Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 2 cups warm fat-free milk (110 to 115 ), divided

  3. 1 cup sugar, divided

  4. 2 eggs

  5. 6 tablespoons butter, softened

  6. 1 teaspoon salt

  7. 7 to 8 cups all-purpose flour FILLING:

  8. 1 tablespoon butter

  9. 1 tablespoon all-purpose flour

  10. 1/2 cup orange juice

  11. 1 can (8 ounces) unsweetened crushed pineapple, drained

  12. 1/3 cup sugar

  13. 1 tablespoon grated orange peel

  14. 1/4 teaspoon salt

  15. 15 maraschino cherries GLAZE:

  16. 1-1/2 cups confectioners' sugar

  17. 2 tablespoons fat-free milk

  18. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in 1/2 cup warm milk. Stir in 1 tablespoon sugar; let stand for 5 minutes. Add the eggs, butter, salt, and remaining milk and sugar. Beat in 4 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, melt butter in a small saucepan. Stir in flour until smooth. Add the orange juice, pineapple, sugar, orange peel and salt. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; cool. Punch dough down. Turn onto a lightly floured surface. Roll out into a 24-in. x 12-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 15 slices. Place cut side down in a 13-in. x 9-in. baking pan and a 9-in. square baking pan coated with cooking spray. Top each roll with a cherry. Bake at 350° for 35-40 minutes or until golden. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over rolls. Yield: 15 rolls.


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