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
- 1/3 cup heavy cream
- 1/3 cup whole milk
- 1 large egg
- 12 pineapple rings (drained)
- 12 maraschino cherries
- For the icing: powdered sugar, whole milk, vanilla
- 6 tablespoons unsalted butter (for filling)
- 2/3 cup brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 4 tablespoons unsalted butter (for caramel)
- Pinch fine sea salt (for caramel)
- 1/2 cup brown sugar (for caramel)
Instructions
- Prepare tangzhong by whisking water and flour in a saucepan over medium heat until it thickens.
- In a stand mixer bowl, combine flour, sugar, yeast, and salt; add cream, milk, egg, vanilla, and tangzhong.
- Knead until smooth; incorporate softened butter gradually.
- Let the dough rest for about 30 minutes.
- Mix brown sugar, butter, and cinnamon for filling; melt butter with brown sugar and salt for caramel topping.
- Prepare a baking pan by layering caramel mixture with pineapple rings and cherries.
- Roll out dough into a rectangle; spread filling and cut into strips.
- Roll each strip tightly and place them in the prepared pan; let rise again for about an hour.
- Bake at 325°F for 35–40 minutes until golden brown; cool slightly before icing.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg