Skip to main content

What's Up Magazine

Blood Orange Sweet Rolls

Mar 17, 2014 12:05PM ● Published by Cate Reynolds

Blood oranges are, without doubt, one of the prettier members of the orange family. People may be more familiar with Valencia or Navels but the blood orange is a ruby gem, waiting to be discovered. They are available from January through April each year, making an almost ninja-like appearance at the store, settled among the other bright fruits. If you can get your hands on them, grab up a few pounds at a time. The taste, a citrus flavor with a hint of raspberry, is fresh and bright, allowing for so many uses besides eating it straight from the skin. These blood orange sweet rolls are a great use for the fruit. It gives a hit of sweetness mixed with a tart flavor that balances out the roll, keeping it from being overwhelmingly sweet.


For rolls:
1 ½ cups white whole wheat flour
1 cup all-purpose flour
¼ cup sugar + 1 Tbsp.
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup milk
5 Tbsp. butter, divided and melted
Zest of 1 blood orange
Juice of 1 blood orange

Preheat oven to 425 degrees. In a small bowl, combine 1 Tbsp. melted butter and juice of half the blood orange. Set aside. In a large bowl, combine flours, ¼ cup sugar, baking powder, baking soda, salt and zest and mix to combine. Add in milk, 4 Tbsp. butter and remaining blood orange juice and stir well, forming a cohesive dough. Turn onto a floured surface. Roll into a large rectangle, about ¼ inch thick. Pour melted butter and blood orange mixture and spread it evenly on top of the dough. Sprinkle remaining 1 Tbsp. sugar and spread it evenly. Gently roll the dough, forming a jelly roll. Pinch the edges gently to seal. Use a sharp knife and slice the rolls about 1 inch thick. Place in a pie plate. Bake 20 minutes until slightly golden. Top with glaze.

For glaze:
4 ounces cream cheese, softened
Juice of 1 blood orange
½ cup powdered sugar

Combine all in a bowl until well mixed. Pour on top of the rolls.

Serves approximately 8

--Kim Cooper--
Today, Eat+Drink+Shop recipe food dessert



Towne Social