These Pomegranate Sweet Rolls will be the perfect addition to your holiday meal, whether served in the morning for breakfast or in the afternoon for dessert, your family and friends will love them.
I am on a big sweet rolls kick this past month, just wait there are more recipes to come. But one of my favorite are my Fresh Peach and White Chocolate Sweet Rolls or Blueberry Crumb Sweet Rolls, both amazing!
I was never a big fan of pomegranates that was until last year, when I started to incorporate them into dressings, salads and drinks. They add such a nice color really to any dish that you have, giving it a nice pop of red.
My daughter’s think they look like little rubies, I agree and I will really do anything to get them to eat it, so if I need to say we are going to have rubies for breakfast, then I will.
And I guess they could be considered a jewel because pomegranate is known to be the fruit of the Gods. Full of rich antioxidant rich this fruit has been revered as a symbol of health, fertility and eternal life.
Pomegranate Sweet Rolls makes the perfect centerpiece for Thanksgiving or Christmas breakfast or dinner or just a nice touch to add for any holiday meal.
I am excited to take these Pomegranate Sweet Rolls to friends this holiday season, as they are full of all the holiday flavors with brown sugar, cinnamon, nutmeg, cloves and pomegranate.
I am looking forward to this holiday season, and I hoping that all my shopping will be wrapped up by Black Friday? How about you, any holiday goals?
Pomegranate Sweet Rolls are made with fresh pomegranate, brown sugar, cinnamon, nutmeg and cloves. These sweet rolls will add a touch of color to your holiday spread, while encompassing all the flavors of this holiday season.
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 4 1/2 cups all-purpose flour
- 1/2 rounded teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (8 tablespoons) butter, melted
- 1 ½ cup lightly packed brown sugar, plus more as needed
- ¼ teaspoon cloves
- ½ teaspoon nutmeg
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 1-2 tablespoon pomegranate juice
- 1/2 cup whole milk
- 2 tablespoon butter, melted
- ½ pomegranate, seeds removed rinsed & set aside
In a large saucepan, I used my Dutch-oven place over low heat. Add in the milk, oil and granulated sugar until it starts to get warm but not boiling, you can use a candy thermometer, it should be 125 degrees F, I let it start to boil on accident, one too many times when I have done this recipe and I let it cool for 5-7 minutes, this seems to work every time, the temperature is about 150 degrees F.
Remove from the heat, and sprinkle the yeast over the warm milk. Then add 4 cups of flour on top of the yeast, making sure to cover the milk and yeast with the flour. Stir until well combined. Cover the pot, I just used the lid and let it rise for 1 hour. Once it has raised for 1 hour, stir in a 1/2 cup flour, the baking powder, baking soda and salt. Stir together then immediately roll out.
On a lightly floured surface roll the dough into a long rectangle. I like to make it as thin as possible, makes it a little gooier. In a small bowl combine the brown sugar, cinnamon, nutmeg and cloves, stir. Drizzle the melted butter evenly over the dough, use your hands to spread.
Sprinkle the brown sugar mixture over the butter, once again used your fingers to spread it out.
Roll the dough tightly from long end, pinching edges closed when completely rolled.
Slice dough into 18 rolls, about ¾-1 inch thick slices. Place into a buttered 9×13 & 8-inch round pan, let them rise for 20-30 minutes.
Preheat the oven to 375 degrees F. Bake 18-23 minutes, remove from oven and allow to cool while you prepare the frosting.
Stir together the melted butter, powdered sugar, and pomegranate juice. Then slowly add milk and whisk until completely combined. Stir in pomegranate seeds. Pour over the sweet rolls and serve!
Recipe adapted from Orange Sweet Rolls The Pioneer Woman