Pineapple Sweet Rolls

Sweet, tender yeast rolls wwirled with a luscious pineapple cream cheese filling, topped with tangy cream cheese frosting. This tropical twist on the classic cinnamon roll is sure to be a hit at your next brunch!

yield: 12 SERVINGS

INGREDIENTS:

For the Dough:

3/4 cup warm water

1/2 cup granulated sugar

1 packet (1/4 ounce) instant dry yeast

1/3 cup vegetable or canola oil

1/4 cup buttermilk

1 large egg

1/2 teaspoon salt

5 cups all-purpose flour

For the Filling:

8 ounces Philadelphia Cream Cheese (brick), softened

4 tablespoons (half a stick) unsalted butter, softened

1/2 cup powdered sugar

1 1/2 cups roughly chopped pineapple (about 1/2 fresh pineapple, peeled & cored)

For the Icing:

4 ounces Philadelphia Cream Cheese (brick), softened

1 cup powdered sugar

3 tablespoons milk

1/2 teaspoon vanilla extract

DIRECTIONS:

Make the Dough:

Place the warm water and sugar in a large mixing bowl, and sprinkle the yeast over the surface. Set aside for 5 minutes and allow the yeast to get foamy and aromatic.

Combine the oil, buttermilk, egg, and salt in a liquid measuring cup and stir together with a fork. Add to the yeast and water mixture, stirring to combine.

Stir in the flour and mix on medium-low speed until the dough pulls away from the sides of the bowl (about 5 minutes.)

Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise in a warm place, for 1-2 hours.

Make the Filling:

Place the cream cheese, butter, and powdered sugar in a mixing bowl and beat on medium speed until fluffy. Stir in the chopped pineapple.

Assemble the Rolls:

Lightly mist a 9x13-inch glass baking dish with non-stick spray.

Sprinkle the work surface with flour and pat the dough into a rectangle shape. Roll the dough out to a thickness of about 1/8-inch. Spread the filling evenly over the surface.

Working from one long edge, carefully roll the dough into a log. Cut the log into 12 equal portions, and place each roll, cut side down, into the prepared dish. Allow the rolls to rise, in a warm place, for one hour.

Preheat the oven to 350 degrees F and bake the rolls for 20-25 minutes, or until they are puffed and golden. Cool for 30 minutes, then drizzle with icing.

Make the Icing:

Beat the cream cheese and powdered sugar together until smooth. Add the milk and vanilla.

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