Pineapple Upside Down Cinnamon Buns

 

Ever wondered what would happen if you combined a pineapple upside down cake and a cinnamon roll?  Well, wonder no longer.

The answer is a deliciously tender cinnamon bun with a chewy, sweet, pineapple-caramel-cherry topping that will have you making these ALL THE TIME. 

You can use your favorite cinnamon bun base dough or use ours (CLICK HERE - Jumbo Cinnamon Rolls) The recipe for the topping written below is for our dough recipe - which makes 12 jumbo rolls. If you are only making a "regular" batch of dough then half the topping amount and use 1 9 X 13 pan. 

Pineapple Upside Down Cinnamon Buns

Ingredients

Dough

Your favorite dough recipe OR use our recipe found HERE 

Topping

1 cup butter, melted

2 cups brown sugar, packed

1 cup (or more) maraschino cherries

2 cans crushed pineapple, drained

Directions

Prepare dough up to the point where you have rolled it and cut it into sections.  

Line 2 - 9 X 13 pans with parchment paper and set aside. 

Make topping - In a saucepan over medium heat, melt butter and brown sugar together until smooth. Pour evenly into prepared pan(s). Sprinkle with the crushed pineapple and maraschino cherries and set aside. 

Place 6 large rolls into each pan, on top of the pineapple cherry layer.

Cover and let rise somewhere warm for about an hour (or until doubled in size). 

Preheat oven to 350. Bake until buns are golden brown and are cooked through - about 30 to 40 minutes. Depending on your oven this can sometimes take even longer. Internal temperature should be 190 F or 88C. **NOTE** - you may want to place your pan on a cookie sheet as the topping can sometimes bubble up and out of the pan!!!

Remove from oven and let cool about 10 minutes before inverting on to a tray. Be careful when doing this as the topping will spill out and it is very hot! 

Serve warm or at room temperature. 

You can, of course, make 24 smaller buns, putting 12 in each pan, if you prefer. We love the humongous buns but smaller is definitely easier if you are bringing them to a potluck or sharing with family and friends. 

Another dessert fusion recipe that you need to try! 

Keto Hawaiian Pizza

One of the things I miss when following keto is pineapple. Its very high in sugar so you can't have very much of it. Hawaiian pizza is my favorite kind of pizza but I have being forgoing it for pepperoni or vegetarian pizza. I was sooooo excited when I came up with a way to have Hawaiian pizza and keep the carbs really low! It's all about what to use as a crust. I went with a Schneider's ham steak. yep, that's right.... ham crust! Best. Decision. Ever.

According to MyFitnessPal the nutritional counts (makes 2 servings) are: 214 calories, 11 fat, 7 carbs, 0 fiber, 22 protein. That's 7 net carbs for a big serving of pizza! 

Keto Hawaiian Pizza

Ingredients

1 ham steak (I used Schneiders)

1/4 cup Raos pizza sauce

2 Tbsp onion, diced

1/4 cup cup pineapple chunks

1/2 cup mozzarella, shredded

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside. 

Cut ham steak in half, as per photo below.

Then cut each half in half again, this time horizontally, as per photo below. Open ham out to form circle.

Cook at 350 for about 10 minutes, until heated through.

Top both rounds with sauce, onion, and pineapple. 

Then top with the mozzarella cheese. 

Place back in oven and cook until cheese is melted, about another 10 minutes. 

Serve hot!

You can eat with a fork and knife but it is sturdy enough to pick up. 

I added a keto coleslaw alongside to get some more veggies in and *voila* delicious and filling keto meal. 1/4 cup of pineapple chunks may not seem like a lot but it is just right! Very pineapple-y and yet still low carb! FYI - This makes 2 generous servings and is super simple to double or triple. 

Pina Colada Cloud

Nothing beats a frosty pina colada when the summer heat gets crazy.

