Hawaiian Cinnamon Rolls Recipe

The aroma of tropical vanilla, warm cinnamon, and toasted coconut swirling together as Hawaiian Cinnamon Rolls bake is simply irresistible. These pillowy-soft rolls combine the comfort of classic cinnamon rolls with exotic island flavors that transport you straight to a Hawaiian breakfast buffet. Unlike ordinary cinnamon rolls, these treats feature pineapple, coconut, and macadamia nuts for an unforgettable tropical twist that makes them perfect for special brunches or weekend treats. You’ll learn how to create these bakery-quality Hawaiian Cinnamon Rolls with a perfectly balanced sweet-tangy flavor profile that will impress family and friends alike.

Why You’ll Love This Recipe

These Hawaiian Cinnamon Rolls deliver a perfect balance of familiar comfort and exciting tropical flavors that make them truly special. The pillowy soft dough contrasts beautifully with the crunchy macadamia nuts and chewy coconut, creating an irresistible texture in every bite. The sweet cinnamon filling gets a tangy boost from bits of pineapple, while the creamy coconut frosting melts perfectly into each warm roll.

What makes this recipe truly exceptional is how approachable it is—even for baking beginners. The dough is remarkably forgiving and rises beautifully, while the filling comes together in minutes. The heavenly aroma that fills your home while these rolls bake is worth the effort alone!

These island-inspired rolls also make an impressive centerpiece for brunches or holiday mornings when you want something beyond the ordinary. Their unique tropical flavor profile makes them memorable for guests while satisfying that comforting cinnamon roll craving we all know so well.

Ingredients

For the Dough:

• 4½ cups (565g) all-purpose flour
• ⅓ cup (67g) granulated sugar
• 2¼ tsp (1 packet) active dry yeast
• 1 tsp salt
• ½ cup (120ml) pineapple juice, room temperature
• ½ cup (120ml) whole milk, warmed
• ⅓ cup (75g) unsalted butter, melted
• 2 large eggs, room temperature
• 1 tsp vanilla extract

For the Filling:

• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) brown sugar, packed
• 2 tbsp ground cinnamon
• ¾ cup (75g) sweetened shredded coconut
• ½ cup (80g) dried pineapple, finely chopped
• ½ cup (65g) macadamia nuts, chopped

For the Coconut Frosting:

• 4 oz (115g) cream cheese, softened
• ¼ cup (57g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 2 tbsp coconut cream
• 1 tsp vanilla extract
• Pinch of salt

The fresh pineapple juice adds authentic Hawaiian flavor while the macadamia nuts provide the signature tropical crunch that makes these tropical cinnamon buns truly special.

Pro Tips

Master the Dough Texture: The perfect Hawaiian Cinnamon Roll dough should feel slightly tacky but not sticky. If your dough is too wet, add flour one tablespoon at a time until it reaches the right consistency. Conversely, if it feels too dry, add a teaspoon of pineapple juice at a time. This balanced moisture level creates that signature soft, pillowy texture that sets great cinnamon rolls apart.

Toast for Maximum Flavor: Don’t skip toasting both the coconut and macadamia nuts before adding them to your filling. This quick 5-minute step in a dry skillet transforms their flavor profile completely, adding depth and nuttiness that elevates the entire roll. Watch them carefully as they can burn quickly—you’re looking for golden edges on the coconut and a light tan color on the nuts.

Perfect Rise Environment: For the ideal rise, create a warm, draft-free environment by preheating your oven to its lowest setting for 2 minutes, then turning it off. Place your covered dough inside this warm (but not hot) oven to rise. The consistent temperature ensures your Hawaiian Cinnamon Rolls rise evenly and develop that fluffy texture that makes them irresistible. This technique is especially helpful in cooler kitchens where dough rises slowly.

Instructions

Step 1: Prepare the Dough
In a large bowl, combine 2 cups of flour, sugar, yeast, and salt. In a separate microwave-safe bowl, warm the milk and pineapple juice until just warm to touch (about 110°F). Add the melted butter, eggs, and vanilla to the warm liquid mixture and whisk until combined. Pour the wet ingredients into the flour mixture and beat with an electric mixer for 2 minutes. Gradually add the remaining flour, ½ cup at a time, until a soft dough forms that pulls away from the sides of the bowl.

Step 2: Knead and First Rise
Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, turning once to coat the surface. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1½ hours, until doubled in size. This slow rise develops the flavor and texture that makes these Hawaiian Cinnamon Rolls so special.

Step 3: Prepare the Filling
While the dough rises, toast the coconut and macadamia nuts in a dry skillet over medium heat until golden, about 3-5 minutes, stirring frequently. Set aside to cool. In a medium bowl, mix together the softened butter, brown sugar, and cinnamon until well combined. Stir in the toasted coconut, chopped dried pineapple, and macadamia nuts.

