Candied Pineapple Cinnamon Rolls

Name: Candied Pineapple Cinnamon Rolls
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Ingredients: 1/4 cup salted butter (softened or cut in slivers (1/2 stick)); 1 1/2 cups half-and-half (or heavy whipping cream, or whole milk, warmed); 4 cups bread flour; 1/4 cup granulated sugar; 1 1/2 tsp. sea salt; 2 1/4 tsp. Fleischmann's bread machine yeast (or active dry yeast); 1/4 cup salted butter (softened (or more, if needed) (1/2 stick)); 3/4 cup light brown sugar (packed); 3 1/2 tbsp. ground cinnamon (or more, if desired); 8 oz. container candied pineapple (diced, (multi colors) (I used two four-ounce containers)); 1/2 cup salted butter (softened (1 stick)); 1 tsp. pure vanilla extract; 4 tbsp. half-and-half (or heavy cream); dash sea salt; 3 cups powdered sugar

December 17, 2023Teresa Ambra

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If you’re a pineapple lover, you’ll swoon over these luscious Candied Pineapple Cinnamon Rolls! My husband has always loved pineapple. The loves Pineapple Sundaes, but he also enjoys pineapple desserts. I decided to try some of his favorite Cinnamon Rolls but with Candied Pineapple instead. They were glorious!

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Whenever we visited my parents in the early days of our marriage, my mom always made Cinnamon Rolls for John. They were his favorite. She always made several loaves of homemade bread, a batch of cinnamon rolls and at least four pies while we were there for a three- or four-day weekend. Everything would be demolished in short order.

Paradise Fruit sent me several different kinds of candied fruits to try out in recipes. I used the Tropical Pineapple in cookies, but i decided to try the pineapple with assorted colors in Cinnamon Rolls. I wondered if the rolls would be too sweet. Truthfully, I thought they were perfect….and so did our neighbors who drooled over them.

Candied Pineapple Cinnamon Rolls start out with my favorite Easy No Knead Dinner Rolls recipe. Instead of making them into dinner rolls, I make Cinnamon Rolls out of them. I roll them up like pinwheels and then once they’re baked, I ice the rolls with a thick buttercream icing that dissolves over the hot sweet rolls.

I have made every variation imaginable with this easy and fantastic recipe that kneads the dough in the breadmaker! Those include: Chocolate Chip, Apple, Apple Raisin, Raisin, Peach, Pecan, Raspberry, Blueberry, Cherry, Blackberry and Strawberry. Yes, we love Cinnamon Rolls and Sweet Rolls in this household!

If you enjoy cinnamon rolls or sweet rolls of any kind, you’ll love these Candied Pineapple Cinnamon Rolls. They’re a doubly good delight if pineapple is one of your favorite fruits. Try making them for the holidays. You’ll find them devoured in no time.

Candied Pineapple Cinnamon Rolls are fantastic!

The Candied Pineapple is colored red and dark green for the festive holiday season.

Our neighbors love my homemade Cinnamon Rolls. These were no exception.

Seriously, every bite will rock your world!

Here’s what I did.

I used these ingredients for the roll dough. You can use half-and-half or whole milk, but I had heavy whipping cream on hand, so that’s what I used.

Place softened butter in a bread machine canister. (If the butter is cold, chop it up in small pieces).

Add warmed cream. I warmed it in the microwave at 50% power for 1 minute 45 seconds.

Add bread flour.

Add granulated sugar, salt and yeast.

Put on “dough” setting of bread machine. This will take about 1 hour 45 minutes.

I used these ingredients for the filling.

Roll dough out with a rolling pin.

Roll out to a large rectangle. (It doesn’t have to be perfect!)

Spread with softened butter.

Add brown sugar and use the palm of your hand to fill in all the gaps and crevices so the entire surface is well covered.

Spread cinnamon evenly over top of the brown sugar layer.

Chop candied pineapple with a knife.

Spread the candied pineapple evenly over top of the cinnamon layer.

Roll dough tightly but gently.

Grease a 9×13″ glass baking dish. Cut roll in one-inch slices and place in baking dish. Allow rolls to raise in warm place until doubled in bulk.

Bake at 350 degrees for about 17-20 minutes, or until rolls test done in the center.

I used these ingredients for the icing.

Place butter, salt and vanilla in a mixing bowl.

Add powdered sugar and half-and-half.

Mix ingredients with an electric mixer until smooth. Use only as much cream as necessary so you have a thick icing.

Spread icing with a rubber spatula over top of rolls just out of the oven.

Serve hot or allow to cool.

Candied Pineapple Cinnamon Rolls are so drool-worthy.

You’ll be licking your chops over every bite. No kidding.

