Grapefruit-Pistachio Cinnamon Rolls

Darcy Lenz
Updated

These gooey and gorgeous homemade cinnamon rolls are a vibrant uptake on those classic canned orange rolls Mom would break out for special occasion breakfasts. Never made sweet rolls from scratch before? Trust us, the dough is far easier to make and work with than you might think. And with a soft pink colored grapefruit-cream cheese glaze and a decadent filling featuring pistachios, dark brown sugar, fresh ginger, cardamon, and cinnamon, these morning glories are sure to steal the show at any brunch gathering. If you want to prep them ahead, simply follow the recipe through step 6 the night before and pop your rolls into the fridge; just be sure to bring them to room temperature the following day before baking and glazing.

Serves 12

Ingredients

Dough
1 (1/4-ounce) pkg. active dry yeast
2/3 cup grapefruit juice, heated (100° to 110°)
1/3 cup granulated sugar
1/3 cup unsalted butter, softened
1 teaspoon salt
1 large egg
2 cups bread flour
1 cup all-purpose flour
Filling
2/3 cup dark brown sugar, packed
2/3 cup shelled pistachios
1 tablespoon fresh grated ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter
Grapefruit-Cream Cheese Glaze
2 ounces cream cheese, softened
1/2 cup plus 2 tablespoons grapefruit juice, divided
2 tablespoons granulated sugar
1 1/2 cups powdered sugar, sifted


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