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Pineapple Coconut Cinnamon Rolls

A tasty tropical cinnamon roll!

Pineapple Coconut Cinnamon Rolls

Print Recipe

Yield

18 rolls 18 rolls

Difficulty

Advanced Advanced

Prep Time

0:20 0:20

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

60 to 70 minutes 60 to 70 minutes

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Ingredients

  • 3/4 cup canned coconut milk
  • 1/4 cup half and half
  • 1/4 cup water
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 4 to 5 cups bread flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter OR margarine, softened
  • 2 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon imitation coconut flavor
  • Filling
  • 1/2 cup butter OR margarine, softened
  • 1 cup brown sugar
  • 1 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 can (8 ounces) crushed pineapple, drained and reserve juice
  • 2/3 cup flaked coconut
  • Frosting
  • 4 ounces cream cheese, softened
  • 1/2 cup butter OR margarine, softened
  • 2 cups powdered sugar
  • 1 tablespoon reserved pineapple juice

Directions

  1. Heat coconut milk, half and half and water until warm (100° to 110°F). Add yeast and allow to rest for 5 minutes.
  2. Combine 3 cups flour, sugar and salt in a large mixer bowl. Add yeast mixture, butter, eggs, vanilla and coconut extract. Beat for 2 minutes on medium speed. Add enough remaining flour to form a soft dough.
  3. Knead on lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to coat. Cover and let rise until doubled in size, about 30 to 40 minutes.
  4. Punch dough down. Roll dough into an 18 x 14-inch rectangle. Spread butter evenly over dough. Whisk together brown sugar, cinnamon, nutmeg and coconut. Sprinkle mixture evenly over butter followed by crushed pineapple.
  5. Roll dough up tightly, starting with the short end. Pinch seam to seal. Cut dough into 18 equal sized rolls. Place 12 rolls in a greased 13 x 9-inch baking pan and 6 rolls in and 8 x 8-inch baking pan. Cover and let rise until doubled in size, about 30 to 40 minutes.
  6. Bake for 25 to 30 minutes in a preheated 350°F until well browned. Cool pans on wire rack.
  7. Combine cream cheese and butter in a medium mixing bowl until creamy. Add powdered sugar and pineapple juice and mix until well blended. Spread over warm rolls.

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