Name: Blood Orange Cinnamon Rolls
Ingredients: 1/4 cup unsalted butter; 1/4 cup honey; 2/3 cup whole milk; 3-3 1/2 all-purpose flour; 1 packet (2 1/4 teaspoon) active-dry yeast; 1 teaspoon salt; 2 large eggs; 1/4 cup unsalted butter, melted; 1/3 cup light or dark packed brown sugar; Zest of blood oranges; 2 teaspoons ground cinnamon; 1 1/2 cups powdered sugar, sifted; 2-4 tablespoons fresh blood orange juice; Zest of 1 blood orange

Ingredients

For the dough:

1/4 cup unsalted butter
1/4 cup honey
2/3 cup whole milk
3–3 1/2 all-purpose flour
1 packet (2 1/4 teaspoon) active-dry yeast
1 teaspoon salt
2 large eggs

For the filling:

1/4 cup unsalted butter, melted
1/3 cup light or dark packed brown sugar
Zest of blood oranges
2 teaspoons ground cinnamon

For the glaze:

1 1/2 cups powdered sugar, sifted
2–4 tablespoons fresh blood orange juice
Zest of 1 blood orange

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Instructions

For the full set of instructions, visit Annalise’s site HERE.

Notes

I followed Annalise’s recipe only substituting the blood orange for lemon. I did however make a few time adjustments for high altitude. After warming my milk/honey, it took almost a full 30 minutes for the temperature to come down. Dough has a tendency to rise quickly at higher altitude so keep an eye on your rolls!