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Orange Turmeric Sweet Rolls with Black Tea Glaze Frosting

Slofoodgroup Team September 14, 2022

Sweet Turmeric Rolls with Black Tea Glaze

Cinnamon rolls – while undeniably delicious – can tend to be a bit “one note”.

We’ve infused both the dough and glaze with unique ingredients to create rolls with beautiful color, depth of flavor and a subtly savory twist.

Orange and turmeric are a natural combination and give the dough in these sweet rolls a gorgeous golden hue. They are topped off with a luscious glaze infused with vanilla bean seeds and black tea leaves.

While there are several steps in the recipe, the dough is mostly hands-off and can be shaped the night before. Whip up the glaze while they are in the oven and you can have a brunch offering (or wow-worthy dessert) in less time than you think!


Rolls with Black Tea and Turmeric


For the Dough:
  • 4 large egg yolks + 1 large egg, room temperature
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Zest of one orange
  • 3 3/4 cups all-purpose flour, plus extra for dusting work surface
  • 1 packet instant dry or rapid rise yeast
  • 1 teaspoon kosher salt
  • 2 teaspoons ground turmeric
For the Filling:
  • 8 tablespoons unsalted butter, room temperature
  • 1/3 cup ground cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
For the Ceylon Black Tea Glaze:
  • 1/4 cup whole milk
  • 1 teaspoon black tea leaves
  • 1 vanilla bean, halved
  • 2 tablespoons unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 cups confectioner’s sugar
  • 1/2 teaspoon kosher salt


Prepare the Sweet Roll Dough:

  1. Use the whisk attachment of your mixer to whisk the eggs, sugar, butter, and orange zest.
  2. Add two cups of the flour, the yeast, salt and turmeric and whisk until ingredients are incorporated.
  3. Switch to the dough hook and knead on medium-low speed for 7 – 10 minutes.
  4. Transfer the dough to a greased bowl, cover and let rise in a draft-free spot for 2 hours (dough should double in size).

Prepare the Filling:

  1. While the dough is rising, wipe out the mixer bowl.
  2. Place all filling ingredients in and beat until fluffy.

Prepare the Rolls:

  1. Dust a work surface with flour.
  2. Place your dough in the middle and roll out to a rectangle approximately 12” x 18”.
  3. Top with your filling and use an angled spatula to spread to the edges.
  4. Working with one long side, roll the dough into a spiral and cut into 12 pieces.
  5. Place, cut side up, in a greased pan – either 9” x 13” rectangle or 12” round. Cover and refrigerate for 2 hours, or overnight.


  1. Pre-heat the oven to 350°F.
  2. Take the rolls out of the fridge while the oven is pre-heating. Bake uncovered for 30 minutes, or until golden brown.
  3. Let cool slightly while you make the glaze.

Prepare the Black Tea Glaze:

  1. Heat the milk in a small saucepan until tiny bubbles appear at the edges.
  2. Add the tea and halved vanilla bean, cover and remove from heat.
  3. Let sit for 5 minutes and then strain.
  4. Scrape the seeds from the vanilla bean into the strained milk.
  5. Beat the butter and cream cheese until fluffy.
  6. Add the confectioner’s sugar and beat again.
  7. Add half the strained milk and beat once more, adding more milk a bit at a time till a thick yet spreadable consistency is reached.
  8. Spread the glaze over the warm rolls and serve.

orange and turmeric sweet roll with black tea and vanilla bean frosting