Pineapple Sweet Rolls with Cream Cheese Icing

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These sweet rolls are made with Homemade Hawaiian King rolls. Then they are swirled with caramelized pineapple and pineapple curd. These fantastic Hawaiian style pineapple sweet rolls Are just the thing to bring some sunshine to your table.

King’s Hawaiian sweet rolls – these rolls taste like that, only better.

This Hawaiian sweet bread recipe is essentially a classic brioche that has a Hawaiian twist by adding pineapple juice, a little bit of ground ginger, and some coconut extract.

King’s Hawaiian Rolls are a sweet brioche-style bread. You can find King’s Hawaiian bread at most local grocery stores. This bread is sold as a round loaf or in packs of rolls. If you have ever eaten King’s Hawaiian rolls, you will know what I mean.

If you haven’t ever eaten these delicious rolls, I am so sorry because they are AMAZING!

Good news! Now you can whip up a batch of this sweet roll dough anytime you want.

Ingredients for Hawaiian Sweet Roll Dough

• All-purpose flour:
• Yeast:
• Pineapple juice:
• Buttermilk:
• Butter:
• Eggs:
• Brown Sugar:
• Flavor: dried ginger, vanilla extract, and coconut extract.

How to make Hawaiian Sweet Rolls

1. Melt the butter: In a medium saucepan. Once the butter is melted, remove the butter from the heat and add the buttermilk, pineapple juice, brown sugar, and vanilla and coconut extract.
2. Mix dry ingredients: In your mixing bowl, add 3 ¾ cups of flour, yeast, salt, and ginger.
3. Add the wet ingredients: With the paddle attachment on low, add the melted butter mixture to the mixer. Then add the eggs and the egg yolk one at a time. A sticky dough will form.
4. Switch to dough hook: Beat for 7 to 8 minutes. Add the additional ¼ cup of flour if needed. The dough may still be sticky but do not add more than 4 cups of flour total.
5. Proof the dough: Place the dough in a greased bowl and cover with plastic wrap—proof for about an hour and a half.

PRO-TIP: If it’s cooler than Hawaii where you live, you should proof your dough in the oven. Turn your oven to 200℉. Once it’s preheated, turn the oven off and place the covered dough inside.

Other ways to bake with this Sweet Dough

• Dinner Rolls: The dough for this recipe can be made by itself and then rolled into 12 to 14 dinner rolls. One of my favorite ways to eat these rolls is this a few slices of deli ham tucked inside. Yum!
• Loaves of Sweet Bread: Form the dough into one round loaf and bake either in a cast iron pan or a pie pan.
• Sweet Cinnamon Rolls

What else do you need to make Pineapple Sweet rolls?

Each roll is filled with sweet caramelized pineapple and pineapple curd.

Then, they’re baked to a golden-brown deliciousness!

The best part – the whole thing is topped with a tangy-sweet pineapple cream cheese icing.

All the steps for making sweet pineapple rolls

1. Mix and warm the wet ingredients. Melt the butter in a medium saucepan, and allow to cool before adding buttermilk, pineapple juice, brown sugar, vanilla, and coconut extract.
2. Combine the dry ingredients into your mixing bowl. Combine 3 ¾ cups of flour, yeast, salt, and ground ginger in your mixing bowl. Whisk together to combine. Set aside the additional ¼ cup of flour to add only if needed.
3. Mix. Using the paddle attachment, turn the mixing speed on low and slowly pour in the buttermilk mixture.
4. Add the eggs. Continue mixing while adding the 2 eggs and egg yolk. A sticky dough will begin to form.
5. Switch to the hook attachment and knead the dough for 7-8 minutes. Do note that this is a very sticky dough. You want the dough to pull cleaning from the sides of the mixing bowl.*If the dough still seems too wet, add the additional flour a little bit at a time. Do not use more than 4 cups of flour in total.
6. Prepare for rise #1. Once the dough has been kneaded, form into a ball and place in a large metal or glass bowl that has been lightly greased. Cover the bowl with a clean, damp, lint-free towel or plastic wrap that has been sprayed with a little nonstick spray.
7. Rising The Dough: This can be done on the counter or by using your oven as a proofing drawer. [See the recipe card for complete details.]
8. Make the filling and the frosting. While the dough is rising make the pineapple curd, pineapple caramel, and pineapple cream cheese frosting. *You can also use just the pineapple caramel as a filling and leave out the curd.

Making the Pineapple Curd

1. Combine the ingredients. Add the pineapple juice, sugar, egg yolks, and cornstarch to a large bowl and whisk until the cornstarch is fully dissolved.½ cup pineapple juice,2 tablespoons cornstarch,½ cup granulated sugar,4 egg yolks,¼ teaspoon salt
2. Thicken the curd. Set the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens. It should be the consistency of regular yogurt. This can take up to 10 minutes depending on the temperature. [note 2]
3. Strain. Remove from heat. If necessary, strain the curd through a fine mesh sieve to ensure that it is completely smooth. Remove the strained curd to the saucepan.
4. Stir in the butter, a little bit at a time, until it is fully melted and mixed in. 4 tablespoons unsalted butter
5. Chill. Cover the curd with plastic wrap. Press the plastic wrap into the surface of the curd to prevent a skin from forming. Refrigerate until the curd is completely cold. The curd will thicken as it cools. 
6. Store. The curd will keep for up to 10 days stored in an airtight container in the refrigerator so you can easily make the pineapple curd ahead of time.

