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Pineapple Sweet Rolls |
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Serves: 30 Print this RecipeYield: 2-1/2 dozen A pan of these marvelous rolls makes any breakfast a holiday! Pat Walter, Pine Island, Minnesota 2 (1/4-ounce) packages active dry yeast 1/2 cup warm water (110° to 115°) 1-1/2 cups warm milk (110° to 115°) 6 tablespoons butter, melted 1 cup 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 sugar 1/8 teaspoon salt GLAZE: 1/2 cup confectioners' sugar 1 tablespoon orange juice 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 remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3-4 minutes or until thickened. Remove from heat; cool. Punch dough down; divide in half. Roll each half into a 15-in. x 12-in. rectangle; spread with filling. Roll up, jelly-roll style, starting with long side. Slice into 1-in. rolls. Place with cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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