Hawaiian Cinnamon Rolls Recipe

These cinnamon rolls are messy, sticky, and somehow so right — pillowy dough rolled with a tropical brown-sugar + pineapple twist and a cream cheese glaze that fights for dominance on the pan. It’s basically Hawaiian vibes in a breakfast pastry: soft, sweet, a little tang, and so comforting my kitchen smells like a warm vacation for half a day.

My husband is the unrepentant cinnamon-roll snacker in this house. He will walk by the counter and swipe a warm roll with his fingers, frosting and all, like it’s his civic duty. The kids call them “pineapple buns” because they only remember the tropical jam I sneak inside. This recipe became our weekend ritual — I make a batch on Saturday, we fight about who gets the extra gooey center, and then I hide the last one in the back of the fridge and pretend I forgot about it (I never do).

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I learned the hard way that pineapple juice will make the filling runnier than you think — use crushed pineapple drained if you don’t want a soggy bottom. Once I tried swapping brown sugar for maple syrup because I was being “creative” and ended up with a dense roll that tasted like breakfast soup. Also, the dough loves warmth: if your house is cold, let it proof in the oven with just the light on for 20 minutes and it’ll surprise you.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour works fine here; don’t reach for bread flour unless you want chewier rolls. Use light or dark brown sugar depending on how molasses-forward you like the filling.
– Dairy: Full-fat cream cheese and butter make a richer glaze and dough; low-fat versions will work but the texture and flavor are softer.
– Eggs: Use room-temperature eggs for the dough — they incorporate better and help the dough rise evenly.
– Fats & Oils: Unsalted butter gives you control over salt; if you only have salted, skip adding extra salt elsewhere.
– Spices: Freshly ground cinnamon makes a noticeable difference — jarred pre-ground is fine but bump the amount slightly if it’s older.
– Fruit: Canned crushed pineapple (drained) is the easiest route; fresh pineapple works but chop finely and drain well to avoid sogginess.

Prep Ahead Ideas

– Make the dough the night before, let it rise once, then punch down and refrigerate. In the morning roll, fill, slice, and bake — fewer morning steps.
– Mix the filling and drain the pineapple into a container the night before; store in the fridge.
– Glaze can be mixed a day ahead and kept in a jar; warm slightly before using if it thickened in the cold.
– Store rolled-but-unbaked pans covered in plastic wrap in the fridge for up to 12 hours — bring to room temp and bake as directed.

✔Time-Saving Tricks

– Use a stand mixer with a dough hook to cut kneading time in half.
– Drain canned pineapple in a fine-mesh sieve and press with a spoon to remove excess juice fast.
– Freeze extra baked rolls on a sheet tray and transfer to a bag; thaw and reheat in the oven or microwave for a quick fix.
– If you’re short on time, shape into a single large cinnamon pull-apart loaf to bake a bit faster than individual rolls.

✔Common Mistakes

– Over-wet filling: I once used fresh pineapple straight from the blender and ended up with a soggy tray; always drain.
– Under-proofing dough: rolls that haven’t doubled will be dense — give them a warm place and time.
– Over-baking: cinnamon rolls should be golden, not brick-like; check a minute or two early and tent with foil if edges brown too fast.
– Toothpick test confusion: a toothpick might come out with dough on it because of gooey filling — look for puffiness and a light golden color instead.

What to Serve It With

– Simple black coffee or a latte — the bitterness balances the sweetness.
– Fresh fruit salad to cut through the richness.
– A green salad with citrus vinaigrette for a brunch spread.
– Yogurt parfaits for a lighter counterpoint to the sticky rolls.

✔Tips & Mistakes

– Let butter for the filling soften, not melt; cold chunks won’t spread evenly.
– Salt is your friend in the dough — even sweet pastries need a little to sing.
– If your rolls smell yeasty but haven’t browned, bake a bit longer at a lower temp to finish through.
– One-handed tip: use dental floss to slice neat rolls without squishing them.

