Pink Blood Orange Cinnamon Rolls with Citrus Glaze

These Blood Orange Cinnamon Rolls are gooey, topped with a delicate pink citrus glaze, and made without any animal ingredients. Bright blood orange flavor and warm cinnamon combine to make these vegan rolls an irresistible treat.

If you enjoy vegan baking, try a reliable favorite like vegan apple cinnamon bread for more cozy recipes.

🍊 Why bake this

With orange-infused dough and a pretty pink glaze, these cinnamon rolls are impressive both in flavor and appearance. Bake them when you want:

• a soft, gooey, homemade cinnamon roll with bright citrus notes;
• a seasonal or special-occasion pastry that stands out visually and in taste.

📃 Ingredients and substitutions

Blood oranges: The star ingredient—blood oranges bring citrus brightness and a red-tinged color. If you don’t have blood oranges, navel oranges work well as a substitute.

All-purpose flour: Unbleached all-purpose flour yields the best texture for these rolls. I don’t recommend swapping in whole wheat without adjusting hydration and kneading time.

Plant milk: Almond milk is used here, but any plant milk (oat, cashew, soy) will work. For a non-vegan version, use dairy milk.

Vegan margarine: Use your preferred plant-based margarine. If not vegan, butter can be used instead.

🥣 How to make it

These orange cinnamon rolls are straightforward. A stand mixer with a dough hook speeds the process but you can knead by hand.

Step 1. Combine dry ingredients in a large bowl or stand mixer. Add blood orange zest and juice, warm almond milk, and margarine. Mix until the dough forms.

Step 2. Knead with a dough hook on medium-low for about 6 minutes, or knead by hand for 8–10 minutes, until smooth and slightly tacky. Let the dough rise in a warm spot for about 1 hour 30 minutes, or until doubled.

Step 3. Prepare the filling by combining brown sugar and cinnamon.

Step 4. On a lightly floured surface, roll the dough into a rectangle roughly 14 x 20 inches. For fewer swirls and a fluffier roll leave the dough about ¾ inch thick; for more swirls and chewier rolls roll it thinner (about ¼ inch).

Step 5. Brush the rolled dough with softened margarine, then spread the cinnamon-sugar filling evenly, leaving a 1-inch margin along one long edge to help seal.

Step 6. Roll the dough tightly from the long side and pinch the seam to seal. Slice the log into 1½-inch rolls and place them in a lined 9×9-inch baking pan, leaving about ¼ inch between rolls so they can expand.

Step 7. Cover the rolls and proof for about 45 minutes, until light and puffy. Preheat the oven to 350°F and bake for 25 minutes, until lightly golden on top.

Step 8. While the rolls cool for 10 minutes, whisk together the glaze ingredients (icing sugar, blood orange juice and zest, and melted margarine) until smooth.

Step 9. Pour the pink glaze over the warm rolls and let it set for a few minutes before serving. Serve warm for the best texture and flavor.

✔️ Expert tips

• On cold days the dough may need longer to rise; be patient and wait until it has doubled.
• Use room-temperature ingredients and lukewarm (not hot) milk to help the yeast work properly.
• Let the dough rest in an oiled bowl for easier clean-up and less sticking.
• Lightly flour the work surface to prevent sticking while rolling.
• Spread filling edge to edge, leaving only the one-inch margin for sealing; this ensures even cinnamon swirls.

🙋🏻‍♀️ Questions you might have

🫙 Storing and freezing

Store cooled rolls in an airtight container at room temperature, away from direct sunlight, for 2–3 days. Reheat individual rolls in the microwave for 15–20 seconds.

To freeze, cool completely, then place rolls in a freezer-safe airtight bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature before reheating.

🧁 More vegan baking recipes

If you try this Blood Orange Cinnamon Rolls recipe, please leave a star rating and share how it went in the comments below!

📖 Recipe