Best Pineapple Upside Down Breakfast Rolls Recipes

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PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan

Provided by Taste of Home

Time 35m

Yield about 3 dozen mini muffins or 10 regular muffins.

Number Of Ingredients 10

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup vanilla yogurt
1/4 cup canola oil
5 teaspoons brown sugar
18 to 20 maraschino cherries, halved

Steps:

  • Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PINEAPPLE SWEET ROLLS



Pineapple Sweet Rolls image

Pat Walter of Pine Island, Minnesota relates, "A pan of these marvelous rolls makes any breakfast a holiday!"

Provided by Taste of Home

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm whole milk (110° to 115°)
6 tablespoons butter, melted
1 cup sugar
1 teaspoon salt
2 large eggs, beaten
6 to 6-1/2 cups all-purpose flour
FILLING:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup orange juice
2 tablespoons grated orange zest
1 can (8 ounces) crushed pineapple, drained
1/3 cup sugar
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon orange juice

Steps:

  • In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.

Nutrition Facts : Calories 178 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

SWEET PINEAPPLE ROLLS



Sweet Pineapple Rolls image

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.

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 3h10m

Yield 12

Number Of Ingredients 22

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

Steps:

  • Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
  • Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place a baking sheet in the refrigerator.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
  • Uncover the rolls and bake in the preheated oven until light golden, about 25 minutes.
  • 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.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 46.2 g, Cholesterol 66.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.3 g, Sodium 120.3 mg, Sugar 18.7 g

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