Even better? This Pina Colada Cloud dessert! It'll transport you to the tropics while you are staying at home in your own backyard. Make it in a 9 X 13 pan for a bigger group OR in 2 - 8 inch pans if you want to share it! 

Layers of graham crumbs, rum cheesecake, pineapple, banana, and coconut ensure this dessert will be your go-to for BBQs all summer long! 

Pina Colada Cloud 

(Slightly altered from Ramona Johnson, Valleyview Alta)

Ingredients

Crust Layer

2 cups graham cracker crumbs

1/2 cup melted butter

Rum Cheesecake Layer

1 1/2 cup whipping cream

1 - 8 oz brick cream cheese, softened

1/2 cup icing sugar

2 tsp rum extract

Banana Layer

3 medium bananas

Pineapple Layer

2 cans (398 ml each) crushed pineapple (do not drain)

1/4 cup water

1/2 cup brown sugar

1 tsp lemon juice

3 Tbsp cornstarch

Coconut Whipped Cream Layer

1 1/2 cup whipping cream

2 tsp coconut extract

1/3 cup toasted, shredded coconut

Directions

Prepare Crust Layer - combine graham crumbs and butter until well mixed. Press firmly into bottom of pan. Chill while preparing next layer. 

Prepare Rum Cheesecake Layer - beat 1 1/2 cups whipping cream until stiff peaks form. In a separate bowl, beat cream cheese, icing sugar, and rum extract. (NOTE - if you do not have rum extract you could use 2 Tbsp of rum) until smooth. Beat the cream cheese mixture into the whipped cream until just combined. Spread over the crumb base. 

Prepare Banana Layer - Slice bananas into a single layer on top of the cheesecake layer. Cover and chill while preparing the pineapple layer. 

Prepare Pineapple Layer - in a saucepan, combine pineapple, water, brown sugar, lemon juice, and cornstarch. Cook over medium low heat until thickened. Remove from heat and let cool completely - it speeds things up if you pop it in the freezer for about 15 - 20 minutes, stirring every 5 minutes. 

Spread the cooled pineapple mixture over the bananas.  

Prepare Coconut Whipped Cream Layer - beat 1 1/2 cups whipping cream with the coconut extract until stiff peaks form. Spread over the pineapple layer. Sprinkle evenly with the toasted coconut. 

Chill until ready to serve. At least 3 hours. 

If you like Pina Coladas then you will love this dessert. 

Layers of pineapple, banana, coconut, and rum.... what's not to love?

This is best the day it is made but will last in the fridge for a couple of days. I usually make it the morning I am planning to serve it so it has time to chill for several hours. I've made it the night before and it is fine too - the crust just gets a bit soggy the longer it sits. 

Hawaiian Pizza

Where do you stand on the whole pineapple-on-pizza thing? 

If you're a "no pineapple" person.... you should probably just carry on.... things are about to get pineappley. 

I'm guessing by this point in your life you have had a Hawaiian pizza. I hope. It's amazing. Sue disagrees... but I still love her. 

Anyway, we wanted to share a super easy recipe for our version of Hawaiian pizza so you can make it at home. You'll never order take out again! (okay, who are we kidding, take out is amazing too, but maybe you'll also make it at home because it's delicious and fun.)

Hawaiian Pizza (A la Jo and Sue)

Ingredients

Crust

3/4 cup hot tap water

1 1/2 tsp active dry yeast

2 tsp sugar

1 Tbsp oil

1/2 tsp salt

1 tsp dried parsley

1 - 3 cups flour

Toppings

1/2 to 1 cup pizza sauce (tomato sauce)

1 1/2 cups cheddar cheese, shredded

1 1/2 cups mozza cheese, shredded

1 cup deli ham, sliced

1 can pineapple chunks (or crushed), drained well

1/2 green pepper, diced

1/2 cup onion, diced

Directions

Prepare crust - In a mixing bowl, combine hot water, yeast, and sugar. Set aside and let bloom for 5 minutes. 

