These Pomegranate Sweet Rolls are made with fresh pomegranate, brown sugar, cinnamon, nutmeg, & cloves. They add a touch of color to your holiday spread.

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 roll kick this past month, just wait, there are more recipes to come. My favorites are my Fresh Peach and White Chocolate Sweet Rolls or Blueberry Crumb Sweet Rolls, both amazing!

These Pomegranate Sweet Rolls are made with fresh pomegranate, brown sugar, cinnamon, nutmeg, & cloves. They add a touch of color to your holiday spread.

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 daughters think they look like little rubies. 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.

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?
Enjoy! XOXO San

How do you make Pomegranate Sweet Rolls?

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!