Sweet, tender yeast rolls wwirled with a luscious pineapple cream cheese filling, topped with tangy cream cheese frosting. This tropical twist on the classic cinnamon roll is sure to be a hit at your next brunch!
Place the warm water and sugar in a large mixing bowl, and sprinkle the yeast over the surface. Set aside for 5 minutes and allow the yeast to get foamy.
Combine the oil, buttermilk, egg, and salt in a liquid measuring cup and stir together with a fork.
Add to the yeast and water mixture, stirring to combine.
Stir in the flour and mix on medium-low speed until the dough pulls away from the sides of the bowl (about 5 minutes.)
Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise in a warm place, for 1-2 hours.
Make the Filling:
Place the cream cheese, butter, and powdered sugar in a mixing bowl and beat on medium speed until fluffy.
Stir in the chopped pineapple.
Assemble the Rolls:
Lightly mist a 9x13-inch glass baking dish with non-stick spray.
Sprinkle the work surface with flour and pat the dough into a rectangle shape.
Roll the dough out to a thickness of about 1/8-inch.
Spread the filling evenly over the surface.
Working from one long edge, carefully roll the dough into a log.
Cut the log into 12 equal portions, and place each roll, cut side down, into the prepared dish.
Allow the rolls to rise, in a warm place, for one hour.
Preheat the oven to 350 degrees F and bake the rolls for 20-25 minutes, or until they are puffed and golden.
Cool for 30 minutes, then drizzle with icing.
Make the Icing:
Beat the cream cheese and powdered sugar together until smooth.