Cinnamon Rolls with Cardamom and Butterscotch Icing

To make the rolls, microwave the milk in a 2-cup or bigger pyrex measuring cup for 90 seconds, or until warm but not boiling. Add butter, stir, and set aside. In another bowl, combine 2 1/4 cup of flour, yeast, sugar, salt, baking soda, cardamom, and cinnamon. Stir in egg, water, and milk/butter mixture. Add enough of the remaining flour to make a soft dough. Pour out onto a floured surface and knead for a couple minutes, until elastic. Cover with damp cloth and leave to rest on the floured surface for 30 minutes.

Punch down (it will not be extremely changed in size), knead a few turns, and roll into a 12″x9″ rectangle and prepare to fill. Brush the dough with butter and sprinkle with cardamom, cinnamon, sugar, and pecans. Roll the long side and cut into 12 pieces. Place in a sprayed 9″x13″ pan and cover to rise for 30 minutes.

Set oven to 375ºF and bake for 30 minutes or until brown.

To make the icing, combine brown sugar, butter, milk and salt in a saucepan over medium heat. Allow to boil for 3 minutes and then whisk in confectioner’s sugar. Stir until the icing is smooth and without lumps. Add lemon juice. Pour over hot rolls and sprinkle nuts on top.