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
Scale
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.
