I’ve had this idea in my head for years…a cinnamon roll that tastes exactly like a piña colada. I wasn’t sure I could actually pull it off… but like my caramelized pineapple upside-down rolls, here we are. And honestly? They turned out even better than I imagined!
I’m talking soft coconut dough swirled with brown sugar, pineapple, and shredded coconut, then finished with a glossy coconut rum icing that soaks into every layer. They taste just like the cocktail, but somehow even better.
If you’re into creative baking twists that stray from the classic cinnamon roll, you’re gonna love this one!
These rolls are part of my summer cinnamon roll series, and if you’re into the tropical vibe, you should definitely try my zesty key lime pie rolls too. They have that same soft, fluffy dough but are filled and topped with a tart key lime custard just like the pie!
How to Make Them
1
Make the tangzhong. This is my secret to the most deliciously soft and gooey cinnamon rolls that stay that way for days!
2
Combine the wet and dry ingredients in a stand mixer bowl. Once combined, you should have a rough, dry dough ball.
3
Knead until a smooth, elastic dough ball forms. Mix in the butter a little bit at a time, then continue kneading until the dough looks smooth, as seen above.
4
Let the dough rest for 30 minutes. This time is crucial for allowing the gluten to relax, making it easier to roll out in the next step.
Once you’ve had your fill of pineapple and coconut (if that’s even possible), try my swirled strawberry matcha cinnamon rolls. They’re filled with fresh strawberry jam wrapped in a sweet, earthy matcha dough!
5
Roll out the dough, then spread the pineapple coconut filling over it. Leave a 1/2-inch edge at the top clean to seal the rolls.
6
Cut each one into strips and roll them up. Use a pizza cutter or sharp knife to cut the dough into twelve equal-sized strips, then roll them up!
7
Let the cinnamon rolls rise until they double in size. Then, place them in a 9×13 baking pan and set them aside to rise in a warm place.
8
Once doubled in size, bake! You’ll know they’re ready to bake when they look puffy and feel airy to the touch. After baking, top them with coconut rum glaze and more shredded coconut.
You know those glossy cherry pies that sit front and center in bakery cases all summer? Yeah, I turned that into a roll, too. My cherry pie rolls with pie crumb topping are soft, gooey, and filled with sweet cherry pie filling!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Piña Colada Cinnamon Rolls
Equipment
Ingredients
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/2 cup coconut milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
For the Pineapple Coconut Filling
- 1 15-ounce can pineapple chunks, drained
- 2/3 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sweetened shredded coconut
- 1/4 teaspoon fine sea salt
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon pure coconut extract
For the Coconut Rum Icing
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2-3 tablespoons coconut milk
- 1 teaspoon pure coconut extract
- 1 tablespoon rum, optional
Instructions
- 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.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- 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.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/2 cup (56 g) coconut milk, 1 (55 g) large egg, 1 teaspoon (4 g) vanilla bean paste, Tangzhong from above
- 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.6 tablespoons (84 g) unsalted butter
- 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.
- 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.1 15-ounce (15 ounces) can pineapple chunks
- 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.2/3 cup (133 g) light brown sugar, 1/2 cup (109 g) unsalted butter, 1/2 cup (40 g) sweetened shredded coconut, 1/4 teaspoon fine sea salt, 2 tablespoons (20 g) cornstarch, 2 tablespoons (16 g) all-purpose flour, 1 teaspoon (3 g) pure coconut extract
- Then, line a metal 9×13 baking pan with parchment paper.
- Place the rested dough on a lightly floured surface. Roll it out into a 15×21-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.
- 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.
- 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.
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
- Once baked, let the rolls cool while you make the icing.
- 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!1 1/2 cups (180 g) powdered sugar, 2 tablespoons (28 g) unsalted butter, 2-3 tablespoons (30 g) coconut milk, 1 teaspoon (3 g) pure coconut extract, 1 tablespoon (15) rum
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
This was a really fun and refreshing summer snack! Excellent for a pool day! Love your cinnamon roll recipes!
Thanks Andrew! So happy to hear you’re enjoying them.