PINEAPPLE SWEET ROLLS RECIPE: HOW TO MAKE IT
Pat Walter of Pine Island, Minnesota relates, "A pan of these marvelous rolls makes any breakfast a holiday!"
Provided by Taste of Home
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.
Nutrition Facts : Calories 178 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 117mg sodium, CarbohydrateContent 33g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
PINEAPPLE FILLED JELLY ROLL RECIPE | LAND O’LAKES
Steps:
- Combine all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue boiling 1 minute. Refrigerate 2-3 hours or until completely cooled.
- Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line with parchment or waxed paper; grease paper. Set aside. Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
- Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
- Combine remaining 1/2 cup sugar, egg yolks, baking powder, vanilla and salt in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Gently stir in egg whites, alternately with flour, until just mixed.
- Pour mixture into prepared pan. Bake 10-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off paper. Roll up cake while hot, starting with 10-inch side, in towel. Cool completely.
- Unroll cooled cake; remove towel. Spread cake with cooled filling. Starting at short end, roll up cake. Transfer to serving platter. Cover; refrigerate until serving time.
- Cut jelly roll into slices. Garnish with powdered sugar, whipped cream and cherries, if desired.
Nutrition Facts : Calories 240 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 98 milligrams, SodiumContent 160 milligrams, CarbohydrateContent 43 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams
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