Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe

Introduction

Experience a tropical twist on a classic favorite with these Hawaiian Cinnamon Rolls. Infused with crushed pineapple and shredded coconut, they bring a sweet island flavor that pairs perfectly with a creamy cream cheese glaze. Perfect for breakfast or a special treat any time of day.

Ingredients

• 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
• 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
• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a large bowl, combine the warm milk, sugar, and yeast. Let it stand for 5-10 minutes, or until foamy.
2. Step 2: Add the melted butter and beaten eggs to the yeast mixture. Whisk well to combine. 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 a stand mixer fitted with a dough hook until a shaggy dough forms.
3. Step 3: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5-7 minutes. The dough should be slightly tacky but not sticky.
4. Step 4: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Step 5: While the dough is rising, prepare the filling. In a medium bowl, combine softened butter, brown sugar, and cinnamon. Mix until smooth and creamy.
6. Step 6: Ensure the crushed pineapple is well-drained.
7. Step 7: Gently fold the pineapple and shredded coconut into the cinnamon-sugar mixture. Set aside.
8. Step 8: Once the dough has doubled, punch it down gently to release air. Turn it onto a floured surface and roll into a 12×18-inch rectangle.
9. Step 9: Spread the filling evenly over the dough, leaving a small border along one long edge.
10. Step 10: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
11. Step 11: Cut the log into 12 equal slices using a serrated knife or dental floss.
12. Step 12: Place rolls cut-side up in a greased 9×13 inch baking dish. Cover loosely and let rise for 30-45 minutes, until puffed up slightly.
13. Step 13: Preheat oven to 350°F (175°C).
14. Step 14: Bake rolls for 25-30 minutes, until golden brown and cooked through.
15. Step 15: Let rolls cool in the baking dish for 10-15 minutes before frosting.
16. Step 16: While baking, prepare the glaze. Beat softened cream cheese and butter until smooth and creamy.
17. Step 17: Gradually add powdered sugar, beating on low speed until combined.
18. Step 18: Add milk and vanilla extract, beat until smooth. Add extra milk, one tablespoon at a time, if needed for desired consistency.
19. Step 19: Spread glaze generously over warm cinnamon rolls.
20. Step 20: Serve warm and enjoy your tropical treat!

Tips & Variations

• Make sure to drain the pineapple well to prevent soggy rolls.
• Use fresh pineapple for a more vibrant flavor, or canned for convenience.
• Try adding chopped macadamia nuts for extra crunch and a more authentic Hawaiian touch.
• For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving, and add extra glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it overnight. Let it come to room temperature and complete the rising steps before baking.

What if I don’t have a stand mixer?

No problem! You can mix and knead the dough by hand. It may take a bit more effort, but the results will be just as delicious.

Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

These Hawaiian Cinnamon Rolls bring a tropical twist to a classic treat by incorporating crushed pineapple and shredded coconut into a sweet cinnamon filling. Soft, fluffy, and topped with a luscious cream cheese glaze, these rolls are perfect for breakfast or dessert and bring a taste of the islands to your table.

• Author: Ella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

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

1. Activate yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix dough: Add melted butter and beaten eggs to the yeast mixture and whisk to combine. In a separate bowl, whisk together flour and salt, then gradually add dry ingredients to wet, mixing until a shaggy dough forms.
3. Knead dough: Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic, or knead with a stand mixer dough hook for 5-7 minutes. The dough should be slightly tacky but not sticky.
4. First rise: Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a towel, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
5. Prepare filling: In a medium bowl, combine softened butter, brown sugar, and cinnamon until smooth and creamy.
6. Drain pineapple: Ensure crushed pineapple is well-drained to avoid soggy dough.
7. Combine filling: Gently fold the drained pineapple and shredded coconut into the cinnamon-sugar mixture and set aside.
8. Shape dough: After dough has doubled, punch it down to release air. Roll it out on a floured surface into a 12×18 inch rectangle.
9. Spread filling: Evenly spread the prepared filling over the dough, leaving a small border along one long edge.
10. Roll dough: Starting from the long edge opposite the border, tightly roll the dough into a log and pinch the seam to seal.
11. Cut rolls: Using a serrated knife or dental floss, cut the log into 12 equal slices.
12. Second rise: Place rolls cut-side up in a greased 9×13 inch baking dish, cover loosely, and let rise for 30-45 minutes until puffed.
13. Preheat oven: Set oven temperature to 350°F (175°C).
14. Bake rolls: Bake cinnamon rolls for 25-30 minutes until golden brown and cooked through.
15. Cool: Let rolls cool in the dish for 10-15 minutes before frosting.
16. Prepare glaze: Beat softened cream cheese and butter until smooth, gradually add powdered sugar while beating on low, then add milk and vanilla extract and beat until creamy. Add more milk if needed to reach desired consistency.
17. Glaze rolls: Spread the cream cheese glaze generously over warm cinnamon rolls.
18. Serve: Serve the Hawaiian cinnamon rolls warm and enjoy the tropical flavor.

Notes

• Make sure the pineapple is well-drained to prevent the dough from becoming soggy.
• Use room temperature ingredients, especially eggs, butter, and cream cheese, for easier mixing and smoother dough.
• Cover dough rises with a damp cloth or plastic wrap to keep moisture in while they rise.
• If you don’t have dental floss to cut the rolls, a sharp serrated knife works well to preserve shape.
• These rolls are best enjoyed the day they are made but can be stored covered at room temperature for up to two days.

Keywords: Hawaiian cinnamon rolls, tropical cinnamon rolls, pineapple cinnamon rolls, coconut cinnamon rolls, sweet breakfast rolls, cream cheese glazed cinnamon rolls