Giant Cardamom Cinnamon Roll

Well I think we can all agree that our summer plans are turning out to be a bit different than what we were daydreaming about several months ago. Travel is practically nonexistent, everyone’s anxiety is simmering just under the surface (if it isn’t all-out boiling over), and you can feel the fatigue in the ether as all of us settle in for what looks like typical life for the next year or more. California is certainly still quite affected by the coronavirus pandemic and social injustice, and I am getting more and more used to wearing masks every time I step outside of my apartment.

My birthday is coming up. July 27^th. I would not call the current situation ideal, but I am looking forward to a quiet celebration of year 28. I say this every year, and I fear that it may be approaching precocious at this point, but I have grown leaps and bounds in the past twelve months. I have never been happier with where I’m at in life: personally, and professionally. I feel healthier, more inspired, and certainly more comfortable in my own skin than ever before. I was always told this happens to you as you near the end of the twenties era and enter your thirties, but for women, thirty is a big number. I was scared to get past twenty-five. It feels incredibly stupid to type that out. But we’re all beaten over the head with the fact that youth is very important, so surpassing the age that Leonardo DiCaprio dates is a little terrifying. While we all still fear getting older to an extent, I am looking forward to more growth as the years go on.

I originally made this giant roll when I was looking for a calming baking project to go after, but it feels perfect to low-key celebrate with. It’s pretty simple for a brioche recipe, and I add in my favorite spice, cardamom, to make it really shine. This project is wonderful for a late brunch treat, a fun dessert, or a midday/midnight surprise when your stress or boredom get the best of you. I keep it naked, but Sarah likes to add a delectable brown butter frosting. Pick your poison.

Seeing as it’s my birthday and all, I’d like to focus on one of my aforementioned favorite spices. Cardamom! Seriously, my friend Margie calls me Cardi-K because I can’t stop using this guy in everything (where appropriate, of course). I recently came across this amazing fellow food science website, Food Crumbles, which had the brilliant idea to feature some of the molecules found in cardamom that contribute to its unique, spicy, warm flavor.

Food Crumbles highlights a couple of the primary flavor molecules in black and green cardamom—the two varieties of cardamom. While there are many volatile organic compounds responsible for flavor and aroma, these two are most frequently measured as most important to the primary character.

In black cardamom, a compound called 1,8-cineole is a big driver of aroma. It is described as having a minty, green, and piney aroma. Also called eucalyptol, it’s no surprise this is also a major component of eucalyptus and other plants.

In green cardamom, α-terpinyl acetate is quite important with flavor descriptors of woody, floral, and citrus. This molecule is also commonly measured in lavender and bergamot essential oils.

If you’re looking for even more to geek out to, brush up on yeast science with this recipe or this one.

And can I just say, in the footnotes here before you get to the recipe, that you’re doing great in this current pandemic all-hell-breaking-loose situation. You are handling this as best as you can, and maybe even better if you make this giant cinnamon bun. Do it for my birthday if you can’t bear to be selfish right now. It’s my wish for you!