✔Storage Tips

Store leftover rolls in an airtight container at room temp for up to 2 days, or in the fridge for up to 5. Reheat in a 300°F oven for 8–10 minutes or microwave individually for 20–30 seconds — they’ll be soft but the glaze may look flatter. Cold cinnamon roll? No shame: pop it in the microwave for 10 seconds and you’re golden; it won’t be quite as oozy, but still delicious for a fast breakfast.

✔Variations and Substitutions

– No pineapple? Swap in apricot jam or mashed banana for a different fruity vibe.
– Want less sugar: reduce the filling sugar by a quarter and brighten with a splash of lemon juice in the glaze.
– Gluten-free: use a 1:1 GF flour blend and add an extra egg for structure, but expect a different texture.
– Vegan: plant butter, a flax egg, and vegan cream cheese can work — the dough will be a touch less tender but still very satisfying.

Frequently Asked Questions

Hawaiian Cinnamon Rolls Recipe

Soft, pineapple-kissed cinnamon rolls swirled with coconut, macadamias, and juicy pineapple. Finished with a silky pineapple cream cheese glaze.

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Prep Time: 2 hours hours

Cook Time: 25 minutes minutes

Total Time: 2 hours hours 25 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup pineapple juice, warmed About 105–110°F
• ▢ 0.5 cup whole milk, warmed About 105–110°F
• ▢ 0.33 cup granulated sugar
• ▢ 2.25 tsp instant yeast
• ▢ 3.75 cup all-purpose flour Spoon and level
• ▢ 6 tbsp unsalted butter, softened
• ▢ 2 large eggs Room temperature
• ▢ 1 tsp fine sea salt
• ▢ 1 tsp vanilla extract
• ▢ 1 cup light brown sugar, packed For the filling
• ▢ 1.5 tbsp ground cinnamon For the filling
• ▢ 5 tbsp unsalted butter, melted For brushing the dough
• ▢ 0.75 cup crushed pineapple, well-drained Press to remove excess juice
• ▢ 0.5 cup macadamia nuts, chopped Lightly toasted if desired
• ▢ 0.5 cup sweetened shredded coconut
• ▢ 4 oz cream cheese, softened For the glaze
• ▢ 1.25 cup powdered sugar For the glaze
• ▢ 3 tbsp pineapple juice For the glaze
• ▢ 0.5 tsp vanilla extract For the glaze
• ▢ 0.13 tsp fine sea salt Pinch, for the glaze
• ▢ 1 tbsp milk As needed to thin glaze

Instructions

Preparation Steps

• Warm the pineapple juice and milk until just lukewarm. Stir in the sugar and yeast; let sit 5 minutes.
• Combine flour and salt in a large bowl. Add warm liquids, softened butter, eggs, and vanilla.
• Mix to form a soft dough, then knead until smooth and elastic, about 7–9 minutes.
• Place dough in a lightly greased bowl, cover, and let rise until doubled, about 60–75 minutes.
• Drain crushed pineapple very well. Stir brown sugar and cinnamon together; set aside melted butter.
• Roll dough into a 16x12-inch rectangle on a floured surface.
• Brush dough with melted butter. Sprinkle cinnamon sugar evenly, then pineapple, coconut, and macadamias. Press lightly.
• Roll up tightly from the long side. Trim ends if needed and slice into 12 equal rolls.
• Arrange rolls in a greased 9x13-inch pan. Cover and let rise until puffy, 30–45 minutes. Preheat oven to 350°F.
• Bake until golden and set in the center, 22–26 minutes. Cool 10 minutes.
• Beat cream cheese until smooth. Mix in powdered sugar, pineapple juice, vanilla, and salt. Thin with milk as needed.
• Spread glaze over warm rolls. Serve slightly warm.

Notes

Variation: Swap macadamias for toasted pecans, or add a dash of rum extract to the glaze. Overnight option: After slicing, cover the pan and refrigerate overnight. Bring to room temp while the oven preheats, then bake as directed. Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days; rewarm briefly before serving.

This recipe is an original creation inspired by classic Hawaiian Cinnamon Rolls Recipe flavors. All ingredient ratios and instructions are independently developed.