Cherry Pineapple Sweet Rolls Recipes

PINEAPPLE SWEET ROLLS

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.

CHERRY-PINEAPPLE SWEET ROLLS

Steps:

• In a small saucepan, combine the pineapple, 1/4 cup pineapple juice and 2 tablespoons of icing from the sweet rolls. Cook and stir over medium heat until icing is dissolved. Combine cornstarch and remaining pineapple juice until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Sprinkle walnuts and cherries into a greased 9-in. round baking pan. Top with pineapple mixture. Arrange sweet rolls on top. , Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Drizzle with the remaining icing if desired. Serve warm.

SWEET PINEAPPLE ROLLS

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.

" PINK STUFF " ( CHERRY PIE FILLING, PINEAPPLE DESSERT

Steps:

• Combine all ingredients and mix well.
• Serve chilled. Your family and friends will go nuts.

AMAZING CHERRY PINEAPPLE CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Spoon pineapple evenly over bottom of 9 X 13 pan.
• Cover the pineapple with cherry pie filling.
• Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
• Drizzle entire surface with butter.
• Sprinkle coconut and pecans evenly over top.
• Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
• Let cool and serve with ice cream or whipped cream.

PINEAPPLE SWEET ROLLS RECIPE

Steps:

• Dissolve yeast in water. Add milk, butter, sugar, salt, eggs, and 1 1/3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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. Add the remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3 to 4 minutes or until thickened. Remove from the heat; cool. Punch dough down; divide in half. Roll each half into a 15-inch x 12-inch rectangle; spread with filling. Roll up jelly-roll style starting with long side. Slice into 1 inch rolls. Place with cut side down in two greased 13- inch x 9-inch x 2-inch baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls. Yield: 2 1/2 dozen

PINEAPPLE SWEET ROLLS

Steps:

• Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3 cups flour beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface knead until smooth and elastic, about 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. Add remaining filling ingredients bring to a boil, stirring constantly. Reduce heat simmer 3-4 minutes or until thickened. Remove from heat cool. Punch dough down divide in half. Roll each half into a 15-in. x 12-in. rectangle spread with filling. Roll up, jelly-roll style, starting with long side. Slice into 1-in. rolls. Place with cut side down in two greased 13-in. x 9-in. x 2-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.© Copyright Reiman Publications, 1993-1997

SLOW COOKER CHERRY AND PINEAPPLE DELIGHT

Steps:

• Place cherry pie filling in the bottom of a slow cooker. Place crushed pineapple on top.
• Mix cake mix and butter together in a bowl. Spread evenly over cherry and pineapple. Sprinkle with walnuts.
• Cover and cook on High for 1 1/2 to 2 hours, or on Low for 3 to 4 hours. Spoon into serving dishes and serve warm.