Melt the butter in a medium saucepan, allow to cool before adding buttermilk, pineapple juice, brown sugar, vanilla and coconut extract.
Combine 3 ¾ cups of flour, yeast, salt and ground ginger in your mixing bowl.
Using the paddle attachment, turn the mixing speed on low and slowly pour in the mixture. Continue mixing while adding the 2 eggs and egg yolk. A sticky dough will begin to form.
Switch to the hook attachment and knead the dough for 7-8 minutes, adding 1/4 cup more of flour if necessary. Do note that this is a very sticky dough, so don't add any more than 4 cups of flour total!
Once the dough has been kneaded, form into a ball and place in a large metal or glass bowl that has been lightly greased. Cover with a clean towel or plastic wrap, turn OFF your oven, place inside and allow to rise for about 1 to 1 ½ hours or until doubled in size. I use this trick all the time to speed up the rising time.
While the dough is rising make the pineapple curd, pineapple caramel and the pineapple cream cheese frosting.
Add the pineapple juice, sugar, and egg yolks to the double boiler.
In a large stainless steel bowl or any heatproof bowl, combine the egg yolks, juice, sugar, and salt. Whisk until well combined.
Set the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens. It should be consistency of regular yogurt. This can take up to 10 minutes depending on the temperature of the simmering water.
Remove from heat. If necessary, strain the curd through a fine mesh sieve to remove bits of egg that may have scrambled.
Stir in the butter, a little bit at a time, until it is fully melted and mixed in.
Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming. Refrigerate until cold. The curd will thicken as it cools.
The curd will keep for up to 10 days stored in an airtight container in the refrigerator.
Add drained pineapple and sugar to a saucepan.
Bring to a boil and watch carefully.
Sugar will start to melt and then turn and light amber color.
Stir occasionally as mixture thickens and turns to a deep golden color.
Pineapple Cream Cheese Frosting
Place the cream cheese in a mixing bowl. Beat until soft.
Add sugar, continue to beat.
Add pineapple juice a few tablespoons at a time.
Assembly and Baking
Heat oven to 200 ℉.
Once the dough has doubled, remove and gently press dough into a rectangle.
Spread the rolled out dough with pineapple caramel and pineapple curd. Roll and seal.
Using dental floss cut the roll into 12 equally sized rolls.
Place the rolls into a greased cast-iron skillet. I grease mine with coconut oil.
Generously butter the tops and sides of each roll. Place a clean kitchen towel over top.
Turn OFF your oven and place the covered rolls inside to rise until doubled in size.
Remove the rolls from the oven from the oven.
Increase the temperature to 350℉
Return the risen rolls to the preheated oven, Bake for 20 minutes.
Let cool slightly and add the cream cheese frosting.
Remove from the oven. Another option is to skip brushing them with the egg wash and bake them, then brush them with melted butter once out of the oven.
Alternatively, you can add a glaze made from powdered sugar and pineapple juice to the sweet rolls. (See notes for amounts)
If you would like a lighter icing for these sweet roll, pineapple glaze is a great alternative tot he cream cheese frosting.Pineapple Glaze: 1 cup of confectioners sugar + 2 to 3 tablespoons of pineapple juice.