Blood Orange Rolls

Blood Orange Rolls Recipe I Wildfire Kisses

I like the average orange rolls, but I love this recipe so much more. The average orange roll is a sweet roll recipe with an orange glaze on top. They are good when warm but not so much later on. This recipe puts the orange flavor throughout—from dough to filling to glaze. It’s sweeter, softer, and much better.

I used blood oranges because I now live in Arizona and a friend gave us a bunch of them. Any oranges will do of course, but the blood oranges are what gave these rolls such a pink tinted glaze. In fact try this recipe out with lemons or even grapefruit in place of oranges and I bet they’d be just as delicious.

Blood Orange Rolls Recipe I Wildfire Kisses


Orange Rolls



1/4 cup warm water
1 cup warm milk
1 Tbs sugar
2 1/4 tsp yeast
1/4 cup butter melted
1 egg, room temperature
1/2  (3.4 oz) pkg instant lemon pudding
3 Tbs orange zest (or more to taste)
1/2 tsp salt
4 cups bread flour


1/4 cup butter, softened
1 cup sugar
1 Tbs orange zest
2 tsp orange juice


1/2 pkg cream cheese, softened
2 tsp orange zest
1/2 cup orange juice (freshly juiced is best)
powdered sugar


In large bowl combine water, milk, sugar, and yeast and let sit for 5 minutes. Add slightly cooled melted butter (if it is too hot it will kill the yeast), and the egg.  Add salt and flour, combining well, and adding additional flour if needed. Dough should be only slightly sticky to the touch. Place dough in warm oven and allow to rise until doubled in size. If you are in a hurry you can set a bowl of hot water in the oven as well, the extra moisture will help the dough rise faster.

Mix filling in small bowl, creaming together sugar, butter, zest, and juice. You can add more zest or juice for a stronger flavor, but be careful not to make the filling runny, it should be a thicker consistency.

Once dough has risen, divide it into 2 and place the first half on a floured surface. Roll dough into a rectangular shape about a 1/4 inch thick. Spread half of the filling on the dough making sure to get it all the way to the edges. Roll up dough lengthwise and use a serrated knife and a sawing motion to gently cut the log into 1-2 inch sections. Place rolls onto a buttered cake pan or cookie sheet with an edge, about an inch apart. Repeat with 2nd half of dough and filling. Allow the rolls to rise again until about doubled.

Preheat oven to 350 degrees F. Once rolls are risen, bake one pan at a time for 15 to 20 minutes–they should be barely golden colored when finished.

While the rolls are baking make the glaze. Use a hand mixer to beat together the softened cream cheese, zest, and orange juice until smooth. Add in enough powdered sugar to thicken the glaze to a medium consistency. Spoon glaze over rolls while they are warm out of the oven.

Eat warm, if you can wait that long, while gooey and super soft. Or eat them the next day, if they last that long, because the dough stays soft for a few days if kept in closed container.

These rolls are clearly a bit time intensive, but are so decadent that they are worth the wait.



Blood Orange Rolls Recipe I Wildfire Kisses


Blood Orange Rolls Recipe I Wildfire Kisses



Salted Caramel Cheesecake Recipe

Salted Caramel Cheesecake I Wildfire Kisses

I am a big fan of all things cheesecake. So when my sister-in-law requested a cheesecake for her birthday lunch I knew I wanted to try out a salted caramel variation. I altered this recipe which had too much salt throughout for my taste. Instead I added Coarse Sea Salt over the top of the caramel for that salty/sweet, but not too salty taste. It turned out decadent with the perfect amount of caramel to salty ratio. And so very creamy! It disappeared within minutes in the crowd we had over here today.  

Salted Caramel Cheesecake I Wildfire Kisses


Salted Caramel Cheesecake 

  • About 15 graham crackers
  • 3 tablespoons granulated sugar
  • 1 stick unsalted butter, melted
  • 1 1/4 teaspoons salt

1. Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs, or do it by hand with a potato masher and build those arm muscles! Mix in sugar and salt, and then the butter.

2. Transfer the mixture to a 9” spring form pan greased with butter. Press crumb mixture into the bottom of the pan, and up the sides about 2”. Don’t worry if it’s not perfectly even around the top.
3. Bake crust until slightly brown. You’ll just be able to smell it. This will take anywhere from 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.
  • 3 8oz packages cream cheese, at room temperature
  • 1 13-14 oz. can dulce de leche
  • 2 tablespoons all purpose flour
  • 1 teaspoons kosher salt
  • 1 ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs, at room temperature


1. With a mixer beat cream cheese until smooth, add dulce de leche and beat to combine.
2. Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.
3. Add the sugar and beat to combine.
4. Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. This is key! Don’t over beat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.
5. Pour the cream cheese mixture into the cooled crust and smooth the top.
6. Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set, and will be wobbly if you nudge it. The sides will puff slightly.
7. Cool completely on a rack, then cover and refrigerate 8 hours or overnight.
  • ½ cup granulated sugar
  • 3 tablespoons water
  • ½ cup heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract

1. In a large saucepan over medium heat, combine the sugar and water. Stir as little as possible while it is boiling.

2. Continue cooking until the sugar turns golden brown, swirling occasionally. The problem with caramel is that it goes from perfect to burnt in the blink of an eye, so just watch carefully! It should take 3-5 minutes.
3. On super low heat, carefully add the butter, then the cream. Toss in the butter, give it a whisk, then pour in the cream. It will foam up, seize, and otherwise look like a total failure. Persevere! Add the vanilla extract and salt and continue whisking. Even if your caramel crystallizes, keep stiring it with the cream and butter over heat until it melts back down.  
4. Return to medium low heat and whisk until smooth. (Added note: if your caramel is too thin, let it cook for awhile over medium heat.) Allow to cool slightly, about 15 minutes.
5. Remove cheesecake from the refrigerator and pour caramel over the top letting it drip over the sides for that pretty messy look. 
6. Return the cheesecake to the refrigerator to let the caramel set, about 30 minutes. Once caramel is set, sprinkle Coarse Sea Salt over the top for that extra sweet and salty taste. Add more if you really like it salty. 
7. To serve, cut in smaller slices—it’s quite rich—with a sharp knife, wiping the blade clean after every slice. Then go back in 15 minutes for another piece. 

Salted Caramel Cheesecake I Wildfire Kisses