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Pineapple Upside Down Cinnamon Rolls

Pineapple Upside Down Cinnamon Rolls

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Pineapple Upside Down Cinnamon Rolls are a delightful twist on the classic recipe, combining fluffy cinnamon rolls with caramelized pineapple and cherries. Perfect for breakfast, brunch, or dessert, these rolls offer a unique blend of sweet and tropical flavors that will transport you to a sunny paradise. Easy to make with step-by-step instructions, even novice bakers can impress their friends and family with this visually appealing treat.

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
  • Tangzhong prepared from above
  • 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)
  • 12 maraschino cherries
  • 1 cup powdered sugar
  • 23 tablespoons whole milk
  • 1/2 teaspoon vanilla

Instructions

  1. Make Tangzhong by whisking water and bread flour in a saucepan over medium heat until a paste forms. Set aside.
  2. In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla bean paste, and Tangzhong. Knead until dough forms.
  3. Gradually incorporate softened butter while kneading until smooth and elastic.
  4. Shape into a ball and let it rest covered for 30 minutes.
  5. Prepare filling by mixing brown sugar, butter, and cinnamon until smooth.
  6. Make caramel topping by melting brown sugar and butter with salt in a saucepan. Set aside.
  7. Assemble rolls in a lined baking pan with caramel topping at the bottom followed by pineapple rings and cherries.

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