Spiced Pineapple Rolls With Rum-Cream Cheese Glaze
- 1/2 cup warm whole milk (100u0b0)
- 1/3 cup sugar
- 2 (1/4-ounce) packages active dry yeast
- 4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 3/4 cup unsalted butter, softened and divided
- 3 large eggs, at room temperature
- 3/4 teaspoon canola oil
- Cooking spray
- 1/3 cup firmly packed light brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/3 cup pineapple preserves
- 1 tablespoon orange zest
- 1 1/2 cups chopped fresh pineapple, well drained
- Combine milk, sugar, and yeast in the bowl of a stand mixer; let stand 5 minutes or until foamy. Turn mixer on low speed; gradually add 1 cup flour, beating until blended and scraping down sides of bowl as needed. Add salt and 6 tablespoons butter; beat at low speed until smooth. Add eggs, 1 at a time, beating until incorporated and scraping down sides of bowl as needed. Gradually add remaining 3 cups flour, beating until blended. Increase mixer speed to medium; beat until dough forms a ball and begins to pull away from sides of bowl. Beat 4 more minutes or until dough is smooth and elastic.
- Coat inside of a large bowl with canola oil. Place dough in bowl, turning to grease top. Cover with plastic wrap; place bowl in a warm place (80u0b0 to 85u0b0), free of drafts. Let stand 1 hour or until dough doubles in bulk. Punch dough down; transfer to a lightly floured surface. Roll dough into a 12- x 16-inch rectangle.
- Spray a 13- x 9-inch glass or ceramic baking pan lightly with cooking spray, and line with parchment paper. Whisk together brown sugar and pumpkin pie spice in a small bowl. Whisk together preserves, orange zest, and remaining 6 tablespoons butter in a medium bowl. Spread butter mixture evenly over dough, leaving a 1-inch border; sprinkle with brown sugar mixture and pineapple, pressing lightly to adhere. Roll dough, in a jelly-roll fashion, starting at 1 long side. Cut crosswise into 12 even slices. Arrange in prepared baking pan. Cover with plastic wrap; place pan in a warm place (80u0b0 to 85u0b0), free of drafts. Let stand 45 minutes.
- Preheat oven to 325u0b0. Uncover dough. Bake 25 to 30 minutes or until golden. Let cool 10 minutes. Drizzle evenly with Rum-Cream Cheese Glaze.
milk, sugar, active dry yeast, allpurpose, kosher salt, unsalted butter, eggs, canola oil, cooking spray, brown sugar, pumpkin pie spice, pineapple preserves, orange zest, fresh pineapple
Taken from www.myrecipes.com/recipe/spiced-pineapple-rolls-rum-cream-cheese-glaze (may not work)