Breads & Bakingcambreabakes5.0
Pineapple Upside Down Cinnamon Rolls
These pineapple upside down cinnamon rolls combine gooey, fluffy dough with caramelized pineapple, cherries, and brown sugar for a tropical twist on the classic. Baked upside down, then flipped to reveal that golden, sticky fruit topping...they're a summer showstopper!
👥 12 Servings⏱️ Prep & Cook: 4h 35m⏳ Prep: 4h🔥 Cook: 35 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- mixing bowl
- pan
- whisk
- oven
- baking sheet
📝 Preparation Steps
1
In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for ⏱️ 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
2
In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for ⏱️ 2 minutes until it forms a rough dough ball.
large egg (room temperature)1
3
With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another ⏱️ 8-10 minutes or until the dough looks smooth and elastic.
4
Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for ⏱️ 30 minutes.
5
While the dough rests, make the filling. In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, and cinnamon until smooth. Set aside.
ground cinnamon2 tablespoons
6
Make the brown sugar caramel. Melt the sugar, butter, and salt over medium heat until the butter is melted. Whisk vigorously until the butter is emulsified with the sugar. Set it aside while you prepare the pan.
7
Line a metal 9x13 baking pan with parchment paper.
8
Spoon roughly 1/2 tablespoon of the brown sugar caramel on the bottom of the pan in four rows of three. Place a pineapple ring into the caramel in each spot, then press a cherry into the center.
9
Place the rested dough on a lightly floured surface. Roll it out into a 15x21-inch rectangle, with the longest side closest to you. Spread the brown sugar filling across the surface of the dough, leaving a 1/2-inch border clean at the top.
10
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each on a pineapple ring.
11
Cover the pan with plastic wrap and set it aside to rise for ⏱️ 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
12
Bake for ⏱️ 35-40 minutes or until the internal temperature of the center rolls reaches 185°F.
13
Once baked, let the rolls cool for ⏱️ 20 minutes while you make the icing.
14
Whisk together the powdered sugar, milk, and vanilla until smooth.
powdered sugar1 cup
15
Line a large baking sheet with parchment paper and set it on top of the baking pan. Carefully flip the pan upside down onto the baking sheet and remove the pan. Drizzle with vanilla icing and enjoy warm!
Nutrition Facts
calories
528 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
3 g
sugar Content
47 g
sodium Content
216 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
68 mg
carbohydrate Content
80 g
saturated Fat Content
13 g
unsaturated Fat Content
6 g
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