Blood Orange Breakfast Rolls

I just can’t get enough of this amazing winter citrus. The best part of this recipe is that it can be made most of the way the night before with minimal prep the morning of!

Ingredients

  • 1 cup milk
  • 1/4 cup granulated white sugar
  • 1 Tablespoon active dry yeast
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1 egg
  • 2 teaspoons blood orange zest
  • 1/4 cup fresh blood orange juice
  • 4 cups all purpose flour

Filling:

  • 1 cup sugar
  • 2 teaspoons blood zest
  • 1/2 teaspoon ground ginger
  • 1/2 cup butter
  • 4 Tablespoons all purpose flour 

Frosting: 

  • 4 oz cream cheese, softened
  • 4 oz (1/2 stick) butter, softened
  • 1/2 teaspoon vanilla
  • 2 – 3 Tablespoons blood orange juice
  • 2 cups powdered sugar

Instructions

  1. In a small bowl combine warm milk (between 100-110 F) sugar, and active dry yeast and let sit 5 minutes or until foamy.

  2. In a stand mixer combine  salt, butter, egg, blood orange zest, blood orange juice, and 4 cups of flour. Pour foamy yeast mixture in and mix with dough hook on low speed for 5-8 minutes until smooth and elastic

  3. Add up to another ½  cup of flour to make dough consistency only slightly sticky. Dough should pull away from sides of bowl. Oil a large bowl, place dough inside and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.

For Filling:

  1. In a medium bowl combine sugar, blood orange zest and ground ginger. Set aside.

  2. On a floured work surface, roll dough into roughly a 24 inch by 10-12 inch rectangle.

  3. Spread softened butter over dough. Sprinkle and spread sugar mixture evenly over butter. Sprinkle 4-5 Tablespoons of flour evenly over filling.  Carefully roll dough lengthwise into a long roll.

  4. Use a piece of clean string or dental floss and slide the string underneath the roll. Pick up both ends of the string, cross them, and pull tight to cut the dough into 12 equal pieces. Place rolls cut side down into an oiled 9×13 inch pan or large baking sheet, being careful not to crowd the rolls so they have room to rise. 

5. Cover with plastic wrap. Refrigerate immediately. Do not let rise first or they will deflate in the refrigerator. Place in fridge overnight.

6. Remove and let rise for 30-40 minutes in warm place before baking.

7. Bake at 350 for 25-30 minutes.

For the Icing:

  1. In a medium bowl combine cream cheese, butter and mix until most of the lumps are gone. Mix in powdered sugar, vanilla, and blood orange juice until smooth. I like my icing thicker like frosting. Generously spoon icing over rolls to coat evenly.

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