Blood Orange Dulce de Leche Sweet Morning Rolls
There is no better way to start the day than with a warmed spiced sweet roll with a strong tea or coffee. The combo here of citrus tang, spice, caramel dulce de leche, and coconut is to die for and will jump-start any morning.
warning : i can not be held liable if you eat the entire pan in one sitting
Ingredients
Sweet Roll Dough
1 package yeast
½ c warm water
½ c warm milk
½ c sugar
⅓ c butter - softened
½ tsp salt
1 egg - beaten
4 c flour
½ tsp cinnamon
½ tsp cardamom
Roll Filling
½ - ¾ stick of butter - softened
1 c dulce de leche
½ - ¾ c brown sugar
½ c shredded coconut
cinnamon/cardamom
2 blood oranges - diced
Cooking Directions
In a mixing bowl combine the yeast, warm milk and water, and a pinch of sugar. Let sit for 5 min or until the yeast begins to bloom. Next add the sugar, softened butter, salt, and egg and stir to combine.
Begin adding the flour in batches, I try to sift in the flour and spices until a dough begins to form. Once the majority of the flour has been added, take the dough out of the mixing bowl and transfer it to a floured surface. Knead the dough for about 3-5 min or until smooth and elastic, adding more flour as needed.
Transfer the dough to a lightly oiled bowl and cover with a towel and allow to rise in a warm place for about an hour and up to three.
Once risen, transfer to a lightly floured surface and roll the dough into a large rectangle. Take the softened butter and spread it across one side of the dough. Next spread the dulce de leche across that side. I have found the easiest way to do this is by piping the dulce de leche on - it allows it to spread the most evenly.
Sprinkle the brown sugar, then oranges, and the shredded coconut. I finish by sprinkling some cinnamon and cardamom on the very top. Roll the dough up along the long side of the rectangle to create a long roll.
‘With a sharp knife, slice 1 inch rounds of the dough and then transfer them to a greased baking dish. Space the rolls so they are not crowded and will still have some room to expand into each other.
If you are going to cook immediately, cover with a towel and place in a warm place to rise again for 45 min. Preheat the oven to 380° F. If you are saving the rolls to cook later, plastic wrap them and keep in the refrigerator for up to two days. Before baking, allow to rise in a warm place for an hour to an hour and a half.
Brush on an egg wash and bake for 25-30 minutes or until golden brown. Once cooled make an icing with 2 c of powdered sugar, a dash of vanilla, 2 tbsp melted butter, and 2 tbsp of milk or serve warm and buttered. Wrap them up and they can be eaten throughout the week, or all in one sitting as I have been known to do.
Substitutions and Tips
This dough is incredibly versatile and can be stuffed with a myriad of delicious fillings. A traditional cinnamon roll, a different fresh fruit filling, nuts and dried fruits,or even a more savory cheese filling. Below are some of my favorite combinations:
Brown Sugar Peach - Using the above dough, layer the fillings of butter, brown sugar, diced nectarines and cook until golden brown. If you can find fresh peaches this time of year, that would be incredible. Let me know what you think!
Classic Cinnamon Rolls - Mix a stick of softened butter and a cup of brown sugar and 2 tsp of cinnamon and spread and roll. A classic favorite!
Brie and Apple Rolls - Omit cardamom from the sweet roll dough. Sauté some apples with a tsp of cinnamon and sugar and then use that as a filling with slices of brie and some slices of Black Forest Ham - savory and sweet, is this the perfect opportunity to test a dijon mustard glaze? I think so.