Jumbo Pineapple Yeast Rolls
"A yummy treat that goes well with coffee or tea. also great for breakfast. Rising time not included."
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Yields:
-
15 Rolls
ingredients
- 2 (1/4 ounce) packages active dry yeast
- 2 cups warm nonfat milk, divided (110 to 115 )
- 1 cup sugar, divided
- 2 eggs
- 6 tablespoons butter or 1/2 cup margarine, softened
- 1 teaspoon salt
- 7 -8 cups all-purpose flour
-
FILLING
- 1 tablespoon butter or 1/2 cup margarine
- 1 tablespoon all-purpose flour
- 1⁄2 cup orange juice
- 1 (8 ounce) can unsweetened crushed canned 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 nonfat milk
- 1⁄4 teaspoon vanilla extract
directions
- In a large mixing 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 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 inches 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.
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Reviews
-
Very good sweet rolls. I used warm buttermilk because I had it. The cherries added a great color too, as they baked the juice came out and down the sides. Very pretty and cute. The filling was delicious. I will make these again. Made and Reviewed for PRMR - Thanks! :)
RECIPE SUBMITTED BY
seesko
United States
I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight.
I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
