If you are anything like me and adore tropical flavors combined with soft, gooey pastries, then these Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe are about to become your new favorite breakfast or brunch delight. Imagine sweet pineapple and shredded coconut baked right inside a tender cinnamon roll, all topped with a luscious cream cheese glaze that melts perfectly over each swirl. This recipe takes the classic cinnamon roll to sunny new heights, giving every bite a tropical vacation vibe that will brighten your day and wow your friends. Trust me, once you try these Hawaiian cinnamon rolls, you’ll be hooked on their irresistible blend of flavors and comforting texture.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these dreamy cinnamon rolls. Each component plays a vital role in creating the perfect combination of softness, sweetness, and tropical flair that makes this recipe so special.
- 3 ½ cups all-purpose flour: Provides the structure and fluffiness for these rolls.
- ¼ cup granulated sugar: Adds just the right amount of sweetness to balance flavors.
- 1 packet (2 ¼ teaspoons) active dry yeast: Essential for making the dough rise and become wonderfully airy.
- 1 teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 1 cup warm milk (105-115°F): Activates the yeast gently while contributing to soft dough.
- ¼ cup unsalted butter, melted: Adds richness to the dough for a tender crumb.
- 2 large eggs, lightly beaten: Strengthens the dough structure and adds moisture.
- ½ cup unsalted butter, softened: Used in the filling to create that luscious cinnamon swirl.
- ¾ cup packed light brown sugar: Gives a deep caramel sweetness to the filling.
- 3 tablespoons ground cinnamon: The signature warm spice that cinnamon rolls are famous for.
- ½ cup crushed pineapple, well-drained: Brings a burst of tropical juiciness that makes these rolls truly Hawaiian.
- ½ cup shredded coconut (sweetened or unsweetened): Adds texture and a delightful coconut flavor that pairs beautifully with pineapple.
- 4 ounces cream cheese, softened: The base for the rich cream cheese glaze.
- ¼ cup unsalted butter, softened: Blends perfectly with the cream cheese for a silky topping.
- 2 cups powdered sugar: Sweetens the glaze to balance the tang of cream cheese.
- ¼ cup milk: Adjusts the glaze’s consistency for easy spreading.
- 1 teaspoon vanilla extract: Adds a warm, aromatic note to the glaze.
How to Make Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start your tropical treat journey by combining warm milk, sugar, and active dry yeast in a large bowl. Let this mixture rest for about 5 to 10 minutes until it becomes foamy—that’s the sign your yeast is alive and ready to work its magic. Once bubbly, whisk in the melted butter and beaten eggs. In a separate bowl, mix the flour and salt, then gradually add these dry ingredients to the wet mixture. Stir until you get a shaggy dough, the beginning of the soft, fluffy rolls.
Step 2: Knead the Dough Until Smooth and Elastic
Turn your dough onto a lightly floured surface and knead it for 6 to 8 minutes. If you have a stand mixer with a dough hook, that can speed things up with 5 to 7 minutes of kneading. The dough should feel slightly tacky but not sticky, smooth and pliable—perfectly ready to rise and become wonderfully airy.
Step 3: Let the Dough Rise
Coat a large bowl lightly with oil and place your dough inside, turning it to cover with the oil. Cover with plastic wrap or a clean kitchen towel and set it in a warm spot for 1 to 1.5 hours. During this time, the dough will double in size, becoming light and billowy, ready to embrace the tropical filling.
Step 4: Prepare the Tropical Cinnamon Filling
While your dough rises, mix softened butter, brown sugar, and cinnamon until smooth and creamy in a medium bowl. Make sure your crushed pineapple is well-drained to avoid soggy rolls. Gently fold the pineapple and shredded coconut into the cinnamon mixture, infusing the filling with a lush island vibe that elevates every bite.
Step 5: Roll Out the Dough and Add Filling
Once your dough has doubled in size, punch it down softly to release air, then roll it out into a large 12×18 inch rectangle on a floured surface. Spread your heavenly pineapple-coconut cinnamon filling evenly over the dough, leaving a small border free of filling along one long edge. This border acts as a seal when you roll it up.
Step 6: Roll Up and Slice the Rolls
Carefully roll the dough starting from the long filled edge toward the empty border, keeping it as tight as possible. Pinch the seam firmly to seal. Using a sharp serrated knife or dental floss, cut the roll into 12 even slices. You’re looking at nearly a dozen individual bundles of tropical joy!
Step 7: Second Rise and Bake
Place each cinnamon roll cut-side up in a greased 9×13 inch baking dish. Cover loosely and let them rise in a warm spot for another 30 to 45 minutes until they puff up beautifully. Meanwhile, preheat your oven to 350°F (175°C). Once risen, bake the rolls for 25 to 30 minutes, until golden and irresistibly baked through.
Step 8: Make the Cream Cheese Glaze and Finish
While the rolls bake and cool slightly, whip up the glaze by beating softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in milk and vanilla until you get the perfect, luscious consistency for drizzling. Spread this glaze generously over the warm rolls—watch it melt into every swirl, delivering a perfect finish.
How to Serve Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe
Garnishes
To enhance the tropical feel, garnish your Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe with a sprinkle of toasted shredded coconut or a few small pineapple chunks. These simple touches add a fresh burst of flavor and a pretty presentation that will impress anyone lucky enough to join your tropical brunch.
