Cardamom-Lime Sweet Rolls

To be honest, I'm not a big fan of sticky buns or sweet rolls. I just made these for Matt for Valentine's Day because he likes that kind of stuff. BUT, I've fallen in love with these rolls. They are so tangy and delicious, I want to eat the whole batch in one sitting.

Dough:
1 package dry yeast (about 2 1/4 tsp)
1/4 cup warm water (100 to 110 degrees)
1/2 cup reduced-fat sour cream
1/3 cup granulated sugar
1/4 cup butter, melted
1 tsp vanilla extract
3/4 tsp salt
1 large egg, lightly beaten
2 1/3 cups all-purpose flour (about 10.5 ounces, divided)
cooking spray

Filling:
1/2 cup packed brown sugar
1 Tbsp grated lime rind (you'll probably need 2 limes)
1/2 to 3/4 teaspoon ground cardamom (this will take about 6 whole pods)
2 Tbsp butter, melted, divided

Glaze:
1 cup powdered sugar
3 Tbsp fresh lime juice

1. To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
2. Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stire yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 T at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top, cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough.
5. To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10 inch rectangle; brush with 1 T butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal but do not seal the end of the roll. Repeat process with remaining dough, 1 T butter and filling. Cut each roll into 12 (1 inch) slices. Place slices, cut sides up, in a 13 x 9 inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
6. Preheat oven to 350.
7. Uncover dough. Bake at 350 for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
8. To prepare glaze, combine powdered sugarand juice, stirring until smooth. Drizzle glaze over warm rolls.

Yield: 24 rolls

From Cooking Light, January/February 2008