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5 from 1 vote

Hawaiian Cinnamon Rolls

These easy Hawaiian Cinnamon rolls are easy to make using Rhodes frozen dough, and a delightful twist on the classic!
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 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)

    Filling Ingredients:

    • 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

    Frosting Ingredients:

    • 1/4 cup Butter softened
    • 3 tbsp Pineapple Juice/Heavy Syrup
    • 1 cup Powdered Sugar

    Instructions

    • 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.

    Notes

    (This recipe uses a stand mixer with paddle and dough hook attachments)