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Jumbo Pineapple Yeast Rolls Recipe
Jumbo Pineapple Yeast Rolls Recipe photo by Taste of Home

Jumbo Pineapple Yeast Rolls Recipe

Publisher Photo
Believe it or not, these big breakfast treats will fit right into a light eating plan. "A friend gave me the recipe for these yummy yeast rolls," notes Pat Walter of Pine island, Minnesota. I sometimes use the pineapple filling as a dressing for fruit salad, too. Delicious!"
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min.
MAKES:15 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min.
MAKES: 15 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm fat-free milk (110° to 115°), divided
  • 1 cup sugar, divided
  • 2 eggs
  • 6 tablespoons butter, softened
  • 1 teaspoon salt
  • 7 to 8 cups all-purpose flour
  • FILLING:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup orange juice
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/3 cup sugar
  • 1 tablespoon grated orange peel
  • 1/4 teaspoon salt
  • 15 maraschino cherries
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons fat-free milk
  • 1/4 teaspoon vanilla extract

Nutritional Facts

One roll equals 417 calories, 7 g fat (4 g saturated fat), 44 mg cholesterol, 279 mg sodium, 81 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a large bowl, dissolve yeast in 1/2 cup warm milk. Stir in 1 tablespoon sugar; let stand for 5 minutes. Add the eggs, butter, salt, and remaining milk and sugar. Beat in 4 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. For filling, melt butter in a small saucepan. Stir in flour until smooth. Add the orange juice, pineapple, sugar, orange peel and salt. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; cool.
  3. Punch dough down. Turn onto a lightly floured surface. Roll out into a 24-in. x 12-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 15 slices. Place cut side down in a 13-in. x 9-in. baking pan and a 9-in. square baking pan coated with cooking spray. Top each roll with a cherry.
  4. Bake at 350° for 35-40 minutes or until golden. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over rolls. Yield: 15 rolls.
Originally published as Jumbo Pineapple Yeast Rolls in Light & Tasty February/March 2002, p53

Nutritional Facts

One roll equals 417 calories, 7 g fat (4 g saturated fat), 44 mg cholesterol, 279 mg sodium, 81 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Jumbo Pineapple Yeast Rolls

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 28, 2013

This is a good, basic breakfast roll, but my family prefers our pastries a little sweeter.

MY REVIEW
Reviewed May. 2, 2010

My children ate it but its way too much work for such a bland flavor.

MY REVIEW
Reviewed Mar. 11, 2010

I found this recipe years ago and finally made them. WOW! Are they delicious and easy to make.

MY REVIEW
Reviewed Nov. 30, 2009

This recipe is a keeper. I do a lot of sweet breads and this one is one of my most requested. It is not too sweet.

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