Ingredients
Scale
- 3/4 cup water
- 4 cups bread flour (divided)
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream (room temperature)
- 1/3 cup whole milk (room temperature)
- 1 large egg (room temperature)
- 6 tablespoons unsalted butter (room temperature)
- 2/3 cup brown sugar (packed)
- 12 pineapple rings (drained and patted dry)
- 12 maraschino cherries
Instructions
- Prepare the tangzhong by whisking water and bread flour in a small saucepan over medium heat until it forms a paste-like consistency. Set aside.
- In a stand mixer bowl, combine the remaining flour, sugar, yeast, and salt. Mix in cream, milk, egg, vanilla bean paste, and tangzhong. Knead until combined.
- Gradually add butter while kneading until smooth and elastic.
- Shape dough into a ball and let it rise covered for about 30 minutes.
- Mix brown sugar, butter, and cinnamon for the filling; prepare caramel by melting butter with brown sugar and salt.
- Assemble by layering caramel in a baking pan followed by pineapple rings and cherries.
- Roll out dough, spread filling evenly, slice into strips, roll up each strip and place atop fruit.
- Let rise again until doubled in size before baking at 325°F for approximately 35-40 minutes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 245
- Sugar: 15g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg