Pineapple Sweet Rolls
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
YIELD: 2-1/2 dozen.
Pat Walter of Pine Island, Minnesota relates, "A pan of these marvelous rolls makes any breakfast a holiday!"
Ingredients
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2 packages (1/4 ounce each) active dry yeast
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1/2 cup warm water (110° to 115°)
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1-1/2 cups warm whole milk (110° to 115°)
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6 tablespoons butter, melted
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1 cup sugar
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1 teaspoon salt
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2 large eggs, beaten
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6 to 6-1/2 cups all-purpose flour
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FILLING:
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1 tablespoon butter
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1 tablespoon all-purpose flour
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1/2 cup orange juice
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2 tablespoons grated orange zest
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1 can (8 ounces) crushed pineapple, drained
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1/3 cup sugar
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GLAZE:
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1/2 cup confectioners' sugar
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1 tablespoon orange juice
Directions
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1.
In a large bowl, dissolve yeast in water. Add the 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.
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2.
Turn onto a floured surface, knead until smooth and elastic, 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.
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3.
Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool.
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4.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x12-in. rectangle. Spread filling evenly 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 1-in. rolls. Place with cut side down into two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour.
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5.
Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.
Nutrition Facts
1 each: 178 calories, 4g fat (2g saturated fat), 23mg cholesterol, 117mg sodium, 33g carbohydrate (13g sugars, 1g fiber), 4g protein.
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