These soft Pineapple Sweet Rolls are my family’s favorite breakfast treat. With a cardamom spiced pineapple filling and a sweet pineapple glaze, they’re sure to be a hit at your home too. This big batch recipe is perfect for serving a crowd with directions for freezing a portion to bake later…
Fresh, hot from the oven sweet rolls are such a wonderful breakfast treat. Unfortunately, because made-from-scratch sweet rolls take time to make, they are usually reserved for holidays or special occasions.
But what if I told you about a wonderful recipe for a large batch of Pineapple Sweet Rolls that you could par-bake and freeze a portion to enjoy later? Pretty good idea, right?
This recipe and method for freezing sweet rolls allows you to make, bake and ice the perfect number of sweet rolls you want, just in time for breakfast.
I’m not sure if I would say I am an expert in the art of big-batch baking, but I certanly know how to do it. I had to learn quick. My husband and I had five children in a relatively short period of time and with a family of seven, I needed to know how to make portions large enough to feed a growing family.
Did I mention that three of our five children are boys, who ran track and played football – which meant they were always hungry…
Keeping food in the fridge was often a challenge. Sometimes it seemed like my weekly grocery haul was gone in a matter of days. I even took to hiding a few items from the kids. I’d stash a box of granola bars or Goldfish crackers in a cabinet behind my pots so I could save them to pack in my kids’ lunches.
While my kids were growing up, I tried to avoid using boxed mixes or foods from a can. I did this not only because I wanted to teach myself how to cook and bake from scratch but I noticed that boxed mixes weren’t always cheaper. When you cook foods from scratch, you not only can control what ingredentnts you are eating but you can make meals a whole lot cheaper.
One of my family’s favorite treats are Sweet Rolls. Since Sweet Rolls are always great for breakfast, I learned early on how to make a huge batch and save portions to use throughout the week. What worked for me was to make two 9 x 13-inch baking trays of sweet rolls. I would bake one of the 9 x 13 pans and portion off the sweet rolls from the other pan to freeze for later. I’ll explain further below.
First, lets talk about these rolls. The dough recipe is an easy one to put together and it truly is the best tasting dough ever. The dough is buttery, yeast-y, soft and delicious! The pineapple filling is a tasty blend of crushed pineapples, pineapple juice, sugar, allspice and cardamom.
Now, here’s the super-simple method for par-baking and freezing the rolls…
1.) Prepare the sweet rolls, place them in 2 greased 9 x 13-inch pans and bake them in a 350 degree oven for 10 to 15 minutes. You want to bake the rolls just a bit. The rolls should be very lightly browned but not completely cooked through.
2.) Remove the rolls from the oven to cool completely in the pan.
3.) Either wrap the entire pan with plastic wrap and then cover the pan with a layer of aluminum foil OR remove the rolls from the pan, double wrap the rolls with plastic wrap and seal in a large ziplock bag. These will keep in the freezer for up to 6 weeks. (Make sure you wrap the rolls very well to avoid exposure to freezer burn.)
When you are ready to enjoy the sweet rolls…
4.) Remove the rolls from the freezer to thaw either overnight in the refrigerator or on the counter top for 20 minutes.
5.) Unwrap the rolls, preheat the oven to 350 degrees F, place the rolls in a greased baking dish and bake for 10-15 minutes.
6.) Top the baked sweet rolls with glaze.
These soft Pineapple Sweet Rolls are my family's favorite breakfast treat. With a cardamom spiced pineapple filling and a sweet pineapple glaze, they're sure to be a hit at your home too.
- 2 ounce packages active dry yeast (1/4 each)
- 1/2 cup warm water
- 1 1/2 cups milk
- 6 tablespoons butter , melted
- 1 cup sugar
- 1 teaspoon salt
- 2 eggs , beaten
- 6 1/2 cups all-purpose flour
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/8 teaspoon cardamom
- 1/8 teaspoon allspice
- 1 8- ounce can of crushed pineapple (do NOT drain)
- 1/3 cup sugar
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or cream
- In a small bowl, dissolve the yeast in water. In a large bowl, mix together the milk, butter, sugar, salt, eggs and flour. Pour in the dissolved yeast and stir until soft dough forms.
- Turn the dough onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a lightly greased bowl to rest until doubled, about 1 hour.
- While the dough is rising, make the filling:
- Melt butter in a saucepan. Stir in flour, cardamom and allspice until smooth.
- Slowly pour in crushed pineapple along with the juices from the can.
- Stir in sugar and bring sauce to a boil.
- Reduce heat to medium; cook and stir for 2 minutes or until thickened. Remove from heat; cool.
- Next, turn the dough onto a lightly floured surface. Divide dough in half. Roll each half into a large rectangle, about 12x16 inches.
- Spread filling evenly over dough to within 1 inch of the edges. Roll up the dough starting with the long edge. Pinch the ends to seal. Cut into 1-inch rolls and place in two greased 9x13 baking pans. Cover and let rise until doubled, about 1 hour.
- * Bake at 350 degrees F for 20 minutes. Cool. Combine powdered sugar and milk or pineapple juice and drizzle over rolls.
- * If freezing a portion of the rolls, par-bake the rolls in a 350 degree oven for 10 minutes.
- Remove the rolls from the oven to cool completely in the pan.
- Either wrap the entire pan with plastic wrap and then 1 layer of aluminum foil OR remove the rolls from the pan and wrap with plastic wrap and seal in a large ziplock bag.
- When you are ready to enjoy the sweet rolls, remove the rolls from the freezer to thaw either overnight in the refrigerator or you can thaw them on the counter for no longer than 20 minutes.
- Unwrap the rolls, preheat the oven to 350 degrees F, place the rolls in a greased baking dish and bake for 10-15 minutes. Prepare the glaze and drizzle over tops.
Recipe adapted from Taste of Home.
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