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!
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.
- 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.
- 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.
- 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.
- 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.
- Then, line a metal 9x13 baking pan with parchment paper.
- 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.
- 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!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftover rolls can be stored in an airtight container in the fridge for up to 4 days. They can be reheated in a 350°F oven or in the microwave in 20-second increments. *To prevent the rolls from becoming stale, leave a wet paper towel in the container, not touching the rolls, to maintain moisture.*
