Indulge in Tropical Bliss: The Ultimate Piña Colada Cinnamon Rolls Recipe
For years, a tantalizing idea swirled in my mind: a cinnamon roll that captured the exact essence of a refreshing piña colada. It seemed like a delicious fantasy, a bold culinary adventure. I wasn’t entirely sure if I could truly bring such a unique vision to life, but just like my beloved caramelized pineapple upside-down rolls, here we are! And to be completely honest? These tropical delights turned out even more spectacular than I ever dared to imagine!
Picture this: incredibly soft, fluffy coconut dough, beautifully swirled with a rich, sweet brown sugar filling, generously studded with tender pineapple pieces and fragrant shredded coconut. Each roll is then lavishly finished with a glossy, irresistible coconut rum icing that seeps into every single layer, creating an explosion of flavor and moisture. These aren’t just rolls; they are an experience. They taste precisely like your favorite vacation cocktail, but somehow, they’re even better in baked form – a truly unforgettable treat that will transport your taste buds straight to a sunny beach with every bite.
If you’re a baking enthusiast who loves exploring creative twists on traditional recipes and isn’t afraid to stray from the classic cinnamon roll, then this unique tropical sensation is absolutely going to become your new obsession. Get ready to impress yourself and everyone you share these with!
These delectable Piña Colada Cinnamon Rolls are a proud part of my highly anticipated summer cinnamon roll series, designed to bring bright, refreshing flavors to your baking. If you’re utterly captivated by this tropical vibe and craving more sunshine in your treats, you absolutely must try my zesty Key Lime Pie Rolls too. They boast the exact same incredibly soft, pillowy dough that you’ll adore, but are generously filled and elegantly topped with a wonderfully tart Key Lime custard, mirroring the delightful experience of a classic Key Lime Pie in roll form!
Crafting Your Tropical Piña Colada Cinnamon Rolls: A Step-by-Step Guide
Creating these extraordinary Piña Colada Cinnamon Rolls is a delightful journey, and while it involves several steps, each one contributes to the incredible softness, vibrant flavor, and irresistible texture of the final product. Here’s a detailed look at how we bring these tropical dreams to life, ensuring a perfect batch every time.
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Begin with the Tangzhong. This Asian baking technique is truly my secret weapon for achieving cinnamon rolls that are not just soft and gooey, but also incredibly moist and stay fresh for days! It involves cooking a small portion of your flour and liquid into a paste, which helps the dough retain more moisture. This step is non-negotiable for that signature Cambrea Bakes softness.
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Combine all Dough Ingredients in a Stand Mixer. After your tangzhong has cooled slightly, it’s time to bring all the main dough ingredients together. In your stand mixer bowl, you’ll combine the dry ingredients first, then introduce the wet components, including your prepared tangzhong. Mix until they just come together, forming what will initially look like a rough, dry dough ball. Don’t worry, this is exactly how it should look at this stage – the magic is yet to come!
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Knead the Dough to Perfection. Now for the transformation! Gradually add softened butter, a little bit at a time, allowing each addition to fully incorporate into the dough. This is crucial for developing a rich, tender texture. Continue kneading until the dough evolves from rough to a beautifully smooth, elastic, and supple ball. It should feel pliable and look uniform, much like the image above, indicating that the gluten has properly developed.
4
Allow the Dough to Rest. Once your dough is perfectly kneaded and formed into a smooth ball, it needs a short, but vital, rest. This 30-minute period is crucial for allowing the gluten strands to relax. A relaxed dough is a cooperative dough – it will be much easier to roll out evenly and thinly in the subsequent step, ensuring beautiful, consistent spirals in your finished cinnamon rolls.
After you’ve thoroughly indulged in the delightful combination of pineapple and coconut (if that’s even remotely possible, because honestly, who can get enough?), I highly recommend trying another innovative creation from my kitchen: my swirled Strawberry Matcha Cinnamon Rolls. They offer a completely different but equally enchanting flavor profile, filled with a vibrant, fresh strawberry jam encased within a subtly sweet, earthy matcha-infused dough! They’re a truly unique treat for any tea lover.
