Cardamom-Lime Sweet Rolls

Since I had lime zest from the Key Lime Pie, I decided to try this recipe for Cardamom-Lime Sweet Rolls. It sounds like an odd combination, but I enjoy both lime and cardamom. I made the rolls but froze them before baking to save them for a lazy (holiday, perhaps?) weekend.

Cardamom-Lime Sweet Rolls
2 1/4 tsp. dry yeast
1/4 cup warm water
1/2 cup reduced-fat sour cream
1/3 cup granulated sugar
1/4 cup melted butter
1 tsp. vanilla
3/4 tsp. salt
1 egg, lightly beaten
2 1/3 cups flour, divided

Filling:
1/2 cup packed brown sugar
1 Tbsp. lime zest
1/2 to 3/4 tsp. cardamom
2 Tbsp. melted butter

Glaze:
1 cup powdered sugar
3 Tbsp. lime juice

Dissolve yeast into warm water, and let stand 5 minutes. Combine sour cream, sugar, melted butter, vanilla and salt together. Add to yeast, and stir to combine. Add two cups of flour to the mixture, stirring to form a soft dough. Gradually add remaining flour as needed to prevent the dough from sticking to hands as the dough is kneaded. Place dough in large greased bowl, and cover. Let rise in a warm, draft-free place until doubled, about one hour.

To prepare filling, combine brown sugar, lime zest and cardamom together. Divide the dough into two equal portions, rolling each portion into a 12 x 10 square. Brush each piece of dough with melted butter, and sprinkle evenly with filling. Beginning with a long side, roll up the dough jelly-roll style, pinching the dough to seal the seam. Cut each piece of dough into 12 one-inch pieces. Place the 24 pieces (cut side facing up) in a greased 9 x 13 pan. Cover, and let rise until doubled, about 30 minutes. (Note: this is the stage where I froze my rolls for later baking.)

Preheat oven to 350ºF. Uncover dough. Bake for 35 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.

To prepare glaze, combine sugar and lime juice, stirring until smooth. Drizzle glaze over rolls. Makes 24 rolls. (Each is approximately 130 calories.)