PINEAPPLE-CRANBERRY ORANGE ROLLS

Pineapple-Cranberry Orange Rolls image

Provided by Pat Duran

Time 1h35m

Number Of Ingredients 23

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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 salt
2 large eggs, beaten
6 c all purpose flour
FILLING:
1 Tbsp butter
1 Tbsp flour
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 salt
GLAZE:
1 c powdered sugar
2 tsp orange juice
if frosting both pans of rolls use more of each ingredients for the glaze.

Steps:

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.