These beauties are the perfect spring and summer treat. Bring the taste of the tropics to your breakfast or brunch table with a pineapple sweet roll!
I am so excited to be sharing these with you guys. I have been dreaming of making some sort of pineapple sweet roll for months, but haven’t had the time to get to it.
I really thought I was going to do it at Easter but gosh darn it if that calendar of mine doesn’t always have a way of filling up faster than I think it should!
I originally thought I would do a pineapple version of my favorite Knock Your Sock of Cinnamon Buns because they are my favorite texture for a cinnamon bun. You know the kind that cooked, but still have that soft almost gooey center? Yeah, those!
However I feel like the potato dough scares a few of you off. (Please don’t let it scare you off. Those buns are SO. FREAKING. GOOD. I mean, really good!)
So I pondered a few different and more traditional dough options. I wanted something you guys could actually see yourself making.
So you do. Because you should. (You really should, they are so good. But I’ll get back to that in a bit!)
In the end I decided that the Individual Easter Breads I did actually make for Easter were such a hit that I should use that dough as the base for the rolls. It is a simple dough enriched with just enough eggs and sugar.
It’s not too sweet, not too rich. There is just enough of everything.
So make the pineapple filling ahead of time. You can even make it a couple of days ahead if you can trust yourself to stay out of it while it’s in the fridge.
Then bust out the flour and yeast and you’ll be diving into one of these beauties before you know it! It takes a little bit of time but is worth every ounce of effort!
My little guy loves to help in the kitchen, so of course he was a big part of making these. In fact other than tell him how many scoops to add, he did the dough mostly by himself.
He is an expert at telling if a dough needs a bit more liquid or flour! He also rolled the dough out by himself too.
I am thinking of getting a recliner for the kitchen so I can just sit back and tell him what to do! That’s good parenting, right?!
Of course a sweet roll needs some frosting. I thought a really simple cream cheese frosting would go great here.
I was right. Though there isn’t much a little cream cheese frosting wouldn’t go well on!
I am telling you, these puppies were a little big bite of heaven! The roll itself was soft and delicious.
The pineapple filling added that tropical feel and the frosting tied it all together. I can’t wait to hear what you think when you try them!
Did you make this recipe? Please leave a review in the recipe card below!
- 20 oz. can crushed pineapple
- 1 Tablespoon lemon juice
- 1 Tablespoon plus 1 tsp cornstarch
- 1 Tablespoon sugar
- pinch salt
- 1 teaspoon vanilla extract
- 1-2 drops yellow food coloring (optional)
- 1 1/3 cup milk
- 4 Tablespoons butter
- 1/2 cup sugar
- 2 (.25 oz) packages yeast
- 6 cups flour
- 2 teaspoon salt
- 4 large eggs
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2-3 Tablespoons milk
- 1 teaspoon vanilla
- Pour pineapple into a large strainer over a bowl. Press down on the pineapple to release all of the juice. Set pineapple aside.
- In a large heavy-bottomed saucepan, stir together the cornstarch, sugar and salt. Add a little bit of the pineapple juice and stir to ensure there are no lumps. Add remainder of juice and stir thoroughly.
- Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat and continue stirring while the mixture simmers for 2 minutes.
- Remove from the heat, stir in reserved pineapple, vanilla and food coloring. Cool completely and store in the refrigerator until ready to use. The filling can be made up to a couple of days in advance.
- In a small sauce pan warm the milk and butter, just until the butter is melted. Don’t bring it to a boil. When butter is melted, remove from heat and stir in sugar. Set aside.
- In a large bowl, gently beat the eggs. Add the flour, yeast, salt and the milk mixture. Mix until completely combined.
- Turn onto a lightly floured surface and knead for about ten minutes or until the dough is smooth and supple.
- Place in a greased bowl and cover. Let rise in a warm place until doubled in size.
- Grease a large sheet pan, about a 10×15 inches or so.
- Punch down the dough and then place on a floured surface. Roll into a large rectangle.
- Spread the chilled pineapple mixture over the dough, leaving about an inch of dough showing on one side of the dough. Roll the dough into a log toward the blank dough. Gently pinch seam together.
- Cut into 12 equal sized rolls and place on greased baking sheet. Cover and let rise until doubled in size, about an hour.
- Preheat oven to 375°F and bake for about 20-25 minutes, turning the pan halfway through. The bread should still be soft but lightly golden brown.
- During the last bit of the baking time, make the frosting. Beat the cream cheese until smooth. Add the powdered sugar, milk and vanilla. Mix until combined. Add more milk if necessary to make a loose frosting consistency.
- Let rolls cool for about 10 minutes and then spread with frosting.
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Amount Per Serving: Calories: 490Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 94mgSodium: 496mgCarbohydrates: 81gFiber: 2gSugar: 31gProtein: 11g
All nutritional information is estimated and will depend on the exact ingredients you use.