These Pineapple Sweet Rolls are the ultimate comfort food, featuring a soft, pillowy dough infused with fresh orange zest and juice. The filling is a luscious blend of crushed pineapple and sugar, simmered to a thick, jammy consistency that bursts with tropical flavor in every bite. Topped with a simple confectioner’s sugar glaze, these rolls are perfect for breakfast, brunch, or as a sweet treat with afternoon coffee. While they require a bit of patience for rising, the result is a homemade bakery-quality pastry that rivals any commercial brand. They are best enjoyed warm from the oven but hold up well for packing in lunchboxes. A delightful vegetarian option that brings a cheerful, fruity vibe to any table setting.
Pineapple Sweet Rolls
Description
These Pineapple Sweet Rolls are the ultimate comfort food, featuring a soft, pillowy dough infused with fresh orange zest and juice. The filling is a luscious blend of crushed pineapple and sugar, simmered to a thick, jammy consistency that bursts with tropical flavor in every bite. Topped with a simple confectioner's sugar glaze, these rolls are perfect for breakfast, brunch, or as a sweet treat with afternoon coffee. While they require a bit of patience for rising, the result is a homemade bakery-quality pastry that rivals any commercial brand. They are best enjoyed warm from the oven but hold up well for packing in lunchboxes. A delightful vegetarian option that brings a cheerful, fruity vibe to any table setting.Ingredients
Directions
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Dissolve yeast in warm water and let stand until foamy, about 5-10 minutes.
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In a large bowl, combine milk, butter, sugar, salt, eggs, and 1 1/3 cups flour; beat until smooth.
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Stir in enough of the remaining flour to form a soft dough.
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On a floured surface, knead dough until smooth and elastic, about 6 to 8 minutes.
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Place dough in a greased bowl, turning once to grease top.
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Cover and let rise in a warm place until doubled in size, about 1 hour.
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Meanwhile, melt butter in a saucepan over medium heat.
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Add crushed pineapple, orange juice, and sugar to the saucepan; bring to a boil, stirring constantly.
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Reduce heat and simmer for 3 to 4 minutes, or until the mixture is thickened.
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Remove filling from heat and let cool completely.
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Punch dough down and divide in half.
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Roll each half into a 15x12 inch rectangle on a floured surface.
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Spread the cooled pineapple filling evenly over the dough rectangles.
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Roll up each rectangle jelly-roll style, starting with the long side.
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Slice each roll into 1-inch thick pieces.
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Place rolls with cut side down into two greased 13x9x2 inch baking pans.
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Cover and let rise until doubled in size, about 1 hour.
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Bake at 350 degrees F (177&# 194;°C) for 20 to 25 minutes, or until golden brown.
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Remove from oven and let cool in pans for 10 minutes.
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Combine confectioner's sugar and orange juice to make a glaze; drizzle over warm rolls.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 159.4kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 264.8mg12%
- Total Carbohydrate 32.2g11%
- Dietary Fiber 3.0g12%
- Sugars 0.2g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the water and milk are warm (about 105-110ðF) but not hot, as excessive heat can kill the yeast.
The filling must be completely cooled before spreading on the dough, otherwise it will melt the butter in the dough and make the rolls greasy and difficult to handle.
If your kitchen is cool, the rising times may be longer. Place the pans in a turned-off oven with just the light on to create a warm environment.
Leftover rolls can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months.
