Pineapple Sweet Rolls Recipe

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Pineapple Sweet Rolls Recipe
Pineapple Sweet Rolls Recipe photo by Taste of Home
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Pineapple Sweet Rolls Recipe

Read Reviews
5 2 2
Publisher Photo
Pat Walter of Pine Island, Minnesota relates, "A pan of these marvelous rolls makes any breakfast a holiday!"
Recommended: 20 Slider Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 6 tablespoons butter, melted
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 6 to 6-1/2 cups all-purpose flour
  • FILLING:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup orange juice
  • 2 tablespoons grated orange peel
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/3 cup sugar
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon orange juice

Directions

Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. On a floured board knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, melt butter in a saucepan. Add remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3-4 minutes or until thickened. Remove from heat; cool. Punch dough down; divide in half. Roll each half into a 15-in. x 12-in. rectangle; spread with filling. Roll up, jelly-roll style, starting with long side. Slice into 1-in. rolls. Place with cut side down into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls. Yield: 2-1/2 dozen.
Originally published as Pineapple Sweet Rolls in Taste of Home April/May 1995, p45

Nutritional Facts

1 each: 178 calories, 4g fat (2g saturated fat), 23mg cholesterol, 117mg sodium, 33g carbohydrate (13g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 6 tablespoons butter, melted
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 6 to 6-1/2 cups all-purpose flour
  • FILLING:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup orange juice
  • 2 tablespoons grated orange peel
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/3 cup sugar
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon orange juice
  1. Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. On a floured board knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, melt butter in a saucepan. Add remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3-4 minutes or until thickened. Remove from heat; cool. Punch dough down; divide in half. Roll each half into a 15-in. x 12-in. rectangle; spread with filling. Roll up, jelly-roll style, starting with long side. Slice into 1-in. rolls. Place with cut side down into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls. Yield: 2-1/2 dozen.
Originally published as Pineapple Sweet Rolls in Taste of Home April/May 1995, p45

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Reviews forPineapple Sweet Rolls

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MY REVIEW
SashaLouise User ID: 6328820 4155
Reviewed Mar. 19, 2012

"Absolutely delicious!!!! Makes quite a lot of mix though - might half it when making again. Tried making the dough in a bread machine and it turned out runny - i had to add loads of flour into it!!! Turned out as a 4-5lb loaf in the end!!!"

MY REVIEW
dlhawver User ID: 2590088 199018
Reviewed Jan. 12, 2010

"This is a wonderful recipe and is often requested by friends. I also make them for our annual fundraiser. They are always the first to go."

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