1 tablespoon active dry yeast
1/2 cup warm water
4 1/2 cups flour
1 tsp. cardamom
1/4 cup sugar
2 tsp. salt
1/2 cup butter , room temperature
1/2 cup butter, melted
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 tablespoon ground cinnamon
1 cup toasted pecans, chopped
Combine all ingredients, mix well.
Cinnamon Cream Cheese Frosting
4 oz. cream cheese, room temperature
1/2 cup powdered sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
2-4 tablespoons cream
Combine all ingredients , beat well.
To make the dough, in a bowl of a stand mixer, sprinkle yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in warm spot for 30 minutes.
Add the eggs, sugar,cardamom, salt and the remaining flour to the yeast mixture. Fit the mixer with dough hook and knead for 3-4 minutes at medium speed. Add the butter and continue to knead, adding a little flour to reduce stickiness if needed, until dough is smooth. Cover and let rise until double, about 2 hours.
Butter a 9×13 baking dish. Transfer dough to a floured surface and roll out to a 15×10-inch rectangle. Brush the rectangle with half of the melted butter. Sprinkle the sugar mixture over the buttered dough. Sprinkle the chopped nuts evenly over the dough. Using a rolling pin , gently roll over the top of the dough sprinkled with sugar and nuts. Starting at the long side cover with sugar and nuts, roll up rectangle snugly and pinch seam together. With seam facing down , cut into 10 equal pieces. Place the pieces cut side up in prepared dish. Brush with remaining butter. Cover with plastic wrap and refrigerate overnight.
The next day, remove from refrigerator and let rise until half as high, about 1 hour. Preheat oven to 350 degrees. Bake until golden brown , about 30 minutes. Let cool and spread frosting over rolls.