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Homemade Pineapple Sweet Rolls

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.

Recipe Ingredients

Rolls

  • 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

Filling

  • 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

Glaze

  • 1/2 cup confectioners' sugar
  • 1 tablespoon orange juice

Method

  1. Heat oven to 350 degrees F.
  2. Dissolve yeast in water.
  3. Add milk, butter, sugar, salt, eggs and 1 1/3 cups flour and beat until smooth.
  4. Stir in enough remaining flour to form a soft dough.
  5. Turn onto a floured surface, kneading until smooth and elastic, about 6 to 8 minutes.
  6. Place in a greased bowl, turning once to grease top.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. 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.
  9. 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.
  10. Cover and let rise until doubled, about 1 hour.
  11. Bake for 20 to 25 minutes and let cool.
  12. Combine glaze ingredients and drizzle over rolls.

Makes 2 1/2 dozen

Posted by BettyBoop50 at Recipe Goldmine May 29, 2001.




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