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Blood Orange Caramel Cinnamon Rolls w/ Pistachio Crumble
Karen Quinones
Blood orange season calls for something special, and these Blood Orange Caramel Sourdough Cinnamon Rolls deliver pure sunshine to any morning. Picture this: soft, pillowy golden spirals infused with cinnamon, topped with a glossy caramel that tastes like liquid candy with just the right hint of tartness from fresh blood orange juice.
What makes these rolls so unforgettable isn't just the striking ruby caramel—it's how every element plays together. The sourdough balances the sweetness, while the Sonora wheat adds an earthy complexity that elevates these far beyond your typical cinnamon roll. Crushed pistachios scattered on top provide the perfect crunch and a pop color that makes these as Instagram-worthy as they are delicious.
Whether you're planning a special treat for your next bake day or simply want to fill your kitchen with the most incredible aroma, these rolls are your answer. Give these a try on your next bake day and tag us in the results!
Ingredients:
Levain
- 45g active sourdough starter
- 45g cold whole milk
- 45g bread flour
- 10g granulated sugar
Dough
- 250g sonora flour
- 300g bread flour
- 90g granulated sugar
- 10g salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 250g cold whole milk
- 100g eggs (2 large)
- All levain
- 113g unsalted butter softened, preferably Pulgra or Kerrygold
Cinnamon Filling
- 113g unsalted butter, softened
- 50g granulated sugar
- 50g dark brown sugar
- 8g ground cinnamon
- 1/2 tsp ground cardamom
Blood Orange Caramel
- 75g white granulated sugar
- 75g brown sugar
- 65g freshly squeezed blood orange juice pulp, strained out 35g unsalted butter
- 35g heavy cream
- 3g salt
Other
- 1/2 cup heavy cream brushed over cinnamon rolls before baking.
- 50g pistachio pieces and ground
Preparation
Levain build
In a clean jar, combine all the levain ingredients and stir until fully incorporated. Cover and let rest in a warm spot for 4–5 hours, or until the mixture has doubled in size and appears airy and bubbly.
Main Dough
Gather all of your ingredients and set up your stand mixer with the dough hook attachment. Add all the ingredients except the butter to the bowl. Mix on speed 2 until the dough comes together into a rough mass. Cover the bowl and let the dough rest for 30 minutes (autolyse).
After resting, turn the mixer back on to speed 2 and knead for about 5 minutes. Begin adding the softened butter, one cube at a time, allowing each piece to incorporate before adding the next. Once all the butter has been added, continue kneading on speed 2 for 15–20 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
Transfer the dough to a clean bowl. Cover and proof in a warm spot (ideally 78°F / 25°C) for 2 hours. Then, place the dough in the refrigerator to cold-proof for 6–12 hours, or overnight.
Shape
Transfer the dough to a lightly floured work surface. Using a rolling pin, roll it out into a 19 x 12-inch rectangle. Spread softened butter evenly over the surface of the dough.
In a small bowl, mix the brown sugar, granulated sugar, cinnamon, and cardamom. Sprinkle the mixture evenly over the buttered dough, leaving a small border around the edges.
Starting from the long side, tightly roll the dough into a log. Trim about ½ inch off each end to clean up the edges. Using a bench scraper or sharp knife, cut the log into twelve 1½-inch pieces. Arrange the rolls in a 10 x 13-inch baking pan lined with parchment paper, spacing them evenly. Cover and let proof in a warm spot (ideally 78°F / 25°C) for 8–10 hours, or until the rolls have doubled in size.
Bake
Preheat the oven to 355°F (180°C). Once the cinnamon rolls have fully proofed, gently brush the tops with heavy cream. Bake for 18–25 minutes, or until the rolls are golden brown and the internal temperature reaches at least 205°F (96°C). Remove from the oven and transfer the rolls to a cooling rack. Allow them to cool for at least 20 minutes before applying caramel.
Blood Orange Caramel
To make the caramel glaze, combine the sugars and freshly squeezed blood orange juice in a medium-sized stainless steel saucepan. Set over medium heat and bring to a boil without stirring, as stirring can cause the sugar to crystallize and make the caramel grainy.
Allow the mixture to boil, then set the timer for 3 minutes, occasionally giving the pan a gentle swirl while holding the handle. Do not walk away—caramel can go from perfect to burnt very quickly. Watch closely and rely on your senses: once the mixture darkens slightly and smells deeply caramelized (almost burnt), remove from the heat around the 3-minute mark.
Immediately add the butter and whisk to combine. Return the pan to the heat, then add the heavy cream, whisking constantly for 1 minute. Remove from heat and stir in the salt. Let the caramel cool to room temperature. It will thicken as it cools, becoming a pourable glaze perfect for drizzling over cinnamon rolls.
Assemble
Using a spoon, drizzle a generous amount of blood orange caramel glaze over the cooled cinnamon rolls.
In a food processor, pulse the pistachios until you have a mix of fine crumbs and small pieces. Sprinkle the pistachios evenly over the glazed rolls for added crunch and color.
The acidity from the citrus helps preserve the caramel, making it shelf-stable at room temperature for up to 5 days. Enjoy warm or at room temperature. Double the blood orange caramel recipe for extra on cinnamon rolls, or use it on pancakes or toast.
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