I stopped drinking a few years ago but when I used to drink, piña colada was one of my favorites. Now that I don't drink, I wanted to somehow incorporate it into a dessert.
Although I skipped the rum in these piña colada rolls, they still have the flavor profile of a piña colada: the creaminess of coconut with vibrant and sweet pineapple. I had planned to share these with my family, especially since my brother is back home for the summer, but it didn't happen... before I knew it, it was all gone.
How to Make Pineapple Rolls
First, pop all the dough ingredients into a bread machine and set it on the dough setting. While the bread machine is getting to work, prepare the pineapple.
Finely chop the pineapple, squeeze out as much of the juice as possible, and combine it with coconut oil, sugar, and desiccated coconut.
Once the dough is ready, take it onto a floured surface and cover it with plastic wrap for about 10 minutes before rolling it out into a rectangle.
Spread the filling over the dough, leaving about an inch on one side without any filling. Roll the dough as tightly as possible, towards the side without filling. Pinch the ends shut and cut into 8 equal pieces using a knife.
Layout the rolls in a cake pan greased with coconut oil. I used my 8-inch cake pan. Let the dough rise for about half an hour and bake in the preheated oven. Because the filling is wetter than other rolls I've made before (like my lemon rolls and strawberry sweet rolls) it took a little longer to bake.
While the piña colada rolls cool on a wire rack, prepare the coconut cream frosting. Drizzle the frosting over the rolls and dive in!
These piña colada rolls are definitely at its best when they're still warm. They're fluffy, the filling has great texture from the desiccated coconut and pineapple, and the frosting drizzles down into the nooks and crannies and makes everything so sticky and finger-lickin'-amazing.
More Tropical Flavors
- If you can't get enough pineapples in desserts, this gluten-free pineapple upside down cake is for you!
- This banana upside down cake is a delicious combination of banana and coconut!
- Are you a mango lover? Try my mango boba tea, 2 ingredient mango sorbet, or mango sticky rice.
Piña Colada Rolls
Ingredients
Dough
- 2¼ cups (286g) bread flour
- ½ teaspoon fine sea salt
- ¼ cup (50g) granulated sugar
- 2 tablespoons + 2 teaspoons (38g) coconut oil
- 1 egg
- ½ cup coconut milk
- 1¼ teaspoons active dry yeast
Filling
- 2 tablespoons + 2 teaspoons (38g) coconut oil
- ½ cup (100g) granulated sugar
- ½ cup (98g) finely chopped fresh pineapple
- ½ cup unsweetened desiccated coconut
Frosting
- 3 tablespoons (48g) coocnut cream
- 2 tablespoons (28g) unsalted butter, softened
- ½ cup (62.5g) powdered sugar
Instructions
- Grease a 9-inch pan with coconut oil, line the bottom with parchment paper and set aside.
- Add the dough ingredients into your bread machine and set it on the dough cycle.
- In a bowl, combine the piña colada filling ingredients and set aside.
- Take the finished dough out of the machine, cover and let it rest on a floured surface for about 10 minutes.
- Roll out the dough into a 16in x 11in (40.6cm x 28cm) rectangle. Spread the piña colada filling on the dough, roll up the dough into a log as tightly as you can, and slice the log into 8 rolls.
- Line up the rolls in the pan, cover and let them rise for about 30 minutes.
- Preheat the oven to 392°F (200°C).
- Bake the rolls for about 20 minutes, or until golden brown.
- In a small bowl, mix together the ingredients for the coconut cream frosting. While the rolls are still warm, drizzle over the frosting.
Anita says
I didn't know one can get a Bogor pineapple outside of Indonesia, and I am Indonesian!!! And I completely agree that they are the best! So tiny and cute compared to the regular pineapple, but so sweet. Hm... got to start stalking the Asian markets hoping to find one now 🙂