Sweet Pineapple Rolls

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Description

There’s no cinnamon here, just sweet rolls filled with homemade pineapple curd! You’ll use about a cup of curd in the rolls, plus a little in the glaze. Serve remaining curd alongside the rolls, or use on toast.

Ingredients

  • 1 ½ cups fresh pineapple chunks
  • 2 large egg yolks
  • 2 tablespoons white sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 pinch salt
  • 2 tablespoons unsalted butter
  • ½ cup whole milk
  • ¼ cup pineapple juice
  • 2 ¼ teaspoons active dry yeast
  • 1 large egg, beaten
  • 3 tablespoons white sugar
  • 1 teaspoon lemon zest
  • 2 ¾ cups all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted butter, softened
  • cooking spray
  • 1 cup confectioners’ sugar
  • 1 ½ tablespoons milk, or as needed
  • ½ teaspoon lemon juice
  • 1 pinch salt

Instructions

  1. Combine pineapple
  2. egg yolks
  3. sugar
  4. lemon juice
  5. cornstarch
  6. and salt in a blender; blend until smooth.
  7. Pour into a saucepan and bring to a simmer over medium heat
  8. whisking constantly. Cook and stir until curd thickens
  9. 3 to 5 minutes.
  10. Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl
  11. cover with plastic wrap
  12. and chill until set
  13. 2 to 3 hours.
  14. Start the dough after the curd has been chilling for 1 hour. Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm for 30 seconds in the microwave. Stir in yeast until dissolved. Let stand until foamy
  15. about 5 minutes.
  16. Stir egg
  17. sugar
  18. and lemon zest into the yeast mixture. Pour into the bowl of a stand mixer fitted with the dough hook attachment. Add all-purpose flour
  19. whole wheat flour
  20. and salt. Mix until dough comes together. Add butter gradually
  21. with the mixer running
  22. until it is fully incorporated into into the dough. Knead until dough leaves the sides of the bowl and looks smooth
  23. 5 to 10 minutes.
  24. Lift dough out of the bowl and spray the bowl with cooking spray. Return dough to the bowl and turn to coat. Cover the bowl with a clean dish towel and let dough rise until almost doubled
  25. about 1 hour.
  26. Place a baking sheet in the refrigerator.
  27. Turn the dough out onto a silicone baking mat and roll into a 12×15-inch rectangle. Slide the mat onto the cold baking sheet and return to the refrigerator for 15 minutes. This will make the dough easier to roll and cut.
  28. Spread a thin layer of pineapple curd evenly over the dough
  29. leaving a 1/2-inch border on 3 sides. Roll up lengthwise starting from the edge closest to you. Use a sharp or serrated knife to cut the log into 12 even pieces.
  30. Grease a 9×13-inch baking pan and arrange rolls in the pan
  31. spacing them out slightly. Cover loosely and let rise until doubled
  32. about 1 hour.
  33. Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
  34. Uncover the rolls and bake in the preheated oven until light golden
  35. about 25 minutes.
  36. Meanwhile
  37. stir confectioners’ sugar
  38. milk
  39. 1 tablespoon pineapple curd
  40. lemon juice
  41. and salt together for the glaze. Add milk if glaze is too thick. Drizzle glaze over the warm rolls.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 3 hrs 10 mins

Servings: 12

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