These delicious 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.
Tropical Cinnamon Rolls Recipe
- 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 tsp salt
For the Filling
- 1/2 cup pineapple curd
- 1/4 cup pineapple - minced, drained, optional
- 1/4 cup brown sugar
- 2 tbsp 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 oz cream cheese - room temperature
- 1 cup powdered sugar
- 1/4 cup unsalted butter - room temperature
- 1/2 tsp vanilla extract
- pinch salt
- 1/3 cup toasted coconut
- 1/3 cup almonds - Blue Diamond Toasted Coconut Almonds, chopped
- 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.
- If using a stand mixer, switch to the dough hook and set 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 of the ingredients in a medium mixing bowl except for the almonds. Spread the filling over the top of the rolled dough, then cover with the nuts, if desired. Tightly roll the dough and cut into 12 portions. I like to use dental floss for this... I also cut it in half, then fourths etc. That way my pieces are all uniform in size (you may have a few smaller pieces from the ends, just arrange them around the larger rolls).
- Place the rolls into a lightly greased 9x13 baking dish and gently press a piece of aluminum foil over 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. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color.
- Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of 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, garnish with coconut and chopped almonds. Serve warm.
This post is sponsored by Blue Diamond Almonds, all opinions are my own. Thank you for helping me work with brands I love!