Jumbo Pineapple Yeast Rolls

Name: Jumbo Pineapple Yeast Rolls
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 15 rolls.
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 large 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 zest; 1/4 teaspoon salt; 15 maraschino cherries; GLAZE:; 1-1/2 cups confectioners' sugar; 2 tablespoons fat-free milk; 1/4 teaspoon vanilla extract

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!"

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 large 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 zest
1/4 teaspoon salt
15 maraschino cherries
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract

Directions

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.
For filling, melt butter in a small saucepan. Stir in flour until smooth. Add the orange juice, pineapple, sugar, orange zest 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 24x12-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 13x9-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.

Nutrition Facts

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

Originally published as Jumbo Pineapple Yeast Rolls in Light & Tasty February/March 2002

Reviews

My Review

Click stars to rate

Average Rating:

dccookin

Aug 28, 2013

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

May 2, 2010

My children ate it but its way too much work for such a bland flavor.
CINDY080940

Mar 11, 2010

I found this recipe years ago and finally made them. WOW! Are they delicious and easy to make.
Tinker2

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.