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Pineapple Cinnamon Roll Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 28 reviews
  • Author: Lina
  • Prep Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pineapple Upside Down Cinnamon Rolls combine the classic comforting cinnamon rolls with a tropical twist of caramelized pineapple and maraschino cherries. Featuring a tender and fluffy dough enriched with tangzhong starter, layered with a cinnamon sugar filling, and baked atop a sticky caramel pineapple base, they create a delightful dessert or brunch treat. Finished with a smooth vanilla glaze, they offer a perfect balance of sweetness and spice.

Ingredients

Scale

Tangzhong

  • 2/3 cup water
  • 1/4 cup bread flour

Cinnamon Roll Dough

  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup heavy cream, room temperature
  • 1/3 cup whole milk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean paste
  • Tangzhong from above
  • 6 tablespoons unsalted butter, room temperature

Cinnamon Sugar Filling

  • 2/3 cup brown sugar, packed
  • 1/2 cup unsalted butter, room temperature
  • 2 tablespoons ground cinnamon

Brown Sugar Caramel Base

  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter
  • Pinch fine sea salt
  • 12 pineapple rings, drained and patted dry
  • 12 maraschino cherries

Vanilla Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons whole milk
  • 1/2 teaspoon vanilla

Instructions

  1. Make Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over medium heat, whisking constantly for 5 minutes, until it forms a thick paste. Remove from heat, transfer to a bowl and set aside to cool.
  2. Prepare Dough: In a stand mixer bowl, mix bread flour, granulated sugar, instant yeast, and salt. Add heavy cream, whole milk, egg, vanilla bean paste, and cooled tangzhong. Knead on low speed with dough hook for 2 minutes until a rough dough forms.
  3. Incorporate Butter: With mixer on low, add softened unsalted butter one tablespoon at a time, letting each fully incorporate. Continue kneading for 10 minutes total until dough is smooth and elastic.
  4. First Dough Rest: Remove dough, shape into a smooth ball by pulling sides underneath, place seam-side down into bowl, cover with plastic wrap, and rest for 30 minutes.
  5. Make Filling: In a bowl, combine brown sugar, softened butter, and ground cinnamon until smooth. Set aside.
  6. Make Brown Sugar Caramel: Melt brown sugar, butter, and pinch of salt over medium heat, whisking vigorously until butter is emulsified with sugar. Set aside.
  7. Prepare Baking Pan: Line a 9×13 inch metal baking pan with parchment paper. Spoon about 1/2 tablespoon caramel into four rows of three spots. Place pineapple rings on caramel spots and press a maraschino cherry into the center of each ring.
  8. Roll and Fill Dough: On a lightly floured surface, roll dough into a 15×21 inch rectangle. Spread cinnamon sugar filling over dough, leaving a 1/2 inch border at top.
  9. Cut and Shape Rolls: Using a pizza cutter, cut twelve 1 3/4-inch strips. Roll each strip away from you tightly and place each roll on top of each prepared pineapple ring in the pan.
  10. Final Proof: Cover pan with plastic wrap and let rolls rise for 2 hours or until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
  11. Bake Rolls: Bake rolls for 40 minutes or until internal temperature reaches 185°F in the center rolls.
  12. Cool Rolls: Let rolls cool in pan for 20 minutes to set.
  13. Prepare Glaze: Whisk powdered sugar, milk, and vanilla together until smooth and pourable.
  14. Invert Rolls: Place a parchment-lined baking sheet on top of the pan. Carefully invert the pan onto the baking sheet and remove pan, revealing pineapple upside down rolls.
  15. Glaze and Serve: Drizzle vanilla glaze evenly over warm rolls. Serve immediately and enjoy.

Notes

  • Measure your dry ingredients properly using the spoon-level method or a kitchen scale for best baking results.
  • For storing leftovers, keep rolls in an airtight container in the refrigerator up to 4 days. Reheat in 350°F oven or microwave in 20-second increments.
  • To maintain moisture when storing, leave a wet paper towel (not touching rolls) inside the container.
  • Make sure pineapple rings are well-drained and patted dry to prevent excess moisture from sogging the rolls.
  • Allow rolls to cool slightly before inverting to avoid breaking the caramel topping.

Find it online: https://linadinner.com/pineapple-cinnamon-roll-bake-recipe/