Orange-Cardamom Breakfast Bread Twist

Scented with cardamom, this rich fall bread is perfect for breakfast or dessert!

Orange-Cardamom Breakfast Bread Twist
Yield: approximately 10 servings
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  1. 1 (1-pound) package hot roll mix, such as Pillsbury
  1. 4 tablespoons butter, softened
  2. 1⁄2 cup firmly packed light brown sugar
  3. 2 teaspoons all-purpose flour
  4. 1 1⁄2 teaspoons orange zest
  5. 3⁄4 teaspoon ground cardamom
  6. 1⁄8 teaspoon salt
  1. 2 cups confectioners’ sugar
  2. 1⁄4 cup fresh orange juice
  1. For dough: Prepare mix according to package directions for hot rolls; knead as directed. Cover dough with a large bowl; let stand 5 minutes. On a lightly floured surface, roll dough into a 16x10-inch rectangle.
  2. For filling: Spread butter over dough. In a small bowl, combine brown sugar, flour, zest, cardamom, and salt. Sprinkle sugar mixture over butter; gently press mixture into dough. Starting with one long side, roll dough into a log; pinch seam to seal. Place seam-side down; cut in half lengthwise, stopping 1 inch from end. Twist halves together 3 or 4 times.
  3. Gently place dough in a 12-inch cast-iron skillet, forming a ring. Pinch long ends together to seal. Cover, and let rise in a warm draft-free place (85°) until doubled in size, approximately 40 minutes.
  4. Preheat oven to 375°. Uncover, and bake until golden brown, approximately 25 minutes. Let cool in pan on a wire rack 30 minutes.
  5. For glaze: In a medium bowl, whisk together confectioners’ sugar and orange juice; spoon over bread. Let stand 20 minutes before serving.
Taste of the South


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