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Stovetop No-Oven Cardamom Rolls

Stovetop No-Oven Cardamom Rolls: A Festive Treat Without the Oven

These Stovetop No-Oven Cardamom Rolls are the perfect solution for anyone craving soft, spiced sweet rolls without the need for an oven. Infused with warm cardamom and topped with a tangy lemon glaze, this easy stovetop recipe brings festive flavor and homemade comfort to your table. Ideal for Christmas breakfast or cozy gatherings, these rolls are made with pantry staples and a simple pan—no oven required! Plus, don't miss the video tutorial at the end of this post for extra guidance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Proofing Time 1 hour 5 minutes
Total Time 2 hours
Course Breakfast, brunch, Dessert
Cuisine Fusion, Global/ International
Servings 6

Equipment

  • 1 large mixing bowl
  • Measuring cups and spoons as needed
  • 1 Wooden spoon or silicone spatula
  • 1 Clean kitchen towel or cling film
  • 1 Rolling Pin
  • 1 fairly heavy pan with a lid
  • 1 small bowl (for icing or glaze)
  • 1 Whisk or fork (to mix icing or egg wash)
  • 1 Knife or dough cutter (to slice the rolls evenly)

Ingredients
  

For the Dough:

  • 2 cups all-purpose flour
  • 2 tbsps. sugar
  • ¾ tsp. instant yeast
  • ½ tsp. salt
  • 1 tbsp. melted butter or margarine
  • 1 egg
  • ¾ to 1 cup warm milk (adjust as needed)

For the Filling:

  • 1 tbsp. butter or margarine
  • 1 tbsp. ground cardamom
  • 2 tbsps. brown sugar or grated jaggery

For the Frosting:

  • 1 cup icing sugar
  • Juice of half a large lemon

Instructions
 

  • Prepare the Dough
    Begin by melting your butter or margarine.
    In a large mixing bowl, combine the flour, sugar, and yeast. Stir well. Then mix in the salt.
    Create a well in the center and pour in the melted butter (should be warm, not hot), egg, and half the warm milk.
    Mix and gradually add the rest of the milk until a soft, slightly sticky dough forms.
    Transfer the dough to a lightly floured surface and knead for 3–5 minutes, or up to 10 for extra smoothness.
    Return the dough to the bowl, lightly grease the top, and cover with a towel.
    Let it rise in a warm place for 45minutes to 1 hour until doubled in size.
  • Make the Filling
    While the dough is rising, mix your filling ingredients: margarine/ butter, brown sugar or jaggery, and ground cardamom.
    Stir into a smooth paste and set aside.
  • Roll and Shape
    Once risen, knead the dough gently and roll it into a rectangle about 14.5 x 10.5 inches.
    Spread the cardamom filling evenly across the surface. Roll it tightly into a log and pinch the seam.
    Cut into 8–10 equal pieces.
  • Prepare the Pan
    Grease a 10 to 11-inch fairly heavy pan and dust lightly with flour.
    Place the rolls inside with space between each. Cover and proof for another 20–25 minutes.
    The slightly puffed up proofed raw cardamom rolls
  • Stovetop Baking—No Oven Needed!
    Cover the pan with a lid. (a domed lid if possible)
    If using the smallest burner, heat the pan over high for 30 seconds, then reduce to the lowest heat.
    If using a wide burner, heat the pan over medium-high for 30 seconds, then reduce as though you are switching off to a very low flame as shown in the picture below. (The lowest setting of a wide burner is too high for the rolls. It will burn them before they are ready.)
    A very, very low flame to bake the cardamom rolls without an oven on the stovetop
  • Bake the Rolls
    Let the rolls cook for 30–40minutes. Avoid lifting the lid often.
    When done, the rolls will be firm and fragrant.
  • Optional Browning of the Top Surface
    Flip the cardamom rolls onto a plate, then flip again onto another plate to right side up.
    For a golden top, return the rolls back to the pan by carefully sliding the pan over the rolls and flipping them back into the pan, top-side down, and cook uncovered for another 10 minutes.
    cardamom rolls flipped upside down in the pan to brown the surface
  • Make the Lemon Frosting
    Flip the rolls back right side up.
    Mix together icing sugar and lemon juice until smooth.
    Drizzle over warm rolls.
    If you'd rather work with Cream Cheese Frosting, find our Easy Cream Cheese Frosting Recipe here.
    Ready Stovetop No-Oven Cardamom Rolls, browned on the surface
  • Serve and Enjoy!
    Your Stovetop No-Oven Cardamom Rolls are ready!
    These rolls are perfect with tea or coffee, a special treat for Christmas morning, and a great addition to your hospitality table. They are also made without expensive equipment or hard-to-find ingredients
    Whether glazed or plain, they’re irresistibly good.

Video

Notes

Hosting Tip: Make-Ahead & Storage

Make the dough the night before and refrigerate after the first rise. Shape and bake fresh in the morning.
Store leftovers in an airtight container at room temperature for 1–2 days or refrigerate for longer. Reheat gently before serving.

For Deeper Flavor

Use freshly ground whole cardamom seeds.

FAQs: No-Oven Stovetop Cardamom Rolls

1. Can I use a different flour?

Yes! You can substitute all-purpose flour with a mix of all-purpose and whole wheat flour. Just note that whole wheat may make the rolls denser. Avoid self-rising flour unless you're adjusting other ingredients like yeast.

2. What can I use instead of cardamom?

If you don’t have cardamom, try cinnamon or a mix of cinnamon and nutmeg. The flavor will change, but it’s still delicious.

3. What other method can I use to bake the rolls without an oven?

Use a heavy-bottomed sufuria (or pan) with a lid. Preheat it with a layer of salt at the bottom and place a wire rack or metal trivet inside. (Even small stones that are about 1/2-inch in diameter arranged on the salt on which the pan can rest will also do.) Place your baking tin on the rack, cover, and “bake” on low heat. This mimics oven conditions.

4. Why are my rolls not rising?

Make sure your yeast is active. Use warm (not hot) milk or water when proofing. Cold liquid can slow the yeast, while hot liquid may kill it. Also, allow enough time for proofing in a warm environment. 

5. How do I know my yeast is active?

Add 1/4 cup warm milk or water to a small bowl. Add a teaspoon of the yeast and about 1/4 teaspoon sugar. Mix, cover with a kitchen towel, and allow the mixture to rest for 5 to 10 minutes undisturbed. If the mixture is foamy, your yeast is active. If you can't see any activity in the mixture, the yeast has expired. You will need to replace your yeast.

6. How do I know the rolls are cooked?

They should be golden brown on the bottom and feel firm to the touch. You can also insert a toothpick or skewer—if it comes out clean, they're done. Total cook time can vary depending on your stove's heat and pan size.
Optionally, you can flip them and have them upside down in the pan. Return them on the same low heat and cook another ten minutes as explained in the recipe above. Flip them back. They'll have browned on the surface.

7. Can I make them ahead?

Yes! You can prepare the dough, shape the rolls, and refrigerate overnight before the second rise. Let them come to room temperature and rise fully before cooking.

8. Can I Use Another Frosting Instead of the Lemon Glaze?

Yes! These Easy Cream Cheese Frosting here is another great option for your stovetop no-oven Cardamom Rolls.
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