Cranberry Orange Rolls

Move over cinnamon rolls, Superfruit Puree is in town! These rolls are a tangy twist on everyone’s favourite decadent breakfast. Ps. Don’t skimp on the cream cheese frosting! 

Ingredients: 

Dough: 

2 3/4 cup all purpose flour 
3 Tbsp white granulated sugar 
1 tsp salt 
1 envelope instant yeast 
1/2 cup warm water 
1/4 cup milk 
2 Tbsp butter 
1 large egg 

Filling: 

1/2 bottle Superfruit Puree Wild Blueberry and Cranberry 
Zest and juice of 1/2 large navel orange 
2 Tbsp white granulated sugar 
2 Tbsp cold water 
2 Tbsp cornstarch 

Frosting: 

125g  cream cheese, room temperature 
4 Tbsp butter, softened 
1 1/3 cup icing sugar 
1 tsp vanilla 
Pinch of salt 
1/4 cup milk or buttermilk 

Directions: 

For the dough: 

Preheat oven to 200’F. In a large bowl, whisk together flour, sugar, salt and yeast until well combined. Place water, milk and butter in a microwave safe bowl and microwave 45 seconds. Add milk mixture and egg to dough, stir to combine. Turn dough on to lightly floured surface and knead 4-5 minutes, until no longer sticky and forms ball. Cover with a damp towel and allow to rest 10 minutes. Meanwhile prepare filling (below). Once filling is prepared; on a lightly floured surface and with a floured rolling pin, roll dough on in to a large rectangle approximately 1/4” thick. If dough is bouncing back too much, cover and allow to rest 1-2 minutes, then continue. TURN OVEN OFF. Spread filling out over dough, evenly, roll the widest end to the top and cut into 8 rolls. This might be a bit messy, and excess will push out at the top when rolling, thats okay! Place in a lightly greased 9x13” pan, with a small space between each roll. Place in warm oven, covered with damp towel, for 30 minutes. REMOVE TOWEL. Turn oven to 350’F and bake for 15-20 minutes. Remove from oven and top with frosting. Enjoy! 

For the filling: 

Place Superfruit puree, zest, juice and sugar in to a medium sauce pot. Place over medium heat and bring to a low boil. In a small bowl whisk together water and cornstarch. Add to pot, whisk to combine and bring back to low boil, stirring, for 1 minute. Remove from heat and allow to cool slightly, place in fridge to cool until ready to use. 

For the frosting: 

In the bowl of a mixer, beat together cream cheese  and butter over medium speed. Turn to low and slowly add icing sugar. Add vanilla, salt and milk and beat on medium until light and fluffy.