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Roll Out the Dough and Spread the Pineapple Coconut Filling. With your rested dough, gently roll it out into a large, even rectangle. This expansive surface is where the magic of the filling comes in. Evenly spread your luscious pineapple coconut mixture across the entire surface of the dough, taking care to leave a clean 1/2-inch border along the top edge. This clean edge is essential for sealing the rolls tightly, preventing any delicious filling from escaping during baking.
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Cut and Roll into Individual Strips. Precision is key for perfect rolls! Using a pizza cutter or a very sharp knife, carefully slice the dough into twelve equally sized strips. Uniformity here ensures even baking. Once cut, gently roll each strip away from you, creating those beautiful, classic cinnamon roll spirals. This step requires a delicate touch to keep the filling intact and distributed.
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Allow the Cinnamon Rolls to Rise. Arrange your freshly rolled pineapple coconut rolls into a 9×13 baking pan, leaving a small space between each one to allow for expansion. Then, place the pan in a warm, draft-free spot and let them rise until they have visibly doubled in size. This proofing stage is vital for achieving that light, airy texture characteristic of perfect cinnamon rolls. Patience here will be rewarded!
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Bake and Glaze for a Perfect Finish. Once your rolls have beautifully doubled in size, appearing puffy and light to the touch, they are ready for the oven. Bake them until they are a gorgeous golden brown, with an internal temperature reaching 185°F in the center to ensure they are thoroughly cooked. As soon as they emerge warm from the oven, generously drench them in the luxurious coconut rum glaze. The warmth of the rolls will help the glaze melt and soak into every delicious crevice. Finish with a sprinkle of extra shredded coconut and a few fresh pineapple pieces for an irresistible presentation.
Remember those irresistibly glossy cherry pies that grace bakery cases throughout the summer season, always catching your eye? Well, I’ve ingeniously transformed that beloved dessert into another fantastic roll creation. My Cherry Pie Rolls with Pie Crumb Topping are wonderfully soft, delightfully gooey, and bursting with a sweet, homemade cherry pie filling, all crowned with a scrumptious, buttery pie crumb topping. They’re a taste of summer nostalgia in every bite!
If you tried this incredible Piña Colada Cinnamon Roll recipe, or any other delicious creation from my website, please don’t hesitate to share your experience! I absolutely love hearing from you. Let me know how it went in the comments below; your feedback is invaluable! While you’re there, please consider leaving a star rating to help other bakers discover these fantastic treats. You can also tag me on Instagram or Facebook so I can see your wonderful creations and share them!
Piña Colada Cinnamon Rolls: A Tropical Twist on a Classic!
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Equipment
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metal 9×13 baking pan
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
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In a small saucepan, prepare the tangzhong by whisking together the water and all-purpose flour until smooth. Cook this mixture over medium heat, continuously whisking, for approximately 4-5 minutes. The goal is a thickened, paste-like slurry that helps create an incredibly soft and moist dough. Once achieved, scrape the tangzhong into a clean bowl and set it aside to cool completely before incorporating it into your dough.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
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In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, granulated sugar, instant yeast, and fine sea salt, giving them a quick whisk to evenly distribute. Next, add the room temperature coconut milk, large egg, your cooled tangzhong, and vanilla bean paste. Knead on low speed for about 2 minutes. At this point, the mixture will come together into a rough, shaggy dough ball – this is perfectly normal and indicates you’re on the right track.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
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While the mixer is still running on low speed, gradually incorporate the softened unsalted butter, adding it one tablespoon at a time. Ensure each piece of butter is fully absorbed by the dough before adding the next. This slow incorporation is key for a tender dough. Continue kneading for an additional 8-10 minutes, or until the dough transforms into a wonderfully smooth, elastic, and non-sticky ball that passes the windowpane test (you should be able to stretch a small piece thin enough to see light through it without tearing).6 tablespoons (84 g) unsalted butter
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Carefully remove the developed dough from the mixing bowl. On a clean surface, gently pull the sides of the dough into the bottom, forming a smooth, round ball. Place it back into the mixing bowl, seam-side down. Cover the bowl tightly with plastic wrap to prevent a skin from forming, and set it aside to rest for exactly 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out in the next step.
