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Sourdough Sweet Rolls with Blood Orange Glaze

This Blood Orange Sweet Roll Recipe uses a whole grain, nut, and seed sourdough and are filled with a simple brown sugar and cardamom mixture. The rolls can be prepared a day in advance and baked off in the morning.
Prep Time30 mins
Cook Time25 mins
Total Time9 hrs
Course: Breakfast
Cuisine: American
Servings: 12 large sweet rolls

Ingredients

Sourdough bread dough:

  • 1 cup bubbly sourdough starter
  • 1 cup water
  • 1/4 cup walnut oil
  • 1/4 cup honey
  • 4 cups flour, 2 cups artisan bread flour and 2 cups whole wheat flour
  • 1/4 cup chopped walnuts
  • 2 tablespoons flax seeds
  • 1 tablespoon chia seeds soaked in 2 tablespoons water
  • 2 teaspoons salt

Cardamom brown sugar filling:

  • 3 tablespoons of butter or coconut oil, melted
  • 2 teaspoons ground cardamom
  • 1/3 cup brown sugar

Blood orange glaze

  • 2 cups powdered sugar
  • 4-5 tablespoons blood orange juice, juice from about 1 1/2 blood oranges

Instructions

  • Attach a dough hook to your stand mixer. Pour the 1 cup of bubbly (well fed) sourdough starter into the mixing bowl. Add in the water, oil, honey, flour, chopped walnuts, flax and chia seeds and mix just until combined. Let sit for 10 minutes. Sprinkle the salt over the dough and mix for 3 minutes.
  • Remove the mixing bowl from the stand mixer and set in a warm place, covered, for 5 hours or until doubled.
  • Grease a 9 x 13 pan with butter or coconut oil. Punch the dough down and use a spatula to peel it away from the bowl and onto a large, lightly floured surface. Flour a rolling pin and roll the dough out slightly. The dough may be too elastic at this point (quickly shrinking back to shape as you try and roll it out). If this is the case, let the dough rest here for 15-20 minutes then try rolling it out again. Roll the dough out into a 15 x 9 inch rectangle (approximate). 
  • Pour the melted butter or coconut oil out over the dough and use a spatula to spread it evenly. Sprinkle with cardamom and brown sugar then tightly roll the long edge toward the other long edge. Slice into 12 even rolls (I like to cut the long roll in half then continue cutting each segment in half until there are 12 equal pieces). Place the rolls into the greased pan and set in a warm place covered with a towel to rise again for 2-3 hours or until doubled. (when its winter rising always takes longer).
  • Once rolls have risen, cover with plastic wrap and place in the fridge or bake right away. (I like to make these the day before so that all I have to do in the morning is bake them off).
  • To bake, remove rolls from the fridge and preheat the oven to 450. Once the oven is ready place rolls into the oven. Cook at 450 for 5 minutes then turn the heat down to 425 and cook for 17-18 minutes. While rolls are cooking use a whisk to stir together the blood orange glaze. Add more sugar or juice depending on desired consistency. The glaze should be thick but still runny enough to pour.
  • Once rolls are done cooking remove from oven and let cool for 5-10 minutes. Pour glaze over the rolls and serve warm with freshly brewed La Barba coffee :)

Notes

You may use a basic cinnamon roll dough instead of the sourdough if you don't have access to sourdough starter. Make sure the cinnamon roll makes 12-15 rolls (enough for a 9 x 13 inch pan) and follow the rest of this recipe for filling and glaze.