Sweet Pineapple Rolls

Make the Curd (2-3 hours chilling time): Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender. Blend until completely smooth. Pour the mixture into a medium saucepan and bring to a gentle simmer over medium heat, whisking constantly to prevent scorching. Continue to cook and stir until the curd thickens noticeably, about 3 to 5 minutes. Remove from heat and whisk in the butter until it's fully melted and incorporated. Transfer the curd to a small bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely set.

Prepare the Yeast (5 minutes): After the curd has been chilling for at least 1 hour, begin the dough. Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm in the microwave until just lukewarm (about 30 seconds). Stir in the yeast until dissolved. Let the mixture stand until foamy, indicating the yeast is active.

Make the Dough (5-10 minutes kneading): In a separate bowl, stir together the beaten egg, sugar, and lemon zest with the yeast mixture. Pour this wet mixture into the bowl of a stand mixer fitted with the dough hook attachment. Add the all-purpose flour, whole wheat flour, and salt. Mix on low speed until the dough begins to come together. Gradually add the softened butter, with the mixer running, until it's fully incorporated into the dough. Increase the speed to medium and knead until the dough leaves the sides of the bowl and appears smooth and elastic.

First Rise (1 hour): Lift the dough out of the bowl and lightly spray the bowl with cooking spray. Return the dough to the bowl, turning to coat it lightly with the oil. Cover the bowl with a clean dish towel and let the dough rise in a warm place until it has almost doubled in size.

Chill the Dough (15 minutes): Place a baking sheet in the refrigerator to chill. Grease a 9x13-inch baking dish. Turn the dough out onto a silicone baking mat and gently roll it into a 12x15-inch rectangle. Slide the mat onto the cold baking sheet and return it to the refrigerator. Chilling the dough will make it easier to roll and cut.

Assemble the Rolls (1 hour second rise): Spread a thin, even layer of the prepared pineapple curd over the dough, leaving a ½-inch border on three sides. Starting from the long edge closest to you, carefully roll up the dough lengthwise into a tight log. Use a sharp knife or serrated knife to cut the log into 12 even pieces. Arrange the rolls in the prepared baking dish, spacing them slightly apart. Cover the dish loosely with plastic wrap or a clean dish towel and let the rolls rise until doubled in size.

Bake the Rolls (25 minutes): Near the end of the second rise, preheat the oven to 350 degrees F (175 degrees C). Uncover the rolls and bake in the preheated oven until they are light golden brown.

Prepare the Glaze: While the rolls are baking, prepare the glaze. In a small bowl, stir together the confectioners' sugar, milk, pineapple curd, lemon juice, and salt until smooth. Add more milk, a teaspoon at a time, if the glaze is too thick. It should be easily drizzled.

Glaze and Serve: Drizzle the glaze generously over the warm rolls. Serve any remaining pineapple curd alongside the rolls.