Giant Cinnamon Roll with Blood Orange Glaze
Indulge in the ultimate breakfast showstopper with this Giant Cinnamon Roll with Blood Orange Glaze—a dessert-inspired treat perfect for any special occasion or cozy weekend brunch. This oversized cinnamon roll transforms a classic favorite into a fun, shareable centerpiece, combining tender, buttery dough with a rich cinnamon-sugar swirl in every bite. The pièce de résistance is its vibrant blood orange glaze, made with freshly squeezed juice and zest, lending a stunning citrusy contrast to the warm, spiced flavors. Whether served warm from the oven or enjoyed as leftovers, this dazzling recipe is a must-try for cinnamon roll enthusiasts and citrus lovers alike. Perfectly sweet, gorgeously glazed, and irresistibly fluffy, this recipe will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.25 cups Whole milk
- 5 tablespoons Unsalted butter
- 1 whole Large egg
- 0.75 cups Brown sugar
- 2 tablespoons Ground cinnamon
- 0.25 cups Blood orange juice
- 1.5 cups Powdered sugar
- 1 teaspoon Blood orange zest
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and instant yeast.
In a small saucepan, heat the milk and 4 tablespoons of butter over medium-low heat until it reaches about 110°F, warm but not hot to the touch.
Pour the warm milk mixture into the bowl with dry ingredients, add the egg, and stir until a dough begins to form.
Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-6 minutes.
Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Combine the brown sugar and cinnamon in a small bowl to make the filling.
Once the dough has risen, punch it down and roll it into a large rectangle approximately 16x20 inches.
Spread 1 tablespoon of softened butter evenly over the surface of the dough, then sprinkle the cinnamon-sugar mixture evenly on top, pressing slightly to adhere.
Using a pizza cutter or sharp knife, cut the dough vertically into 2-inch-wide strips.
Take one strip and roll it into a tight spiral, then place it in the center of a greased 9-inch springform pan. One by one, coil the remaining strips around the center spiral to create one large cinnamon roll.
Cover the pan with a towel and let the roll rise until puffed, about 30-45 minutes.
Preheat the oven to 350°F. Bake the cinnamon roll for 30-35 minutes, or until golden brown and cooked through. Cover loosely with foil during baking if it browns too quickly.
While the cinnamon roll bakes, prepare the glaze. In a small bowl, whisk together the blood orange juice, powdered sugar, zest, and vanilla extract until smooth.
Remove the cinnamon roll from the oven and let it cool for 10-15 minutes before drizzling with the blood orange glaze.
Slice into wedges and serve warm.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 53.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
