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Jumbo Pineapple Yeast Rolls

 Jumbo Pineapple Yeast Rolls
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!"
15 ServingsPrep: 30 min. + rising Bake: 35 min.


  • 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


  • 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

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Jumbo Pineapple Yeast Rolls (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
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.