Brombeer Orangen Rollen

recipe adapted from Joy the Baker

for the dough:

1 cup milk
2/3 cup sugar
1 1/2 TB active dry yeast
1/2 cup (1 stick) unsalted butter, at room temp.
2 large eggs
1 tsp orange zest
1/2 tsp salt
4 1/4 cups all-purpose flour, plus 1/2 cup for kneading, plus more for sprinkling the counter

for the filling:

1  cup fresh blackberries
1/3 cup sugar
1 tsp orange zest
1 tsp cornstarch
1/4 cup unsalted butter, browned and slightly cooled

for the icing/glaze:

4 – 6 oz. cream cheese
1/2 cup confectioner’s (powdered) sugarjuice of 1 orange

Directions:

To make the dough:

1. In a small saucepan over low heat, warm the milk to about 95 degrees.
2. Pour the warm milk into the bow of an electric stand mixer fit with a paddle attachment.  Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes.  The yeast will foam and bubble…that’s how you know it’s working.
3. Add the butter, eggs, orange zest, and salt to the yeast mixture.
4. Add 4 1/4 cups flour.  Beat on low speed with the paddle attachment for 2 minutes.
5. Stop the mixer, scrape down the sides of the bowl, and replace the paddle with a dough hook.
6. Beat dough with the dough hook on medium speed for about 10 minutes. I legitimately had to put my mixer on the floor for this part because I thought it was going to walk right off the counter.
7. Dust a clean counter with flour.  Scrape the dough out onto the work surface.  Sprinkle with 1/2 cup of flour and knead for about 2 minutes.  Dough will be soft and slightly sticky.
8. Place dough in a large, lightly oiled bowl.  Sprinkle a bit of flour on top of the dough.  Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours.
9. While dough rises, butter a 9×13-inch pan.  Set aside.

To make the filling:

1. In a medium bowl toss together blackberries, sugar, orange zest, and cornstarch.  Crush the berries as  you stir.  I used a potato masher for a little while, just so I could break up the blackberries, since they were huge. Set aside.
2. In a medium saucepan, brown the butter.  Set aside to cool slightly.

To assemble the rolls:

1. When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1 minute.  Roll the dough into a roughly 10×20-inch rectangle.
2. Spread the browned butter over the dough. I didn’t need to use all of it, but you can if you want to.
3. Spread the berry filling over the dough.
4. Working quickly, tightly roll up the dough into a 20-inch long log.  Cut the log into quarters, then cut each quarter into 3 pieces.
5. Carefully and quickly lift the rolls into the prepared pan.  The rolls will release juice into the bottom if the pan (and probably all over your counter).
6. Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour.
7. Preheat oven to 400 degrees F.
8. Bake rolls for 20 to 25 minutes, until golden and bubbling.
9. Remove from oven and allow to cool for 30 minutes.

To make the icing/glaze:

1. In a small/medium bowl, beat cream cheese until smooth with a hand mixer.
2. Add powdered sugar and orange juice a little at a time until you reach the desired consistency and sweetness. I wanted mine to be thin and not very sweet, so I only needed a couple tablespoons of sugar and almost all the juice.
3. Drizzle glaze over cooled rolls and serve.  Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.