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Authentic Hawaiian Cinnamon Rolls with Pineapple Glaze

Close-up of three gooey, glazed hawaiian cinnamon rolls stacked on a white plate.
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Make incredibly soft and moist Hawaiian cinnamon rolls featuring a sweet pineapple glaze. This recipe delivers fluffy tropical breakfast treats from scratch.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup crushed pineapple, well drained (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons pineapple juice (for glaze)
  • 1 tablespoon cream cheese, softened (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Whisk in the remaining 1/4 cup sugar, eggs, and melted butter into the yeast mixture. Gradually add the flour and salt. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  4. First proof: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough proofs, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined.
  6. Shape the rolls: Punch down the risen dough gently. Roll the dough out on a lightly floured surface into a large rectangle, about 12×18 inches.
  7. Spread the filling: Evenly spread the butter-sugar mixture over the dough surface. Sprinkle the well-drained crushed pineapple over the filling.
  8. Roll and cut: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal rolls.
  9. Second proof: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes until puffy. Preheat your oven to 375°F during the last 15 minutes of the second proof.
  10. Bake: Bake for 20 to 25 minutes, or until golden brown.
  11. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, pineapple juice, and softened cream cheese until smooth.
  12. Glaze and serve: Drizzle the pineapple glaze generously over the warm rolls. Serve immediately for the softest sweet rolls from scratch.

Notes

  • For extra moist Hawaiian sweet rolls recipe results, ensure your milk is warm but not hot, as high temperatures kill the yeast.
  • If you prefer a tangier flavor, substitute the pineapple juice in the glaze with passion fruit juice (Lilikoi).
  • Do not overbake the rolls; they should still look slightly pale in the center when you remove them for the best gooey cinnamon rolls baking tips.

Nutrition

Find it online: https://delicerecipe.com/hawaiian-cinnamon-rolls-recipe/