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Pineapple Sweet Rolls


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  • 2 packages active dry yeast
  • 1/2 cup warm water (110 degrees to 115 degrees)
  • 1 1/2 warm milk (110 to 115 degrees)
  • 6 tbs butter, melted
  • 1 cup sugar
  • 1 tsp salt
  • 2 eggs, beaten
  • 6 to 6 1/2 flour
  • Filling
  • 1 tbs butter
  • 1 tbs flour
  • 1/2 cup orange juice
  • 2 tbs grated orange peel
  • 1 can (8 oz) crushed pineapple, drained
  • 1/3 cup sugar
  • 1/8 tsp salt
  • Glaze
  • 1/2 cup powdered sugar
  • 1 tbs orange juice



Step 1

Dissolve yeast in water. Add milk, butter, sugar, salt, eggs, and 1 1/3 cups flour; beat 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.

Meanwhile melt butter in a saucepan. Add the remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3 to 4 minutes or until thickened. Remove from the heat; cool. Punch dough down; divide in half. Roll each half into a 15-inch x 12-inch rectangle; spread with filling. Roll up jelly-roll style starting with long side. Slice into 1 inch rolls. Place with cut side down in two greased 13- inch x 9-inch x 2-inch baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.

Yield: 2 1/2 dozen


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