Description
Easy Hawaiian Cinnamon Rolls are a tropical delight that infuses traditional cinnamon rolls with the sweet essence of pineapple. These fluffy treats are perfect for brunch, dessert, or any time you crave something indulgent. With just a few simple ingredients and an easy preparation method, you can enjoy warm, gooey rolls drizzled with icing that will transport your taste buds to a sunny paradise.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm pineapple juice (110°F)
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup powdered sugar (for icing)
- 2 tbsp milk (for icing)
Instructions
- In a bowl, mix flour, sugar, and yeast. Warm pineapple juice until cozy (not hot) and gradually combine with dry ingredients to form a soft dough.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Let it rise in a greased bowl covered with plastic wrap for about 1 hour or until doubled in size.
- Roll out the risen dough into a rectangle and spread melted butter over it.
- Sprinkle with brown sugar and cinnamon evenly; roll tightly from one edge and slice into equal pieces.
- Arrange rolls in a greased baking dish, let rise for another 30 minutes while preheating the oven to 350°F. Bake for 25-30 minutes until golden brown.
- For icing, mix powdered sugar with milk until smooth; drizzle over warm rolls before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 roll (80g)
- Calories: 265
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Enhance flavor by adding shredded coconut or crushed pineapple in the filling. For extra sweetness, top with cream cheese frosting instead of simple icing. Store leftovers in an airtight container at room temperature for up to three days.