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.  

Pistachio Cinnamon Buns + Passionfruit Icing

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I call these sweet little things 'buns' for short.  It can be difficult to find a good bun when you want one and these are sure to please.  Perfectly delightful on their own but, at least for me, icing is a must.  (For anyone not interested in the passion fruit: milk or even other fruit juices could be substituted.  I think raspberry would be great. 

Passion fruits are ripe when skin is wrinkled and can be found in the produce with tropical produce, usually hanging out with the tamarind pods, lychees and star fruits. 

Makes about 16 buns. 

Cinnamon Buns with Passion Fruit Icing

for dough

1 packet dry active yeast

2 tablespoons hot water

3 1/4 cup all purpose flour

2 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon salt

3 egg yolks, lightly beaten

1/4 cup coconut oil, warm

1 cup milk, warm

for filling

1/2 cup roasted pecans

1/2 cup roasted salted pistachios

1 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup all purpose flour

1/2 cup maple syrup

4 tablespoons butter

for icing

2 cups confectioners sugar

3 tablespoons passion fruit juice (2 or 3 passion fruits) 

2 tablespoons lemon juice

In a small bowl combine yeast and warm water,  Let sit 5 minutes.  If yeast is working there should be foam and/or bubble marks.  (If not, toss it and try again with new yeast and water. It's almost always going to be good tho.)   

In a large bowl, whisk flour, sugar, cinnamon nutmeg and salt.  Add yeast mixture and eggs then warm coconut oil and warm milk. (I nuked each in the microwave for 1 minute.  This helps the coconut oil from solidifying.)  Combine well and transfer to oiled bowl.  Dough will be sticky.  Turn in bowl to coat in oil.  Cover with plastic wrap and let rise for at least 2 hours in a warm place.  It will have doubled in size.   

When dough is resting, mix up the filling.  In a food processor mix pecans, pistachios, brown sugar, cinnamon, nutmeg, flour, maple syrup and butter until combined and nuts resemble large crumbs.  About 45 seconds.   

Roll dough out on a floured surface into a rectangle about 13" x 17" with the long side parallel to you.  Spoon filling onto dough and smooth around until covered.    Roll dough towards you until you have a 17" long log of dough.  With a sharp knife, slice sections of about a 2 finger thickness, transfering to an oiled 13" X 17" baking pan (with a lip) and arrange so buns are almost touching.  

Cover with plastic wrap and let rise for 45 minutes.   

Heat oven to 350 degrees.  Uncover buns and bake for 15 minutes.  Rotate baking pan and bake 10 minutes more or until golden brown. 

Remove from oven and cool.   

To make the icing:  Place a mesh strainer oven a bowl.  Cut passion fruits in half and squeeze out juices and seeds into strainer.  Mash the seeds around and press with back of a spoon to extract all juices.  Discard seeds and skin.  Whisk together sugar, passion fruit juice and lemon juice.  Smear onto buns and serve.