Festive and flavorful Blood Orange Cinnamon Rolls are perfect for your spring celebration.
For this recipe, I used the 9 x 13 pan provided by Anolon. I really liked the Anolon pan as it required far less prep since they are non stick and the rolls popped out of the pan perfectly.
More Easter Inspiration
Last year I joined #SpringSweetsWeek and created some fun recipes I encourage you to revisit this year.
Blood Orange Cinnamon Rolls Recipe
- ¾ cup plus 2 ½ tbsp whole milk, 80 degrees F
- 2 eggs
- 3 tbsp. butter, softened
- 1 tbsp. malted milk powder
- 4 cups all-purpose flour
- 2 tsp. instant dry yeast
- ¼ cup sugar
- ½ tbsp. salt
- ½ cup butter, melted
- 1 cup brown sugar
- 3 tbsp. cinnamon
- ¼ cup all-purpose flour
- zest from one large blood orange
- 1 egg
- ½ tsp. orange extract
- 2 1/2 oz. cream cheese, softened
- 1/4 cup salted butter, softened
- 1 1/2 cups confectioners' sugar
- • 1/2 tsp. orange extract
- • 2 tbsp. blood orange juice
- Put the milk, eggs and butter in the bowl of a mixer. Combine the flour, malt powder and yeast and add to the bowl, then add the sugar and salt. Put the bowl on a mixer fitted with a dough hook and mix for 4 minutes on low speed, making sure to scrape down the sides. Increase the speed to medium and mix for another 5 minutes to full gluten development, making sure to scrape down sides. Place the dough in a lightly oiled bowl large enough for it to double in size and cover with plastic wrap.
- Allow the dough to rest and rise in a warm place for 60 minutes, until when lightly pressed the dough springs back halfway.
- Spray a 9x13 pan with cooking spray.
- Place the dough on a lightly floured work surface and use a rolling pin to roll it into a rectangle 9 by 26 inches. Spread the cinnamon filling on the dough, leaving ½ inch of dough exposed at the long top and bottom edges. Starting at one short end, carefully roll the dough up lengthwise and gently press along the final edge to close the seam of the 26-inch-long roll. Place the seam on the bottom and lightly flour the dough, the using a chef’s knife, cut the log into 16 slices, each about ¾ inch. Be careful not to saw through the dough, instead cut straight down, pressing the knife. Lay the slices flat in the prepared pan (so the spiral of filling is visible).
- Cover the pan and allow the dough to rest and rise in a warm place for 60 to 75 minutes, until when lightly pressed the dough springs back halfway.
- Cover in plastic wrap and put the pan in the refrigerator until ready to bake.
- When ready to bake, remove the pan from the refrigerator and let it set out at room
temperature while the oven preheats, about 20 minutes. Preheat the oven to 375 degrees F.
- Transfer the pan of buns to the oven. Bake for 25 to 30 minutes, until golden brown.
- Remove the pan from the oven and allow it to cool for 5 minutes. Spread the icing on the buns while they're warm.
- Serve buns warm, or at room temperature.
- Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.
- Put the melted butter and brown sugar in the bowl of a mixer fitted with a paddle attachment. Mix for 2 minutes on low speed, making sure to scrape down the sides of the bowl periodically.
- Combine the flour, cinnamon and blood orange zest. Add to the bowl of the mixer and continue mixing for 2 minutes on low speed, scraping down the sides as needed.
- Combine the eggs and orange extract in a separate bowl, then add to the butter mixture and mix for 2 minutes on low speed.
- In a small bowl, soften the butter and cream cheese, but do not melt. Beat together the cream cheese, butter, sugar, orange extract and blood orange juice into a spreading consistency.
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Spring Sweets Week
We are in the midst of Spring Sweets Week and I hope you’ve been enjoying all the fantastic recipes. If you are just joining us, please check out the recipes shared earlier this week!
Be sure to enter to win the some amazing prizes. If you would like to see the details about #SpringSweetsWeek and the prizes please check out the welcome post.a Rafflecopter giveaway
Tuesday #SpringSweetsWeek Recipes
- 6-Ingedient Mango-Coconut Bundt Cake by Palatable Pastime
- Baklava Cake for Passover by Kate’s Recipe Box
- Blood Orange Cinnamon Rolls by Simply Inspired Meals
- Blueberry Flavored Coffee Ice Cream by Jen Around the World
- Blueberry Flower Tarts by Blogghetti
- Brownie Batter Mocha Bundt Cake by Sweet Beginnings
- Chocolate Mousse Cake by Family Around the Table
- Coffee Caramel Sauce by Karen’s Kitchen Stories
- Deep Chocolate Mint Snack Cake by A Day in the Life on the Farm
- Greek Yogurt Tangerine Cake by Shockingly Delicious
- Lemon Pizzelles by Jolene’s Recipe Journal
- Lemon Poppy Seed Loaf with Glaze by Strawberry Blondie Kitchen
- Pecan Scones by A Kitchen Hoor’s Adventures
- Pink Champagne Cupcakes by Cookaholic Wife
- Strawberry Pie Bars by Hezzi-D’s Books and Cooks
- Strawberry Pudding by Cindy’s Recipes and Writings
- Vegan Orange Poppyseed Bundt Cake with Strawberry Icing by The Baking Fairy
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