Pineapple Cinnamon Rolls Recipe

Freshly baked tropical cinnamon rolls topped with cream cheese glaze in a baking pan.

4.50 from 4 votes

Pineapple Cinnamon Rolls Recipe

Say aloha to Pineapple Cinnamon Rolls! With sweet, spiced flavor, fluffy texture, fruity filling, and dreamy glaze, these rolls are the ultimate tropical treat you won’t resist.

Prep Time1 45

Cook Time15

Total Time2

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: cinnamon rolls

Calories: 356kcal

Author: Andrea

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

This post is sponsored by Blue Diamond Almonds.

-For more coconut flavor, mix 1/2 cup unsweetened shredded coconut into the dry ingredients for the dough.

To STORE, place the rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. If FREEZING, store unfrosted rolls in a freezer-safe container for up to 3 months.

To REHEAT, warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for about 10 minutes. If frozen, thaw at room temperature before reheating. Frost rolls after reheating for the best results.

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