Making the Pineapple Caramel

1. Combine. Add the drained pineapple and sugar to a saucepan. 1 can crushed pineapple,½ cup sugar
2. Heat. Bring mixture to a boil and watch carefully. 
3. Caramelize. The sugar will start to melt and then turn and light amber color. 
4. Stir occasionally as the mixture thickens and turns to a deep golden color. 

Pineapple Cream Cheese Frosting

1. Beat the cream cheese. Place the cream cheese and the butter into a mixing bowl. Beat until soft. 
2. Add the powdered sugar. Continue to beat until the frosting is smooth.
3. Add the reserved pineapple juice from the crushed pineapple a few tablespoons at a time. Beat in between each addition. Stop

How to assemble sweet rolls

Roll out the sweet roll dough.

Spread with pineapple caramel.

Spread with pineapple curd.

Roll, and cut.

Place in a cast iron pan or in a 9×13-inch baking dish.

What if you want to bake your sweet rolls the next morning?

1. Follow the recipe up to the step where you place them in the pan that you will bake them in and then cover them with plastic.
2. Put the sweet rolls in the refrigerator overnight.
3. Remove the rolls from the refrigerator in the morning and let them rise for about an hour. You can use the pre-warmed oven for this step.

PRO-TIP: My method for doing the morning rise to remove my sweet rolls from the fridge and then place the pan on a baking sheet. I set it on top of my oven whilie I am preheating the oven to the baking temperature of 350℉. I find that the heat from the oven is just enough to help the dough warm and rise perfectly. The rolls should be doubled in size before you bake them.

Hungry For More Breakfast Recipes?

When you’re in the mood for a lazy weekend brunch you can whip up a classic like fluffy Buttermilk Pancakes or tender French Crepes.

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Pineapple Sweet Rolls

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by: Laura Reigel

Hawaiian sweet bread dough swirled with caramelized pineapple and pineapple curd. Topped with a tangy-sweet pineapple cream cheese icing. 

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rising time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Course Breakfast, Brunch

Cuisine baked goods

Servings 12 Sweet Rolls

Calories 550 kcal

Ingredients

 

0.5x1x2x

Hawaiian Sweet Rolls

• ▢ 1 stick melted butter
• ▢ ¾ cup pineapple Juice
• ▢ ½ cup brown sugar, packed
• ▢ ¼ cup buttermilk
• ▢ 1 teaspoon coconut extract
• ▢ 1 teaspoon vanilla extract
• ▢ 4 cups all-purpose flour, divided
• ▢ 2 ¼ teaspoons instant yeast (affiliate link), 1 packet
• ▢ ¼ teaspoon ground ginger
• ▢ ½ teaspoon sea salt
• ▢ 2 eggs
• ▢ 1 egg yolk

Pineapple Curd

• ▢ ½ cup pineapple Juice
• ▢ 2 tablespoons corn starch
• ▢ ½ cup granulated sugar
• ▢ 4 egg yolks
• ▢ ¼ teaspoon sea salt
• ▢ 4 tablespoons unsalted butter, cut into pieces

Pineapple Caramel

• ▢ 1 can crushed pineapple, drained, liquid reserved to use in the cream cheese frosting
• ▢ ½ cup sugar

Pineapple Cream Cheese Frosting

• ▢ 8 ounces cream cheese, softened to room temperature
• ▢ 4 tablespoons unsalted butter , softened to room temperature
• ▢ 2 cups powdered sugar
• ▢ reserved pineapple liquid, 6 – 7 tbsp

Instructions

 

• Preheat the oven to 200 ℉.

Hawaiian Sweet Rolls [note 1]

• Mix and warm the wet ingredients. Melt the butter in a medium saucepan, allow to cool before adding buttermilk, pineapple juice, brown sugar, vanilla, and coconut extract.
  1 stick melted butter, ¾ cup pineapple Juice, ½ cup brown sugar, ¼ cup buttermilk, 1 teaspoon coconut extract, 1 teaspoon vanilla extract
• Combine the dry ingredients into your mixing bowl. Combine 3 ¾ cups of flour, yeast, salt, and ground ginger in your mixing bowl. Whisk together to combine. Set aside the additional ¼ cup of flour to add only if needed.
  4 cups all-purpose flour, 2 ¼ teaspoons instant yeast, ½ teaspoon sea salt
• Mix. Using the paddle attachment, turn the mixing speed on low and slowly pour in the buttermilk mixture.
• Add the eggs. Continue mixing while adding the 2 eggs and egg yolk. A sticky dough will begin to form.
  2 eggs, 1 egg yolk
• Switch to the hook attachment and knead the dough for 7-8 minutes. Do note that this is a very sticky dough. You want the dough to pull cleaning from the sides of the mixing bowl.