Step 4: Roll and Shape
Punch down the risen dough and turn onto a lightly floured surface. Roll into a 16×20-inch rectangle. Spread the filling evenly over the dough, leaving a ½-inch border along one long edge. Starting with the long edge that has filling to the edge, roll the dough tightly into a log, pinching the seam to seal. Cut into 12 equal pieces using unflavored dental floss or a sharp knife.

Step 5: Second Rise and Bake
Arrange the rolls in a greased 9×13-inch baking pan. Cover and let rise until nearly doubled, about 30-45 minutes. Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown. If the rolls brown too quickly, cover loosely with aluminum foil halfway through baking.

Step 6: Prepare and Apply Frosting
While the rolls are baking, beat together cream cheese and butter until smooth. Add powdered sugar, coconut cream, vanilla, and salt, beating until light and fluffy. Spread over the Hawaiian Cinnamon Rolls while they’re still warm so the frosting melts slightly into the rolls, creating the perfect sweet finish to these tropical treats.

Variations

Tropical Fruit Medley: Transform your Hawaiian Cinnamon Rolls into an even more exotic treat by creating a tropical fruit variation. Replace the dried pineapple with a mixture of finely diced dried mango, papaya, and pineapple (maintaining the same total quantity). Add 1 tablespoon of lime zest to the filling and substitute passion fruit juice for half of the pineapple juice in the dough. This creates an even more complex tropical flavor profile that’s perfect for summer brunches.

Coconut Rum Glaze: For an adults-only version perfect for brunch gatherings, infuse your Hawaiian Cinnamon Rolls with a sophisticated coconut rum twist. Add 1 tablespoon of coconut rum to the dough and create a rum glaze by replacing the cream cheese frosting with a simple mixture of 2 cups powdered sugar, 3 tablespoons coconut rum, and 1 tablespoon butter. Drizzle this glaze over warm rolls and sprinkle with additional toasted coconut for a stunning presentation.

Vegan Hawaiian Rolls: Create a plant-based version of these rolls by substituting vegan butter for regular butter, using almond milk instead of whole milk, and replacing eggs with a flax egg mixture (2 tablespoons ground flaxseed mixed with 6 tablespoons warm water). For the frosting, use vegan cream cheese and butter alternatives. This adaptation maintains the tropical flavors while accommodating plant-based diets.

Storage and Serving

These Hawaiian Cinnamon Rolls stay fresh at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 5 days, though the texture is best within the first 48 hours. You can also freeze unfrosted rolls for up to 3 months—simply thaw overnight in the refrigerator and warm in a 300°F oven for 10 minutes before frosting.

For the ultimate serving experience, warm individual rolls for 15-20 seconds in the microwave just before eating. This reactivates the gooey texture of the filling and makes the rolls taste freshly baked.

Serve these tropical treats alongside fresh fruit kabobs featuring pineapple, mango, and banana for a complete Hawaiian breakfast experience. For a special brunch, pair with Kona coffee and a small glass of pineapple juice. They also make an excellent dessert when paired with a scoop of coconut ice cream—simply warm the roll slightly and serve immediately with the ice cream melting into all the cinnamon swirls.

FAQs

Can I use fresh pineapple instead of dried in the filling?
Yes, you can substitute fresh pineapple, but it’s important to first drain it thoroughly and pat dry with paper towels. Fresh pineapple contains more moisture that could make your filling runny. For best results, toss the fresh pineapple pieces in 1 tablespoon of cornstarch before adding to the filling to absorb excess moisture.

Why didn’t my dough rise properly?
The most common culprits are inactive yeast or improper temperature. Ensure your liquids are warm (110°F) but not hot, which would kill the yeast. To test your yeast, mix it with a teaspoon of sugar and warm water—it should foam within 5-10 minutes. Also, make sure your rising environment is warm and draft-free.

Can I make these Hawaiian Cinnamon Rolls ahead of time?
Absolutely! Prepare them up to the point of the second rise, then cover and refrigerate overnight. In the morning, allow them to sit at room temperature for 30-45 minutes before baking. This slow rise actually enhances flavor development.

What can I substitute for macadamia nuts if I have allergies?
For a nut-free version, simply omit the macadamia nuts and increase the coconut by ¼ cup for texture. Alternatively, toasted white chocolate chips make a delicious non-nut substitute that complements the Hawaiian flavors beautifully.

How can I make the frosting less sweet?
For a less sweet frosting that still complements the Hawaiian Cinnamon Rolls, reduce the powdered sugar to 1½ cups and add 1 tablespoon of cream cheese powder or 1 teaspoon of coconut extract to maintain flavor depth without excessive sweetness.

Conclusion

These Hawaiian Cinnamon Rolls are comfort food at its finest — a warm hug of familiar cinnamon spice transformed by the bright, tropical notes of pineapple, coconut, and macadamia nuts. It’s the kind of dish that turns an ordinary weekend breakfast into a special occasion, bringing a taste of island life to your kitchen no matter where you live. Whether you’re serving them for a holiday brunch or simply treating yourself to something special, these rolls create moments of pure joy with every bite of their pillowy, tropical-infused goodness.

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