PINEAPPLE CAKE ROLL
This cake looks and tastes like a tropical vacation. Fresh pineapple is filled with maraschino cream, then rolled in a coconut sponge and finished with pillowy coconut frosting and cherries on top.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment.
- Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
- Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
- Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
- For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
- Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
- Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
- Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
- Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries.
PINEAPPLE UPSIDE-DOWN BREAKFAST ROLLS
This is a great treat for breakfast. The kids always want me to make it in the A.M. on weekends. Hope you enjoy it too!
Provided by mydesigirl
Categories Breakfast
Time 15m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Melt the margarine and sugar in 8-inch baking dish (I do this in the microwave -- quicker and less mess).
- Add pineapple and cinnamon.
- Top with biscuits.
- Bake at 425* for 20 minutes or until done.
- Pour a big glass of milk and enjoy!
Nutrition Facts : Calories 513.7, Fat 28.2, SaturatedFat 5.7, Sodium 1039.8, Carbohydrate 62.1, Fiber 1.7, Sugar 33.9, Protein 5
SWEET PINEAPPLE ROLLS
There's no cinnamon here, just sweet rolls filled with homemade pineapple curd! You'll use about a cup of curd in the rolls, plus a little in the glaze. Serve remaining curd alongside the rolls, or use on toast.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h10m
Yield 12
Number Of Ingredients 22
Steps:
- Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
- Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes.
- Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
- Start the dough after the curd has been chilling for 1 hour. Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm for 30 seconds in the microwave. Stir in yeast until dissolved. Let stand until foamy, about 5 minutes.
- Stir egg, sugar, and lemon zest into the yeast mixture. Pour into the bowl of a stand mixer fitted with the dough hook attachment. Add all-purpose flour, whole wheat flour, and salt. Mix until dough comes together. Add butter gradually, with the mixer running, until it is fully incorporated into into the dough. Knead until dough leaves the sides of the bowl and looks smooth, 5 to 10 minutes.
- Lift dough out of the bowl and spray the bowl with cooking spray. Return dough to the bowl and turn to coat. Cover the bowl with a clean dish towel and let dough rise until almost doubled, about 1 hour.
- Place a baking sheet in the refrigerator.
- Turn the dough out onto a silicone baking mat and roll into a 12x15-inch rectangle. Slide the mat onto the cold baking sheet and return to the refrigerator for 15 minutes. This will make the dough easier to roll and cut.
- Spread a thin layer of pineapple curd evenly over the dough, leaving a 1/2-inch border on 3 sides. Roll up lengthwise starting from the edge closest to you. Use a sharp or serrated knife to cut the log into 12 even pieces.
- Grease a 9x13-inch baking pan and arrange rolls in the pan, spacing them out slightly. Cover loosely and let rise until doubled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
- Uncover the rolls and bake in the preheated oven until light golden, about 25 minutes.
- Meanwhile, stir confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt together for the glaze. Add milk if glaze is too thick. Drizzle glaze over the warm rolls.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 46.2 g, Cholesterol 66.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.3 g, Sodium 120.3 mg, Sugar 18.7 g
PINEAPPLE UPSIDE-DOWN MUFFINS
For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan
Provided by Taste of Home
Time 35m
Yield about 3 dozen mini muffins or 10 regular muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PINEAPPLE SWEET ROLLS
Pat Walter of Pine Island, Minnesota relates, "A pan of these marvelous rolls makes any breakfast a holiday!"
Provided by Taste of Home
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.
Nutrition Facts : Calories 178 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
More about "pineapple upside down breakfast rolls recipes"
PINEAPPLE UPSIDE DOWN PANCAKES RECIPE
From grandbaby-cakes.com
4.6/5 (5)Total Time 15 minsCategory BreakfastCalories 518 per serving
- In a large bowl, whisk together flour, baking powder, and 1/4 cup of brown sugar until well mixed.
- Next whisk in Safest Choice eggs, buttermilk (or coconut milk), melted butter, vanilla extract and cinnamon until batter just comes together. Leave the lumps there. No need for a smooth batter.
- Once hot, add one pineapple ring to center of griddle or skillet. Sprinkle the top of pineapple with a little of remaining brown sugar and turn over after browned a bit.
PINEAPPLE UPSIDE DOWN SWEET ROLL RECIPE
From teaspoonofgoodness.com
Estimated Reading Time 8 mins
- Cream butter, sugar, brown sugar, and eggs with your mixer using the paddle attachment. Slowly mix in 2 cups of flour.
- Switch to your dough hook attachment. Pour in the yeast mixture all at once. Add remaining 2 cups of flour. Knead dough on a 1-2 speed setting until the flour is fully incorporated (about 3 minutes).
- Transfer dough into a lightly oiled large bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour.
PINEAPPLE UPSIDE-DOWN ROLLS RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.7/5 (3)Calories 192 per servingTotal Time 3 hrs 5 mins
- Mix the dough until it comes together; cover and let rest for 15 minutes., After the first rest, turn the dough out onto a lightly floured surface and knead until smooth and supple.
SUNDAY MORNING PINEAPPLE UPSIDE DOWN PANCAKES
From gimmedelicious.com
PINEAPPLE UPSIDE DOWN BREAD! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
THESE PINEAPPLE DESSERT RECIPES ARE FAN FAVORITES - BETTER …
From bhg.com
PINEAPPLE UPSIDE DOWN BARS - ALLRECIPES
From allrecipes.com
THE "UPSIDE-DOWN" PINEAPPLE FILLED JELLY ROLL - AT HOME WITH …
From athomewithrebecka.com
PINEAPPLE UPSIDE DOWN CINNAMON ROLLS - FLY-LOCAL
From fleischmannsyeast.com
PINEAPPLE UPSIDE DOWN PANCAKES | I HEART RECIPES
From iheartrecipes.com
PINEAPPLE UPSIDE DOWN CAKE SWEET ROLLS RECIPE
From guide4moms.com
PINEAPPLE UPSIDE DOWN DONUTS – LEMON TREE DWELLING
From lemontreedwelling.com
UPSIDE-DOWN PINEAPPLE BREAKFAST ROLLS - RECIPE - COOKS.COM
From cooks.com
PINEAPPLE UPSIDE DOWN CINNAMON ROLLS < CALL ME PMC
From callmepmc.com
PINEAPPLE UPSIDE-DOWN BREAKFAST ROLLS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
10 ACTUALLY WORTHWHILE WAYS TO USE LEFTOVER BUNS
From myrecipes.com
PINEAPPLE UPSIDE DOWN CINNAMON ROLLS - SHAKEN …
From shakentogetherlife.com
NEXT LEVEL BREAKFAST! PINEAPPLE UPSIDE DOWN …
From youtube.com
#15-minutes-or-less #time-to-make #course #preparation #low-protein #5-ingredients-or-less #breakfast #easy #beginner-cook #dietary #low-cholesterol #low-in-something
You'll also love