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Full Online Book HomeLearning KitchenBread - Rolls Pineapple-cinnamon Buns
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Bread - Rolls Pineapple-cinnamon Buns Post by :iainjc Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3263

Click below to download : Bread - Rolls Pineapple-cinnamon Buns (Format : PDF)

Bread - Rolls Pineapple-cinnamon Buns

1/2 cup milk -- scalded
1/3 cup sugar
1/4 cup shortening
3/4 teaspoon salt
1 package active dry yeast
1/2 cup water -- warmed
1 egg
3 1/4 cups all-purpose flour -- sifted
2 tablespoons butter -- melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
8 ounces crushed pineapple -- drained
1/3 cup almond slivers -- toasted
1/4 cup Maraschino cherries -- chopped


Combine milk, 1/3 cup sugar, shortening and salt in a bowl; cool to lukewarm. Dissolve yeast in warm water. Add yeast, egg and 1 cup flour to milk mixture. Beat until smooth. Gradually add enough flour to make a soft dough. Turn out onto a floured surface and knead until satiny. Place in a greased bowl; turn dough over to grease top. Cover; let rise until doubled. Punch down. Let rise 45 minutes more.

Roll dough into 15x10-inch rectangle. Brush with butter. Sprinkle with 1/4 cup sugar, cinnamon, pineapple, almonds and cherries. Roll up like a jelly roll, starting at narrow end. Cut into 12 slices. Place in a greased 9x13-inch pan. Let rise until doubled, about 30 minutes.

Bake at 350 F. for 25 minutes or until golden brown. Frost while warm with your favorite confectioners sugar glaze.

Makes 1 dozen
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