I’ve partnered with Paradise Fruit Company, using their candied pineapple wedges to create this recipe for Pineapple Hot Cross Buns. Be sure to stop by their website to see what other types of yummy candied fruits they offer.
It’s something most of us are against, but at the same time, it’s something we all need, as we can’t stay in the same place for the rest of our lives.
Although sometimes I wish I could just freeze time at a certain moment and never have to leave it. You know what I’m talking about.
Usually, it’s a moment in our lives when we are the happiest. Because let’s face it, nobody wants to stay in a bad moment. We all want to run as fast as we can to get somewhere else in a bad moment.
And regardless of how we feel or what we wish would happen, things change. Sometimes for the better and sometimes for the worse.
As I’m writing this, I’m going through a lot of change in my life. I’m taking a deeper look at what’s most important to me and making a choice to leave behind the things that bring me much stress and grief.
Change is something I need right now in my life for me to truly be happy.
It’s been a tough decision to make over these last few months, but this month, I’m ready to break free.
Don’t be getting all worried on me, this has nothing to do with my blog. I will continue to be active on Sweet and Spicy Monkey. Although not as much as when I first started, but I will still be sharing recipes with you like these Pineapple Hot Cross Buns.
In keeping with the whole change theme, these Pineapple Hot Cross Buns are definitely not the same as your mom’s (or your grandmother’s) hot cross buns.
These hot cross buns are made with a taste of the tropics in mind – candied pineapple soaked in rum, with spices like ginger, nutmeg, and allspice, and topped with a cream cheese frosting made with a splash of rum.
Light, fluffy buns with a hint of tropical flavors and kissed with a little cross of sweetness.
I think you’re going to enjoy this change of the traditional with
And who knows, you might want to make these Pineapple Hot Cross Buns a tradition in your family.
See, change can sometimes be good.
As always, if you do make these Pineapple Hot Cross Buns, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!
Summer flavors meet the traditional to make these delicious Pineapple Hot Cross Buns. Subtle tropical flavors of pineapple, ginger, and nutmeg buns are brushed with a coconut sugar glaze and then topped with a sweet rum infused cream cheese frosting. Complimentary to any summer brunch or Easter gathering.
- 1 1/2 cups whole milk
- 1/2 cup honey
- 1 package Active Dry Yeast
- 5 1/2 to 5 3/4 cups AP flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon Allspice
- 2 eggs, room temperature
- 4 Tablespoons (1/2 stick) unsalted butter, room temperature
- 1 cup diced Paradise Fruit Co. Candied Pineapple Wedges
- 1 1/2 cups rum
- 1/4 cup water
- 1/4 cup coconut sugar
- 1 cup powdered sugar
- 4 Tablespoons cream cheese, room temperature
- 4 Tablespoons unsalted butter, room temperature
- 1/2 Tablespoon water
- 1 Tablespoon rum
- Dice candied pineapple into smaller pieces. Place into a small bowl, covering pineapple pieces with rum. Let soak for 1 hour. Drain rum off of pineapple pieces. Be sure to save the rum so it can be used for cream cheese frosting.
- In a small bowl, warm milk in microwave to temperatures of 105 to 110F degrees. After milk temperature is reached, stir in honey and yeast. Let sit for 10 minutes as yeast activates. Bubbles will start to form on the surface.
- Using your stand mixer with dough attachment, stir together flour, salt, nutmeg, ginger, and allspice.
- Combine eggs and butter to flour mixture.
- Slowly pour in yeast mixture to flour mix. Mix together until flour is incorporated into yeast mixture, about 5 minutes.
- Stir in candied pineapple.
- Continue to mix dough until it no longer sticks to sides of bowl. Dough should be soft and elastic. If dough is too sticky, add flour, 1 Tablespoon at a time. If dough is too dry, add a little water until soft and elastic consistency is reached.
- In a separate large bowl, grease with 1 to 2 Tablespoons coconut oil, covering sides and bottom of bowl. Place dough into greased bowl, turning dough over to coat with oil from bowl. This helps to keep dough moist while it rises.
- Cover bowl with plastic wrap. Place in a warm, non-drafty spot and let rise for approximately 2 to 3 hours or until dough doubles in size.
- While dough is rising, you can prepare baking dish, sugar glaze, and cream cheese frosting.
- Measure parchment paper for bottom of a 16″ x 12″ baking dish.
- Grease baking dish with coconut oil. Place parchment paper in bottom of dish. The oil helps the parchment paper stick to the bottom. Parchment paper keeps the bottoms from sticking and the coconut oil helps the sides from sticking. Easier for removal and clean up after serving.
- After dough has doubled in size, punch down with your fist.
- Lightly flour a clean, flat surface. Place dough onto surface and flatten with your hands. Flatten dough about 1″ to 1 1/2″ thick.
- Cut dough into 2″ x 2″ pieces. Roll dough between your hands to make a small ball, place side by side in prepared baking dish.
- Cover with a clean towel. Place in a warm, non-drafty area and let rise for 2 to 3 hours. Dough will double in size again.
- Preheat oven to 375F degrees.
- Bake rolls for 20 to 25 minutes, or until tops are a golden brown.
- As rolls bake, add coconut sugar and water into a small sauce pan. Heat over low heat, stirring occasionally, until mixture starts to boil. Continue boiling for another few minutes and remove from heat. Set aside.
- Remove buns from oven and brush with coconut sugar glaze.
- Let buns cool before frosting.
- As buns cool, make your cream cheese frosting. Add room temperature cream cheese and butter to a small mixing bowl (at least 2 cups in size). Mix together with a fork.
- Add water and rum.
- Stir in powdered sugar until all lumps are gone.
- Scoop cream cheese frosting into piping bag and refrigerate until cooled.
- Once buns and the cream cheese frosting have both cooled, take piping bag and make a cross over each bun with cream cheese frosting.
- Serve immediately or place into refrigerator until ready to serve.
- Can keep for up to 1 week in your refrigerator.
- If your yeast doesn’t bubble during activation, toss and try another yeast packet. Always check expiration date on yeast before using for a recipe.
- Plastic sandwich bags work great for piping cream cheese frosting. Scoop the frosting into the bag, cut a small tip off, pipe onto the buns. Just remember, the size you cut off will be the size of the crossed on your buns. Small tip = thin lines; Large tip = large lines. I tried both and preferred the smaller tip for these hot cross buns.
- If you have extra cream cheese frosting left, save it. These buns are delicious as is, but if you have a sweet tooth like me, a little more is always better!
Disclaimer ~ No monies were exchanged for this post. I was offered some products from Paradise Fruit Company in exchange for sharing a recipe. Recipe and all opinions and beliefs are 100% my own.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.