Grapefruit Sweet Rolls
Serves: Makes 14
Ingredients
Dough:
- ½ cup warm milk (105° to 110°)
- 2¼ teaspoons active dry yeast
- 3½ cups all-purpose flour, divided
- ¼ cup sugar
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 2 teaspoons grapefruit zest
- ½ cup fresh grapefruit juice
- 1 teaspoon salt
Filling:
- ¼ cup unsalted butter, softened
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ cup grapefruit pulp
Glaze:
- 3 cups confectioners’ sugar
- ¼ cup unsalted butter, softened
- 2 teaspoons grapefruit zest
- ¼ cup fresh grapefruit juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- For dough: In the bowl of a stand mixer fitted with the paddle attachment, stir together warm milk and yeast. Let stand until mixture is foamy, about 5 minutes.
- Add 1½ cups flour, sugar, egg, butter, zest, juice, and salt, and beat at medium speed until well combined. Switch to the dough hook attachment, add remaining 2 cups flour, and beat at medium-low speed until dough is smooth and elastic, 5 to 6 minutes, stopping to scrape sides of bowl.
- Turn out dough onto a lightly floured surface, and knead 5 times. Shape dough into a ball. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1½ hours.
- Spray a well-seasoned 12-inch cast-iron skillet with cooking spray.
- For filling: In a medium bowl, beat butter, sugar, cinnamon, and ginger at medium speed until creamy.
- Turn out dough onto a lightly floured surface, and roll to a 17×10-inch rectangle. Spread filling onto dough, and sprinkle with grapefruit pulp. Starting at one long side, roll up dough into a log, pressing edges to seal. Using a sharp knife, cut rolls into 1-inch-thick slices, and place cut side up in prepared pan. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about to 1 hour.
- Preheat oven to 375°. Loosely cover pan with foil.
- Bake until lightly browned, 25 to 30 minutes. Let cool on a wire rack for 15 minutes.
- For glaze: In a large bowl, beat all ingredients with a mixer at medium-high speed until well combined. Drizzle onto sweet rolls, and serve warm.
Notes
Acidic foods such as citrus can develop a metallic flavor when cooked in cast iron that hasn’t been used much or hasn’t been seasoned many times. If your cast-iron cookware is not well seasoned or you are unsure of the quality of its seasoning, use a 13×9-inch baking pan or line your cast-iron skillet with parchment paper.
