Hawaiian Cinnamon Rolls

So you’re craving something warm, sweet, and maybe a little tropical but too lazy to book a flight to Maui? Same, my friend, same. Forget the plane tickets, we’re bringing the aloha spirit straight to your kitchen with these glorious Hawaiian Cinnamon Rolls! They’re like a hug from a palm tree, but edible.

Why This Recipe is Awesome

Okay, real talk: most cinnamon roll recipes make you feel like you need a culinary degree and about three extra hours in your day. Not this one! This recipe is the chill surfer dude of cinnamon rolls – laid back, easy to get along with, and seriously, ridiculously good. We’re talking fluffy, gooey, sweet, with a little tropical zing from pineapple and coconut. It’s practically idiot-proof (even I didn’t mess it up, and that’s saying something). You’ll look like a baking genius, and frankly, who doesn’t want that kind of glory?

Ingredients You’ll Need

Get ready to gather your delicious arsenal. No weird, obscure stuff here, just good old pantry staples with a couple of island-inspired twists!

• For the Dough:
• 1 cup warm milk (around 105-115°F / 40-46°C – like a warm bath, not a sauna!)
• 2 ¼ teaspoons (1 packet) active dry yeast (make sure it’s fresh, nobody likes dead yeast)
• ¼ cup granulated sugar (for the yeast, because everyone deserves a little treat)
• 1 large egg, at room temperature (happy eggs make happy dough)
• ¼ cup unsalted butter, melted (liquid gold, basically)
• ½ teaspoon salt (balance, my friends, balance)
• 3 – 3 ½ cups all-purpose flour (start with 3, add more if needed, but don’t overdo it!)
• For the Filling:
• ½ cup unsalted butter, softened (the kind that squishes easily with your finger)
• ¾ cup packed light brown sugar (that lovely molasses-y sweetness)
• 2 tablespoons ground cinnamon (the star of the show, obviously!)
• ¾ cup crushed pineapple, *well-drained* (this is key, no soggy bottoms!)
• ½ cup shredded coconut (sweetened or unsweetened, your call – I like sweetened for extra yum)
• For the Cream Cheese Icing:
• 4 oz cream cheese, softened (Philadelphia-style, please!)
• ¼ cup unsalted butter, softened (again, that lovely squishy stuff)
• 1 ½ cups powdered sugar (sifted if you’re fancy, otherwise just whisk well)
• ½ teaspoon vanilla extract (a little warmth never hurt anyone)
• 1-2 tablespoons milk or cream (to get that perfect drizzly consistency)

Step-by-Step Instructions

Alright, let’s get this tropical party started! Follow these steps, and you’ll be in cinnamon roll heaven before you know it.

1. Get That Yeast Buzzing: In a large bowl or stand mixer, combine the warm milk, yeast, and granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes. It should get foamy and bubbly – that means your yeast is alive and ready to party!
2. Mix the Wet Crew: Add the egg, melted butter, and salt to the yeast mixture. Whisk it all together until it’s well combined.
3. Bring in the Flour: Gradually add 3 cups of flour, mixing with a spoon or your stand mixer with a dough hook on low speed. Mix until a shaggy dough forms. If it’s super sticky, add the remaining ½ cup of flour, a little at a time, until the dough comes together but is still soft.
4. Knead It Out: If using a stand mixer, increase the speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes. Don’t go Hulk mode on it; just a gentle, consistent knead.
5. First Rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens!
6. Prep the Filling: While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined and creamy. Then, in another small bowl, gently stir the well-drained crushed pineapple and shredded coconut together.
7. Roll ‘Em Out: Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, roughly 12×18 inches.
8. Spread the Love: Evenly spread the cinnamon-sugar butter mixture over the entire dough rectangle, leaving about a ½-inch border along one of the long edges. Then, sprinkle the pineapple and coconut mixture over the top.
9. Roll ‘Em Tight: Starting from the long edge opposite the ½-inch border, carefully roll the dough into a tight log. Pinch the seam gently to seal it.
10. Slice and Dice: Using a sharp knife or unflavored dental floss (seriously, it works like a charm!), cut the log into 12 equal slices, about 1 ½ inches thick.
11. Second Rise: Arrange the rolls in a lightly greased 9×13-inch baking dish. Leave a little space between them; they’ll get cozy during the rise. Cover loosely with plastic wrap or a damp towel and let them rise again in a warm spot for another 30-45 minutes, or until puffy.
12. Bake Time! While the rolls are on their second rise, preheat your oven to 375°F (190°C). Once risen, pop the rolls into the preheated oven and bake for 20-25 minutes, or until they’re beautifully golden brown and smell absolutely incredible.
13. Whip Up the Icing: While the rolls cool slightly, beat the softened cream cheese and softened butter together in a medium bowl until smooth. Gradually beat in the powdered sugar until fully incorporated. Stir in the vanilla extract, then add milk or cream, 1 tablespoon at a time, until you reach your desired drizzly consistency.
14. Drizzle and Devour: Once the rolls are out of the oven and have cooled for about 10 minutes (so the icing doesn’t melt completely into oblivion), generously drizzle the cream cheese icing over them. Serve warm and bask in your delicious glory!

