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Pomegranate Sweet Rolls

These Pomegranate Sweet Rolls are made with fresh pomegranate, brown sugar, cinnamon, nutmeg, & cloves. They add a touch of color to your holiday spread.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 18 rolls
Calories 399kcal
Author Sandra

Ingredients

Rolls

  • 2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder rounded
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Filling

  • 1/2 cup butter melted
  • 1 1/2 cups lightly packed brown sugar plus more as needed
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 tablespoon cinnamon

Glaze

  • 2 cups powdered sugar
  • 1-2 tablespoons pomegranate juice
  • 1/2 cup whole milk
  • 2 tablespoons butter melted
  • 1/2 pomegranate seeds removed rinsed & set aside

Instructions

Rolls

  • Place a large saucepan over low heat, I used my Dutch-oven. Add milk, oil, and granulated sugar until it starts to get warm but is not boiling, you can use a candy thermometer, it should be 125 degrees F. If it starts boiling, let it cool down for 5 minutes.
  • 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 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. Drizzle the melted butter evenly over the dough, use your hands to spread.
  • For the filling, in a small bowl combine the brown sugar, cinnamon, nutmeg and cloves, stir. 
  • Sprinkle the filling 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.

Glaze

  • 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!

Notes

Nutrition

Calories: 399kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 20mg | Sodium: 237mg | Potassium: 146mg | Fiber: 1g | Sugar: 39g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 70mg | Iron: 1.7mg