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
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, 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.