Candied Pineapple Cinnamon Rolls are terrific to bake up during the holiday season when it’s easy to find candied fruit available.

Here’s the recipe.

CANDIED PINEAPPLE CINNAMON ROLLS

(My own concoction)

Candied Pineapple Cinnamon Rolls

Teresa Ambra

Candied Pineapple Cinnamon Rolls will rock your world! These luscious Cinnamon Rolls include Candied Pineapple in festive Christmas colors. Then they're iced with a thick, buttercream icing that melts on top of the hot rolls when they come out of the oven. So wonderful for a holiday breakfast or brunch. These easy rolls are kneaded in the breadmaker.

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Prep Time 25

Cook Time 17

Total Time 42

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 442 kcal

Equipment

1 9×13" glass baking dish
1 breadmaker
1 Rolling Pin
1 rubber spatula
1 spatula
1 sharp knife to chop candied fruit
measuring cups
measuring spoons
1 medium mixing bowl
1 electric mixer

Ingredients

ROLLS:

1/4 cup salted butter softened or cut in slivers (1/2 stick)
1 1/2 cups half-and-half or heavy whipping cream, or whole milk, warmed
4 cups bread flour
1/4 cup granulated sugar
1 1/2 tsp. sea salt
2 1/4 tsp. Fleischmann's bread machine yeast or active dry yeast

FILLING:

1/4 cup salted butter softened (or more, if needed) (1/2 stick)
3/4 cup light brown sugar packed
3 1/2 tbsp. ground cinnamon or more, if desired
8 oz. container candied pineapple diced, (multi colors) (I used two four-ounce containers)

ICING:

1/2 cup salted butter softened (1 stick)
1 tsp. pure vanilla extract
4 tbsp. half-and-half or heavy cream
dash sea salt
3 cups powdered sugar

Instructions

ROLLS:

Layer ingredients in order listed.
Cut butter into slivers and place on bottom of bread canister; or, if butter is softened, just toss into the bottom of the bread canister whole.
Measure half-and-half into a measuring cup.
Microwave at 50% power for 1 minute 30 seconds or up to 2 minutes until warmed.
Pour warm cream over top of butter.
Spread flour over top of cream.
Then sprinkle with sugar, salt and yeast.
Place in breadmaker and put on “dough” setting.
This will take approximately 1 hour 45 minutes.
Remove dough from bread canister and roll out into a very large rectangle.
Spread softened butter over top, then sprinkle with brown sugar.
With your hand, spread the brown sugar so that it fills in all the crevices.
Sprinkle with cinnamon, then chopped candied pineapple.
Roll up tightly jelly-roll style.
Cut into one to two-inch pieces and place in a greased baking dish.
See notes below for raising dough.

FILLING:

Soften salted butter.
Spread butter as evenly as possible over the large rectangular piece of dough.
Sprinkle brown sugar over top.
Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
Sprinkle cinnamon evenly over top of the brown sugar.
Then spread the diced candied pineapple over top.
Roll up carefully and cut into even one to two-inch sections with a sharp knife.
Place cut side up in a greased rectangular baking dish.
Allow to rise in a warm place about an hour and a half to two hours until the rolls come up almost to the top of the baking dish.
Bake at 350° approximately 17-20 minutes or until rolls test done. (See note below).
Add icing and serve.

ICING:

Place ingredients in a mixing bowl and beat for several minutes.
Dollop over top of hot cinnamon rolls with a rubber spatula after they come out of the oven.
Spread icing so that rolls are completely covered.

Notes

NOTE: I usually warm the milk about one minute 45 seconds in the microwave (at 50% power).

NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. If the rolls are raised sufficiently at the hour mark, begin baking, but usually you have to go through this process for about 1 1/2 to 2 hours. Continue heating for one minute each time. Turn off heat and allow rolls to continue raising for 15-20 minutes each time. Once the rolls have been in the oven between 1 hour 30 minutes and 2 hours, they have usually expanded enough to begin baking.

NOTE: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 17 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 3-5 more minutes. If you put the rolls in a preheated oven, it usually takes about 15-17 minutes for them to bake sufficiently.

NOTE: For best results, do not use any lower percentage of milk than whole milk. Use butter not margarine and real vanilla extract.

NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.

Candied Pineapple provided courtesy of Paradise Fruit.

Nutrition

Calories: 442kcalCarbohydrates: 73gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 40mgSodium: 299mgPotassium: 105mgFiber: 3gSugar: 43gVitamin A: 469IUVitamin C: 1mgCalcium: 97mgIron: 1mg

Keyword breakfast, brunch, candied pineapple, cinnamon rolls, sweet rolls

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