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Cherry Pineapple Sweet Rolls | Can't Stay Out of the Kitchen | Prepare to drool over these luscious #SweetRolls. They're filled with a scrumptious #CherryPineappleFruitMix & glazed with a thick #almond icing that makes these #CinnamonRolls so rich and decadent you won't be able to resist them. Wonderful for #holidays or for a weekend or company #breakfast or #brunch. #cherry #pineapple #ParadiseFruit #CherryPineappleSweetRolls

Cherry Pineapple Sweet Rolls

Teresa Ambra
Cherry Pineapple Sweet Rolls are outrageously good! These amazing sweet rolls include Candied Cherry and Pineapple Fruit mix along with almond flavoring in the filling and in the sweet, luscious icing. Every bite is so drool-worthy it will rock your world!
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 13
Calories 534 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 breadmaker
  • 1 Rolling Pin
  • 1 sharp knife to chop fruit mix
  • 1 whisk
  • 1 mixing bowl
  • 1 rubber spatula
  • 1 electric mixer
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

ROLL DOUGH:

  • 1/4 cup salted butter cold, cut in slivers or softened (1/2 stick)
  • 1 1/2 cups half-and-half warmed (see note below)
  • 4 cups bread flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp. sea salt
  • 2 tsp. bread machine yeast (I prefer Fleischmann's)

FILLING:

  • 1/4 cup salted butter softened (1/2 stick)
  • 3/4 cup light brown sugar packed
  • 8 oz. container candied cherries and pineapple fruit mix
  • 2 tsp. almond extract

ICING:

  • 1/2 cup salted butter softened (1 stick)
  • 1 tsp. almond extract
  • 3 tbsp. half-and-half or more, as needed
  • dash sea salt
  • 3 cups powdered sugar

Instructions
 

ROLL DOUGH:

  • Layer ingredients in bread canister in order given.
  • Slice butter and spread around in bread canister.
  • Warm half-and-half in the microwave approximately one and a half to two minutes until cream is warmed.
  • Pour into bread canister.
  • Then add bread flour, granulated sugar, salt and yeast.
  • Place on dough setting of bread maker.
  • This will take approximately 2 hours.
  • Remove dough from bread canister and roll out into a very large rectangle.

FILLING:

  • Soften butter.
  • Spread butter over top of rolled out dough to the edges.
  • Sprinkle brown sugar over top.
  • With the palm of your hand, gently spread brown sugar evenly over top of butter filling in all the crevices.
  • Spread to the edges.
  • Sprinkle chopped cherry pineapple mix over top, then sprinkle with almond extract. 
  • Drop little drops of almond extract over the entire rectangle as evenly as possible.
  • Roll up tightly, but gently, jelly-roll style.
  • Cut into even one-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 to two hours, until doubled in bulk.
  • Bake at 350° approximately 17-20 minutes or until rolls test done and are no longer gooey in the center.
  • Remove from oven and add icing immediately over top of hot rolls.
  • Serve. 

ICING:

  • Place ingredients in a mixer and beat for several minutes.
  • Dollop over top of hot sweet rolls as soon as they come out of oven.
  • Spread icing with a rubber spatula so icing covers the rolls completely.

Notes

NOTE: I warmed the half-and-half for one minute 45 seconds on 50% power in microwave.
 
NOTE: While I always use bread flour with recipes for bread or rolls, you can also use regular flour with good results.
 
NOTE: You can use any kind of yeast including bread machine yeast or regular yeast for this recipe, but I prefer Fleischmann’s as other yeasts tend to fail more easily.
 
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. Turn off oven. Allow rolls to raise another 20 minutes. Repeat the same process again by heating oven for one minutes (only). Turn off oven and allow rolls to raise another 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 up to 2-3 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.
 
Cherry Pineapple Fruit Mix provided courtesy of Paradise Fruit.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 534kcalCarbohydrates: 87gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 367mgPotassium: 110mgFiber: 2gSugar: 53gVitamin A: 561IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Keyword breakfast, brunch, candied cherries, candied pineapple, cinnamon rolls, holiday breafast, sweet rolls
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