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
- 4 tablespoons unsalted butter (for topping)
- 12 pineapple rings (drained)
- 12 maraschino cherries
- 1 cup powdered sugar (for icing)
Instructions
- Prepare the tangzhong by whisking water and flour in a saucepan over medium heat until thickened. Let cool.
- In a stand mixer, combine bread flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla, and cooled tangzhong; knead to form dough.
- Gradually incorporate softened butter until smooth and elastic.
- Let dough rise for 30 minutes covered with plastic wrap.
- For filling: mix brown sugar, cinnamon, and butter until smooth.
- For caramel topping: melt butter with brown sugar and salt; set aside.
- Assemble by layering caramel in a baking pan followed by pineapple rings and cherries.
- Roll out dough into a rectangle; spread filling evenly before cutting into strips and rolling into shapes.
- Place rolls on top of the fruit layer; let rise for another hour or two.
- Bake at 325°F (162°C) for 35-40 minutes until golden brown.
- Cool slightly before flipping onto a serving platter and drizzling with icing.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 20g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg