Soft, fluffy, and infused with tropical flavors, these Hawaiian Cinnamon Rolls take the classic treat to the next level! With hints of pineapple, coconut, and a touch of brown sugar, these rolls are irresistibly gooey and perfect for breakfast or a special dessert. Prep time is about 20 minutes, with a rise time of 1 hour, making them a delightful weekend baking project.
Personal Story & Background
There’s something special about the warm, comforting aroma of cinnamon rolls baking in the oven. But when I first visited Hawaii, I discovered a version that had a tropical twist—sweet pineapple, creamy coconut, and a soft, pillowy texture that melted in my mouth. That first bite was life-changing!
After several attempts, I created my own version that captures the same essence of island flavors while keeping the classic cinnamon roll structure. Unlike traditional cinnamon rolls, these are enriched with pineapple juice in the dough and a hint of coconut in the filling, making them incredibly moist and flavorful. If you love a little tropical flair in your baked goods, this one’s for you!
Ingredient Notes
For the Dough:
- All-purpose flour – Provides the perfect structure and softness.
- Pineapple juice – Adds natural sweetness and moisture.
- Whole milk – Balances the richness and tenderness.
- Instant yeast – Helps the dough rise quickly.
- Eggs – Contribute to a soft and airy texture.
- Butter – Adds richness and flavor.
- Sugar – Just enough to enhance the sweetness without overpowering.
For the Filling:
- Brown sugar – Creates that gooey caramelized layer.
- Cinnamon – A must-have for warmth and spice.
- Coconut flakes – Adds texture and tropical flavor.
- Butter – Helps everything blend into a smooth, delicious filling.
For the Glaze:
- Powdered sugar – The base for a smooth, sweet drizzle.
- Coconut milk – Gives a creamy texture and subtle coconut flavor.
- Vanilla extract – Rounds out the sweetness beautifully.
- Crushed pineapple – Optional, but adds an extra tropical punch.
Substitutions & Variations:
- Swap coconut flakes for chopped macadamia nuts for a nutty crunch.
- Use cream cheese frosting instead of the glaze for a richer topping.
- Add a touch of rum extract to the dough for a subtle island-inspired depth.
Step-by-Step Instructions
1. Make the Dough
- Warm the milk and pineapple juice until just warm (not hot).
- In a mixing bowl, combine flour, sugar, and yeast.
- Add the warmed liquid, eggs, and melted butter.
- Knead the dough until smooth, then cover and let rise for 1 hour.
2. Prepare the Filling
- Mix brown sugar, cinnamon, and coconut flakes in a bowl.
- Roll out the dough into a rectangle and spread softened butter over it.
- Sprinkle the sugar mixture evenly over the dough.
3. Roll and Cut the Dough
- Roll the dough tightly from the long edge.
- Slice into even rolls and place them in a greased baking dish.
- Cover and let rise for another 30 minutes.
4. Bake the Rolls
- Preheat the oven to 350°F.
- Bake for 20-25 minutes, until golden brown.
5. Make the Glaze & Finish
- Whisk together powdered sugar, coconut milk, and vanilla.
- Drizzle over warm cinnamon rolls.
- Top with extra coconut flakes or crushed pineapple if desired.
Expert Tips for the Best Results
- Use warm (not hot) liquid – Too hot will kill the yeast; too cold will slow rising.
- Roll the dough evenly – This helps with even baking and a consistent texture.
- Let them cool slightly before glazing – This prevents the glaze from melting too much.
Serving Suggestions
- Enjoy with a cup of Hawaiian coffee or fresh tropical fruit.
- Serve as a brunch centerpiece with bacon and scrambled eggs.
- Pair with a coconut cream sauce for extra indulgence.
Storage and Reheating Tips
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days, and reheat in the microwave for 15-20 seconds.
- Freeze unglazed rolls for up to 2 months and reheat in the oven at 300°F.
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! You can prepare the rolls the night before and refrigerate them overnight before baking.
2. How can I make these dairy-free?
Substitute butter with coconut oil and use dairy-free milk alternatives.
3. Can I use active dry yeast instead of instant yeast?
Yes, but activate it first in warm liquid for 5 minutes before mixing.
Conclusion
These Hawaiian Cinnamon Rolls bring a taste of the tropics to your kitchen with every soft, gooey bite. Whether you’re baking them for a weekend treat or a special gathering, they’re sure to be a hit! Give them a try and let me know your favorite way to enjoy them!
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Hawaiian Cinnamon Rolls: A Tropical Twist on a Classic
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 1 hour 45 minutes (including rising time)
- Yield: 12–16 servings 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Hawaiian, Fusion
- Diet: Vegetarian
Description
Soft, fluffy, and infused with tropical flavors, these Hawaiian Cinnamon Rolls elevate the classic treat! Hints of pineapple, coconut, and brown sugar make these rolls irresistibly gooey—perfect for breakfast or a special dessert.
Ingredients
For the Dough:
- 4 cups (500g) all-purpose flour
- 1 cup (240ml) pineapple juice, warmed
- 1/2 cup (120ml) whole milk, warmed
- 2 1/4 tsp (7g) instant yeast
- 2 large eggs
- 1/4 cup (60g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
For the Filling:
- 3/4 cup (150g) brown sugar
- 2 tbsp ground cinnamon
- 1/2 cup (50g) sweetened coconut flakes
- 1/4 cup (60g) unsalted butter, softened
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp coconut milk
- 1/2 tsp vanilla extract
- Optional: 1/4 cup crushed pineapple
Instructions
Prepare the Dough:
-
- In a large bowl, combine flour, sugar, salt, and yeast.
- Add warmed pineapple juice and milk, eggs, and melted butter.
- Mix until a soft dough forms. Knead for about 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Prepare the Filling:
-
- In a medium bowl, mix brown sugar, cinnamon, and coconut flakes.
- On a floured surface, roll out the dough into a 16×12-inch rectangle.
- Spread softened butter evenly over the dough.
- Sprinkle the sugar-cinnamon-coconut mixture over the buttered dough.
Shape the Rolls:
-
- Starting from the long edge, tightly roll up the dough into a log.
- Cut into 12 even slices and place them in a greased 9×13-inch baking dish.
- Cover and let rise for another 30 minutes.
Bake:
-
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes, or until golden brown.
Glaze:
-
- In a bowl, whisk together powdered sugar, coconut milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm rolls.
- Top with crushed pineapple if desired.
Notes
- Ensure liquids are warm (not hot) to activate the yeast properly.
- For a crunchier texture, consider adding chopped macadamia nuts to the filling.
- These rolls can be prepared a day in advance; refrigerate after shaping and bake the next day.
Nutrition
- Serving Size: 1 roll (approx. 70g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
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