Recipe ingredients
- 2 (1/4 ounce) packages active dry yeast
- 1/2 cup warm water
- 1 1/2 cups warm milk
- 6 tablespoons butter, melted
- 1 cup granulated sugar
- 1 teaspoon salt
- 2 eggs, beaten
- 6 to 6 1/2 cups all-purpose flour
- Filling:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup orange juice
- 2 tablespoons grated orange peel
- 1 (8 ounce) can crushed pineapple, drained
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- Glaze:
- 1/2 cup confectioners sugar
- 1 tablespoon orange juice
Recipe method
- Preheat oven to 350 degrees F. Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1 1/3 cups flour and beat until smooth.
- Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, kneading until smooth and elastic, about 6 to 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. Add remaining filling ingredients and bring to a boil, stirring constantly.
- Reduce heat and simmer 3 to 4 minutes or until thickened. Remove from heat and cool.
- Punch dough down and divide in half. Roll each half into a 15 x 12-inch rectangle and spread with filling.
- Roll up, jellyroll style, starting with long side. Slice into 1-inch rolls.
- Place with cut side down in two greased 13 x 9 x 2-inch baking pans. Cover and let rise until doubled, about 1 hour.
- Bake for 20 to 25 minutes and Cool. Combine glaze ingredients and drizzle over rolls.
Other yeast bread recipes:
Homemade pineapple sweet rolls recipe
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