I received this recipe a long time ago and have made these delicious rolls many times. I sometimes add some flaked coconut to the filling and sprinkle some toasted coconut on top of the glaze. This is my all time favorite.
Makes 2 1/2 dozen
2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110 to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees F)
6 tablespoons butter, melted
1 cup granulated sugar
1 teaspoon salt
2 eggs, beaten
6 to 6 1/2 cups all-purpose flour
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup orange juice
2 tablespoons grated orange peel
1 (8 ounce) can crushed pineapple, drained
1/3 cup granulated sugar
1/8 teaspoon salt
1/2 cup confectioners' sugar
1 tablespoon orange juice
Heat oven to 350 degrees F.
Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1 1/3 cups flour and beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface, kneading until smooth and elastic, about 6 to 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.
Meanwhile, melt butter in a saucepan. Add remaining filling ingredients and bring to a boil, stirring constantly. Reduce heat and simmer 3 to 4 minutes or until thickened. Remove from heat and cool.
Punch dough down and divide in half. Roll each half into a 15 x 12-inch rectangle and spread with filling. Roll up, jellyroll style, starting with long side. Slice into 1-inch rolls. Place with cut side down in two greased 13 x 9 x 2-inch baking pans. Cover and let rise until doubled, about 1 hour. Bake for 20 to 25 minutes and Cool.
Combine glaze ingredients and drizzle over rolls.
Posted by BettyBoop50 at Recipe Goldmine May 29, 2001.