I’ve had this idea for years: a cinnamon roll that tastes exactly like a piña colada. At first I wasn’t sure it would work, but inspired by other tropical twists like my caramelized pineapple upside-down rolls, I finally tried it—and they turned out even better than I imagined.
These piña colada cinnamon rolls use a soft, enriched coconut dough folded around a filling of brown sugar, drained pineapple, and shredded coconut, then finished with a glossy coconut‑rum icing that melts into every layer. The result is bright, tropical, and buttery—think of a piña colada in roll form, but somehow even more comforting.
If you enjoy creative baking variations on the classic cinnamon roll, this recipe is a great way to bring beachy flavors to brunch, dessert, or weekend baking experiments.
These rolls are part of a summer cinnamon roll series. If you like tropical flavors, you might also enjoy the zesty key lime pie rolls, which use the same soft dough filled with a tart key lime custard.
How to Make Them
1
Make the tangzhong. This cooked flour slurry is the secret to an extra-soft, moist dough that stays tender for days.
2
Mix the dough. Combine dry ingredients, then add coconut milk, egg, tangzhong, and vanilla. Mix until a rough dough ball forms.
3
Knead until smooth and elastic. Add softened butter a tablespoon at a time while the mixer runs, then continue kneading 8–10 minutes until the dough is silky and elastic.
4
Rest the dough 30 minutes. Cover and let the dough rest so the gluten relaxes—this makes rolling it out much easier.
If you love pineapple and coconut combinations, try other swirled roll ideas like strawberry matcha rolls for a different fruit-and-tea twist.
5
Roll and fill. Roll the dough into a 15×21-inch rectangle. Spread the pineapple-coconut filling evenly, leaving a 1/2-inch border along the top edge to seal the rolls.
6
Cut and form. Slice the filled dough into twelve equal strips (about 1 3/4 inches each) and roll each strip away from you into individual rolls.
7
Proof until doubled. Place the rolls in a lined 9×13 pan, cover, and let them rise in a warm spot until they double in size.
8
Bake and glaze. Bake until golden and cooked through, then drizzle with a coconut‑rum glaze and sprinkle extra shredded coconut and pineapple on top. Serve warm.
I also adapted the cherry pie aesthetic into a roll—if you prefer classic fruit-pie flavors, cherry pie rolls with a crumb topping are another favorite.
If you try this recipe, please leave feedback in the comments and a star rating if you enjoyed it. I love hearing how your rolls turn out!
Piña Colada Cinnamon Rolls
Equipment
- Metal 9×13 baking pan
Ingredients
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/2 cup coconut milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
For the Pineapple Coconut Filling
- 1 (15-ounce) can pineapple chunks, drained and finely chopped (about 1/2 cup after draining)
- 2/3 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sweetened shredded coconut
- 1/4 teaspoon fine sea salt
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon pure coconut extract
For the Coconut Rum Icing
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2–3 tablespoons coconut milk
- 1 teaspoon pure coconut extract
- 1 tablespoon rum (optional)
Instructions
- Make the tangzhong: whisk water and all-purpose flour in a small saucepan. Cook over medium heat, whisking constantly, until a paste forms (about 4–5 minutes). Scrape into a bowl and cool.
- In a mixer bowl, combine bread flour, sugar, yeast, and salt. Add coconut milk, egg, tangzhong, and vanilla. Mix on low with a dough hook for about 2 minutes until a rough dough ball forms.
- With the mixer running, add softened butter one tablespoon at a time, allowing each to incorporate. Continue kneading 8–10 minutes until smooth and elastic.
- Turn the dough out, shape into a smooth ball, place seam-side down in the bowl, and cover. Rest 30 minutes.
- Prepare the filling: finely chop and thoroughly drain pineapple (pat dry so it’s not soggy). Combine pineapple with brown sugar, softened butter, shredded coconut, salt, cornstarch, flour, and coconut extract until evenly mixed.
- Line a 9×13 pan with parchment. Roll the rested dough into a 15×21-inch rectangle. Spread filling evenly, leaving a 1/2-inch border at the top.
- Use a pizza cutter or sharp knife to cut twelve 1 3/4-inch strips. Roll each strip away from you and place into the prepared pan.
- Cover the pan and let the rolls rise in a warm place 1–2 hours, until doubled in size. Preheat the oven to 325°F (162°C) while they rise.
- Bake 30–40 minutes, until the center reaches about 185°F and rolls are golden. Remove and let cool slightly before glazing.
- For the glaze, whisk powdered sugar, melted butter, coconut milk, coconut extract, and rum (if using) until smooth. Pour over warm rolls and garnish with extra shredded coconut and pineapple. Serve warm.
Notes
Measuring tip: Measure dry ingredients properly—fluff the flour, spoon it into your measuring cup, and level; or use a kitchen scale for best results.
Storage: Store leftover rolls in an airtight container in the refrigerator up to 4 days. Reheat in a 350°F oven or briefly in the microwave. To keep rolls moist, place a damp paper towel in the container (not touching the rolls).
Nutritional Information (approx.)
Serving: 1 roll • Calories: 476 kcal • Carbohydrates: 68 g • Protein: 7 g • Fat: 20 g
The nutrition information is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
Real testing and tasting matter—this recipe has been developed and refined until the flavor and texture were just right.