Ingredients
Scale
- 3/4 cup water
- 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)
- 12 pineapple rings (drained and patted dry)
- 12 maraschino cherries
- For icing: 1 cup powdered sugar, 2–3 tablespoons whole milk, 1/2 teaspoon vanilla
Instructions
- Make the tangzhong by whisking together water and bread flour in a saucepan over medium heat until thickened. Set aside.
- In a stand mixer bowl, combine remaining bread flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla bean paste, and tangzhong; knead until a rough ball forms.
- Gradually add softened butter while mixing until smooth and elastic. Let rise covered until doubled in size.
- Prepare the filling by mixing brown sugar, softened butter, and cinnamon in a bowl.
- Make the caramel topping by melting butter with brown sugar and salt on medium heat; set aside.
- Line a baking pan with parchment paper and assemble rolls by placing pineapple rings and cherries into the caramel mix.
- Roll out dough into a rectangle; spread filling evenly and cut into strips to form rolls.
- Arrange rolls over fruit in the pan; let rise again before baking at 325°F (162°C) for about 35–40 minutes.
- Allow to cool slightly before flipping onto a serving plate and drizzling with icing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 roll (90g)
- Calories: 290
- Sugar: 20g
- Sodium: 165mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg