Description
These Hawaiian Cinnamon Rolls bring a tropical twist to a classic treat, combining soft, fluffy dough with a rich cinnamon-sugar filling enhanced by crushed pineapple and shredded coconut. Topped with a luscious cream cheese glaze, these rolls offer a perfect balance of sweetness and tropical flavor, ideal for breakfast or dessert.
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.
- Prepare Dough Mixture: Add the melted butter and beaten eggs to the yeast mixture and whisk to combine. In a separate bowl, whisk together the flour and salt, then gradually add these dry ingredients to the wet mixture, stirring until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead by hand for 6-8 minutes or use a stand mixer with a dough hook for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat it evenly. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, until it doubles in size.
- Make the Filling: While the dough rises, combine the softened butter, brown sugar, and cinnamon in a medium bowl. Mix until smooth and creamy.
- Prepare Pineapple and Coconut: Ensure the crushed pineapple is well-drained to avoid soggy filling. Gently fold the pineapple and shredded coconut into the cinnamon sugar mixture and set aside.
- Roll Out Dough: After the dough has doubled, punch it down gently to release air. Roll it out on a floured surface into a 12×18 inch rectangle.
- Spread Filling: Evenly spread the prepared filling over the dough surface, leaving a small border along one long edge.
- Roll and Cut: Starting at the long edge opposite the border, tightly roll the dough into a log shape and pinch the seam to seal. Cut the log into 12 equal slices using a serrated knife or dental floss.
- Second Rise: Place the slices cut-side up in a greased 9×13 inch baking dish. Cover loosely and let rise in a warm area for 30-45 minutes until slightly puffed.
- Preheat Oven: Heat the oven to 350°F (175°C) while the rolls rise.
- Bake: Bake the cinnamon rolls for 25-30 minutes until golden brown and cooked through.
- Cool before Frosting: Allow the rolls to cool in the pan for 10-15 minutes to avoid melting the glaze.
- Prepare Glaze: Beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and mix on low speed. Add milk and vanilla extract, beating until smooth. Adjust milk quantity for desired consistency.
- Glaze and Serve: Spread the cream cheese glaze generously over warm cinnamon rolls and serve immediately for the best tropical flavor experience.
Notes
- Ensure the pineapple is thoroughly drained to prevent a soggy filling.
- If your kitchen is cold, place the rising dough in an oven with just the light on for a warm environment.
- Use room temperature ingredients to help yeast activate better and dough to rise properly.
- For a more intense pineapple flavor, add a little pineapple juice into the glaze if desired.
- Sweetened or unsweetened shredded coconut can be used based on your preference.
- Store leftovers covered at room temperature for 1-2 days or refrigerate and reheat gently before serving.
