This easy recipe for Hawaiian Cinnamon Rolls with pineapple icing is in partnership with Rhodes Bake N Serv, a product that has spent many years with my family. We love these cinnamon rolls and we love how easy they are thanks to Rhodes!
I have instructions for making these cinnamon rolls with Rhodes Bake N Serv frozen bread dough which, in my opinion, is the fastest and still Ah-Maz-Ing! For those that want to tackle making their own dough, however, there are instructions for that as well.
There was a good friend of mine that, as a teenager, I would stay at her house fairly often. Being the oldest of 10 kids, you can imagine that this was a big deal!
Having quiet, movie time, yummy supper, and girl time with my friend were all sooo loved.
Nothing against my own mom. She was good at many things. However, cooking was NOT her thing. At all.
I know!?! Surprising, being she had 10 kids and home-schooled them. It seems like she would have been wicked in the kitchen.
She was pretty terrible, actually.
Anyway, back to my friend’s mom. She was a great cook. And I adored going to their house just to eat all the things. On Sunday mornings, before we headed to church, we would have homemade cinnamon rolls.
It was glorious! They were delicious!
I woke up earlier than my friend one morning so that I could help make cinnamon rolls with her mom. I found her already almost done and setting them out to rise. Frozen bread dough is brilliant for cinnamon rolls, she taught me.
Whoa! So smart.
I never forgot how she made them and still make mine with frozen bread dough, most of the time.
These Hawaiian Cinnamon Rolls can be made with frozen bread dough in the same way the classic 3-ingredient rolls are. Or, you can try your hand at making a sweet dough. Both are delicious. Both are going to make some little girl look at you like a super hero.
Adding maraschino cherries, pineapple, and brown sugar gives these rolls a fun Hawaiian flair that your family will love. We usually skip the frosting but, I’ve included a simple pineapple icing that you can try.
Hawaiian Cinnamon Rolls
- 1 cup Warm Milk
- 1 tbsp Sugar
- 1 packet Yeast
- 1/2 cup Butter
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 2 Eggs
- 4 cups All Purpose Flour
Or, use Rhodes Frozen bread dough (see instructions below)
- 1 cup Brown Sugar
- 3 tbsp Ground Cinnamon
- 1 20 oz can Crushed or Chunk Pineapple
- 1 10oz jar Maraschino Cherries chopped
- 1/4 cup butter softened
- 1/4 cup Butter softened
- 3 tbsp Pineapple Juice/Heavy Syrup
- 1 cup Powdered Sugar
- Combine warm milk, 1 tbsp granulated sugar, and yeast in a small bowl. Set aside.
- Cream butter, sugar, brown sugar, and eggs with your mixer using the paddle attachment. Slowly mix in 2 cups of flour.
- Switch to your dough hook attachment. Pour in the yeast mixture all at once. Add remaining 2 cups of flour. Knead dough on a 1-2 speed setting until the flour is fully incorporated (about 3 minutes).
- Transfer dough into a lightly oiled large bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour.
- Prepare filling before rolling dough.
- Slice cherries. Drain pineapple, reserve liquid, set aside.
- Mix Brown Sugar and Cinnamon together, set aside.
- After dough has risen for 1 hour, roll dough on a floured surface into a large rectangle. Top with pineapple and cinnamon sugar mixture. Add cherry slices randomly.
- From the long side, roll your dough tightly.
- Starting at the middle, cut dough log into 1 inch thick rolls with a dough scraper or floss.
- Lightly grease two round pans. Divide your rolls in half, place half in each dish. Allow to rest in a warm place for 30 minutes before baking.
- Heat oven to 350 degrees.
- Bake rolls for 25-30 minutes.
- Prepare your pineapple cream cheese frosting by combining butter, cream cheese, pineapple juice/syrup, and powdered sugar. Mix until smooth. Set aside.
- Once the rolls are baked, top each with frosting. Serve warm.
If using Rhodes frozen bread dough:
- Thaw the Rhodes bread dough overnight in the fridge, the next day put it into a greased container, cover, and let rise until double in size. About an hour.
- After the dough has risen, roll it into a rectangle shape, as far as it will go within reason. Probably about 12 by 16 inches, or so.
- Spread the softened dough on the dough, sprinkle with the brown sugar and cinnamon, cherries, and pineapple
- Roll the dough up from the long side (so that your roll is longer, than shorter) and slice into 8 slices.
- Put into greased round cake pan and let rise again for about 30 minutes, or until the dough touches the side of the pan.
- Bake for about 25-30 minutes at 35 degrees.
Other sweet rolls to try: