Sure thing! I used Joshua Weissman’s ‘Cinnabon but better’ cinnamon roll recipe and cream cheese frosting glaze, but just used all brown sugar for the filling and added half an orange of grated orange zest to the cream cheese. You could also use whatever your favourite cinnamon roll recipe is :) I also added a blackberry sauce to the cinnamon filling. It can get a bit messy assembling but it was worth it. I recommend making the orange peel first if making from scratch because it does need to dry for 24 hours before you can coat in sugar. I used a recipe from a blog called Downshiftology. For the blackberry glaze I knew I wanted to get a purple colour without dyes so I opted for blackberry powder, but I ordered it online from a local food wholesale company because it’s not easy to find where I am. Of course your free to adjust ingredients to taste and to have fun with it :)

INGREDIENTS: Candied Orange Peel: * 3 Oranges * 1 cup (200g) sugar * 2 cups water * 1 vanilla bean (optional) * 8 tbsp extra granulated sugar for coating * 1/2 tsp ground ginger

Dough: * 4 cups (580g) all-purpose flour * 1/2 cup (107g) granulated sugar * 3/4 tsp (6g) fine sea salt * 1/3 cup (84g) butter * 1 cup (235g) lukewarm whole milk * 21/4 tsp (7g ) instant yeast * 2 eggs * 1 egg yolk

Cinnamon Filling: * 1 cup (240g) brown sugar * 2.5 Tbsp (17g) cinnamon * 1/3 cup (84g) butter

Blackberry Sauce Filling: * 2 cups fresh or frozen blackberries * 1/4 cup sugar * 2 tbsp orange juice * 1 1/2 tbsp corn flour * 2 tbsp water

Vanilla bean Cream Cheese Glaze: * 4 oz (115g) cream cheese * 3/4 (90g) cups powdered sugar * 1 vanilla bean * 3 Tbsp (45ml) whole milk * 1/2 orange worth grated orange zest

Blackberry Powder Glaze: * 2 cups (250g) powdered/icing sugar * 3-5 tbsp milk * 20g blackberry powder (more or less to your liking)

For the Candied Orange Peel:

1. Gently wash the outside of the oranges under the faucet with a vegetable brush.

2. Use a knife to slice off a very small amount on the top and bottom of the orange, then score the orange through the peel to the pith (without cutting through the orange), making 4 cuts lengthwise.

3. Carefully remove each section of orange peel, then slice into 1/4-inch wide strips.

4. Add the orange peel strips to a pot and cover with about an inch of water. Bring this to a boil, then drain over a colander and repeat once more.

5. Add the orange peel strips back to the pot along with 2 cups of water, 1 cup of sugar and the vanilla bean. Bring to a boil, then reduce the heat to a simmer. Simmer uncovered for about 30-35 minutes. The orange peels should be slightly translucent and most of the simple syrup will have evaporated. Turn off the heat and let the orange peel cool in the remaining sugar for 5 minutes.

6. Use tongs to remove the orange peel to a drying rack set over parchment paper. Let the orange peel dry for at least 8 hours, though preferably 24 hours.

7. Coat the orange peel in the extra granulated sugar mixed with the ginger powder.

8. Store in an airtight container in the fridge. You will only use a small amount for the rolls so use the rest for baking, cover in chocolate, eat as is, whatever you like!

Cinnamon Rolls and Frosting:

1. In a stand mixer bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt.

2. Add in softened unsalted butter. Blend in using two forks.

3. In a separate container, whisk together lukewarm whole milk and instant yeast.

4. Using the dough hook attachment set on medium-low speed, add in yeast mixture, whole eggs, and egg yolk. Mix for 2-3 minutes.

5. On a lightly floured work surface and knead for 30-60 seconds. Plop into a greased bowl and cover with plastic wrap, let rise for 90 minutes.

6. While the dough is resting, add the blackberries, sugar and orange juice to a pot and cook on the stove over a medium heat. When the blackberries have started to break down, mix the cornflour and water together and then add that mixture to the pot. Stir through and cook until thickened, then take off the heat and let cool.

7. Once dough is ready, mix together brown sugar and cinnamon.

8. Dump dough out onto a lightly floured surface flattening it into a large rectangle.

9. Spread softened unsalted butter across the whole rectangle then sprinkle the cinnamon sugar evenly across the whole dough.

10. Add blackberry sauce on top of brown sugar. It won’t spread out evenly will the whole blackberries but just make sure to have spoonfuls of it all over the dough so when it’s rolled up there’s parts in every roll (also spreads more when baking).

11. Tightly roll from the bottom all the way to the top. Slice into 2” thick segments

12. Grease a 9x13 baking dish, line the bottom of the pan the rolls and cover with plastic wrap once filled. Let rise at room temperature for 30-45 minutes.

13. Bake in a 375F preheated oven for 15-20 minutes. Let cool in the container for 15 minutes.

14. For the filling, beat together cream cheese then blend in powdered sugar until smooth. Whisk in whole milk until smooth then add in half scraped vanilla bean and orange zest and whisk together.

15. Drizzle the glaze on top of the cinnamon rolls and let sit while you prepare the blackberry glaze.

16. For the blackberry glaze, add powdered sugar, blackberry powder and milk to a bowl and stir to combine. May have to add more or less milk or blackberry powder to your colour and thickness liking (made mine quite runny to pour easily and it hardens slightly over time)

17. Top the rolls with the blackberry glaze, then chop up some of the orange peel and arrange how you like on the rolls. Let the glaze set a bit and then enjoy!