Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 tablespoon plus 1/4 cup sugar, divided1 cup warm 2% milk (110° to 115°)1/2 cup butter, melted, divided2 large eggs, room temperature, lightly beaten1 teaspoon salt5 to 5-1/2 cups all-purpose flourTOPPING:1-1/2 teaspoons cornstarch1 can (8 ounces) crushed pineapple, undrainedGLAZE:1-1/2 cups confectioners’ sugar1 teaspoon vanilla extract1 to 2 tablespoons 2% milk
Preparation
In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat until smooth. Stir in enough 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 45 minutes.
Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12x8-in. rectangle. Brush each with about 1 tablespoon remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal.
Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°.
Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from the heat.
Place a teaspoon of filling in the center of each roll. Bake until golden brown, 12-16 minutes. Remove from pans to wire racks.
For glaze, combine confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.
