Cinnamon Rolls + Blood Orange Glaze

Buns!  I never make these because I will eat about six the first day.  My willpower stands no chance around cinnamon buns.  None at all.  Luckily, I had a work meeting I knew these would be perfect for.   

The blood orange juice makes the prettiest pink glaze.  I love the color, so cheery and fun. 

Makes 16.

Cinnamon Rolls + Blood Orange Glaze

for the rolls

1 packet active dry yeast

1/2 cup warm water

1/3 cup sugar

1/3 cup butter

1/3 cup milk

1 egg

pinch salt

3 1/2 cups all purpose flour

for the filling

1 tablespoon cinnamon

2 tablespoons maple syrup

 1 tablespoon sugar

1 tablespoon melted butter

1/2 teaspoon vanilla

for the blood orange glaze

2 cup powdered sugar 

2 tablespoon melted butter

pinch salt

splash vanilla extract

about 1/3 cup blood orange juice

In a bowl of a stand mixer, whisk yeast, warm water and sugar.  Let sit.  

In a small pot, melt butter.  Add milk.  When steaming hot, remove from heat.  When warm, whisk into yeast mixture.  Add egg, salt and flour.   Knead with dough hook attachment for a few minutes until dough is a smooth ball.  (More flour maybe added during kneading if dough seems too sticky.)   Place dough ball in an oiled bowl, turning to coat.  Cover bowl with plastic wrap and let sit in a warm place until doubled in size, about 1 1/2 hours. 

While dough is rising, whisk together melted butter, maple syrup, sugar and cinnamon.   

Punch dough down to deflate.  Roll out into a large rectangle, roughly 9" x 24".  

Spread filling evenly over rectangle.  Roll up dough, beginning with the long side.  Seal ends. Slice into 16 slices.  Arrange in 9"x 13" baking pan, leaving space between each roll.  Let rise about 40 minutes.  

Bake in preheated 375 degree oven, until golden brown, about 30 minutes. 

While cinnamon rolls are baking, whisk together powdered sugar, melted butter, pinch salt, vanilla and blood orange juice until smooth.   

Glaze rolls and serve warm.