Breads & Bakingcambreabakes5.0
Piña Colada Cinnamon Rolls
These piña colada rolls bring a tropical twist to a classic cinnamon roll, filled with sweet pineapple and shredded coconut for a juicy, flavorful center. Baked until golden and finished with a creamy coconut rum icing, they’re bright, beachy, and perfect for summer mornings. If you love the flavors of a classic piña colada, this playful twist will be your new favorite!
👥 12 Servings⏱️ Prep & Cook: 4h 33m⏳ Prep: 4h🔥 Cook: 33 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- mixing bowl
- pan
- oven
- whisk
📝 Preparation Steps
1
In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for ⏱️ 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
all-purpose flour2 tablespoons
2
In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the coconut milk, egg, tangzhong, and vanilla to the bowl. Knead on low speed with the dough hook for ⏱️ 2 minutes until it forms a rough dough ball.
large egg (room temperature)1
3
With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another ⏱️ 8-10 minutes or until the dough looks smooth and elastic.
4
Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for ⏱️ 30 minutes.
5
Meanwhile, make the coconut pineapple filling. Finely chop the drained pineapple, then squeeze out all the excess liquid with paper towels. You want it to feel pretty dry! You should have roughly 1/2 cup pineapple.
6
In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, shredded coconut, salt, cornstarch, flour, coconut extract, and dried pineapple until smooth.
cornstarch2 tablespoons
7
Then, line a metal 9x13 baking pan with parchment paper.
8
Place the rested dough on a lightly floured surface. Roll it out into a 15x21-inch rectangle, with the longest side closest to you. Spread the filling across the surface of the dough, leaving a 1/2-inch border clean at the top.
9
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
10
Cover the pan with plastic wrap and set it aside to rise for ⏱️ 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
11
Bake for ⏱️ 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
12
Once baked, let the rolls cool while you make the icing.
13
Whisk together the powdered sugar, melted butter, coconut milk, coconut extract, and rum (if using) until smooth. Pour over the warm rolls. Garnish with extra coconut, pineapple, and serve warm. Enjoy!
rum (optional)1 tablespoon
Nutrition Facts
calories
476 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
2 g
sugar Content
34 g
sodium Content
267 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
54 mg
carbohydrate Content
68 g
saturated Fat Content
13 g
unsaturated Fat Content
5 g
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