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While your dough is resting, prepare the luscious coconut pineapple filling. Start by finely chopping the well-drained pineapple chunks. This is a critical step: lay the chopped pineapple on several layers of paper towels and firmly squeeze out all excess liquid. You want the pineapple to feel as dry as possible to prevent a soggy filling. You should end up with approximately 1/2 cup of dried, chopped pineapple.1 15-ounce (15 ounces) can pineapple chunks
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In a medium bowl, or in a mixer bowl using a paddle attachment, combine the light brown sugar, softened unsalted butter, sweetened shredded coconut, fine sea salt, cornstarch, all-purpose flour, and pure coconut extract. Mix until all the ingredients are thoroughly combined and the mixture is smooth and spreadable. Finally, fold in your prepared dried pineapple, ensuring it’s evenly distributed throughout the tropical filling.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
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Prepare your baking vessel: line a metal 9×13 baking pan with parchment paper, leaving an overhang on the sides for easy removal of the baked rolls. This step ensures effortless cleanup and prevents sticking.
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Transfer the rested dough to a lightly floured surface. Using a rolling pin, carefully roll it out into a large rectangle measuring approximately 15×21 inches, positioning the longest side closest to you. This size is ideal for creating generously sized rolls. Evenly spread the prepared pineapple coconut filling across the entire surface of the dough, making sure to leave a clean 1/2-inch border along the top edge. This border will be crucial for neatly sealing your rolls.
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Beginning from the side closest to you, tightly roll up the dough into a log. Once rolled, use a sharp pizza cutter or a very sharp, un-serrated knife to slice the log into twelve 1 3/4-inch strips. For the cleanest cuts and perfect spirals, it’s best to use un-flavored dental floss to slice them if you don’t have a very sharp knife! Carefully place each rolled strip into your prepared baking pan, arranging them so they are barely touching, leaving just enough room for them to expand.
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Cover the pan loosely with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot to rise for 1-2 hours, or until the cinnamon rolls have visibly doubled in size and appear puffy. This second rise, or proofing, is vital for achieving their signature light and airy texture. While the rolls are rising, preheat your oven to 325°F (162°C) to ensure it’s ready for baking.
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Bake the rolls for approximately 30-40 minutes. They are perfectly done when the tops are golden brown and an instant-read thermometer inserted into the center of a middle roll registers an internal temperature of 185°F. This ensures they are cooked through and wonderfully soft.
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Once baked to perfection, remove the pan from the oven and allow the rolls to cool slightly in the pan while you quickly prepare the decadent coconut rum icing.
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In a medium bowl, whisk together the powdered sugar, melted unsalted butter, coconut milk, pure coconut extract, and the optional rum until the mixture is completely smooth and free of lumps. Adjust the consistency with a little more coconut milk if needed, aiming for a pourable but still rich glaze. Generously pour this glorious icing over the warm Piña Colada Cinnamon Rolls. The warmth of the rolls will help the glaze melt and soak into every delicious layer. For a final flourish, garnish with extra shredded coconut and a few fresh pineapple pieces. Serve them warm and savor every tropical bite! Enjoy your homemade taste of paradise!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 for Perfect Piña Colada Cinnamon Rolls
Storage Tips: Should you have any delectable leftover Piña Colada Cinnamon Rolls (a rare occurrence!), they can be stored in an airtight container. Keep them in the refrigerator for up to 4 days to maintain their freshness. To reheat, simply warm them in a 350°F oven for a few minutes until soft and warm, or use a microwave in 20-second increments until heated through. *To prevent your precious rolls from becoming stale and to maintain their delightful moisture, place a wet paper towel inside the container, ensuring it does not directly touch the rolls.*
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed and can vary based on specific ingredients and preparation methods.