Tis the season of baking – buns, breads, and rolls, all with enriched dough and dried fruit, the most popular being Cross Buns. It is also the season for lingering over a cuppa with a treat, and these Pineapple Rolls are perfect for just that; bite into them or tear off layers of the roll and savour the fruitiness of pineapple with a hint of cinnamon.
These Pineapple Rolls fall into a category I like to call inspired baking. Last month, Saralise Ming of Noodle Cake Creations posted on social media, a photo from her test kitchen of Pineapple Rolls with strawberry pieces topped with whipped cream cheese. I was immediately drawn to and saved the idea – inspired baking.
For me, the idea of the jam and roll was enough. I was not seeking to replicate anything. I set about making my own homemade pineapple jam. Working with one of my favourite enriched dough recipes from famed American baker, educator and author, Peter Reinhart, I made the first set of Pineapple Rolls last weekend and shared them with friends. I made 10 large rolls and managed to save one for myself. I could not believe how quickly they went. However, when I ate mine, I understood.
The dough was pillowy soft, and the jam, fruity and fragrant with the natural flavour of pineapple and a hint of cinnamon. The other thing of note, which was the main reason I wanted to make the jam myself, was that it was not overly sweet. That was a comment repeated by my friends; they liked that it was not too sweet. These Pineapple Rolls were such a hit that I am making them again Easter weekend to take a friend’s place for tea. Thanks for the inspired idea, Saralise.
These rolls, as you can tell from the photograph, are shaped as you would shape Cinnamon Rolls. However, instead of cinnamon and sugar, there is pineapple jam. They can be made large or small based on your preference. For the glossy glaze, you can mix some pineapple jelly (made with the juice of the pineapple) with the pulpy jam or just use the jelly. Otherwise, you can simply make a simple syrup of an equal amount of sugar and water to brush onto the buns.
Make these rolls for the upcoming long holiday weekend, or anytime. You’ll be glad you did. I made the jam from scratch, but you don’t have to. You can use good store-bought pineapple jam.
Cynthia
cynthia@tasteslikehome.org
Pineapple Rolls
(Dough adapted from Peter Reinhart)
Yield: 8 – 10 large buns or 12 – 16 smaller buns
INGREDIENTS
• 3½ cups all-purpose flour, plus extra for kneading
• 2 teaspoons instant yeast
• 6½ tablespoons white granulated sugar
• 5½ tablespoons unsalted butter at room temperature
• 1 teaspoon grated lemon zest
• 1 teaspoon fine table salt
• 1 large egg, room temperature
• 1 cup whole milk at room temperature
• 1⅓ cups pineapple jam
For glaze:
• 4 – 6 tablespoons heated pineapple jelly OR
• 3 tablespoons white granulated sugar and 3 tablespoons water, heated slowly to melt sugar
DIRECTIONS
1. Mix together the flour and yeast and set aside.
2. Cream together the sugar, butter, salt, and zest until the mixture is pale and light.
3. Add the flour and yeast mixture to the creamed sugar and butter; mix well.
4. Whisk together the egg and milk then add to the flour mixture and stir to form a dough. On a floured surface, knead dough for 12 minutes, the dough should be silky and tacky but not sticky. Transfer to an oiled bowl and let rise for 1½ to 2 hours or until more than doubled in size.
5. Meanwhile, line a 9 x 13 or 13 x 18 sheet pan with parchment paper and set aside.
6. Transfer risen dough to the counter and press to remove all air/gas. Using a lightly floured rolling pin, roll dough out to 14 inches by 12 inches with 2/3-inch thickness for large buns or 18 inches by 9 inches for smaller buns. Do not roll the dough too thin or the finished product will be chewy rather than soft and plump.
7. Spread the jam evenly over the dough leaving just ¼ of an inch at the longer end, free of jam. Roll the dough into a log from the longer side and pinch the end to seal the dough. Gently roll the dough so the seam side is lying flat on the surface.
8. Cut the dough equally into 8 – 10 pieces if making large rolls or 12 to 16 equal pieces for smaller rolls. Transfer to a lined baking sheet, placing the rolls about ½-inch apart.
9. Cover loosely with plastic wrap or a food grade plastic bag and let rise for 45 minutes or until the pieces have grown into one another or doubled in size.
10. 20 minutes before the time is up, preheat the oven to 350 degrees F with the rack in the middle.
11. Bake for 25 – 30 minutes or until the buns are golden. Brush liberally with glaze immediately out of the oven. Let rest in the pan for 10 minutes then slide onto a cooling rack. Serve warm or at room temperature.