  *If the dough still seems too wet, add the additional flour a little bit at a time. Do not use more than 4 cups of flour in total.
• Prepare for rise #1. Once the dough has been kneaded, form into a ball and place in a large metal or glass bowl that has been lightly greased. Cover the bowl with a clean, damp, lint-free towel or plastic wrap that has been sprayed with a little nonstick spray.
• Rising The Dough: This can be done a few different ways.

  1. On the counter. Let the dough rise until it is doubled in size. Depending on the temperature of your kitchen time will vary. Expect rising time to take 1 to 2 hours.

  2. Use your oven as a proofing drawer. If your oven has been preheated to 200℉, turn OFF your oven and place the covered dough inside. Allow the dough to rise for 45 minutes to 1 ½ hours. Make sure the dough is doubled in size.
• Make the filling and the frosting. While the dough is rising make the pineapple curd, pineapple caramel, and pineapple cream cheese frosting. 

  *You can also use just the pineapple caramel as a filling and leave out the curd.

Pineapple Curd

• Combine the ingredients. Add the pineapple juice, sugar, egg yolks, and cornstarch to a large bowl and whisk until the cornstarch is fully dissolved.
  ½ cup pineapple Juice, 2 tablespoons corn starch, ½ cup granulated sugar, 4 egg yolks, ¼ teaspoon sea salt
• Thicken the curd. Set the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens. It should be the consistency of regular yogurt. This can take up to 10 minutes depending on the temperature. [note 2]
• Strain. Remove from heat. If necessary, strain the curd through a fine mesh sieve to ensure that it is completely smooth. Remove the strained curd to the saucepan.
• Stir in the butter, a little bit at a time, until it is fully melted and mixed in. 
  4 tablespoons unsalted butter
• Chill. Cover the curd with plastic wrap. Press the plastic wrap into the surface of the curd to prevent a skin from forming. Refrigerate until the curd is completely cold. The curd will thicken as it cools. 
• Store. The curd will keep for up to 10 days stored in an airtight container in the refrigerator so you can easily make the pineapple curd ahead of time.

Pineapple Caramel

• Combine. Add the drained pineapple and sugar to a saucepan. 
  1 can crushed pineapple, ½ cup sugar
• Heat. Bring mixture to a boil and watch carefully. 
• Caramelize. The sugar will start to melt and then turn and light amber color. 
• Stir occasionally as the mixture thickens and turns to a deep golden color. 

Pineapple Cream Cheese Frosting

• Beat the cream cheese. Place the cream cheese in a mixing bowl. Beat until soft. 
  8 ounces cream cheese, 4 tablespoons unsalted butter
• Add the powdered sugar, continue to beat. 
  2 cups powdered sugar
• Add the reserved pineapple juice from the crushed pineapple a few tablespoons at a time. Beat in between each addition. Stop when the consistency of the icing is to your desired thickness.
  reserved pineapple liquid

Assembly and Baking

• Increase the oven temperature to 350℉
• Turn out the dough. Once the dough has doubled in size, turn it out onto a counter. Using your hands gently press the dough into a rectangle.   
• Add the filling. Spread the rolled-out dough with the pineapple caramel and pineapple curd. Roll and seal. 
• Cut the rolls. Using dental floss cut the roll into 12 equally sized rolls. 
• Place the rolls into a greased 9×13 inch baking dish.
• Prepare for rise #2. Generously butter the tops and sides of each roll. Place a clean, damp lint-free kitchen towel over top. of the rolls and
• Bake. Return the risen rolls to the preheated oven. Bake for 20 to 25 minutes. Or until the internal temperature of the rolls at the center is 200℉.

  *Oven temperatures vary so always use a probe thermometer to test the internal temperature of bread and baked goods.
• Let the rolls cool before icing them with the cream cheese frosting. [note 3]

Laura’s Tips + Notes

1. Hawaiian Sweet Dinner Rolls: To make a batch of Hawaiian sweet rolls that are not fashioned as pineapple rolls. Simply use this dough. Do the first rise. Then you will cut the dough into 12 equally sized pieces. Roll them into balls and place them in greased 9×13 baking dish. Cover them and let them rise until they doubled in size. Bake @ 350℉ for 
2. Thickening the pineapple curd. Use only canned pineapple juice. Fresh pineapple juice will not thicken due to the acid
3. Pineapple Glaze: If you would like a lighter icing for these sweet rolls, pineapple glaze is a great alternative to the cream cheese frosting. (Whisk together 1 cup of confectioners sugar + 2 to 3 tablespoons of pineapple juice.)
4. Bake the pineapple rolls the next morning. Follow the recipe up “prepare for rise #2. Put the covered sweet rolls in the refrigerator overnight, before rising the second time. In the morning. Remove the rolls from the refrigerator and let them rise for about an hour. I usually set them on a baking sheet on top of my oven while the oven is preheating. The extra warmth helps give them a boost to rise just a little bit faster. 

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Nutrition

Calories: 550kcalCarbohydrates: 80gProtein: 8gFat: 22gSaturated Fat: 12gCholesterol: 176mgSodium: 285mgFiber: 2gSugar: 46gCalcium: 60mgIron: 12.9mg

Keyword family recipe, pineapple, sweet bread

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