Print Recipe

Homemade Pineapple Sweet Rolls

I received this recipe a long time ago and have made these delicious rolls many times. I sometimes add some flaked coconut to the filling and sprinkle some toasted coconut on top of the glaze. This is my all time favorite.



  • 2 (1/4 ounce) packages active dry yeast
  • 1/2 cup warm water (110 to 115 degrees F)
  • 1 1/2 cups warm milk (110 to 115 degrees F)
  • 6 tablespoons butter, melted
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 6 to 6 1/2 cups all-purpose flour


  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup orange juice
  • 2 tablespoons grated orange peel
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt


  • 1/2 cup confectioners' sugar
  • 1 tablespoon orange juice

As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Recipe Goldmine.


  1. Heat oven to 350 degrees F.
  2. Dissolve yeast in water.
  3. Add milk, butter, sugar, salt, eggs and 1 1/3 cups flour and beat until smooth.
  4. Stir in enough remaining flour to form a soft dough.
  5. Turn onto a floured surface, kneading until smooth and elastic, about 6 to 8 minutes.
  6. Place in a greased bowl, turning once to grease top.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. Meanwhile, melt butter in a saucepan. Add remaining filling ingredients and bring to a boil, stirring constantly. Reduce heat and simmer 3 to 4 minutes or until thickened. Remove from heat and cool.
  9. Punch dough down and divide in half. Roll each half into a 15 x 12-inch rectangle and spread with filling. Roll up, jellyroll style, starting with long side. Slice into 1-inch rolls. Place with cut side down in two greased 13 x 9 x 2-inch baking pans.
  10. Cover and let rise until doubled, about 1 hour.
  11. Bake for 20 to 25 minutes and let cool.
  12. Combine glaze ingredients and drizzle over rolls.

Makes 2 1/2 dozen

Posted by BettyBoop50 at Recipe Goldmine May 29, 2001.