Description
Hawaiian Cinnamon Rolls Recipe with pineapple, coconut, and macadamia nuts. Irresistibly tropical twist on a classic treat!
Ingredients
Scale
- 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
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg