Get ready to brighten your breakfast table with a truly unforgettable treat: the Hawaiian Cinnamon Rolls: Tropical Pineapple and Coconut Delight Recipe! These rolls combine the comforting warmth of classic cinnamon swirls with the vibrant, sunny flavors of crushed pineapple and shredded coconut, creating a luscious bite that feels like a mini vacation in every mouthful. Soft, fluffy dough layered with sweet, tropical filling and topped with a smooth cream cheese glaze make these cinnamon rolls a standout dessert or breakfast that will have everyone asking for seconds. Whether you’re treating your family or surprising guests, this recipe brings a tropical breeze to your kitchen that’s impossible to resist.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you might think, and each one plays a vital role in creating the perfect harmony of texture, taste, and tropical flair in these Hawaiian cinnamon rolls. From the creamy richness of butter and cream cheese to the zesty sweetness of pineapple and the toasty aroma of coconut, every item is essential.
- All-purpose flour: The foundation that gives these rolls their tender yet sturdy structure, use extra for dusting to keep things neat.
- Granulated sugar: Adds a delicate sweetness that activates the yeast for a fluffy rise.
- Active dry yeast: Responsible for that perfect fluffy texture by making the dough rise beautifully.
- Salt: Enhances the other flavors and balances the sweetness perfectly.
- Warm milk: Feeds the yeast and keeps your dough soft and moist.
- Unsalted butter (melted and softened): Brings richness to the dough and creates a tender crumb.
- Large eggs: Help bind ingredients together and contribute to the dough’s elasticity.
- Light brown sugar: Adds moisture and a deep caramel note to the filling.
- Ground cinnamon: The classic spice that gives cinnamon rolls their signature warm flavor.
- Crushed pineapple: Provides a juicy, tropical twist—make sure it’s well-drained to avoid sogginess.
- Shredded coconut: Adds a chewy texture and nutty sweetness that perfectly complements the pineapple.
- Cream cheese: For the glaze—it’s creamy, tangy, and irresistible when spread over warm rolls.
- Powdered sugar: Sweetens the glaze to just the right level without overpowering.
- Vanilla extract: Brings warmth and complexity to the frosting.
How to Make Hawaiian Cinnamon Rolls: Tropical Pineapple and Coconut Delight Recipe
Step 1: Activate the Yeast
Start by mixing the warm milk with granulated sugar and yeast. This little resting period until the mixture gets foamy ensures your yeast is alive and kicking, ready to give your dough that beautiful rise we all dream of in cinnamon rolls.
Step 2: Prepare the Dough
Once your yeast is foamy, whisk in the melted butter and beaten eggs. In a separate bowl, combine the flour and salt, then gradually mix them into the wet ingredients until a shaggy dough forms. This is where the magic begins, as all these simple ingredients come together to build your dough’s structure.
Step 3: Knead to Perfection
Turn the dough onto a floured surface and knead until it becomes smooth and elastic, about 6-8 minutes. Kneading develops the gluten, which gives your rolls their tender but firm texture that holds all that tropical filling inside.
Step 4: First Rise
Place the dough in a lightly oiled bowl and cover it. Let it rest in a warm spot until it doubles in size—this usually takes about 1 to 1.5 hours. This first rise creates all those lovely air pockets that make the rolls light and fluffy.
Step 5: Make the Tropical Filling
While your dough is rising, mix together softened butter, brown sugar, and cinnamon until smooth. Then gently fold in the well-drained crushed pineapple and shredded coconut. This filling is the star of the Hawaiian Cinnamon Rolls: Tropical Pineapple and Coconut Delight Recipe, delivering bursts of tropical sunshine in every bite.
Step 6: Shape the Rolls
After the dough has doubled, punch it down and roll it out into a 12×18 inch rectangle. Spread the filling evenly, leaving a small border. Roll it tightly into a log starting from the long edge opposite the border, then slice into 12 even rolls. This is where you start seeing those beautiful swirls of cinnamon, sugar, and tropical goodness.
Step 7: Second Rise and Bake
Arrange the slices in a greased baking dish and let them rise for another 30-45 minutes. Then bake at 350°F for 25-30 minutes until golden brown. The aroma filling your kitchen at this stage is pure heaven and will have everyone eagerly awaiting the first bite.
Step 8: Cream Cheese Glaze Finish
While the rolls bake, beat cream cheese and softened butter until creamy, then gradually add powdered sugar, milk, and vanilla extract until smooth. Spread this luscious glaze over the warm rolls so it melts perfectly, sealing in the flavors and adding a luscious creaminess to the tropical cinnamon rolls.
How to Serve Hawaiian Cinnamon Rolls: Tropical Pineapple and Coconut Delight Recipe
Garnishes
To elevate your Hawaiian Cinnamon Rolls: Tropical Pineapple and Coconut Delight Recipe even further, try sprinkling toasted shredded coconut or finely chopped macadamia nuts on top of the glaze. Fresh pineapple chunks or a little drizzle of pineapple juice over each roll can also add a juicy zing that brightens every bite.
Side Dishes
These cinnamon rolls shine on their own but pairing them with a light tropical fruit salad or a refreshing mango smoothie can enhance the overall flavor experience. A cup of hot coffee or a cold glass of coconut water also pairs wonderfully with the rich, sweet rolls.
