These are the best piña colada rolls! They're soft and fluffy sweet rolls, with a gooey, caramelized pineapple jam, sweetened condensed milk and coconut filling, topped with coconut pineapple cream cheese frosting.
These piña colada rolls are the perfect thing to bake for an indulgent, summer morning treat. Nothing beats the smell of fresh rolls baking in the oven!
If you're looking for other summer recipes, check out my lemon curd cookies, lemon cheesecake cookies, blueberry cheesecake bars, lemon cheesecake, s'mores cheesecake bars or s'mores cookies!
Why These are the Best Piña Colada Rolls
They're full of piña colada flavor. The sweet rolls are filled with a sweetened condensed milk, caramelized pineapple jam, coconut filling. They're soaked in cream while they rise to make them extra gooey and delicious. After baking, coconut pineapple cream cheese frosting is spread on top of the rolls.
It's an extremely soft dough. Seriously each roll is like a little pillow of doughy, buttery, sweet piña colada goodness.
They are really fun to make! They do take a little time, but making them is half the fun. There's something about working with yeast dough that makes making the dessert even more exciting. I love to see the dough rise, and transform into a delicious treat. It really makes you feel like you've accomplished something!
Ingredients for Piña Colada Sweet Rolls
- Active Dry Yeast- this is crucial for these rolls to rise properly, not an optional ingredient
- Whole Milk- makes these rolls extra soft and pillowy
- Flour- all purpose flour will be used to make the dough
- Eggs- make sure they're room temperature
- Butter- make sure it's very soft, will be used in the dough, filling and frosting
- Granulated White Sugar- used to make the dough and in the piña colada filling
- Light Brown Sugar- used to sweeten the pineapple jam
- Pineapple- I recommend using fresh pineapple for the best flavor
- Pineapple Juice- used in the frosting (I just squeezed a few extra pieces of pineapple to get a tablespoon of juice)
- Coconut Flakes- used in the filling and for sprinkling on top of the rolls
- Coconut Extract- adds extra coconut flavor to the filling and frosting
- Vanilla Extract- adds a sweet note to the rolls
- Cream Cheese- used to make the amazing icing for the rolls
- Heavy Cream- used for soaking the rolls while they proof
- Rolling pin
- 9x13 casserole baking dish
- Unflavored dental floss for cutting the rolls
Step by Step Instructions
Please see the recipe card below for complete measurements and baking time.
STEP ONE: Make your dough
To start, bloom your yeast. Mix your active dry yeast, little bit of sugar, and warm milk together in a small bowl. Let it sit for 10 minutes until foamy on top.
Next, in a large mixing bowl of a stand mixer with a whisk attachment, mix the flour, salt and sugar together. To the dry ingredients, add the whisked eggs, vanilla and softened butter and mix. Add in the yeast mixture and mix until everything is blended. Switch to a dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
STEP TWO: Let it rise.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
STEP THREE: Make your coconut pineapple filling.
While the dough rises, make the filling. Add the chopped pineapple and brown sugar to a small saucepan. Bring to a simmer over medium-low heat. Let it simmer for 10-12 minutes, stirring occasionally. The juice should be thick and the pineapple should be partially transparent, almost candied. Remove it from the heat and let cool completely. Add the softened butter and white sugar to a large bowl. Mix with an electric mixer on medium-high speed until smooth. Add in the sweetened condensed milk, coconut extract and coconut flakes and mix on low to combine. Once the pineapple is cooled, add it to the coconut mixture and mix on low speed until combined.
STEP FOUR: Roll out your dough and spread filling.
Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle/oval. It should be about ¼ inch thick. Next, spread the prepared filling over the dough evenly with an offset spatula.
STEP FIVE: Roll up dough and cut rolls.
Roll up the dough tightly into a long log shape starting from the end closest to you. (It will be a bit messy because of all the filling.) Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
STEP SIX: Let the rolls proof.
Place the rolls in a greased 9x13 inch casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
STEP SEVEN: Bake the rolls and make the pineapple coconut cream cheese icing.
Once the rolls have completed their second rise, bake until golden brown. While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing on high speed with an electric mixer until pale and fluffy. Add in the cream cheese and mix until combined on medium speed. Sift the powdered sugar into the mixture a little at a time until all is combined. Then add in the sweetened condensed milk, pineapple juice and coconut extract and and combine on low then high speed until the frosting is fluffy. Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
FAQs
Why didn't my dough rise? Check that your yeast is not expired. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 ½ hours for the dough to proof all the way to "doubled in size".
