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• Prep Time: 30 minutes
• Rise Time: 1 hour 30 minutes
• Bake Time: 25–30 minutes
• Total Time: ~2 hours 30 minutes
• Yield: 12 rolls
• Difficulty: Moderate (yeast dough)
• Intensity: Medium (multi-step but beginner-friendly)
• Cuisine: American / Hawaiian-inspired
• Best For: Brunch, holidays, special occasions, or weekend baking

Why You’ll Love This Recipe

These Hawaiian Cinnamon Rolls are everything you love about classic cinnamon rolls — soft, gooey centers, swirls of cinnamon sugar, and a rich glaze — but with a tropical twist! The dough is made with pineapple juice and buttermilk, giving it a tender crumb and hint of sweetness. Perfect for making your breakfast or brunch feel like a mini vacation.

Ingredients

For the Hawaiian Dough:

• ¾ cup pineapple juice, warmed to 105–110°F
• ¼ cup buttermilk, room temperature
• 1 packet (2¼ tsp) active dry yeast
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• ¼ cup unsalted butter, softened
• 3¼ to 3½ cups all-purpose flour

For the Cinnamon Filling:

• ½ cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• ¼ cup unsalted butter, softened

Optional Add-ins:

• ½ cup crushed pineapple, well drained
• ½ cup chopped macadamia nuts or pecans
• Zest of 1 orange for extra citrus flavor

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1–2 tablespoons milk (to desired consistency)

Equipment Needed

• Stand mixer with dough hook (or mix by hand)
• Mixing bowls
• Rolling pin
• 9×13-inch baking dish
• Measuring cups and spoons
• Whisk or electric mixer for glaze

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a large bowl (or the bowl of a stand mixer), combine warm pineapple juice, sugar, and yeast.
2. Stir and let sit for 5–10 minutes, until foamy. This confirms the yeast is active.

Step 2: Make the Dough

1. Add buttermilk, egg, vanilla, and salt to the yeast mixture.
2. Mix in softened butter until incorporated (it may look slightly lumpy—this is fine).
3. Gradually add flour, starting with 3¼ cups, mixing until a soft dough forms.
4. Knead with dough hook for 6–8 minutes, or by hand for 10 minutes, until smooth and elastic.
5. If sticky, add flour 1 tablespoon at a time (up to ¼ cup more).

Dough should be soft and slightly tacky, but not stick to your hands excessively.

Step 3: First Rise

1. Place dough in a lightly greased bowl, cover with a towel or plastic wrap.
2. Let rise in a warm place for 1 hour, or until doubled in size.

Step 4: Make the Filling

1. In a small bowl, combine brown sugar and cinnamon.
2. Set aside the softened butter for spreading on the dough.

Step 5: Roll and Fill the Dough

1. On a floured surface, roll dough into a 12×16-inch rectangle.
2. Spread softened butter across the dough.
3. Sprinkle evenly with cinnamon-sugar mixture.
4. Optional: Add crushed pineapple or nuts over the top.

Step 6: Roll Up and Slice

1. Starting from the long edge, roll tightly into a log.
2. Cut into 12 equal slices using a serrated knife or dental floss.
3. Place rolls cut-side up in a greased 9×13-inch pan.

Step 7: Second Rise

1. Cover the pan loosely with plastic or a towel.
2. Let rise for 30–45 minutes, until puffed and touching.

Step 8: Bake

1. Preheat oven to 350°F (175°C).
2. Bake rolls for 25–30 minutes, or until golden brown and cooked through.
3. If browning too fast, tent with foil halfway through.

Step 9: Make the Glaze

1. In a medium bowl, beat cream cheese and butter until smooth.
2. Add powdered sugar, vanilla, and milk. Beat until creamy and pourable.
3. Adjust thickness with extra milk if needed.

Step 10: Glaze and Serve

• Let rolls cool slightly, then spread with glaze while warm.
• Serve immediately and enjoy the tropical flavor explosion!

Serving Suggestions

Serve with:

• Fresh fruit (pineapple, mango, strawberries)
• Hawaiian coffee or iced lattes
• Savory egg dishes for a sweet & savory brunch spread
• Garnish with toasted coconut or extra pineapple if desired

Storage & Make-Ahead Tips

• Store: Keep in an airtight container at room temp for up to 2 days, or refrigerate for 5 days.
• Reheat: Microwave for 15–20 seconds or warm in a low oven.
• Freeze: Freeze unglazed baked rolls for up to 2 months. Thaw and glaze before serving.
• Make-Ahead: Prepare the rolls the night before, cover, and refrigerate after step 6. Bring to room temp in the morning and bake as directed.

Nutrition Information (Approx. Per Roll, Including Glaze)

Nutrient	Amount
Calories	~340 kcal
Protein	5g
Carbohydrates	46g
Fat	14g
Saturated Fat	8g
Sugar	22g
Sodium	210mg
Fiber	1g

Nutrition may vary depending on add-ins and glaze quantity.