Blood Orange Cinnamon Rolls - Soft and fluffy cinnamon rolls swirled with a blood orange cinnamon filling and finished with a blood orange cream cheese frosting!
Cinnamon rolls are probably one of my FAVORITE recipes to bake, especially because they're so easy to make and are so versatile. You can make them sweet or savory, fill them with nearly anything and top with a variety of glazes. Today's recipe features one of my favorite citruses, blood orange!
If you're looking for more yeast bread recipes, be sure to check out my Strawberry Cinnamon Rolls or Brown Butter Cinnamon Rolls! For savory bakes, check out my Jalapeño Cheddar Twist Bread and Savory Mediterranean Babka!
Blood Orange Cinnamon Rolls Ingredients
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
For the Dough
- Active Dry Yeast. You can use active dry yeast or instant yeast. Follow the recipe as written regardless of which kind you use.
- Warm Water. The temperature should be between 105 to 110 ºF (40 to 43 ºC)
- White Sugar. A tiny bit of sugar will feed the yeast.
- Buttermilk. Makes the dough super soft and adds a bit of tang.
- Brown Sugar. Adds flavor and moisture.
- 1 Large Egg + 1 Yolk. For best results, make sure your egg is at room temperature. Yeast likes a warm environment.
- Butter. Melted unsalted butter adds richness and will give the rolls that chewy texture.
- Vanilla Extract. Adds flavor to the rolls.
- Bread Flour. I like to use a high quality bread flour, such as King Arthur.
- Nutmeg. Adds subtle fragrance to the dough.
For the Blood Orange Cinnamon Filling
- Unsalted Butter. We'll be using melted butter, which makes it easy to combine.
- Brown Sugar. You can use light or dark brown sugar.
- Cinnamon. Use a good quality cinnamon. Vietnamese cinnamon is my favorite.
- Blood Orange Zest. If you're unable to find blood orange, you can use regular oranges.
For the Blood Orange Cream Cheese Glaze
- Cream Cheese. Make sure to use cream cheese from the block, not whipped or cream cheese spread.
- Unsalted Butter. Adds richness.
- Powdered Sugar. Also known as Confectioners' Sugar or Icing Sugar
- Blood Orange Juice and Zest. To maximize flavor, we'll be using a combination of both the juice and zest.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Blood Orange Cinnamon Rolls ! Please find detailed instructions in the recipe card at the end of this post.
For the Dough
Step 1. In the bowl of your stand mixer, add warm water, yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes.
Step 2. Add brown sugar, room temperature buttermilk, melted butter, egg, yolk and vanilla extract and 3 cups of flour. With a spatula, mix until the dough roughly comes together (will be shaggy).
Step 3. Fit your stand mixer with the hook attachment and knead the dough on medium speed for 10 minutes. It's okay if the dough sticks to the bottom of your bowl, but it should not stick to the sides. If your dough is still sticky, you can add up to 2 tbsps of bread flour. The dough should be elastic and is ready when it passes the window pane test.
Window Pane Test
To perform the window pane test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Step 4. Transfer dough into a large oiled bowl. Allow to rise at room temperature for 1 hour.
For the Blood Orange Cinnamon Filling
Step 1. Melt your butter in a small saucepan or in the microwave. Then zest your blood oranges. I zested 3 as they were pretty small.
Step 2. In a medium sized bowl, combine melted butter, brown sugar, cinnamon, and blood orange zest and mix until combined. Set aside.
Assembly
Step 1. Gently punch your risen dough and transfer to a lightly floured work surface. With a rolling pin, roll your dough to a 12 x 16 inch (30 x 40 cm) rectangle. Then, evenly spread the filling onto the dough.
Step 2. With a pizza cutter or really sharp knife, cut your dough into 6 to 8 strips lengthwise. If you like your rolls to be thicker, cut 6 strips. Roll each strip and transfer to a buttered baking dish. Depending on how many rolls you cut, you can use an 8 or 9 inch baking dish or a 9 to 10 inch skillet. Lightly cover with a tea towel and allow to proof for 30 minutes.
Step 3. About 10 minutes in, position your oven rack in the center and preheat to 350ºF (176ºC). Bake for about 22 to 25 minutes. Your rolls are ready when they are golden brown and the internal temperature reaches 190ºF (88ºC).
For the Blood Orange Cream Cheese Glaze
Step 1. While the rolls are baking, make your glaze. In a medium sized bowl, whisk together the cream cheese and butter until light and fluffy. About 2 minutes with a hand-held mixer.
