Homesick Texan~Ruby Red Sweet Rolls


I am not your typical Homesick Texan.  I have never had the pleasure of living in any other State.  Have I moved? Yes, but no where other than Texas.

I have laid roots in


San Antonio

Corpus Christi





The funny thing is I still get homesick.  What alot of people don’t realize is that every city in Texas has their own identity, culture, history and vibe.  At the moment I am homesick for Aransas Pass. My home is there along with much of my family.  I can totally relate to Lisa Fain missing her beloved Texas.  The Boardwalk at Christmas in San Antonio is magical. Fresh Shrimp from Aransas Pass makes my mouth water. Walking through fields of purple lavender in Blanco.  The taste of fresh Poteet Strawberries.  The excitement of living in Austin or the Pride from living in Killeen alongside our Army Soldiers at Fort Hood.  Texas is like no other. Where else can you taste, feel, experience Mexico without every traveling across the border? This is what Edinburg has given me.  When I am finally settled back in Aransas Pass I know I will be homesick for The Rio Grande Valley.

Will I ever move? I doubt it I am a  Tejana.  Born, raised and happy to live her life in Texas.  In enjoying Lisa’s new cook Homesick Texan I realized Texas has so many wonderful layers, flavors and textures.

In reading about her childhood I could feel her loving pride for her home state, giving me the realization that I have not even begun to scratch the surface of Texas cooking.  Lisa gives you a taste of her vivid storytelling with each recipe that burst from the pages.  I have personally bookmarked almost thirty recipes from pan de campo, chorizo asadero bread, jalapeno pinto beans, chow chow and chipotle cream gravy.  In honor of my current residence in Edinburg, Texas I wanted to share Ruby Red Sweet Rolls. Okay my fellow Texans I know that grapefruit season begins in early October and trust me I had the hardest time even finding local grapefruits.  I almost pulled over my truck to pluck a few off the trees, almost. My last resort was to purchase what was on hand at my local grocery chain. I pulled these rolls out of the oven at exactly 11:30 pm slathered them with icing and recklessly  polished off two, maybe three.  Think cinnamon rolls with a Texas twang. Enjoy!

Learn a little more about Lisa with 5 Questions with Lisa Fain from my amiga Girlichef.   Fellow Texans Lisa will be signing copies of her new book at the following locations:


September 22, Cookbook Gala, San Angelo, dinner and signing
September 23, Sugarbakers, San Angelo, signing, 10am-12
October 20, Le Crueset Cookware Store, 5450 Lovers Lane, Dallas, signing
October 22-23, Texas Book Festival
October 24, Bookpeople, Austin, signing
October 25, Twig Book Shop, San Antonio, signing
October 26, Blue Willow Bookshop, Houston, signing


Sweet Life will personally be in San Antonio on Oct 25 to join in on the fun!! Hope to see you there!!  If you cannot make it stay tuned for a giveaway when I return from chatting with Lisa!!

from the Homesick Texan website.






Ruby Red Sweet Rolls

makes 15 rolls

from The Homesick Texan Cookbook


for the rolls
1 tablespoon or 1 packet of yeast
1/2 cup warm water
1  1/2  teaspoon ruby red grapefruit zest
1/2 cup red ruby grapefruit juice
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 large egg, beaten
2 tablespoons unsalted butter, melted
3 cups all-purpose flour, plus more for kneading


for the filling

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1 teaspoon ruby red grapefruit zest

4 tablespoons unsalted butter, room temperature


for the icing
2 cups powdered sugar
6 tablespoon unsalted butter, room temperature
1/4 cup ruby red grapefruit juice
2 teaspoons ruby red grapefruit zest
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

1. Mix the yeast with the warm water and let it sit for 5 minutes

2. Stir in the zest, juice, sugar, salt, egg, butter, and 1 cup of the flour. Mix together until a lumpy batter is formed. Slowly add the remaining flour until a soft, pliable dough comes together. Don’t worry if it’s sticky.

3. Cover and let it rest for 15 minutes. After it’s rested, turn dough out onto a floured surface and knead for 5 minutes until its smooth.  Place dough in a bowl, cover, and let rise until it’s doubled in size, about 1 ½ hours.

4. Grease a 9×13 inch baking dish. On floured surface, roll out the risen dough into a large rectangle, about 9×13 inches, with the longer side facing you.  For the filling, mix together the sugar, cinnamon, and zest. Spread the butter on the dough and then sprinkle the cinnamon mixture over the butter.

5. Starting on one of the long sides, roll the dough and pinch ends to seal. Cut off 1 inch slices from the rolled dough and place sliced rolls in the baking dish. Cover and let rise for an hour.

6 Preheat the oven to 375 degrees. Bake rolls until golden brown about 15 minutes. While rolls are baking, for the icing whisk together the powdered sugar, butter, juice, zest, vanilla, and salt. Spread onto rolls when they come out of the oven.


Miss the previous recipes feature from The Homesick Texan Spotlight?

Austin Style Beans

Poblano Mac and Cheese

Fried Shrimp

*Sweet Life Disclosure: I was invited to participate in the Cooking Spotlight and received the cookbook from the publisher. My thought, love and passion remain my own.









  1. says

    Texas sounds charming and understandbly warm and close to your heart.

    Yum, on the sweets…and quite tangy to boot. How enjoyable to be accompanied by such a cookbook with a certain personality.

    Ciao for now,

  2. says

    That’s what I enjoy so much about living in Texas–its diversity. Diversity of people, places, food, and everything in between. It’s so fun to be able to travel within the same state, yet find tons of different experiences and adventures.

  3. says

    I’ve never been to Texas but I have been drooling over every creation from this cookbook and wishing I had this food somewhere in my roots. These rolls look amazing…can’t wait to make them!

  4. says

    Wow….that’s a lot of bookmarking!! I’ve never been to Texas, but I completely get what you mean about the homesickness! These rolls sounds amazing! I’m just trying to imagine cinnamon rolls with a grapefruit taste 😉 I love pulling things out of the oven and just eating them because they’re so addictive! What were you doing baking so late at night? 😛

  5. says

    Texas sounds so beautiful; I love the idea of regional variation. & everywhere I go lately all I see is cinnamon rolls, so the addition of grapefruit is very fresh!


  6. says

    I relate only too well to the uniqueness of Texas cities. It was always an adventure to travel across the state to uncover the hidden beauty and culture. Amazing just like these delicious sweet rolls made with ruby red grapefruit. Love it.

  7. says

    I so need to get this cookbook. The things yo have made from here are just fantastic. These rolls are killing me though, I am in love with all things sweet rolls and these are amazing. Just beautiful and worthy of me eating at least 4 or 5 don’t you think?

  8. says

    You’re writing makes me miss TX so much. I’ve lived in SAT for a short time while “husband to be” finished med school at UT. Then we married and moved to Waco for 14 years. How much fun to realize the many splendored flavors of Texas and embrace them. I mean there are many! Its a huge state. :”) Thanks for sharing. I’ve also enjoyed Cowgirl Chef and Cowgirl Cuisine. Can’t wait to add Lisa’s book to my shelves. I don’t collect shoes….its cookbooks for me. he he
    Much more economical too. Anyway…keep up the good work.

  9. says

    These look beyond fantastic! I am a sucker for any type of sweet roll, anyhoo…but these sound extra amazing. I feel like a homesick Texan even though I’ve never stepped foot in Texas. Thanks so much for being a part of the Homesick Texan Cookbook Spotlight & Cook-Off. :)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge