Sweet Clementine Breakfast Rolls

The first time I tasted a clementine was at Christmastime. My Dad’s secretary brought our family a box back from the Philippines, and it was the most delicious orange I had ever had! Now they are available everywhere, and aren’t the just the best. So sweet, and charming, they make this breakfast roll a Christmas time classic! ~Amy

Sweet Clementine Breakfast Rolls
Rolls:
1/2 cup + 1 cup very warm water

1 tbsp yeast

2 eggs

1/2 cup sugar

1/3 cup butter, melted 

1 tsp salt

5 cups flour

Melted butter
In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.

Add sugar, butter, and salt. Repeat.

With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides. 

Grease bowl, turn the dough to coat. Cover and let rise until double in size.
On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the filling on top in a thin layer. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 400 degrees for 12-15minutes or until golden brown. Let cool for a few minutes, then spread tops with frosting. 
Clementine Filling:

1 cup sugar

1/2 cup butter

2 tbs Clementine juice

Zest from two clementines
In a small saucepan melt butter, add sugar, juice and zest. Cook until it just starts to bubble up, quickly spread over dough. 
Clementine Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

2 tsp Clementine juice

Zest from one Clementine 
With an electric mixer, beat butter and 2 cups of the sugar, milk and juice until smooth. Add remaining sugar and zest, beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipe by Amy Richardson 

Roll recipe adapted from Karin Holmgren