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Pineapple Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 7 reviews
  • Author: Kylie
  • Prep Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these irresistible Pineapple Upside Down Cinnamon Rolls featuring a soft tangzhong dough, rich brown sugar caramel, and sweet pineapple rings topped with maraschino cherries. Finished with a smooth vanilla glaze, these rolls combine tropical flavors with classic cinnamon roll goodness, perfect for breakfast or dessert.

Ingredients

Scale

Tangzhong:

  • 2/3 cup water
  • 1/4 cup bread flour

Cinnamon Roll Dough:

  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup heavy cream, room temperature
  • 1/3 cup whole milk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean paste
  • Tangzhong from above
  • 6 tablespoons unsalted butter, room temperature

Cinnamon Sugar Filling:

  • 2/3 cup brown sugar, packed
  • 1/2 cup unsalted butter, room temperature
  • 2 tablespoons ground cinnamon

Brown Sugar Caramel Base:

  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter
  • Pinch fine sea salt
  • 12 pineapple rings, drained and patted dry
  • 12 maraschino cherries

Vanilla Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly for 5 minutes until it forms a paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Prepare the Dough Ingredients: In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong.
  3. Knead the Dough: Using the dough hook attachment, knead on low speed for 2 minutes until a rough dough forms. Gradually add the softened butter one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 10 minutes until the dough is smooth and elastic.
  4. First Proof: Shape the dough into a smooth ball, place seam-side down in the bowl, cover with plastic wrap, and let rest for 30 minutes.
  5. Make Cinnamon Sugar Filling: In a bowl, combine brown sugar, softened butter, and ground cinnamon until smooth. Set aside.
  6. Prepare Brown Sugar Caramel: In a saucepan over medium heat, melt brown sugar, butter, and salt. Whisk vigorously until fully emulsified. Remove from heat and set aside.
  7. Prepare Baking Pan: Line a 9×13-inch metal baking pan with parchment paper.
  8. Assemble Caramel Base: Spoon about 1/2 tablespoon of caramel in four rows of three spots on the pan bottom. Place pineapple rings on each spot and press a maraschino cherry into the center of each ring.
  9. Roll Out Dough: On a lightly floured surface, roll dough into a 15×21 inch rectangle, with the longest side closest to you. Spread the cinnamon sugar filling evenly, leaving a 1/2-inch border at the top.
  10. Form Rolls: Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip tightly away from you and place each cinnamon roll atop a pineapple ring in the pan.
  11. Second Proof: Cover pan with plastic wrap and let rise at room temperature for 2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F (162°C).
  12. Bake Rolls: Bake for 40 minutes or until an internal thermometer reads 185°F in the center rolls.
  13. Cool Rolls: Remove from oven and let cool for 20 minutes while preparing the glaze.
  14. Make Vanilla Glaze: Whisk together powdered sugar, 2-3 tablespoons of milk, and vanilla extract until smooth and pourable.
  15. Invert and Serve: Place a parchment-lined baking sheet on top of the pan. Carefully invert the pan onto the sheet, remove the baking pan, drizzle with vanilla glaze, and serve warm.

Notes

  • Measure your dry ingredients properly: Avoid scooping flour directly. Fluff flour, spoon it into your measuring cup, and level it off for accuracy. Using a kitchen scale for best results is recommended.
  • Storage: Store leftover rolls in an airtight container in the fridge for up to 4 days. To retain moisture, place a wet paper towel in the container but not touching the rolls. Reheat in a 350°F oven or microwave in short 20-second intervals.

Nutrition

  • Serving Size: 1 roll
  • Calories: 410 kcal
  • Sugar: 28 g
  • Sodium: 200 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 55 mg

Find it online: https://cookylie.com/pineapple-cinnamon-rolls-recipe/