Pineapple cinnamon buns include a gooey pineapple filling and pineapple cream cheese frosting. These make a terrific family breakfast when served warm.
– 660 g (4 cups) diced pineapple– 147 g (2/3 cup) light brown sugar– 2 g (1 teaspoon) ground cinnamon– 3.5 g (1 teaspoon) pure vanilla extract– 113 g (1/2 cup) unsalted butter
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Funny, I was inspired to prepare this recipe. As I looked at my desk to-do list, the top two tasks were to make pineapple dessert and bake cinnamon rolls. Why not combine the two since I hadn't chosen the pineapple recipe?
1
I prefer fresh pineapples than cooked or baked ones. I think carrot cakes shouldn't have pineapple or mix-ins. Naturally, that's my preference.
2
I was challenged to cook with pineapple this month. I experimented with baking pineapples instead of topping a tart with fresh pineapple. I had no idea I would appreciate baked pineapple.
3
My family loved these pineapple cinnamon rolls. Delicious pineapple, cinnamon, and sugar filling makes a gooey centre. What's a cinnamon bun without cream cheese frosting? Pineapple gives the icing the right sweetness and flavour.
4
The pineapple shines in this recipe. Fresh pineapple has the purest flavour, so use it. Do not use the pineapple core in this recipe. Puree only the soft flesh for the filling.
5
Cooking pineapple in a saucepan with other filling ingredients concentrates its flavour and makes a delightful filling. In addition to filling.
6
The cream cheese frosting needs 14–28 g (1-2 teaspoons) of pineapple juice to thin and flavour. Take the bother out of using a juicer for such a small amount by pureeing extra pineapple for the icing.