Description
These Hawaiian Cinnamon Rolls are the ultimate tropical treat, combining classic cinnamon swirl goodness with the sweet flavors of crushed pineapple and shredded coconut. Soft, fluffy, and topped with a luscious cream cheese glaze, these rolls make for a perfect breakfast or dessert that transports you to an island paradise with every bite.
Ingredients
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 foamy to ensure the yeast is active.
- Mix Wet and Dry Ingredients: Add the melted butter and beaten eggs to the yeast mixture and whisk well. In another bowl, whisk together flour and salt, then gradually add the dry ingredients to the wet, mixing until a shaggy dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic, or knead with a stand mixer 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. Cover 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; mix until creamy.
- Drain Pineapple: Ensure the crushed pineapple is well drained to avoid sogginess in the filling.
- Combine Filling: Gently fold the drained pineapple and shredded coconut into the cinnamon-sugar butter mixture and set aside.
- Roll Out Dough: After the first rise, punch down the dough and roll it 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.
- Shape Rolls: Starting from the long edge opposite the border, tightly roll the dough into a log and pinch the seam to seal.
- Cut Slices: Use a serrated knife or dental floss to cut the log into 12 equal slices.
- Second Rise: Place the rolls in a greased 9×13 inch baking dish cut-side up, cover loosely, and let rise for 30-45 minutes until puffed.
- Preheat Oven: Heat the oven to 350°F (175°C).
- Bake Rolls: Bake the cinnamon rolls for 25-30 minutes until golden brown and cooked through.
- Cool Slightly: Let the rolls cool in the pan for 10-15 minutes before glazing.
- Make Glaze: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then milk and vanilla extract, beating until creamy. Add more milk as needed for desired consistency.
- Glaze Rolls: Spread the cream cheese glaze generously over the warm cinnamon rolls.
- Serve: Serve the Hawaiian cinnamon rolls warm and enjoy the tropical flavors.
Notes
- Make sure to drain the pineapple thoroughly to prevent the dough from becoming soggy.
- Use room temperature ingredients for best yeast activation and dough consistency.
- If you don’t have dental floss, a sharp serrated knife works well for cutting the rolls evenly.
- For a fluffier texture, avoid adding too much flour during kneading to keep the dough slightly tacky.
- These rolls can be stored in an airtight container for up to 2 days or frozen for longer storage.
