Sweet Pineapple Rolls

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 273 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.

Step 2

Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

Step 3

Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes.

Step 4

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, about 5 minutes.

Step 5

Stir egg, sugar, 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, whole wheat flour, and salt. Mix until dough comes together. Add butter gradually, with the mixer running, until it is fully incorporated into into the dough. Knead until dough leaves the sides of the bowl and looks smooth, 5 to 10 minutes.

Step 6

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, about 1 hour.

Step 7

Place a baking sheet in the refrigerator.

Step 8

Turn the dough out onto a silicone baking mat and roll into a 12x15-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.

Step 9

Spread a thin layer of pineapple curd evenly over the dough, 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.

Step 10

Grease a 9x13-inch baking pan and arrange rolls in the pan, spacing them out slightly. Cover loosely and let rise until doubled, about 1 hour.

Step 11

Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.

Step 12

Uncover the rolls and bake in the preheated oven until light golden, about 25 minutes.

Step 13

Meanwhile, stir confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt together for the glaze. Add milk if glaze is too thick. Drizzle glaze over the warm rolls.