Can the dough be prepared the day before? Yes. To prepare ahead of time follow recipe up until you are about to proof the rolls for the second time. Cover the prepared rolls and place in the fridge. The next morning when ready to bake, take the rolls out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they've doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they've doubled in size bake according to the recipe.
How do I store the rolls? Keep left over lemon rolls in an airtight container for up to three days, but I have a feeling they'll be gone before that!
Pro Tips
Lightly grease plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.
Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can't give you.
Let your dough proof in a cold oven with the light on.
If you make these delicious piña colada rolls, please leave a star rating! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
📖 Recipe
Piña Colada Rolls
Ingredients
For the Dough
- 1 ¼ cups (300 ml) whole milk
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon (4 g) granulated white sugar (to bloom the yeast)
- 4 ¾ cups (593 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- ½ cup (112 g) unsalted butter, very softened
- ½ tablespoon vanilla
For the Pineapple Coconut Filliing
- 2 cups (400 g) fresh pineapple, chopped in small pieces
- 1 cup (220 g) brown sugar
- ½ cup (112 g) unsalted butter, very softened
- ¼ cup (50 g) granulated white sugar
- ½ cup (120 ml) sweetened condensed milk
- 1 cup (100 g) shredded, sweetened coconut flakes
- 1 teaspoon coconut extract
- ¼ cup (60 ml) heavy cream (for pouring in between the rolls)
For the Pineapple Coconut Cream Cheese Frosting
- ¼ cup (56 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- ¾ cup (97 g) powdered sugar
- ¼ cup (60 ml) sweetened condensed milk
- 1 tablespoon (15 ml) pineapple juice
- ½ teaspoon coconut extract
Instructions
For the Dough
- To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes.1 ¼ cups (300 ml) whole milk, 2 ¼ teaspoon active dry yeast, 1 teaspoon (4 g) granulated white sugar (to bloom the yeast)
- Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.4 ¾ cups (593 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon salt, 2 tablespoon (25 g) granulated white sugar
- To the dry ingredients add the whisked eggs, vanilla, and softened butter and mix.2 eggs, whisked, ½ cup (112 g) unsalted butter, very softened, ½ tablespoon vanilla
- Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
- Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
For the Pineapple Coconut Filling
- While the dough rises, make the filling. Add the chopped pineapple and brown sugar to a small saucepan. Bring to a simmer over medium-low heat. Let it simmer for 10-12 minutes, stirring occasionally. The juice should be very thick and the pineapple should be partially transparent, almost candied. (See photos in the blog post above.)2 cups (400 g) fresh pineapple, chopped in small pieces, 1 cup (220 g) brown sugar
- Remove the pineapple from the heat and let cool completely.
- Add the softened butter and white sugar to a large bowl. Mix with an electric mixer on medium-high speed until smooth.½ cup (112 g) unsalted butter, very softened, ¼ cup (50 g) granulated white sugar
- Add in the sweetened condensed milk, coconut extract and coconut flakes and mix on low to combine.½ cup (120 ml) sweetened condensed milk, 1 cup (100 g) shredded, sweetened coconut flakes, 1 teaspoon coconut extract
- Once the pineapple is cooled, add it to the coconut mixture and mix on low speed until combined.
Assembling and Baking the Piña Colada Rolls
- Grease a 9x13" casserole dish and set aside.
- Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle/oval. It should be about ¼ inch thick.
- Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
- Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.(They will be messy because of all the filling.)
- Place the rolls in a greased 9x13" casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.¼ cup (60 ml) heavy cream (for pouring in between the rolls)
- Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.
- Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.
For the Pineapple Coconut Cream Cheese Frosting
- While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.¼ cup (56 g) unsalted butter, softened
- Add in the cream cheese and mix until combined on medium speed.4 oz (113 g) cream cheese, cold
- Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.¾ cup (97 g) powdered sugar
- Then add in the sweetened condensed milk, pineapple juice and coconut extract and combine on low then high speed until the frosting is fluffy.¼ cup (60 ml) sweetened condensed milk , 1 tablespoon (15 ml) pineapple juice, ½ teaspoon coconut extract
- Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!
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