Fabulous Pineapple Cinnamon Rolls

Fabulous Pineapple Cinnamon Rolls

Fabulous Pineapple Cinnamon Rolls

DOUGH:

  • 1 cup whole organic milk
  • 2 1/2 tsp. of active dry yeast
  • 1/2 tsp. granulated organic sugar
  • 5 tbsp. organic butter, melted
  • 1 large organic egg yolk
  • 2 tsp. organic vanilla extract
  • 2  3/4 cups organic unbleached white flour
  • 1 tsp. organic grated nutmeg
  • 3/4 tsp. sea salt

FILLING:

  • 8 tbsp. organic butter, softened
  • 1/4 cup granulated organic sugar
  • 6 tbsp. organic ground cinnamon
  • 1/2 jar of Steve’s Akaka Falls Farm Pineapple Marmalade Jam

GLAZE:

  • 1  1/2 cups sifted organic powdered sugar
  • 1/4 cup whole organic milk
  • 3 oz. organic butter, softened

DIRECTIONS:

  1. Warm milk in a saucepan over low heat until the milk is heated below scalding (hint: right when the milk becomes too hot to touch).
  2. Remove from the heat and sprinkle in the yeast and 1/ 4 teaspoon of organic sugar. Set aside for 5 minutes. Whisk in 4 tablespoons of melted butter, egg yolk, and vanilla.
  3. Combine the organic flour, 1/4 cup organic sugar, sea salt, and nutmeg in a mixer bowl with a dough hook.
  4. Pour the liquid yeast mixture into the center of the bowl. Knead at medium speed with the dough hook for 6 minutes. Add up to 3 tablespoons of extra flour if the dough is sticking to the sides of the bowl.
  5. Place the dough on a lightly floured board and gently form into a ball. Place in a large buttered bowl and turn dough over to coat with butter. Cover with a dish towel and let rise in a warm area for 1 hour and 20 minutes.
  6. Roll out the dough on a lightly floured board into a large rectangle. Coat the dough with 8 tablespoons of softened butter, then sprinkle on 1/4 cup of organic sugar and 6 tablespoons of cinnamon. Drop spoonfuls of Pineapple Marmalade on top of the cinnamon and sugar. Do not spread around the pineapple, but leave in drops.
  7. Roll the dough and cut into 6 buns. Place the buns into a buttered baking dish or in 2 buttered bread pans.
  8. Place the baking dish into the oven, set to OFF. Add a saucepan of just-boiled water to steam-proof the rolls.
  9. Close the oven door and allow the buns to rise for 35 minutes. Remove the cinnamon rolls from the oven and preheat the oven to 325°F.
  10. Put the cinnamon rolls back into the oven for 35 minutes and bake until golden brown.
  11. Remove from the oven and cool in the pan for 15 minutes.
  12. While the buns are baking, make the glaze. Sift the organic powdered sugar into the mixing bowl. Add milk and softened butter and whisk with the mixer for 5 minutes.
  13. Serve the cinnamon buns while still warm and cover with glaze.

These cinnamon buns are meant to be served with the glaze. I intentionally decreased the sugar in the filling so that it wouldn’t be too sweet with the sugar glaze. If you don’t want to use the glaze, then double the sugar and butter in the filling.

Oh, so yum!

pineapple marmalade

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