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Sweet Pineapple Rolls
Sweet Pineapple Rolls
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
190 minutes
Pineapple curd-filled sweet rolls with creamy glaze.
Ingredients:
  • 1.5 cups fresh pineapple chunks
  • 2 large egg yolks
  • 2 tablespoons white sugar
  • 2 tablespoons unsalted butter
  • 0.5 cup whole milk
  • 0.25 cup pineapple juice
  • 2.25 teaspoons active dry yeast
  • 1 large egg, beaten
  • 3 tablespoons white sugar
  • 1 teaspoon lemon zest
  • 2.75 cups all-purpose flour
  • 0.5 cup whole wheat flour
  • 0.5 teaspoon kosher salt
  • 4 tablespoons unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1.5 tablespoons milk, or as needed
  • 0.5 teaspoon lemon juice
Instructions:
  • Blend pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender until silky smooth.
  • Transfer the mixture to a saucepan and heat over medium heat, whisking continuously. Continue cooking and stirring until the curd thickens, which should take about 3 to 5 minutes.
  • Whisk in butter off the heat until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set for 2 to 3 hours.
  • Once the curd has been chilling for 1 hour, prepare the dough by combining milk and pineapple juice in a microwave-safe glass measuring cup. Heat in the microwave for 30 seconds. Add yeast, stir until dissolved, and allow it to sit until foamy, approximately 5 minutes.
  • Combine egg, sugar, and lemon zest with the yeast mixture. Transfer the mixture to a stand mixer bowl fitted with the dough hook. Mix in all-purpose flour, whole wheat flour, and salt until dough forms. Gradually add butter while mixer is running until fully incorporated. Knead for 5 to 10 minutes until dough is smooth and pulls away from the sides of the bowl.
  • Remove the dough from the bowl and set it aside. Grease the bowl with cooking spray and return the dough, making sure it's evenly coated. Cover the bowl with a clean dish towel and allow the dough to rise until almost doubled, approximately 1 hour.
  • Chill a baking sheet in the fridge.
  • Transfer the dough onto a silicone baking mat and shape it into a 12x15-inch rectangle. Place the mat with the dough on a cold baking sheet and chill in the refrigerator for 15 minutes. Chilling helps make the dough more manageable for rolling and cutting.
  • Spread a delicate pineapple curd layer uniformly over the dough, leaving a small border on 3 sides. Roll tightly from the edge closest to you. Slice the log into 12 even pieces using a sharp or serrated knife.
  • Prepare a 9x13-inch baking pan by greasing it, then gently place the rolls in the pan, leaving some space between each. Loosely cover the pan and allow the rolls to rise until doubled in size, approximately 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C) while the dough is finishing its second rise.
  • Bake the uncovered rolls in the preheated oven until they turn a light golden brown, approximately 25 minutes.
  • As the rolls bake, mix confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt to make the glaze. Adjust consistency by adding more milk if needed. Drizzle the warm rolls with the glaze.

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