Step 2. Sift in powdered sugar and blood orange juice, zest and salt to taste. Mix until combined and set aside.
Step 3. Once the rolls are cooked, allow to sit for 10 minutes and then glaze. Enjoy!
Expert Tips
For best results I always recommend using a kitchen scale to weigh all your ingredients as it's the most accurate way to bake. I like using King Arthur's Weight Chart to convert to grams.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Try not to add too much flour as it can make your bread tough. The dough should pull away from the sides of the bowl, but it's okay if it sticks to the bottom of the bowl.
Make sure you are using room temperature ingredients as yeast likes a warm environment.
Make sure your yeast is fresh.
Place your dough in a warm area to rise and proof. I like to heat my oven to the lowest setting for about 5 minutes, just enough to warm up.
If you're unable to find blood oranges, you can use regular oranges. However, any citrus (grapefruit, lemon or limes) will work.
You may also like
📖 Recipe
Blood Orange Cinnamon Rolls
INGREDIENTS
For the Dough
- 2 ¼ teaspoon 7g | 1 Packet Active Dry Yeast
- 3 tablespoon Warm Water 105 to 110ºF (40 to 43ºC)
- 1 teaspoon White Sugar
- ½ Cup 112 g Buttermilk, room temp
- ¼ Cup 50 g Brown Sugar
- 1 Large Egg + 1 Yolk room temp
- 4 tablespoon 56 g Butter, melted
- 1 teaspoon Vanilla Extract
- 3 Cups + 2 tablespoon if needed 360 g + 16 g Bread Flour
- ¼ teaspoon Nutmeg
For the Blood Orange Cinnamon Filling
- 6 tablespoon 85g Unsalted Butter, melted
- ⅔ Cup 135 g Brown Sugar
- 1 Heaping tablespoon Cinnamon
- 2 to 3 teaspoon Blood Orange Zest about 3 blood oranges
- For the Blood Orange Cream Cheese
- 4 Oz 113g Full Fat Cream Cheese from the block, room temp
- 2 tablespoon 28g Unsalted Butter, room temp
- 1 Cup 113g Confectioners' Sugar, sifted
- 3 to 4 tablespoon Blood Orange Juice
Instructions
- For the Dough
- In the bowl of your stand mixer, add warm water, yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes.
- Add brown sugar, room temperature buttermilk, melted butter, egg, yolk and vanilla extract and 3 cups of flour. With a spatula, mix until the dough roughly comes together (will be shaggy).
- Fit your stand mixer with the hook attachment and knead the dough on medium speed for 10 minutes. It's okay if the dough sticks to the bottom of your bowl, but it should not stick to the sides. If your dough is still sticky, you can add up to 2 tbsps of bread flour. The dough should be elastic and is ready when it passes the window pane test (see note below).
- Transfer dough into a large oiled bowl. Allow to rise at room temperature for 1 hour.
For the Blood Orange Cinnamon Filling
- Melt your butter in a small saucepan or in the microwave. Then zest your blood oranges. I zested 3 as they were pretty small.
- In a medium sized bowl, combine melted butter, brown sugar, cinnamon, and blood orange zest and mix until combined. Set aside.
Assembly
- Gently punch your risen dough and transfer to a lightly floured work surface. With a rolling pin, roll your dough to a 12 x 16 inch (30 x 40 cm) rectangle. Then, evenly spread the filling onto the dough.
- With a pizza cutter or really sharp knife, cut your dough into 6 to 8 strips lengthwise. If you like your rolls to be thicker, cut 6 strips. Roll each strip and transfer to a buttered baking dish. Depending on how many rolls you cut, you can use a an 8 or 9 inch baking dish or a 9 or 10 inch skillet. Lightly cover with a tea towel and allow to proof for 30 minutes.
- About 10 minutes in, position your oven rack in the center and preheat to 350ºF (176ºC). Bake for about 22 to 25 minutes. Your rolls are ready when they are golden brown and the internal temperature reaches 190ºF (88ºC).
- For the Blood Orange Cream Cheese Glaze
- While the rolls are baking, make your glaze. In a medium sized bowl, whisk together the cream cheese and butter until light and fluffy. About 2 minutes with a hand-held mixer.
- Sift in powdered sugar and blood orange juice, zest and salt to taste. Mix until combined and set aside.
- Once the rolls are cooked, allow to sit for 10 minutes and then glaze. Enjoy!
Notes
- Cinnamon rolls are best eaten freshly baked. However, transfer leftovers into an airtight container and store on the counter for up to 3 days or 1 week in the refrigerator.
- To perform the window pane test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Leave a Rating and Comment