Introduction

These Hawaiian Cinnamon Rolls bring a tropical twist to a classic favorite. Filled with pineapple and coconut and topped with a luscious cream cheese glaze, they’re perfect for a special breakfast or brunch treat.

Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe - Recipe Image

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

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

Tips & Variations

Make sure the pineapple is well-drained to avoid soggy rolls.
Use fresh pineapple if possible for a brighter flavor.
For a richer dough, substitute half of the milk with coconut milk.
Add chopped macadamia nuts to the filling for extra crunch.
Use dental floss to cut the rolls cleanly without squashing them.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving. You can also freeze the rolls (without glaze) for up to 3 months; thaw overnight in the fridge and warm before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, add it directly to the dry ingredients and reduce the liquid slightly. The rising time may be slightly shorter.

How do I prevent the rolls from becoming soggy?

Drain the pineapple very well before adding it to the filling, and avoid spreading the filling too close to the edges. Baking the rolls until golden brown also helps keep them firm.

Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe

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4.8 from 124 reviews

These Hawaiian Cinnamon Rolls are a delicious tropical twist on a classic favorite. Soft, sweet, and loaded with a cinnamon-sugar, pineapple, and coconut filling, they’re topped with a luscious cream cheese glaze that adds a tangy contrast to the sweetness. Perfect for breakfast, brunch, or any time you crave a cozy, fragrant treat with a taste of the islands.

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

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, sugar, and yeast. Let it stand for 5-10 minutes, or until foamy, indicating the yeast is active.
Prepare dough: Add the melted butter and beaten eggs to the yeast mixture and whisk well. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
Knead dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-7 minutes. The dough should be tacky but not sticky.
First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Prepare filling: In a medium bowl, mix softened butter, brown sugar, and cinnamon until smooth and creamy.
Drain pineapple: Ensure the crushed pineapple is well-drained to avoid soggy filling.
Mix filling: Gently fold the drained pineapple and shredded coconut into the cinnamon-sugar mixture and set aside.
Roll dough: Punch down the risen 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.
Slice rolls: Using a serrated knife or dental floss, cut the log into 12 equal slices.
Second rise: Place rolls cut-side up in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffed.
Preheat oven: Heat oven to 350°F (175°C).
Bake rolls: Bake for 25-30 minutes until golden brown and cooked through.
Cool rolls: Let the cinnamon rolls cool for 10-15 minutes in the baking dish before frosting.
Make glaze: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar while beating on low, then add milk and vanilla extract, beating until creamy. Adjust milk to desired consistency.
Glaze rolls: Spread the cream cheese glaze generously over the warm cinnamon rolls.
Serve: Enjoy the Hawaiian cinnamon rolls warm for the best flavor and texture.

Notes

Make sure pineapple is well-drained to prevent the dough from becoming soggy.
Use either sweetened or unsweetened shredded coconut based on preference.
Warm milk should be between 105-115°F to properly activate the yeast without killing it.
For a fluffier texture, ensure the dough has risen fully during both rising stages.
Use dental floss for cleaner, even cuts of the cinnamon roll slices without squashing the dough.
Adjust icing consistency by adding milk one tablespoon at a time.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat rolls gently before serving to restore softness.

Keywords: Hawaiian cinnamon rolls, cinnamon rolls recipe, tropical cinnamon rolls, pineapple cinnamon rolls, coconut cinnamon rolls, cream cheese glaze