Flaky, tender, and warmly spiced, these yeast-free cardamom cinnamon rolls come together quickly and make a cozy breakfast or holiday treat.

3 cups all purpose flour

2 tbsp sugar

1 tbsp baking powder

1/4 tsp cinnamon

1/4 tsp cardamom

1 tsp salt

6 tbsp coconut oil or 5 tbsp butter

3/4 cup International Delight Frosted Sugar Cookie Coffee Creamer

1/4 tsp almond extract

1/2 tsp vanilla extract

2/3 cup brown sugar

3 tsp cinnamon

1 tsp cardamom

3 tbsp butter, melted

1/2 cup pecan pieces

1/2 cup powdered sugar

2 tbsp International Delight Frosted Sugar Cookie Coffee Creamer

1/2 tsp white vinegar

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Preheat the oven to 375°F.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, cardamom, and salt.
Add the coffee creamer, coconut oil or butter, almond extract, and vanilla extract. Mix until the dough comes together.
Turn the dough onto a floured surface and gently work it until smooth enough to form a ball.
Roll the dough into a rectangle about 10 x 12 inches.
Brush the dough with melted butter, then sprinkle evenly with brown sugar, cinnamon, cardamom, and pecan pieces.
Roll the dough up firmly and cut it into 9 equal pieces.
Line a baking sheet with parchment paper and place the rolls on it. Brush the tops with a little more melted butter.
Bake for 30 to 35 minutes, until golden and cooked through.
Let the rolls cool for 5 to 10 minutes.
Stir together the powdered sugar, coffee creamer, and white vinegar until smooth, then drizzle the icing over the warm rolls.

Swap pecans for walnuts or leave out nuts for a nut-free version.

Add raisins or dried cranberries for a sweet-tart twist.

Brush with cream cheese frosting instead of icing for a richer flavor.

Store leftovers in an airtight container at room temperature for up to 2 days.

Freeze un-iced rolls for longer storage and reheat in the oven at 350°F for 10–12 minutes before icing.