Hawaiian Sweet Rolls Recipe

5 1 1
Publisher Photo

Hawaiian Sweet Rolls Recipe

Read Reviews
5 1 1
Publisher Photo
These sweet rolls are very similar to the kind found in bakeries...only better! Pineapple adds just the right amount of sweetness. My husband can't eat just one.
Recommended: 20 Slider Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 tablespoon plus 1/4 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 5 to 5-1/2 cups all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup butter or margarine, melted, divided
  • 1 teaspoon salt
  • TOPPING:
  • 1-1/2 teaspoons cornstarch
  • 1 can (8 ounces) crushed pineapple, undrained
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Directions

In a mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk and 1-1/2 cups flour. Beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Add the eggs, 1/4 cup butter, salt, remaining sugar and 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 until doubled, about 45 minutes. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12-in. x 8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise until doubled, about 30 minutes.
Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Place a teaspoonful of filling in the center of each roll. Bake at 425° for 12-16 minutes or until golden brown. Remove from pans to wire racks.
For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls. Yield: 2 dozen.
Originally published as Pineapple Sweet Rolls in Best of Country Breads 2000, p86

Nutritional Facts

1 each: 188 calories, 5g fat (3g saturated fat), 29mg cholesterol, 148mg sodium, 32g carbohydrate (12g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 tablespoon plus 1/4 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 5 to 5-1/2 cups all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup butter or margarine, melted, divided
  • 1 teaspoon salt
  • TOPPING:
  • 1-1/2 teaspoons cornstarch
  • 1 can (8 ounces) crushed pineapple, undrained
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  1. In a mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk and 1-1/2 cups flour. Beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Add the eggs, 1/4 cup butter, salt, remaining sugar and 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 until doubled, about 45 minutes. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12-in. x 8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise until doubled, about 30 minutes.
  2. Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat. Place a teaspoonful of filling in the center of each roll. Bake at 425° for 12-16 minutes or until golden brown. Remove from pans to wire racks.
  3. For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls. Yield: 2 dozen.
Originally published as Pineapple Sweet Rolls in Best of Country Breads 2000, p86

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHawaiian Sweet Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Iarya User ID: 6947185 32798
Reviewed Jan. 17, 2013

"Oh my good gravy, these are 'licious. Growing up a hundred years ago, we used to buy "sweet rolls" and they would come in a slab of 12 and ya had to break them apart. Cinnamon, apple, cherry, and pineapple. I loved the pineapple and have been looking for an acceptable recipe and this is is. I adore these, if they had 10 stars I would give it 10 stars. Thanks so much for the recipe and a (unfortunately) long trip back to my childhood!1"

Loading Image