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Hawaiian Cinnamon Rolls Recipe

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
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 12

Ingredients
 

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.