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Paradise and Pennant Candied Fruit

Pineapple Rum Cinnamon Rolls

Warm up and stay cozy with these naturally sweet and juicy Pineapple Rum Cinnamon rolls. The delectable taste of tropical pineapple slathered with cream cheese frosting and cinnamon tucked inside the folds will leave you titillating. This mouthwatering sweet course is perfect for your summer season.

Ingredients

For Pineapple Rum Wedges:

• 1 – 16-ounce container  Candied Pineapple Wedges
• 1 cup rum

For the Dough:

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon sea salt
• 4 and 1/2 teaspoons (2 packages) Active dry yeast
• 1 cup whole milk
• 1/4 cup unsalted butter, sliced
• 1 large egg

For Cinnamon Filling:

• 1/2 cup unsalted butter, melted
• 1 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 4 teaspoons rum juice from pineapple soak

For Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 1 and 1/4 cup powdered sugar
• 1 teaspoon rum juice from pineapple soak
• 1/2 teaspoon vanilla extract

Instructions

To Make Rum Soaked Pineapple Wedges:

1. Cut candied pineapple wedges into smaller pieces. Place back into the original container and pour rum over pineapple pieces. Set aside and let soak for at least 1 hour. After pineapple has soaked, drain rum from pineapple pieces.
2. Keep the rum as its used in other places of the preparation for these cinnamon rolls.

to be continued…