These gooey and gorgeous homemade cinnamon rolls are a vibrant uptake on those classic canned orange rolls Mom would break out for special occasion breakfasts. Never made sweet rolls from scratch before? Trust us, the dough is far easier to make and work with than you might think. And with a soft pink colored grapefruit-cream cheese glaze and a decadent filling featuring pistachios, dark brown sugar, fresh ginger, cardamon, and cinnamon, these morning glories are sure to steal the show at any brunch gathering. If you want to prep them ahead, simply follow the recipe through step 6 the night before and pop your rolls into the fridge; just be sure to bring them to room temperature the following day before baking and glazing.
1 (1/4-ounce) pkg. active dry yeast
2/3 cup grapefruit juice, heated (100° to 110°)
1/3 cup granulated sugar
1/3 cup unsalted butter, softened
1 teaspoon salt
1 large egg
2 cups bread flour
1 cup all-purpose flour
2/3 cup dark brown sugar, packed
2/3 cup shelled pistachios
1 tablespoon fresh grated ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter
Grapefruit-Cream Cheese Glaze
2 ounces cream cheese, softened
1/2 cup plus 2 tablespoons grapefruit juice, divided
2 tablespoons granulated sugar
1 1/2 cups powdered sugar, sifted
How to Make It
To make the dough, combine the yeast and grapefruit juice in a large mixing bowl; let stand until foamy, about 5 minutes.
Add sugar, butter, salt, and egg to bowl; beat with an electric mixer until smooth. Add bread flour, beating until smooth. Add all-purpose flour, mixing until a smooth, soft dough forms (add another 1/4 cup of all-purpose flour if the dough is too wet to touch without it sticking to your hand).
Transfer dough to a large, well-greased bowl, turning to coat. Cover and let the dough rise in a warm, draft-free place until it’s doubled in size, 1 to 1 1/2 hours.
While the dough rises, prepare the filling. Combine brown sugar, pistachios, ginger, cardamon, cinnamon, and salt in a food processor; pulse until pistachios are coarsely chopped and all ingredients are well combined. Melt 6 tablespoons of unsalted butter in the microwave or in a small saucepan on the stovetop over medium-low heat.
Punch dough down and turn out onto a lightly floured surface. Roll the dough with a lightly floured rolling pin into a 9- x 15-inch rectangle. Brush the surface of the dough evenly with the 6 tablespoons melted butter; sprinkle evenly with the brown sugar mixture, leaving a 1/2 inch border.
Starting at 1 (15-inch) side, gently roll the dough into a cylinder; cut into 12 even slices. Place the slices in a greased 9-inch round pan or cast-iron skillet. Cover and let rise in a warm, draft-free place until doubled in size, about 30 minutes.
Preheat oven to 350°. Uncover dough and bake at 350° for 25 to 30 minutes or until golden brown. Let stand 5 minutes.
To prepare the glaze, place cream cheese in a mixing bowl. Combine 1/2 cup juice and granulated sugar in a small saucepan over medium-high heat. Bring mixture to a boil, swirling occasionally; reduce heat to medium and simmer until mixture is reduced to about 2 tablespoons. Pour grapefruit mixture over cream cheese; beat with an electric mixer until smooth. Beat in powdered sugar. Beat in remaining 2 tablespoons grapefruit juice. Pour glaze over warm cinnamon rolls and serve.
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