These delicious Tropical Cinnamon Rolls are sweet and extra fluffy. They’re just like traditional ones, only loaded with fruity tropical flavor!
I don’t often associate cinnamon rolls with summer, but I do when they’re filled with pineapple curd and a pinch of ginger, then topped with a cream cheese glaze, toasted coconut flakes and chopped toasted coconut almonds! These tropical cinnamon rolls would be perfect for breakfast or brunch, or whenever your tastebuds need little escape.☀️????????
I’m not sure how I came up with this recipe, but I’m kind of glad I did. It’s totally different from any sweet roll I’ve ever had, but in a really good way. Everything works together, nothing is overpowering and nothing is out of place. To start, I used my go-to cinnamon roll recipe, then filled it with pineapple curd, bits of minced pineapple, brown sugar, a bit of butter, cinnamon, ginger, vanilla extract and some finely chopped toasted coconut almonds. The pineapple curd really added a TON of flavor to the rolls, it’s really easy to make and you can use any leftovers on toast, ice cream or in yogurt parfaits. It’s divine! Since I love pineapple, I minced up a bit and added it to the curd, it’s totally optional. I felt like the rolls needed it bit more butter and sugar so along with that I added cinnamon and a pinch of ginger. I chose to use vanilla extract for added flavor, but you could swap it out for coconut extract or rum extract too. Lastly, I minced up some Blue Diamond Toasted Coconut Almonds and sprinkled them inside. Again, totally optional, but I loved the crunch.
P.S. If you haven’t tried Blue Diamond’s Toasted Coconut Almonds, you need to ASAP. They’re one of my favorite flavors… and my toddler’s too (I’m probably the only one who has a 2 year old that’s obsessed with almonds, but he is)! We snack on them like crazy, toss them in homemade granola and chop them up and use them in baked goods like these cinnamon rolls. I kid you not, I could eat a whole can by myself, in just one day ????… they’re that good. Gimme all the coconut!
After you’ve got the dough filled and rolled up, slice it into 12 even rolls, place them in the pan and let them rise in a warm oven for about 45 minutes to an hour. Then bake them until they’re tall, fluffy and golden brown.
While the rolls are cooling whip up the cream cheese glaze (it’s pretty straightforward), spread it on top, then sprinkle on a bit of toasted coconut and chopped almonds. Take a bite, close your eyes and suddenly you’ll be in a warm, sunny tropical paradise. That is how it works, right?! I can’t wait to make these again for our family when we head to the beach. Serve them a long with a little brunch spread and you”ll be set for the day. ✌️
Next time you’re in the mood for something sweet and fruity, I’d highly recommend giving these tropical cinnamon rolls a try. They’re fluffy, gooey and packed full of piña colada flavor.
Pineapple Cinnamon Rolls Recipe
Ingredients
- 2 3/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tbsp butter
- 1 egg
- 1 package instant yeast
- 1/2 cup water
- 1/4 cup whole milk
- 1 teaspoon salt
For the Filling
- 1/2 cup pineapple curd
- 1/4 cup pineapple - minced, drained, optional
- 1/4 cup brown sugar
- 2 tablespoon melted butter
- 2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1 tsp vanilla extract - OR coconut extract OR rum extract
- 1/4 cup almonds - We like Blue Diamond Toasted Coconut Almonds (optional)
Cream Cheese Glaze
- 4 ounces cream cheese - room temperature
- 1 cup powdered sugar
- 1/4 cup unsalted butter - room temperature
- 1/2 tsp vanilla extract
- pinch salt
Garnishes
- 1/3 cup toasted coconut
- 1/3 cup almonds - Blue Diamond Toasted Coconut Almonds, chopped
Instructions
- In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
- In a small microwave-safe bowl (or glass measuring cup), combine the sugar, butter, water, and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave). Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
- Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
- If using a stand mixer, switch to the dough hook and set it on the lowest mixing setting for 4 minutes or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3–4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes.
- Once the dough has rested, roll it out on a lightly floured surface until it measures a 16x9 inch rectangle. Prepare the filling by whisking all the ingredients in a medium mixing bowl, except for the almonds. Spread the filling over the top of the rolled dough, then sprinkle with the nuts, if desired. Tightly roll the dough, and cut it into 12 portions. I like to use dental floss for this because it cuts cleanly without squishing the dough. Start by cutting the roll in half, then quarters, and so on, to keep the pieces uniform in size. You might end up with a few smaller pieces from the ends—simply arrange these around the larger rolls in the baking dish.
- Place the rolls into a lightly greased 9x13 baking dish and gently press a piece of aluminum foil over the top. Turn OFF your oven and place the covered rolls inside to rise for 45 minutes to 1 hour.
- Remove the rolls from the oven and turn ON your oven to 375 degrees Fahrenheit (190 degrees Celsius). Once heated, remove the foil and bake the rolls for 15–18 minutes or until the centers are lightly golden brown in color.
- Remove the rolls from the oven and allow them to cool for a few minutes before frosting. While the rolls are cooling, prepare the frosting by combining all the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the warm rolls, and garnish with toasted coconut and chopped almonds. Serve warm.
NOTES
Nutrition
This post is sponsored by Blue Diamond Almonds, all opinions are my own. Thank you for helping me work with brands I love!
I can’t seem to find the pineapple curd recipe. Or is it something I need to buy.
Thanks
Pineapple curd can be hard to find so you can use lemon curd with chopped pineapple mixed into it or you can make your own. Combine 1.5 c pineapple chunks, 2 lg egg yolks, 2 Tbs sugar, 1 Tbs lemon juice, 1 Tbs cornstarch, and a pinch of salt in a blender until smooth. Simmer in a saucepan over medium heat, whisking constantly until thickened, 3 to 5 minutes. Remove from heat and whisk in 2 Tbs butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours. Good Luck!
Can these be frozen before to bake on a later date?
I haven’t tried freezing them before baking. I have after, then reheated, but not before.
Love the idea of a tropical cinnamon roll! I love those flavors! It all goes so well together!
Ok, these are SO DELICIOUS! If you want to step up your cinnamon roll game…this recipe is IT!
I am so excited to make these, I had something similar on my honeymoon in Kauai and have been dreaming of them since! In the pineapples curd recipe she has an * next to pineapple purée, is this something she made my putting fresh pineapple in the food processor?