After yeast has bloomed, add in oil and salt and parsley and stir. Slowly add in flour until a stiff but soft dough forms. Knead for 1 - 2 minutes, until dough is no longer sticky - you may need to add a spoonful or two of flour. 

Place in an oiled bowl, cover with a tea towel, and set somewhere warm to rise for an hour. 

After dough has risen, press out into a pizza pan, or, if you don't have a pizza pan, onto a cookie sheet. I line my pans with parchment but this is optional. If you have a pizza stone you can go ahead and use it. 

Have your toppings ready to go. Preheat oven to 425. 

Cook the crust for about 5 - 7 minutes. Just enough that it starts to puff up a bit, no longer. 

Remove from heat and spread on the pizza sauce, then half of the cheese, then the ham, pineapple, pepper, and onion. 

FYI - keep in mind you can use more or less of the ingredients as you prefer! 

Top with remaining cheese. 

Place back in 425 oven and cook until cheese is all melty and crust is brown on the bottom. 

Let sit for a couple of minutes before slicing. 

Best Hawaiian pizza ever. Some people would argue that green pepper doesn't belong on a Hawaiian but I'm going to respectfully disagree. You don't want a lot on there but you still need a little bit. 

If you want to make this up ahead of time and freeze it for later you can! Just follow the instructions up to where you parbake the crust. When you take it out of the oven let it cool completely before placing the toppings on it. Then cover it in plastic wrap and a layer of tinfoil (or double plastic wrap) and freeze it. 

When you want to cook it, preheat the oven to 425 and pop it in frozen for about 15 or so minutes - until cheese is melty and crust is brown! Easy peasy and way tastier than store bought frozen pizzas! 

Aunty Pat's Summer Slush (Large Batch)

Our Aunty Pat used to make this for us every summer when we would visit. I can remember eating it with a spoon while we sat beside her pool in our bathing suits. We got the kiddie version while the adults got the adult version. I'm sharing the adult (read: alcoholic) version here but by just leaving out the booze it is totally kid friendly. 

Have extra bananas but don't feel like more banana bread? This is the perfect way to use up those overripe bananas. This makes a large amount, which is great for sharing with family and friends! 

Aunty Pat's Summer Slush (Large Batch)

Ingredients

Base

2 cups sugar

6 cups water

5 bananas

1 can (48 oz) pineapple juice

1 can (12 1/2 oz) frozen orange juice

1 can (12 1/2 oz) frozen lemonade

Mix

coconut rum (I use Malibu Rum)

lemon lime soda (such as 7up or sprite)

Directions

Bring the 2 cups of sugar and 6 cups of water to a boil. Let boil for 3 minutes. Remove from heat and let cool completely. 

Mash bananas in a large bowl. I use beaters to make is easier. 

Add in pineapple juice, frozen orange juice, and frozen lemonade. (NOTE - I couldn't find the 12 1/2 oz containers of frozen orange or lemonade so I used 2 of the smaller sizes. This works just fine.) 

Add in the sugar water. Beat to combine. 

Pour  into ice cream bucket OR several smaller containers if you are going to share. (It makes about 10 - 12 cups) 

Cover and freeze until completely frozen. This takes at least several hours. When ready to serve:

Fill glass half full of slush. Add in a shot glass of rum (or to taste). 

Top up glass with the lemon lime soda. 

Give it a good stir. Top with a cute umbrella and cherry.

Serve immediately. 

Sue had hers in her margarita glass and it looks beautiful. 

You can add any liquor you prefer. I believe my aunt used to add gin. I've added vodka in the past too. Coconut rum is my favorite though - the coconut goes really well with the pineapple and banana flavors. How many serving it makes depends entirely on the size of the glasses you use. It makes a lot though, which makes it perfect for summer BBQs OR for giving as gifts. In a covered container it will last a long time in the freezer. 

