Pineapple Upside Down Cinnamon Rolls

[PurplePuppy]

Pineapple Upside Down Cinnamon Rolls

Cinnamon Rolls-
2 packages dry yeast
1/4 cup warm water
1 cup milk, warmed
1/2 cup sugar
2 teaspoons salt
1/2 cup unsalted butter, room temp
3 eggs, warmed up in a bowl of warm water
51/4 to 51/2 cups flour
Filling-
1 stick unsalted butter, very soft but not melted
1 cup sugar
2 tablespoons cinnamon
Topping-
2 20 ounce cans pineapple chunks in juice, well drained
2 sticks unsalted butter
1 1/3 cups dark brown sugar
1 small jar maraschino cherries, drained (optional)

Sprinkle the yeast over the warm water in a small bowl. Stir and let sit for a few minutes so yeast can dissolve.
Combine the milk, sugar, salt and butter in the bowl of a stand mixer and beat will. Stir in the dissolved yeast. Put on the dough hook- add 2 1/2 cups of the flour and beat until the dough comes together in a shaggy mass. Add another 2 1/2 cups flour and on low speed, mix until the dough is smooth and firm.
Feel it with your fingers and if it is tacky (unless your house is very humid, 5 cups should be fine. The original ingredients were for a hand mixer. A stand mixes better and you can usually use a touch less flour to get a good dough.) add about another 1/4 cup flour. Mix at low speed for about 5 minutes. Turn the dough out into a greased bowl; turn the dough to make sure all sides get greased, then cover with plastic and set aside. Let rise until doubled in bulk.
Meanwhile, make your topping and filling. For the filling, in a small bowl, combine the one cup sugar and 2 tablespoons cinnamon. Set aside.
For the topping, combine the butter and brown sugar in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally to mix the sugar. Add the drained pineapple, stir and simmer over medium heat for five minutes. Mixture will seem thin but it will thicken and caramelize as it cooks in the oven.
Grease a 13×9 inch baking pan and preheat oven to 350 degrees. Pour the topping in and make sure to spread the pineapple out to cover the bottom of the pan. If using cherries, randomly top the pineapple mixture with some cherries.
When dough has risen to double it’s original bulk, punch down. Turn out onto a floured board and knead lightly for a minute or so. Roll out into a rectangle of approximately 28 by 12 inches. It doesn’t have to be perfect.
Spread the top of the dough with the very soft butter, Then sprinkle with the cinnamon/sugar mixture. Starting from one of the long sides, roll up tightly like a long jelly roll. Cut the dough into 15 pieces and lay each piece into the prepared pan. You should have the five rows of 3 rolls. Cover lightly with plastic or a damp towel and set aside to rise again. Let rise for about another half hour or until almost doubled in bulk.
Bake at 350 degrees until the rolls are puffy and golden.
Let sit for five minutes then invert pan over either some sheets of foil or a larger pan if you have one. Let excess topping drip down for a minute.
Serve warm… cold…room temp…

www.fromcupcakestocaviar.com/2013/06/28/pineapple-upside-down-cinnamon-rolls/