Side Dishes
These cinnamon rolls are so packed with flavor they can be the star of your morning! But if you want to create a well-rounded brunch, consider fresh fruit salad or a light citrusy yogurt parfait. The brightness of these sides complements the rich sweetness of the rolls beautifully.
Creative Ways to Present
Want to make your serving setup extra special? Try arranging the rolls on a tropical-themed platter or banana leaves for that island vibe. Pair them with a tropical coffee blend or a refreshing pineapple mimosa to complete the experience. How you present these rolls can turn an ordinary morning into a mini vacation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and you might!), store the cinnamon rolls in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh, perfect for a quick snack or a sweet start to the next day.
Freezing
You can freeze these rolls either before baking or after they have been baked and cooled. Wrap them tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. When ready to enjoy, thaw them overnight in the fridge and warm gently before serving.
Reheating
To bring your rolls back to that fresh-from-the-oven softness, microwave them for 20 to 30 seconds or warm in a 300°F oven for 10 minutes. Add extra glaze after reheating if desired to amplify that creamy, dreamy experience.
FAQs
Can I use frozen pineapple for the filling?
Absolutely! Just be sure to thaw and drain it very well before mixing it into the filling to avoid excess moisture, which could make the rolls soggy.
Do I need a stand mixer to make these cinnamon rolls?
Nope! While a stand mixer with a dough hook can make kneading easier and quicker, you can knead the dough by hand on a floured surface with a bit of elbow grease and patience.
Can I make these cinnamon rolls vegan?
You could! Substitute dairy milk with plant milk, use vegan butter or margarine, and replace the eggs with flaxseed or chia seeds. Keep in mind the texture might vary slightly, but the tropical flavors will shine through.
How sweet are these Hawaiian cinnamon rolls?
These rolls strike a perfect balance: sweet and indulgent but not overpowering. The brown sugar and glaze lend sweetness, while the pineapple adds natural fruity brightness.
What makes these cinnamon rolls “Hawaiian”?
The addition of crushed pineapple and shredded coconut in the cinnamon filling is what transforms classic cinnamon rolls into a Hawaiian-inspired tropical treat. It brings island flavors you don’t often find in traditional recipes.
Final Thoughts
There is nothing quite like the warm, spicy sweetness of cinnamon rolls, and these Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe take that love up a notch with bright pineapple and coconut flavors. They’re soft, fluffy, and coated in a silky cream cheese glaze that will have you reaching for seconds (or thirds). Whether you’re serving them to guests or treating yourself on a weekend morning, these rolls deliver sunshine and comfort in every bite. Give them a try and bring a little tropical magic to your kitchen!
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Hawaiian Cinnamon Rolls: The Ultimate Tropical Treat Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours, including rising times
- Yield: 12 cinnamon rolls
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: Hawaiian / American
Description
These Hawaiian Cinnamon Rolls are a tropical twist on a classic favorite, featuring a sweet pineapple and coconut filling layered with cinnamon sugar, all topped with a rich cream cheese glaze. Perfectly soft and fluffy, they bring island flavors to a beloved pastry treat, ideal for breakfast, brunch, or any special occasion.
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, granulated sugar, and active dry yeast. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Mix Dough Ingredients: Add the melted butter and beaten eggs to the yeast mixture and whisk well to combine. In a separate bowl, whisk together the flour and salt. Gradually incorporate the dry mixture into the wet ingredients, stirring with a wooden spoon or using a stand mixer fitted with a dough hook until a shaggy dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. The dough should feel slightly tacky but not sticky.
- First Rise: Place the dough into a lightly oiled bowl and turn to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare Filling: While the dough rises, mix the softened butter, light brown sugar, and ground cinnamon in a medium bowl until smooth and creamy.
- Drain Pineapple: Make sure the crushed pineapple is well-drained to prevent excess moisture in the filling.
- Combine Filling Ingredients: Gently fold the drained pineapple and shredded coconut into the cinnamon-sugar butter mixture. Set this filling aside.
- Roll Out Dough: After the dough has risen, punch it down gently to release air. Place it on a floured surface and roll into a 12×18 inch rectangle.
- Spread Filling: Evenly spread the prepared pineapple-coconut cinnamon filling over the dough, leaving a small border along one long edge.
- Form Rolls: Starting from the long edge opposite the border, roll up the dough tightly into a log. Pinch the seam to seal it firmly.
- Slice Rolls: Using a sharp serrated knife or dental floss, cut the log into 12 equal slices.
- Second Rise: Place the rolls cut-side up into a greased 9×13 inch baking dish. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, until puffy.
- Preheat Oven: Set your oven to 350°F (175°C).
- Bake Rolls: Bake the cinnamon rolls for 25-30 minutes or until golden brown and cooked through.
- Cool Before Frosting: Let the cinnamon rolls cool in the baking dish for 10-15 minutes to avoid melting the glaze.
- Prepare Cream Cheese Glaze: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating on low speed until combined. Then add milk and vanilla extract, beating until smooth. Adjust milk quantity a tablespoon at a time for desired consistency.
- Glaze Rolls: Spread the cream cheese glaze generously over the slightly cooled cinnamon rolls.
- Serve: Enjoy the Hawaiian cinnamon rolls warm for the best flavor and texture.
Notes
- Ensure the pineapple is very well-drained to prevent soggy rolls.
- For a softer crust, cover rolls with foil during the last 10 minutes of baking if they brown too quickly.
- Use dental floss to cut rolls if you want clean slices without squashing.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Reheat rolls gently in the microwave or oven before serving to revive softness.
