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Orange Blueberry Sweet Rolls

Course Breakfast
Cuisine American
Servings 15 rolls
Author Katie


  • 1/2 cup warm water
  • 1 pkg active dry yeast
  • 2 Tbsp sugar
  • 1/2 cup butter, melted
  • 3/4 cup warm milk
  • 3/4 cup sugar
  • 1 egg,whisked
  • 1 tsp salt
  • 4 1/2 cups flour


  • 1/2 cup butter, softened
  • 1 cup sugar
  • zest of one orange
  • 4 TBSP orange juice
  • 1-2 cups blueberries


  • 1/4 cup orange juice
  • 1/2 tsp orange extract, can substitute vanilla extract
  • 2 cups confectioners sugar
  • 3-4 Tbsp milk
  • 2 tsp. orange zest


  • In a small bowl add warm water, yeast and sugar. Set aside for 10 minutes
  • In a large bowl whisk together butter, milk, sugar, egg, and salt.  Add yeast and slowly combine.
  • Add three cups of flour and stir to combine. Add the remaining flour. Attach bread hook and mix for 5 minutes.  Add more flour if needed until the dough is soft and not sticky. Cover dough with plastic wrap and allow to double in size, about 1 1/2 hours.
  • Once dough has double in size punch it down and roll out on a floured surface. Spread filling onto the dough with a bakers brush, top with blueberries and roll up. 
  • Cut the dough into 12-15 equal pieces.  Place dough onto a greased baking dish with rolls about 1 inch apart.  Allow the rolls to sit for one hour.
  • Bake at 350 degrees for 20-25 minutes or until golden brown and done in the middle.  Keep an eye on them so the tops don't get too brown.
  • Mix together the glaze ingredients and pour over the hot rolls. Serve immediately.