Pineapple Sweet Rolls






2 pkg. active dry yeast
1/2 cup warm water (110-115°F)
1-1/2 cup warm milk (110-115°F)
6 tbsp. butter, melted
1 cup sugar
1 tsp. salt
2 eggs, beaten
6 to 6-1/2 cups all-purpose flour


1 tbsp. butter
1 tbsp. all-purpose flour
1/2 cup orange juice
2 tbsp. grated orange peel
1 can (8 oz.) crushed pineapple, drained
1/3 cup sugar
1/8 tsp. salt


1/2 cup confectioners' sugar
1 tbsp. orange juice


Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bow; turn 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 15x12 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 13x9x2 baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350°F for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.

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