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1
Heat the milk to just before boiling. Turn off the heat and add the cardamom pods. Allow to infuse for 10-15 minutes.
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2
Strain the cardamom pods out and check the temperature of the milk. You want it at 110 degrees F., so cool it a little more or warm it again so it's this temperature.
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3
In a large bowl, add the warm milk to the yeast, sugar, melted butter, egg, and orange zest. Mix well. Add the flour, 1 cup at a time, until the dough is soft, but not sticky (this can be done by hand or in an electric mixer with the dough attachment). Turn out onto a floured surface and knead for several minutes, adding a bit more flour, if necessary.
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4
Place dough ball in a bowl and cover with a wet towel (or plastic wrap). Allow to rise in a warm place until approximately doubled in bulk.
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5
Punch dough down and knead for a minute or two, then place on a floured surface and roll out into a rectangle approximately 1/4 inch thick.
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6
Melt the butter and mix with the light brown sugar, ground cardamom, and orange zest for the filling. Spread this out over the rolled out dough.
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7
Starting with the long side closest to you, roll the dough into a log, then slice into 10-12 even-sized rolls.
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8
Butter your baking dish(es) and place the cardamom rolls inside. I used 2 round pie dishes, with 5-6 rolls in each one, but you could also use a larger rectangular baking dish. Allow to rise for 30-45 minutes in a warm place. Toward the end of the rising time, preheat your oven to 350 degrees F.
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9
Bake the cardamom rolls in your preheated oven for 15-20 minutes or until fragrant and golden brown. Remove and allow to cool for 10 minutes.
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10
While the rolls are cooling, combine the powdered sugar and the half and half and mix until smooth. Pour the icing over the cardamom rolls before serving.
