Pink Blood Orange Cinnamon Rolls

blood orange cinnamon rolls with pink bloos orange glaze

5 from 10 votes

Pink Blood Orange Cinnamon Rolls

These Blood Orange Cinnamon Rolls are gooey, have a beautiful pink citrus glaze and are made with no animal ingredients. Bursting with zesty blood orange and warm cinnamon, these pink rolls are the ultimate treat.

Prep Time10

Cook Time25

Additional Time2 15

Total Time2 50

Course: Baked Goods

Cuisine: American

Diet: Vegan

Servings: rolls

Calories: 398kcal

Author: Tatiana Kamakura

Equipment

Square baking pan

Ingredients

Dough

4 ¼ cups all-purpose flour
1 teaspoon salt
2 teaspoon instant yeast
3 tablespoon granulated sugar
1 tablespoon blood orange zest
1 cup almond milk lukewarm
⅓ cup blood orange juice
4 tablespoon vegan margarine room temperature

Filling

¾ cup brown sugar
1 tablespoon cinnamon
2 tablespoon vegan margarine softened

Glaze

1 ⅔ cup icing sugar
¼ cup blood orange juice
2 teaspoon blood orange zest
1 tablespoon vegan margarine melted

US Customary - Metric

Instructions

In a large bowl, or stand mixer bowl if using one, stir flour, sugar, salt and yeast. Add blood orange zest and juice, warm almond milk and margarine. Mix until dough is form.
At medium-low speed, using the dough hook, knead for 6 minutes or until dough is pulling away from the sides of the bowl. When ready, dough will be smooth and tacky to the touch. If kneading by hand, knead for about 10 minutes.
Let it rise in a warm spot for 1 hour and 30 minutes, or until it doubles.
For the filling, stir together the brown sugar and the cinnamon. Set aside.
Line a 9x9 inch baking pan with parchment paper.
Flour lightly the surface you will use to open the dough. Roll the dough into a 14x20 inch rectangle. Open it ¾ inch thick if you prefer less swirls and a fluffier roll, ¼ inch thick if you like lots of swirls and chewier rolls.
Brush the entire surface of the dough with 1 ½ tablespoons of margarine. Evenly spread the filling over the surface of the open dough. Remember to leave a 1 inch margin along the long side to help when sealing the dough closed.
Roll the dough, pinching the edges to seal it shut.
Cut the dough into 1 ½ inches rolls and place each roll into prepared baking pan. Leave enough space between each one to allow them to grow properly - ¼ inch is more than enough.
Cover with a damp towel or plastic wrap and let them rise for 45 minutes. They will look light and puffy.
Preheat the oven to 350° F.
Bake the rolls for 25 minutes, until they’re lightly golden at the top.
Remove from oven and let them cool for 10 minutes before starting the glaze.
Sift the icing sugar and mix with margarine, blood orange juice and zest. Stir until well combined.
Pour the glaze over the rolls immediately. Serve them warm.

Video

Notes

Substitutions:

You can use navel oranges instead of blood oranges.
For a non-vegan recipe, you can use dairy milk and butter instead of plant-based milk and margarine.

For slicing:

Use a very sharp knife, a serrated knife, or unflavored dental floss.

If using a blade, don’t press it too hard so that the dough will lose its shape: let the blade do most of the work.

If using dental floss, slide a long piece of floss under the dough, wrap around the top and pull tightly in opposite directions, so the floss will pull through it.

During cold days, dough may need more time to rise. It’s ok to let the dough rise for more time than what’s suggested in this recipe if you don’t have a warm spot in your kitchen.

Nutrition