Pineapple seems to be the fruit of the month for me.
Or maybe fruit of the summer.
I guess only time will tell if I tire of it and move on to the next, or if it will be a keeper for the summer.
I guess you can say pineapple is my summer (fruit) affair.
I mean, why not?
It’s tall and tropical with sun-kissed skin and naturally sweet and juicy!
And it’s available all summer long at my beck and call.
Everything I ever wanted in a
man, eh, pineapple.
So you can see why I’m obsessed with this fruit!
Also because you can bake with it, cook, or grill it. Serve it up in a savory dish with meat or as something sweet, like I have here.
I actually got the inspiration for these cinnamon rolls after making my Pineapple Hot Cross Buns.
I thought if they taste this good, how would they taste slathered with cream cheese frosting and cinnamon tucked inside the folds?
I just had to make them to find out for myself.
For you, of course, because everything I do here is all for you!
I think you’ll agree with me and enjoy your summer affair with pineapple too.
I’m thinking of a title for this next venture, maybe Fifty Shades of Pineapple.
What do you think?
As always, if you do make these Pineapple Rum Cinnamon Rolls, 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!
- 1 – 16 ounce container Paradise Fruit Co. Candied Pineapple Wedges
- 1 cup rum
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon sea salt
- 4 and 1/2 teaspoons (2 packages) Active dry yeast
- 1 cup whole milk
- 1/4 cup unsalted butter, sliced
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 4 teaspoons rum juice from pineapple soak
- 1/2 cup (1 stick) unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 and 1/4 cup powdered sugar
- 1 teaspoon rum juice from pineapple soak
- 1/2 teaspoon vanilla extract
- Cut candied pineapple wedges into smaller pieces. Place back into original container and pour rum over pineapple pieces. Set aside and let soak for at least 1 hour. After pineapple has soaked, drain rum from pineapple pieces. Keep the rum as its used in other places of the preparation for these cinnamon rolls.
- Oil a large mixing bowl, sides and bottom. Set aside.
- In a separate large mixing bowl, mix together 2 cups flour, 1/3 cup sugar, sea salt, and yeast. Make a hole in the middle by pushing the flour to the edges, and set aside.
- Add milk to a microwave proof bowl and heat for about 1 minute, until temperature reaches 115F to 120F degrees.
- Pour the warm milk, 1/4 cup butter, and egg into flour mixture hole.
- Using your dough hook on your stand mixer, beat on a low speed, for 2 to 4 minutes. Occasionally scraping the sides with a spatula to incorporate all of the flour.
- Gradually add in remaining flour until dough is soft and pliable. Dough should be easy to handle, not sticking to the sides of the bowl while churning, although still remaining slightly sticky. It should spring back when poked with your finger. If dough is too sticky, add 1 Tablespoon flour until desired texture is reached. If dough is too dry, add 1 Tablespoon milk or water until desired texture is reached.
- Sprinkle a little flour over a clean, dry flat area and place dough on floured surface. Knead dough a couple times into a ball.
- Place dough in large oiled bowl. Turn dough over to coat all sides with oil. Cover bowl with a dry kitchen towel and place in a warm, draft-free area to rise for 2 hours, or until dough doubles in size.
- While dough rises, prepare a 13″ x 9″ pan by greasing with butter, make sure you grease entire bottom, corners, and sides. Set aside.
- Place butter in small microwavable bowl, heat in microwave for about 30 to 40 seconds, or until melted.
- Mix in cinnamon, ginger, nutmeg, allspice, and 4 teaspoons of rum juice from pineapple. Set aside.
- Add butter and cream cheese into a large bowl and whip until blended.
- Mix in pineapple rum juice and vanilla.
- Gradually add in powdered sugar, whipping well between additions.
- Whip together for about 1 minute after all powdered sugar has been added. Frosting should be smooth, light, and fluffy in texture. Set aside or place in refrigerator until ready to use.
- After dough has risen, punch your fist into the middle to deflate dough.
- Place dough on a flat, floured surface and press flat with your hands.
- Using a rolling pin, roll dough out into a 15″ x 10″ rectangular shape.
- Generously brush cinnamon butter over surface of dough, leaving about a 1/2″ border around edges butter-free.
- Using all but 1/4 cup of the pineapple pieces, spread rum soaked pineapple over cinnamon butter.
- Roll dough up tightly from long edge (15″ edge) so you have a long, filled dough tube.
- Using a sharp knife, cut into 1″ slices. I got 11 slices, some might have been larger than 1″.
- Place slices into prepared pan, cut side up.
- Cover loosely with plastic wrap and a small dry towel. Place in a warm, draft-free area and let dough rise for 1 to 2 hours. Dough should double in size.
- If you want to prepare these the night before, place in refrigerator after 2nd rise for overnight. In the morning, remove from refrigerator and let come to room temperature, about 1 to 2 hours. Proceed with baking instructions.
- After dough has doubled in size, preheat oven to 350F degrees.
- Uncover cinnamon buns and bake in preheated oven for 20 to 27 minutes, or until tops are lightly browned.
- Remove from oven and let cool for about 4 minutes.
- Spoon 1/2 of the cream cheese frosting over cinnamon rolls.
- Continue to let cinnamon rolls cool for another 20 minutes.
- Spread remaining cream cheese over cinnamon rolls.
- Sprinkle with remaining rum soaked pineapple wedges.
- Best served warm.
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