Sticky Brown Sugar Pineapple Rolls
Yields: 9–12 rolls
Prep: 30 min + 1½ hours rising
Bake: 25–30 min
Ingredients
Dough
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3½ – 4 cups (440–500 g) all-purpose flour
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¼ cup (50 g) granulated sugar
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1 packet (2¼ tsp) instant yeast
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½ tsp salt
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½ cup (120 ml) whole milk, warm (110°F/45°C)
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¼ cup (60 ml) warm water
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½ cup (113 g) unsalted butter, melted
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1 large egg, room temp
Pineapple Brown Sugar Filling
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½ cup (113 g) unsalted butter, softened
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1 cup (200 g) brown sugar, packed
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1 tbsp cinnamon
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2 cups fresh or canned pineapple, finely diced (drained well if canned)
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½ cup (60 g) chopped pecans or macadamia nuts (optional)
Sticky Topping (Bottom of Pan)
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½ cup (113 g) unsalted butter
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¾ cup (150 g) brown sugar
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¼ cup (60 ml) honey or corn syrup
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½ cup pineapple juice (from can or fresh)
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¾ cup diced pineapple (extra for topping)
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¼ cup (30 g) chopped nuts (optional)
Method
1. Make the Dough
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In a large bowl, whisk together 2 cups flour, sugar, yeast, and salt.
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Add warm milk, warm water, melted butter, and egg. Mix until combined.
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Gradually add remaining flour until a soft, slightly sticky dough forms.
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Knead on a floured surface for 5–7 minutes until smooth and elastic.
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Place in a greased bowl, cover, let rise in a warm place 1 hour or until doubled.
2. Prepare Sticky Topping (Pan Base)
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In a small saucepan, melt butter, brown sugar, honey, and pineapple juice over medium heat. Stir until sugar dissolves.
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Pour into a 9×13-inch baking dish or a 10-inch cast iron skillet.
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Sprinkle diced pineapple and nuts (if using) evenly over the sticky mixture. Set aside.
3. Make Filling
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In a bowl, mix softened butter, brown sugar, and cinnamon until paste-like.
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Stir in finely diced pineapple (drain well first — excess liquid makes rolls soggy).
4. Assemble Rolls
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Punch down dough. On a floured surface, roll into a 12×18-inch rectangle.
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Spread pineapple-brown sugar filling evenly over dough.
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Roll tightly from the long edge into a 18-inch log.
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Slice into 9–12 rolls (about 1½–2 inches thick).
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Place rolls cut-side up in the prepared baking dish (over the sticky topping).
5. Second Rise
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Cover loosely with plastic wrap or a towel. Let rise 30–45 minutes until puffy.
6. Bake
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Preheat oven to 175°C (350°F).
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Bake 25–30 minutes until golden brown and bubbling around edges.
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Cool in pan 5 minutes only — then invert onto a large platter while still warm. (Letting it sit longer makes the sticky topping harden to the pan.)
7. Serve
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Spoon any remaining sticky glaze from pan over rolls.
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Serve warm — alone or with vanilla ice cream or coconut whipped cream.
