Gluten Free 'Ohana Pineapple Bread--A Disney Copycat
Filled with the tropical flavors of pineapple AND coconut, this gluten free 'Ohana pineapple bread is out of this world! One bite and you'll feel like you're sitting right there at 'Ohana looking out at Cinderella's castle!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ recipe ultimate gluten free cinnamon roll dough
- filling (recipe follows)
- glaze (recipe follows
- ½ cup (120 g) crushed pineapple in juice
- ½ cup (50 g) unsweetened finely shredded coconut
- ½ cup (100 g) granulated sugar
- 1 tbsp cornstarch
- ½ cup (63 g) powdered sugar
- 1 tsp milk
- ½ tsp vanilla extract
Instructions
- 1
Make the dough according to the recipe instructions and refrigerate overnight or up to 3 days.
- 2
Knead the dough on a well-floured surface and cut in half. Place the other half back in the refrigerator for another use.
- 3
Roll out the dough into a rectangle that's about ½ inch thick. Spread the filling over the bottom half of the dough and then pull the top half over the filling. Press fingertips into bottom of dough to seal. Some of the filling may leak out, which is okay.
- 4
Cut the dough using a pizza cutter or pastry wheel down the width into strips about 1 inch wide. Then cut those strips down the length into small squares that are about 1 by 1 inch in width.
- 5
Pick up the pieces of dough and place them haphazardly in a well-greased baking dish (11 by 7 inch is what I used, but use what you have).
- 6
Cover the pan with plastic wrap and allow the dough to rise until doubled, about 1-2 hours.
- 7
Preheat the oven to 350° F and bake for about 25 minutes or until golden brown.
- 8
Mix together the glaze ingredients and drizzle glaze over the bread while still warm.
- 9
Let bread cool slightly and serve warm or at room temperature. Bread will keep well covered at room temperature for a few days, or can be frozen for up to two months, well wrapped. The filled dough can also be made a day ahead, kept in the refrigerator under wraps, and risen and baked the next morning.