Blueberry Orange Sweet Rolls: These gooey blueberry orange sweet rolls are so delicious and so easy to put together!
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.
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.
They begin with my tried and true dough recipe, the same one I use here.
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.
Bake at a 375 degree oven for about 15 minutes.
While baking, make the orange glaze. Drizzle over the rolls once they have come out of the oven.
- 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
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.
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.
Knead dough on a lightly floured surface for about 5 minutes. Form into a ball.
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**
Punch down the dough and roll it out into a rectangle on a lightly floured surface. The dough should be about 14x8" or 1/8" - 1/4" thick.
Spread 2 Tbsp of butter over the dough, then spread 1/4 cup of orange marmalade over the butter.
Mix together sugar and cinnamon, then sprinkle over the marmalade.
Spread 1 cup blueberries over the rolls. If you want more blueberries, sprinkle the other 1/2 cup of blueberries over the rolls.
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.
Bake in a 375 degree oven for about 15-17 mintutes, or until golden brown.
Mix melted butter, orange juice, zest, powdered sugar, and milk together. Once it reaches your desired consistency, pour over the warm cinnamon rolls.
Eat and enjoy!
**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.
Check out my other breakfast recipes: