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Paradise and Pennant Candied Fruit

Pineapple Hot Cross Buns

Light, fluffy buns with a hint of tropical flavors and kissed with a little cross of sweetness. These hot cross buns are made with a taste of the tropics in mind – candied pineapple soaked in rum, with spices like ginger, nutmeg, and allspice, and topped with a cream cheese frosting made with a splash of rum.



For the Buns:

  • 1 1/2 cups whole milk
  • 1/2 cup honey
  • 1 package active dry yeast
  • 5 1/2 to 5 3/4 cups AP flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 2 eggs, room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 cup diced Paradise Pineapple Wedges
  • 1 1/2 cups rum

For Sugar Glaze:

  • 1/4 cup water
  • 1/4 cup coconut sugar

For Cream Cheese Frosting (Crosses):

  • 1 cup powdered sugar
  • 4 tablespoons cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 tablespoon water
  • 1 tablespoon rum


Dice candied pineapple into smaller pieces. Place into a small bowl, covering pineapple pieces with rum. Let soak for 1 hour. Drain rum off of pineapple pieces. Be sure to save the rum so it can be used for cream cheese frosting.

In a small bowl, warm milk in the microwave to temperatures of 105 to 110F degrees. After milk temperature is reached, stir in honey and yeast. Let sit for 10 minutes as yeast activates. Bubbles will start to form on the surface.

to be continued…

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Pineapple Hot Cross Buns
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