Hawaiian Cinnamon Rolls
These easy Hawaiian Cinnamon rolls are easy to make using Rhodes frozen dough, and a delightful twist on the classic!
All Purpose Flour
Or, use Rhodes Frozen bread dough (see instructions below)
can Crushed or Chunk Pineapple
Pineapple Juice/Heavy Syrup
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.
(This recipe uses a stand mixer with paddle and dough hook attachments)