Breakfast, Yeast Breads

Piña Colada Sweet Rolls

It’s fun to change up an old favorite.  Here is a twist on cinnamon sweet rolls, if you love pineapple and coconut this is for you!



Sweet Roll Dough:
1¼ cup warm water (about 110°)
2¼ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
2 tsp vanilla
3-3½ cups flour
1½ tsp salt

1 cup pineapple preserves
1 cup coconut
1/2 cup slivered almonds

In bowl of mixer, sprinkle yeast over warm water.  Add sugar, oil, vanilla, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled, 1 hour.  Roll out dough on lightly floured surface to an 18″x10″ rectangle.  Spread pineapple preserves evenly over dough.  Sprinkle coconut and almonds evenly over dough.  Roll up lengthwise and pinch along edge to seal seam.  Cut into 12 pieces.  I use a thread to cut, slide thread under roll to cutting position, cross ends over roll and pull across to slice.  Gently place roll pieces in sprayed 13″x9″ pan.  Bake in preheated 350° oven for 15-20 minutes, until lightly browned.  Cool to warm and spread with glaze.

Pineapple Glaze:
2 Tbl butter, softened
2 Tbl pineapple preserves
1 cup powdered sugar
1 tsp milk
¼ tsp vanilla (or rum extract)

Whip altogether and spread on sweet rolls.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

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