
• 4 oz cream cheese or vegan cream cheese softened at room temperature
• 1 Tbsp maple syrup
• 2 Tbsp chopped pistachio nuts

Ingredients 1 1/2 cups finely ground almond flour 1/3 cup coconut flour 3 Tbsp coconut sugar divided 1 1/2 tsp baking powder 1 1/4 tsp xanthan gum 1/2 tsp fine sea salt 5 Tbsp unsalted butter or vegan butter at room temperature, divided 1/4 cup unsweetened almond milk or unsweetened oat milk 2 tsp vanilla extract divided 2 large organic eggs 1 tsp ground cardamom 1/2 cup frozen raspberries roughly chopped 4 oz cream cheese or vegan cream cheese softened at room temperature 1 Tbsp maple syrup 2 Tbsp chopped pistachio nuts

Servings 9 people Print Recipe

Instructions

1. Preheat oven to 375 F. Line 8-inch square baking pan with parchment paper and set aside.
2. In large mixing bowl, whisk together almond flour, coconut flour, 1 Tbsp coconut sugar, baking powder, xanthan gum, and salt until well combined.
3. In small saucepan, melt 3 Tbsp butter over medium heat. Remove saucepan from heat and whisk in almond milk, 1 tsp vanilla extract, and eggs. Make a well in center of dry ingredients and add butter mixture, whisking well until a shaggy and tacky dough forms. Bring dough together with your hands and place on piece of parchment paper measuring at least 12 x 15 inches. Let dough rest for 10 minutes.
4. While dough rests, in small bowl, whisk together ground cardamom and remaining 2 Tbsp coconut sugar. Set aside.
5. Place an additional piece of parchment paper over top dough before rolling out into 9 x 12-inch rectangle. Taking care to leave 1/2-inch border around edges of dough, dot and spread remaining 2 Tbsp butter over dough and sprinkle with reserved cardamom mixture in even layer. Sprinkle frozen raspberries over cardamom mixture. With the help of the bottom piece of parchment paper, roll up smaller side of dough to create a log. Divide dough into 9 equal pieces and place cut side down in prepared baking pan. Bake in preheated oven until golden brown, about 25 minutes. Let cool in pan for about 10 minutes.
6. While rolls cool, make glaze. In medium bowl, whisk together cream cheese, maple syrup, and remaining 1 tsp vanilla extract until smooth. You can thin glaze to your desired consistency by adding hot water, a teaspoon at a time.

Recipe Notes

Per serving: 270 calories; 7 g protein; 22 g total fat (8 g sat. fat); 15 g total carbohydrates (9 g sugars, 3 g fiber); 218 mg sodium