Common Mistakes to Avoid

Baking is fun, but a few missteps can turn your tropical dream into a tropical nightmare. Here are some rookie errors to dodge:

• Not Draining That Pineapple: Seriously, I can’t stress this enough. If your crushed pineapple isn’t super, super dry, your rolls will be soggy. And soggy bottoms are for bad reality TV, not your perfect rolls. Squeeze out all the excess liquid!
• Too Hot or Too Cold Milk for Yeast: Remember, yeast is a diva. Milk that’s too hot will kill it, milk that’s too cold will make it super sluggish. Aim for lukewarm – like a baby’s bathwater.
• Over-Flouring or Over-Kneading: Adding too much flour or kneading the dough until your arms fall off will give you tough, dense rolls. We want fluffy! Add flour gradually, and stop kneading once it’s smooth and elastic, not brick-hard.
• Not Letting Them Rise Enough: Patience, my friend, is a virtue. If your rolls don’t get their full beauty sleep (aka rising time), they won’t be as light and airy. Trust the process.
• Thinking You Don’t Need to Preheat the Oven: Rookie mistake! A properly preheated oven ensures even baking from the start. Don’t skip this step.

Alternatives & Substitutions

Feeling adventurous or missing an ingredient? No worries, we’ve got options!

• Dairy-Free Delight: You can totally make these dairy-free! Swap regular milk for unsweetened almond or soy milk, and use a good quality vegan butter for both the dough and the filling/icing. Boom!
• Coconut Hater? If coconut isn’t your jam, feel free to leave it out! Your rolls will still be wonderfully tropical with just the pineapple. Or, for another island-y crunch, add some finely chopped macadamia nuts instead.
• No Crushed Pineapple? While crushed is best for texture, you could finely dice fresh pineapple (and still drain it like your life depends on it!) or use pineapple tidbits, also drained thoroughly.
• Icing Variations: Not a cream cheese icing person? (Gasp! Who are you? Just kidding!) You can make a simple glaze with just powdered sugar and a splash of milk/cream, or add some lime juice for a tangy kick.
• Spice It Up: A tiny pinch of nutmeg or cardamom in the filling can add an extra layer of warmth, if you’re feeling fancy.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I make these ahead of time? You betcha! Prepare the rolls up to step 11 (placing them in the baking dish), then cover tightly with plastic wrap and refrigerate overnight. In the morning, take them out and let them rise on the counter for 1-1.5 hours before baking. Genius, right?
• My rolls didn’t rise, what went wrong? Oh no! Did your yeast look foamy in step 1? If not, it might have been expired, or your milk was too hot/cold. **Yeast is a diva, treat it right!** Also, make sure your rising spot is warm enough.
• What if I don’t have a stand mixer? No problem! Your hands are your best tools. Just be prepared for a good arm workout kneading that dough for 8-10 minutes. It’s therapeutic, IMO.
• Can I use fresh pineapple instead of canned? You *can*, but honestly, canned crushed pineapple is less fussy and holds up better without making things too wet. If you’re using fresh, make sure it’s very finely minced and squeezed of *all* excess juice!
• How long do leftovers last? Leftovers? What are those? Kidding! Keep them in an airtight container at room temperature for a day or two, or in the fridge for up to 4 days. Reheat gently in the microwave for max deliciousness.
• Is unsweetened or sweetened coconut better? Totally depends on your sweet tooth! If you like things less sugary, go unsweetened. If you’re here for the full dessert experience (and who isn’t?!), sweetened is your jam.

Final Thoughts

See? You totally crushed it! Look at you, whipping up these glorious Hawaiian Cinnamon Rolls like a pro. Your kitchen probably smells like a tropical bakery right now, and you deserve all the credit. Now go impress someone—or just yourself, no judgment here—with your new culinary skills. You’ve earned those tropical vibes, one delicious roll at a time. Mahalo for baking with me!