Description
Indulge in these Hawaiian Cinnamon Rolls, a tropical twist on a classic favorite. Soft, fluffy rolls are filled with a luscious cinnamon, brown sugar, pineapple, and shredded coconut mixture, then baked to golden perfection and topped with a smooth cream cheese glaze. Perfect for a special breakfast or sweet treat with a hint of paradise.
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
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, sugar, and yeast. Let it stand for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough: Add the melted butter and beaten eggs to the yeast mixture and whisk well. In a separate bowl, whisk together flour and salt, then gradually add these dry ingredients to the wet mixture. Stir with a wooden spoon or use a stand mixer with a dough hook until a shaggy dough forms.
- Knead Dough: Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic, or knead in a stand mixer for 5-7 minutes. The dough should be slightly tacky but not sticky.
- First Rise: Place dough in an oiled bowl, turning 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.
- Prepare Filling: In a medium bowl, combine softened butter, brown sugar, and cinnamon until creamy.
- Drain Pineapple: Ensure crushed pineapple is well-drained to avoid soggy filling.
- Combine Filling: Fold drained pineapple and shredded coconut into the cinnamon-sugar mixture. Set aside.
- Roll Dough: Once risen, punch down dough gently. Roll out on a floured surface into a 12×18 inch rectangle.
- Spread Filling: Evenly spread the prepared filling over the dough, leaving a small border along one long edge.
- Roll Up: Starting from the long edge opposite the border, tightly roll dough into a log and pinch seam to seal.
- Slice Rolls: Cut the log into 12 equal slices using a sharp serrated knife or dental floss.
- 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 slightly puffed.
- Preheat Oven: Heat oven to 350°F (175°C).
- Bake Rolls: Bake for 25-30 minutes until golden brown and cooked through.
- Cool: Let rolls cool in the pan for 10-15 minutes before frosting.
- Make Glaze: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar on low speed, then add milk and vanilla extract and beat until creamy. Adjust consistency with additional milk if needed.
- Frost Rolls: Spread cream cheese glaze generously over slightly cooled rolls.
- Serve: Serve warm and enjoy your tropical Hawaiian cinnamon rolls!
Notes
- Make sure the pineapple is well-drained to prevent soggy rolls.
- Dough temperature is key; warm milk should be between 105-115°F to properly activate the yeast.
- You can substitute sweetened or unsweetened shredded coconut based on preference.
- For an extra tropical flavor, sprinkle some toasted coconut on top of the glaze before serving.
- These rolls can be stored covered at room temperature for 1-2 days or refrigerated and reheated gently before serving.
