Cardamom Cinnamon Rolls

make the dough:
In a small glass bowl, warm the milk to 105-110F. Then stir in the yeast and honey and set aside for 5 minutes or until bubbly.

Once activated, add the yeast mixture into the bowl of a standing mixer fitted with a dough hook. Add the eggs and give it a quick mix, then add the flour and salt right on top. Mix on low until the dough comes together and becomes smooth. This will be about 5 minutes.

After the dough has smoothed out cut the butter into tablespoon-size pieces. Drop them into the moving mixer one at a time. Let the mixer run until the butter fully mixes in. Then add the sugar. Once the sugar has mixed in, put the mixer up to medium speed and let the dough kneed until it passes the window pane test. Check the tips below for more information on this! Once it's there kneed in the mango powder by hand. Set aside to make the filling.

Melt your butter in a small bowl and set aside. In another bowl, combine the sugar, ground cinnamon, and ground cardamom to make your filling. Set aside.

Using a little bit of flour on your counter, roll the dough out into about a 12-inch square. Then brush on the melted butter and sprinkle the cinnamon sugar mixture evenly over the butter. At this point, if you have any odd edges you can choose to cut them off to create straight lines. This will help you roll up the dough but is not necessary. Then you're going to start at one edge and start rolling the dough up. That first initial tuck is important to make super tight but after that, the rest will roll up easily.

Next, take a sharp knife and slice the dough into 12 even pieces. Spray a pan with oil and place your slices right in. Next, cover the pan with plastic and leave it in a warm spot in your kitchen to proof. After you finish rolling- preheat your oven to 350F.

After proofing, brush in egg wash and bake. They will take about 15 minutes.

make the glaze:
While the rolls cool makes your glaze. To do this put your powdered sugar and mango powder in a bowl and mix to combine. Then start adding in the milk a little at a time. Whisk or mix with a fork for best results. Do not add the milk all at once, you might not need the full amount.

Finally, while the rolls are still a bit warm, spoon your glaze on top of each roll. Enjoy these rolls fresh the day they're baked! Or cover tightly in plastic and reheat for a few minutes to eat them the next day.

What’s a window pane test? To see if your dough passes, pull out a golfball-sized amount of dough and pull it into a square. If you are able to do this and see light pass through the thin dough without any tears - it's passed

When is my dough properly proofed? Dip the tip of your finger in some water and then press into the size of the cinnamon roll. If your indent punches back out but leaves just a small dimple - it's ready to bake!