Pineapple-Cranberry Orange Rolls

Pat Duran


These breakfast rolls are so good and gooey that you will want 2- but be careful- those calories can catch up with you.

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★★★★★ 1 vote
Makes 2 9x13-inch pans full
1 Hr 10 Min
25 Min



2 pkg
active dry yeast
1/2 c
warm water
1 1/2 c
warm milk
6 Tbsp
butter, melted
1 c
granulated sugar
1 tsp
2 large
eggs, beaten
6 c
all purpose flour


1 Tbsp
1 Tbsp
8 oz
can crushed pineapple, drained and juice reserved
1/2 c
frozen cranberries, chopped coarsely
1/2 c
reserved pineapple juice,if not enough add orange juice to it.
2 Tbsp
orange zest
1 tsp
cinnamon or to taste
1/3 c
granulated sugar
1 pinch


1 c
powdered sugar
2 tsp
orange juice
if frosting both pans of rolls use more of each ingredients for the glaze.


Dissolve yeast in warm water. Add milk, butter, sugar, salt, eggs and 1 1/3 cups of the flour- beat until smooth. Stir in enough remaining flour to form a soft dough- use a little more if needed. Place dough in a greased bowl and turn once to grease top. Cover and let rise until double in size, away from draft, about 1 hour.

Melt butter in saucepan. Add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes or until thickened.Remove from heat. Cool.

Step 3 Direction Photo

3Punch dough down and divide in 1/2. Roll each 1/2 into a 15x12-inch rectangle. Spread with filling. Sprinkle on nuts if desired. Roll up like jelly roll, starting with 15-inch side.

Step 4 Direction Photo

4Slice into 1-inch rolls. Place cut side down in 2 greased 13x9-inch baking pans lined with parchment paper. Cover and let rise until double in size, about 45 minutes.
Bake in 350^ preheated oven for 25-30 minutes. Cool. When cool lift out roll with parchment paper and frost. Frost or drizzle with glaze.

Step 5 Direction Photo

5You can bake them both and freeze one if you like to have it another day.

About this Recipe

Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian
Other Tags: Quick & Easy, For Kids, Healthy