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

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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


  • 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
  • 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

1 each: 417 calories, 7g fat (4g saturated fat), 44mg cholesterol, 279mg sodium, 81g carbohydrate (0 sugars, 2g fiber), 9g protein.


  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

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dccookin User ID: 7162688 99490
Reviewed Aug. 28, 2013

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

doaputschristfirst User ID: 2583466 204720
Reviewed May. 2, 2010

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

CINDY080940 User ID: 4360558 42754
Reviewed Mar. 11, 2010

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

Tinker2 User ID: 100322 40388
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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