Creative Ways to Present
For a feast or brunch gathering, consider serving the rolls on a large wooden platter topped with edible flowers and fresh pineapple slices for that extra tropical vibe. You could also cut the rolls in half horizontally and make mini sandwiches with a smear of cream cheese filling and a sprinkle of toasted coconut for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and store at room temperature for up to two days. The rolls will stay soft and moist, ready for a quick breakfast or snack that feels like a little indulgence.
Freezing
To freeze, wrap individual rolls tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. This way, you can enjoy your Hawaiian Cinnamon Rolls: Tropical Pineapple and Coconut Delight Recipe anytime you crave a tropical escape!
Reheating
Warm the rolls in the microwave for 20-30 seconds or in a 350°F oven for about 10 minutes. This will revive their soft texture and melty glaze charm, making them taste freshly baked all over again.
FAQs
Can I use canned pineapple for the filling?
Absolutely! Just be sure to drain the canned pineapple very well to prevent the dough from getting soggy. Crushing it finely helps distribute the tropical flavor evenly throughout the filling.
What can I substitute for shredded coconut?
If you’re not a fan of coconut or allergic, toasted chopped nuts like macadamia or pecans can be a great alternative that still offers a nice texture contrast and nutty flavor.
Is it necessary to let the dough rise twice?
Yes, the two rises are key for achieving fluffy, tender rolls. The first rise develops the dough’s flavor and texture, while the second rise makes sure the rolls puff up beautifully during baking.
Can I make these cinnamon rolls gluten-free?
While this recipe uses all-purpose flour for the best texture, you can experiment with a gluten-free flour blend. Just note the dough may feel different and require adjustments in liquid or rising time.
How long can I keep the cream cheese glaze?
You can store the frosting covered in the refrigerator for up to a week. If it thickens, simply beat in a splash of milk to loosen it before spreading on the rolls.
Final Thoughts
There’s nothing quite like biting into a warm, gooey cinnamon roll bursting with tropical pineapple and coconut flavors. The Hawaiian Cinnamon Rolls: Tropical Pineapple and Coconut Delight Recipe is more than just a sweet treat—it’s a joyful celebration of flavors that transports your taste buds straight to paradise. I hope you try making these rolls soon and experience the magic of this tropical twist on a classic favorite. Once you do, I’m sure they’ll become a beloved staple in your kitchen too!
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Hawaiian Cinnamon Rolls: Tropical Pineapple and Coconut Delight Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Hawaiian, American
Description
These Hawaiian Cinnamon Rolls bring a tropical twist to a classic favorite with crushed pineapple and shredded coconut folded into a sweet cinnamon filling. Soft, fluffy, and generously topped with a luscious cream cheese glaze, they are the ultimate treat for breakfast or any time you crave a tropical indulgence. Perfectly balanced with warm spices and tropical flavors, these cinnamon rolls promise a delightful escape with every bite.
Ingredients
Dough
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup warm milk (105-115°F)
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
Filling
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 3 tablespoons ground cinnamon
- ½ cup crushed pineapple, well-drained
- ½ cup shredded coconut, sweetened or unsweetened
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: Add the melted butter and beaten eggs to the yeast mixture and whisk well. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer fitted with a dough hook until you get a shaggy dough.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic; alternatively, knead with a stand mixer dough hook for 5-7 minutes. The dough should be slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Prepare Filling: While dough rises, combine softened butter, brown sugar, and cinnamon in a medium bowl until smooth and creamy.
- Drain Pineapple: Ensure crushed pineapple is well-drained to prevent soggy dough.
- Mix Filling: Gently fold the drained pineapple and shredded coconut into the cinnamon-sugar butter mixture. Set aside.
- Roll Dough: Once risen, punch the dough gently to release air. Turn onto a floured surface and roll into a 12×18 inch rectangle.
- Spread Filling: Evenly spread the prepared pineapple cinnamon filling over the dough, leaving a small border along one long edge.
- Form Roll: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.
- Slice Rolls: Using a sharp serrated knife or dental floss, cut the log into 12 equal slices.
- Second Rise: Place rolls cut-side up in a greased 9×13 inch baking dish. Cover loosely and let rise in a warm place for 30-45 minutes until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake cinnamon rolls for 25-30 minutes until golden brown and cooked through.
- Cool: Allow rolls to cool in the pan for 10-15 minutes before frosting.
- Prepare Glaze: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat on low speed. Add milk and vanilla extract and beat until creamy; add extra milk one tablespoon at a time to reach desired consistency.
- Glaze Rolls: Once rolls are slightly cooled, spread the cream cheese glaze generously over the tops. Serve warm.
Notes
- Make sure your pineapple is well-drained to avoid soggy rolls.
- You can use sweetened or unsweetened shredded coconut based on preference.
- For softer dough, avoid adding too much extra flour during kneading.
- Cinnamon rolls taste best when served warm but can be refrigerated and reheated gently.
- Use dental floss to slice the rolls cleanly without squashing the dough.
- Cover dough rises with a warm towel or plastic wrap to keep moisture in.
