Hands-on Time
40 Mins
Total Time
2 Hours 30 Mins
Yield
Makes 12 servings
Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

How to Make It

Step 1

Combine milk, sugar, and yeast in the bowl of a stand mixer; let stand 5 minutes or until foamy. Turn mixer on low speed; gradually add 1 cup flour, beating until blended and scraping down sides of bowl as needed. Add salt and 6 tablespoons butter; beat at low speed until smooth. Add eggs, 1 at a time, beating until incorporated and scraping down sides of bowl as needed. Gradually add remaining 3 cups flour, beating until blended. Increase mixer speed to medium; beat until dough forms a ball and begins to pull away from sides of bowl. Beat 4 more minutes or until dough is smooth and elastic.

Step 2

Coat inside of a large bowl with canola oil. Place dough in bowl, turning to grease top. Cover with plastic wrap; place bowl in a warm place (80° to 85°), free of drafts. Let stand 1 hour or until dough doubles in bulk. Punch dough down; transfer to a lightly floured surface. Roll dough into a 12- x 16-inch rectangle.

Step 3

Spray a 13- x 9-inch glass or ceramic baking pan lightly with cooking spray, and line with parchment paper. Whisk together brown sugar and pumpkin pie spice in a small bowl. Whisk together preserves, orange zest, and remaining 6 tablespoons butter in a medium bowl. Spread butter mixture evenly over dough, leaving a 1-inch border; sprinkle with brown sugar mixture and pineapple, pressing lightly to adhere. Roll dough, in a jelly-roll fashion, starting at 1 long side. Cut crosswise into 12 even slices. Arrange in prepared baking pan. Cover with plastic wrap; place pan in a warm place (80° to 85°), free of drafts. Let stand 45 minutes.

Step 4

Preheat oven to 325°. Uncover dough. Bake 25 to 30 minutes or until golden. Let cool 10 minutes. Drizzle evenly with Rum-Cream Cheese Glaze.

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