Blueberry Orange Sweet Rolls

By efriend

Ingredients

• 1 package active dry yeast (2 1/4 tsp)
• 1/2 c warm milk (105-115 degrees)
• 1/2 c orange juice, fresh or bottled
• 3-3 1/2 c all purpose flour
• 2 Tbsp butter, softened to room temperature
• 1/4 c sugar
• 1 tsp salt
• 1 egg
• 2 tsp vanilla extract
• 2 Tbsp butter
• 1/4 c sugar
• 2 tsp cinnamon
• 1/4 c orange marmalade
• 1 to 1 1/2 c blueberries
• 1 - 1 1/2 c powdered sugar
• 1 Tbsp butter, melted
• 3 Tbsp orange juice, fresh
• zest of 1 orange
• 1 - 2 Tbsp milk

Details

Servings 12
Preparation time 240mins
Cooking time 1140mins
Adapted from alattefood.com

Preparation

Step 1

Blueberry Orange Sweet Rolls: These gooey blueberry orange sweet rolls are so delicious and so easy to put together!

So, you know that proverbial saying, “If a tree falls in the forest and no one is around to hear it, did it make a sound?” Well, if these fruits are drenched in sugar, do they still retain any of their nutrients?

more than most people, so let’s just say it’s pretty much a tie when it comes to mixing citrus with blueberries.

These rolls begin by activating the yeast in warm milk (105-115 degrees). Once the yeast has grown foamy and bubbly (about a few minutes), give it a stir, and pour it into the bowl of a standing mixer. While you can use a hand mixer, a standing mixer is definitely easier.

Next, you’ll add orange juice, milk, sugar, egg, butter, salt, and vanilla extract to the yeast. Next, add in the flour, slowly. Mix the dough until it pulls from the sides and forms itself into a ball. If the dough is sticky, add in a little more flour. If it is springy, it is ready to go.

Turn the dough out onto a lightly floured surface and knead the dough for about 5 minutes. Kneading the dough allows for the dough to become elastic, which is essential to the dough rising well. Place dough in an oiled bowl (I used cooking spray) and allow to rise either overnight or in a warm, non-drafty place for about 1 1/2 – 2 hours (preheat the oven to 175 degrees, turn it off, then allow the dough to rise in there). Make sure to cover the dough with a lightly damp towel.

Once the dough has doubled in size, punch the dough down and then roll out into a rectangle, about 1/8″ to 1/4″ thick. Spread softened butter over the dough. Next, spread orange marmalade over the dough (and butter). Sprinkle with cinnamon sugar mixture. Spread blueberries over the top.

Tightly roll the dough up and slice into 12-15 even rolls. You can use whatever pan you have on hand (I used two 9″ cake pans with 6 rolls in each). Make sure to grease to the pans thoroughly. Place rolls in the pan making sure there is space between them. Allow the rolls to rise again for about 30 minutes, or until the rolls have expanded and are touching each other.

While baking, make the orange glaze. Drizzle over the rolls once they have come out of the oven.

Yields

1 Tbsp butter, melted

Mix (in a standing mixer or hand held) yeast with orange juice, butter, sugar, salt, egg, and vanilla extract.

Add flour slowly, as to not explode flour everywhere. Start with 3 cups of flour.

Mix dough until it pulls away from the bowl and turns into a ball. If the dough is sticky, add in the extra 1/2 cup of flour. If the dough is springy, it's ready.

Place in an oiled bowl (I used cooking spray) and allow it to double in size, overnight in the fridge or for 1 1/2 - 2 hours in a warm place**

Mix together sugar and cinnamon, then sprinkle over the marmalade.

Tightly roll up the dough and cut into 12-15 even slices.

Place in two 9" greased cake pans (or any baking dish you have) making sure there is space between each roll. Allow to rise once again for 30 minutes, or until the rolls have risen and are touching each other.

Mix melted butter, orange juice, zest, powdered sugar, and milk together. Once it reaches your desired consistency, pour over the warm cinnamon rolls.

**Preheat the oven to 175 degrees, turn it off, then allow the dough to rise in there. Make sure to cover the dough with a lightly damp towel.

Welcome to A Latte Food! I'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time!

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