As you can see, my pineapple obsession is still going strong with yet another Pineapple Cinnamon Roll recipe.
Consider this recipe the second book of my Fifty Shades of Pineapple.
I know, I just made some last week, but these cinnamon rolls are different.
I added crushed pineapple to the dough and pineapple juice in the cream cheese frosting.
Oh yea, and these are booze-free. I understand not everyone cares to put alcohol in their food so these pineapple cinnamon rolls were made with you in mind.
Although you can make the recipe for my Pineapple Rum Cinnamon Rolls by using a rum extract or completely leaving out the rum.
I was enjoying baking cinnamon rolls so much I even painted a picture of them!
Ha, in my dreams if I could paint like this! The below photo was made using a photo editor for impressionists art. I love how it turned out that I just had to share it with you!
The bread for these cinnamon rolls has a lightly sweet pineapple flavor because I added the crushed pineapple to the dough. And it’s not a heavy dough either. It’s soft and fluffy, like you’re biting into a poofy cloud. Well, not really a cloud but a cloud of bread if it was a cloud.
It’s amazing how small changes can affect the flavors.
I also added the pineapple juice to the frosting for a pineapple infused cream cheese topping.
Though don’t take my word, try them for yourself and let me know what you think.
I actually used the overnight preparation method for these rolls. I mixed the dough together and let it rise two times before placing them in my refrigerator overnight. Sacrilege, I know!
I’m such a rebel!
I know most (ok, all) recipes want you to place the dough in the refrigerator immediately after cutting, but I didn’t decide to refrigerate them until after the second rise. I think they turned out just as fluffy as if I did it the traditional way.
I’ve got to warn you, make sure family or friends are nearby when you make these pineapple cinnamon rolls, or you will find yourself eating the entire batch! I had to freeze some of mine to prevent me from eating all of them!
As always, if you do make these Pineapple 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!
These tropical Pineapple Cinnamon Rolls are perfect for weekend brunches with family and friends or maybe just yourself. Soft and fluffy cinnamon laced rolls with a hint of pineapple sweetness will remind you of summer’s past.
- 5 cups All-Purpose Flour
- 1/4 cup coconut sugar
- 2 teaspoons sea salt
- 1 package (2 1/4 teaspoons) of Instant yeast
- 3/4 cup whole milk, warm (temperature 105 to 115F)
- 10 Tablespoons unsalted butter, room temperature, cut into 1 Tablespoon pieces
- 4 large eggs, beaten, room temperature
- 1/4 cup crushed pineapple, drained
- 1/4 cup unsalted butter, room temperature
- 3 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon Allspice
- 1/2 cup unsalted butter, room temperature
- 113.4 ounces cream cheese, room temperature
- 4 teaspoons pineapple juice
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- Oil a large mixing bowl, sides and bottom. Set aside.
- In a separate large mixing bowl, mix together flour, coconut 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 105F to 115F degrees.
- Pour the warm milk and butter into flour mixture hole.
- Using your dough hook on your stand mixer, beat on a low speed, for 2 to 4 minutes, until mixed.
- Mix in eggs and drained pineapple.
- Occasionally scrape the sides with a spatula to incorporate all of the flour.
- Continue mixing 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 9″ x 2″ pie pan or 13″ x 9″ rectangular 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. Set aside.
- Add butter and cream cheese into a large bowl. Using your whip attachment to stand mixer or hand held mixer, whip until blended.
- Mix in pineapple 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.
- 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 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 10 minutes.
- Spread remaining cream cheese over cinnamon rolls.
- Best served warm.
- Store in an airtight container in your refrigerator. Or you can individually wrap and store in a freezer-proof bag in your freezer for up to 3 months.
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