Hawaiian Pizza Dog on Homemade Garlic Pretzel Bun

The last post we did was about Sue's 1st prize winning entry in our weekly Chopped: Quarantine Edition (Pineapple and flour) competition. Check it out HERE. (Korean Inspired Spicy Tacos with Pineapple Salsa and Homemade Tortillas) 

This week I'm sharing my entry, which came in third. I was pretty excited to come in third, we had a lot of fabulous entries for our pineapple and flour competition. Did it deserve a first place finish? Well.... I'm a bit biased so I'm going to say yeeeessssss. But, make it yourself and let me know what you think! Pretzel garlic hot dog buns make hot dogs even better - if that's possible! 

It's like pizza and pretzels and hot dogs had a baby. A delicious, delicious baby.

Hawaiian Pizza Dog on Homemade Garlic Pretzel Bun

Ingredients

Buns

2 cups very warm milk

1/4 cup brown sugar

3 Tbsp honey

4 1/2 tsp active dry yeast

1/4 cup butter

4 cloves garlic, minced

2 tsp dried parsley

2 tsp salt

2 - 5 cups bread flour (or AP)

1 egg, beaten

2 Tbsp coarse sea salt

8 cups water

1/3 cup baking soda

Pizza Dogs

12 large wieners

pizza sauce

onions, sliced

pineapple chunks

mozza cheese

Directions

Prepare buns - In a small bowl, stir together the milk brown sugar, honey, and yeast. Let sit to bloom about 5 - 8 minutes. 

While yeast is blooming, cook the butter, garlic and parsley over medium heat until garlic is softened, about 3 - 5 minutes. Set aside.

Combine the flour, and salt, egg, and cooked butter and garlic. Stir in the bloomed yeast and salt. Add in enough flour to form a stiff dough that is a little sticky but still able to be kneaded. Knead for about 5 minutes, you may have to add a bit more flour to keep it from sticking. 

Place in an oiled bowl, cover with a tea towel, and let rise somewhere warm for 40 minutes. 

After 40 minutes your dough should be doubled in size. 

Punch dough down and cut into 10 to 12 equal pieces. You can weight them to get them exact but I never do. I just guesstimate. :) 

Roll each piece into a 7 inch log. Try to get it smooth, if there are wrinkles then they will show up more prominently when the dough rises. 

Set aside and cover with a tea towel for 30 minutes. 

Preheat oven to 425. Line a cookie sheet with parchment paper. 

Bring the 8 cups of water with the 1/3 cup baking soda to a low boil over medium heat in a large pot. 

Carefully place 2 - 3 rolls into the boiling water for 30 seconds. Carefully flip them over and cook another 30 seconds. Remove from the water with a slotted spoon and place on cookie sheet lined with parchment paper. 

Brush each one with the beaten egg and then sprinkle generously with the coarse sea salt. Cut 3 shallow slices across the top of each bun (not totally necessary but it looks cool). 

Place in 425 oven and cook until deep golden brown, about 10 - 15 minutes. 

Let cool for 10 minutes before removing to wire rack to cool completely. 

FYI - recipe can be doubled easily. 

You can eat as is. May I recommend warm with butter?

Or cut them horizontally for hot dog buns! 

Prepare Hawaiian dogs - Place buns on a cookie tray. Spread the inside of the cut pretzel buns with pizza sauce and top with onions. 

Cook the wieners to your desired level of doneness! Place a wiener on each bun. Top with pineapple chunks. 

Lay the mozza cheese slices on top and pop them in the oven under the broiler to melt the cheese. 

Serve hot!

You can add more toppings if you prefer. I like to keep it simple. Lots of pineapple and mozza! 

Want to jazz up your next hot dog meal? This is how to do it! You can make the buns ahead of time and freeze them. The salt on top will look a little funky when you thaw them but it won't affect the taste! Use the buns for subs, sandwiches, hot dogs, even grilled cheese. You can leave the garlic out if you like but it definitely makes the buns more flavorable. 

Want to make a regular Hawaiian Pizza? Click HERE for our version!