Blueberry Orange Sweet Rolls

You can never go wrong with a good cinnamon roll or sweet roll. Never.

Plus, breakfast is the most important meal of the day, and both blueberries and oranges are considered super foods, so it’s almost like these rolls are healthy. While there is an abundance of sugar and carbs in these rolls, we can’t ignore facts. And the facts tell us that blueberries and oranges are two of the best foods we can possibly eat.

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?

I’m sorry I asked, because I do not want to know the answer.

Regardless of the health benefits (or lack thereof), these blueberry orange sweet rolls are so, so delicious.

And that’s an understatement.

Lemon and blueberry is the usual spring combination, but I’ve been digging the blueberry orange combo, hence these Blueberry Orange Crumb Muffins, which were on point. I’m telling you, orange is the new yellow.

I don’t really mean that because I love lemon more than most people, so let’s just say it’s pretty much a tie when it comes to mixing citrus with blueberries.

Ingredients

• Dough
• 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
• Filling
• 2 Tbsp butter
• 1/4 c sugar
• 2 tsp cinnamon
• 1/4 c orange marmalade
• 1 to 1 1/2 c blueberries
• Orange Glaze
• 1 - 1 1/2c powdered sugar
• 1 Tbsp butter, melted
• 3 Tbsp orange juice, fresh
• zest of 1 orange
• 1 - 2 Tbsp milk

Instructions

1. Dough
2. Dissolve yeast into 1/2 cup of warm milk. Once it turns foamy you know it's activated (about 4-5 minutes). If it doesn't turn foamy, your yeast is dead and you'll need to use another packet.
3. Mix (in a standing mixer or hand held) yeast with orange juice, butter, sugar, salt, egg, and vanilla extract.
4. Add flour slowly, as to not explode flour everywhere. Start with 3 cups of flour.
5. 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.
6. ................................

for full instruction please see : www.alattefood.com

Share this post