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Blood Orange Sourdough Sweet Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 141 reviews
  • Author: Villerius
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 9 hours (including rising time)
  • Yield: 12 large sweet rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Sourdough Sweet Rolls with Blood Orange Glaze are soft, fluffy, and bursting with flavor. Made using a bubbly sourdough starter combined with whole wheat and artisan bread flour, they are enriched with nuts and seeds for texture and nutrition. The rolls are brushed with melted butter and filled with a warm cardamom and brown sugar mixture before being rolled and baked to golden perfection. Topped with a bright, tangy blood orange glaze, these sweet rolls make a perfect breakfast treat or special brunch centerpiece.

Ingredients

Units Scale

Dough Ingredients

  • 1 cup bubbly sourdough starter
  • 1 cup water
  • 1/4 cup walnut oil
  • 1/4 cup honey
  • 2 cups artisan bread flour
  • 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

Filling and Finish

  • 3 tablespoons butter or coconut oil, melted
  • 2 teaspoons ground cardamom
  • 1/3 cup brown sugar
  • 2 cups powdered sugar
  • 4-5 tablespoons blood orange juice (juice from about 1 1/2 blood oranges)

Instructions

  1. Mix the dough: Attach a dough hook to your stand mixer and pour the 1 cup of bubbly sourdough starter into the mixing bowl. Add water, walnut oil, honey, flours, chopped walnuts, flax seeds, and soaked chia seeds. Mix just until combined. Let the mixture sit for 10 minutes to hydrate the ingredients.
  2. Add salt and knead: Sprinkle the salt over the dough and mix on medium speed for 3 minutes until the dough becomes elastic and smooth.
  3. First rise: Remove the mixing bowl from the stand mixer. Cover it and set it in a warm place for 5 hours or until the dough has doubled in size.
  4. Prepare pan and roll dough: Grease a 9 x 13 inch pan with butter or coconut oil. Punch down the dough and transfer it to a lightly floured surface. If the dough is elastic and retracts when rolling, let it rest for 15-20 minutes then try again. Roll dough into approximately a 15 x 9 inch rectangle.
  5. Apply filling: Pour the melted butter or coconut oil evenly over the rolled dough. Sprinkle ground cardamom and brown sugar evenly on top. Starting from one long edge, roll the dough tightly toward the other long edge to form a log.
  6. Slice and second rise: Cut the rolled dough into 12 equal pieces by halving and then quartering the log. Place the rolls cut side up evenly spaced in the greased pan. Cover with a towel and let rise in a warm place for 2-3 hours or until doubled in size. When rising in winter, times may be longer.
  7. Chill or bake: Once risen, cover the pan with plastic wrap. You can refrigerate the rolls overnight for convenience or proceed to bake immediately.
  8. Bake the rolls: Preheat oven to 450°F (232°C). Remove the rolls from refrigerator if chilled and place them in the oven. Bake at 450°F for 5 minutes, then reduce temperature to 425°F (218°C) and bake for an additional 17-18 minutes until golden brown.
  9. Prepare glaze: While the rolls bake, whisk together powdered sugar and blood orange juice until smooth. Adjust consistency by adding more powdered sugar or juice as needed to achieve a thick but pourable glaze.
  10. Serve: Remove rolls from oven and let cool for 5-10 minutes. Pour blood orange glaze evenly over the warm rolls. Serve immediately, ideally with freshly brewed coffee for the perfect breakfast or brunch treat.

Notes

  • This recipe uses whole grain flours, nuts, and seeds to add texture, nutrition, and depth to the rolls.
  • The dough requires long fermentation times typical of sourdough baking; plan accordingly.
  • The rolls can be prepared a day in advance and baked fresh the next morning for convenience.
  • If the dough is too elastic while rolling, resting it briefly will help relax the gluten.
  • Adjust the glaze consistency to your preference by adding more powdered sugar for thickness or more juice for fluidity.

Nutrition

  • Serving Size: 1 roll (approx. 1/12th of recipe)
  • Calories: 320 kcal
  • Sugar: 15 g
  • Sodium: 280 mg
  • Fat: 12 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 7 g
  • Cholesterol: 10 mg

Find it online: https://emilyscook.com/blood-orange-sourdough-sweet-rolls-recipe/