Real Recipes From Real Home Cooks ®

pineapple-cranberry orange rolls

★★★★★ 1
a recipe by
Pat Duran
Las Vegas, NV

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

★★★★★ 1
serves Makes 2 9x13-inch pans full
prep time 1 Hr 10 Min
cook time 25 Min
method Bake

Ingredients For pineapple-cranberry orange rolls

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

How To Make pineapple-cranberry orange rolls

  • 1
    DOUGH: 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.
  • 2
    FILLING: 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.
  • 3
    Punch 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.
  • 4
    Slice 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.
  • 5
    You can bake them both and freeze one if you like to have it another day.