Pineapple Sweet Rolls
Pineapple Sweet Rolls are tender, fluffy yeast rolls that are filled with pineapple jam and topped with cream cheese icing. Perfect for a weekend treat or holiday brunch.
This recipe is a spinoff of my homemade cinnamon rolls recipe that gets rave reviews. I am a pineapple fanatic and these sweet rolls are just the ticket with a cup of coffee or a tall glass of milk.
Pineapple Sweet Rolls ~ Homemade Breakfast Pastries
I love baking up sweet rolls for the weekend and the combination of pineapple and cream cheese make these rolls something special.
Ingredients Needed:
- Milk makes a softer dough.
- Butter adds richness to the dough.
- Sugar will help the dough rise faster.
- Active Dry Yeast and my favorite for baking is Red Star Yeast Platinum.
- Eggs enrich the dough and make a softer crumb.
- All Purpose Flour or bread flour works for these sweet rolls. King Arthur is my favorite brand.
- Kosher Salt enhances the flavor.
For the Icing:
- Cream Cheese makes a rich and creamy icing.
- Butter adds richness to the icing.
- Orange Zest gives a bright citrus flavor that pairs well with the pineapple filling.
- Vanilla Extract is a must-have for sweets.
- Milk combines with the sugar for the perfect consistency.
- Powdered Sugar adds the sweetness and thickens the icing.
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How to Make Pineapple Sweet Rolls:
- Warm milk and butter until it comes to around 100°, the butter doesn’t have to melted.
- Pour into a bowl with sugar and yeast, mix to combine.
- Beat eggs and stir into milk mixture.
- Add 3 cups of flour and the salt. Stir with a dough whisk or wooden spoon.
- Stir in more flour 1/4 cup at a time until the dough comes together and pulls away from the dough.
- Pour onto a floured surface.
- Knead 3-5 minutes until dough is no longer sticky, adding more flour about 2 tablespoons at a time.
- Butter a large bowl and add dough. Cover with plastic wrap and set in a warm place to rise until doubled in size, about an hour.
- Punch down the dough and pour onto a lightly floured surface.
- Roll into about a 12 by 18 inch rectangle.
- Spread pineapple preserves evenly over dough.
- Carefully roll up from the long side. Gently lift the dough as you roll to keep the pineapple preserves from being pressed out.
- Pinch the edge to seal.
- Cut into about 1 1/2 inch slices.
- Place on a greased baking sheet about 2 inches apart.
- Set aside to rise about 30 minutes to one hour.
- Preheat oven to 350°.
- Bake rolls for 17- 20 minutes or until rolls are baked through and lightly browned. A digital thermometer inserted into the center of the rolls should read at least 190° for an easy way to test the rolls.
- Remove from oven to a wire rack to cool slightly while you prepare the icing.
For the Icing:
- In a mixer bowl, combine softened cream cheese, butter, orange zest, vanilla extract, milk and powdered sugar.
- Mix at low speed until ingredients are incorporated and then raise to medium speed for about 2 minutes or until light and fluffy.
- Spread over rolls.
- Serve immediately or at room temperature.
How to Store:
Store iced rolls covered with foil or plastic wrap in the refrigerator up to 2 days.
Serve chilled or set out to come to room temperature an hour before serving.
More Delicious Sweet Rolls To Bake:
Peach Pie Cinnamon Rolls are crazy- delicious. Tender rolls filled with a peach and cinnamon filling and a sweet glaze.
Coconut Cream Pie Sweet Rolls are filled with a quick coconut cream filling. Perfect for a spring brunch or holiday celebration.
Blackberry Pie Sweet Rolls are one of my all- time favorites. A homemade blackberry filling inside fluffy yeast rolls that are topped with cream cheese icing for an irresistible breakfast pastry.
These pineapple sweet rolls are really simple to make even if you are a beginner at baking with yeast. A great addition to your holiday sweets table or perfect for a weekend treat.
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Pineapple Sweet Rolls
Ingredients
- 1 ⅓ cups milk
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 package Red Star Platinum Yeast 2 1/4 teaspoons active dry yeast
- 2 eggs
- 4 ½ cups flour
- ½ teaspoon kosher salt
- 12 ounces pineapple preserves
for the icing:
- 4 ounces cream cheese softened
- 3 tablespoons butter softened
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- Zest of 1 orange
- 3 cups powdered sugar
Instructions
- Warm milk and butter to about 100° and add to a mixing bowl.
- Add sugar and yeast, mixing until combined,
- Beat eggs and mix in.
- Add 3 cups of flour and kosher salt, mixing until combined.
- Continue to mix, adding 1/4 cup of flour at a time until dough forms a ball and pulls away from the bowl.
- Pour onto a floured surface and knead 3- 5 minutes, adding more flour as needed. Dough should no longer be sticky.
- Butter or grease a large bowl. Add dough and cover with plastic wrap. Set aside in a warm place to rise for an hour or until doubled in size.
- Punch down the dough and place on a floured surface. Roll to about 12 x 18 inch rectangle.
- Spread pineapple preserves in a thin layer over dough.
- Start with the long side and roll up, gently lifting the dough as you roll to keep the filling inside.
- Pinch the seam to seal.
- Use a serrated knife to cut the dough into 12 slices.
- Place on a greased baking sheet about 2 inches apart.
- Set aside to rise 30 minutes to one hour.
- Preheat oven to 350°.
- Bake for 17-20 minutes or until lightly browned and rolls are baked through.
- Remove to a wire rack to cool slightly before icing,
- Prepare the icing by adding cream cheese, butter, orange zest, vanilla extract, milk and powdered sugar.
- Mix on low speed until combined. Raise to medium speed and beat about 2 minutes or until fluffy.
- Spread over rolls and serve immediately.
Notes
Nutrition
Can you use bread flour at the same measurements for your flour measure.
Hi Michele,
Yes, all purpose flour will work with the same measurements.
~ Milisa