Blood Orange Cinnamon Rolls

Whether you’re hosting a weekend brunch or simply love blood oranges. These cinnamon rolls are delicious and can be made by anyone. When it comes to cinnamon rolls, choose to take the recipe step by step. Here are a few things that are essential. Proofing is necessary and this recipe calls for an overnight proof. Also make sure your yeast is fresh. Bad yeast=no rise in your rolls. With that being said, let’s hop into this amazing recipe (we think it’s great for brekkie in bed tomorrow or a Galentine’s brunch this weekend).

Keep reading for the full recipe after the jump!

Blood Orange Cinnamon Rolls

Servings: 6-8 rolls


  • 1/3 cup milk 
  • 2 teaspoons active dry yeast
  • 2 tablespoons (1oz) butter, melted
  • 1 tablespoon (13g) granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1 cup and (1 tablespoon (150g) all-purpose flour
  • Zest of one blood orange

For the filling:

  • 2 tablespoons (1oz) butter softened
  • 1/3 cup (66g) packed brown sugar
  • 1 teaspoon cinnamon

For the icing:

  • 3 ounces cream cheese softened
  • 3 tablespoons (1.5oz) butter softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Juice of one blood orange


To begin, place milk in microwave for 20 seconds to warm through. Place dry yeast in milk and allow to dissolve and activate (for 10-15 minutes).

Meanwhile combine in a mixer and dough hook attachment, butter, sugar, egg yolk, and salt. Then add flour to form the dough, 1/3 C at a time. Fold in orange zest. Place in a greased bowl and cover with a kitchen towel to sit in a warm place for one hour.

In a mixing bowl, combine cinnamon, butter, and brown sugar to create filling. Once dough has gone through it’s first rise, turn it out onto a clean floured surface. Using a rolling pin, stretch the dough until it is a rectangle where the dough is 1/2 inch thick. (Make sure to not overwork the dough in this process.) Place filling on dough and lightly press filling in an even layer. Begin to tightly roll dough, keeping the swirl as tight as possible. Using a sharp knife, cut roll into pieces 1.5 inches wide. Place in a greased cake pan, keeping space in between rolls for the second proof. Cover with plastic wrap and sit in refrigerator overnight.

Preheat oven to 400 degrees F. Cook cinnamon rolls for 10-15 minutes, watching closely. (They can go from soft to golden brown quickly.)

As cinnamon rolls are baking, in a mixer combine cream cheese and butter. Add vanilla and a juice of a blood orange. Slowly add powder sugar, combining until frosting is smooth throughout.

Remove cinnamon rolls from the oven. Place icing on top. (If you have extra icing, you can always freeze leftovers as it will store for up to 2 weeks.)

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