Print

Pineapple Upside Down Cinnamon Rolls

Pineapple Upside Down Cinnamon Rolls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful fusion of flavors with these Pineapple Upside Down Cinnamon Rolls. These sweet rolls offer a tropical twist on the classic cinnamon roll, featuring fluffy dough, caramelized pineapple rings, and bright maraschino cherries. Baked upside down, they present a stunning display that is sure to impress at breakfast or brunch gatherings. With their gooey filling and sweet icing drizzle, these rolls are perfect for any occasion—from cozy family breakfasts to festive celebrations. Easy to make and endlessly customizable, you can swap fruits or adjust spices to match your taste preferences. Get ready to treat yourself and your loved ones to this flavorful creation!

Ingredients

Scale
  • 3/4 cup water
  • 1/4 cup bread flour
  • 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
  • 6 tablespoons unsalted butter (room temperature)
  • 2/3 cup brown sugar (packed)
  • 1/2 cup unsalted butter (room temperature)
  • 2 tablespoons ground cinnamon
  • 4 tablespoons unsalted butter
  • Pinch fine sea salt
  • 12 pineapple rings (drained and patted dry with paper towels to absorb excess moisture)
  • 12 maraschino cherries
  • 1 cup powdered sugar
  • 2–3 tablespoons whole milk
  • 1/2 teaspoon vanilla

Instructions

  1. Start by making tangzhong: whisk together water and bread flour in a saucepan over medium heat until it thickens into a paste. Set aside.
  2. In a stand mixer bowl, combine remaining bread flour, granulated sugar, instant yeast, and fine sea salt. Add the cream, whole milk, egg, vanilla bean paste, and tangzhong. Knead until rough dough forms.
  3. Gradually add softened butter while kneading until smooth. Let the dough rise for 30 minutes.
  4. Mix brown sugar, butter, and cinnamon for filling; make caramel by melting brown sugar with butter and salt in another saucepan.
  5. Prepare a lined baking pan with half of the caramel; place pineapple rings and cherries on top.
  6. Roll out dough into a rectangle, spread remaining filling, cut into strips, and roll them up.
  7. Arrange rolls in the pan over the fruit; let rise for 1-2 hours until doubled in size.
  8. Preheat oven to 325°F (162°C) and bake for 35-40 minutes until golden brown.
  9. Cool slightly before flipping onto a serving platter and drizzling with icing.

Nutrition

Find it online: https://dailyrecipetime.com/pineapple-upside-down-cinnamon-rolls/