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Pineapple Coconut Sweet Rolls

Pineapple Coconut Sweet Rolls are a flavorful breakfast that starts with a package of King’s Hawaiian Sweet Rolls. They are filled with pineapple coconut filling and crowned with a buttery sweet coconut and macadamia nut topping. The first bite will transport you back to the islands.

Prep Time - 10 mins
Cook Time - 10 mins
Total Time - 20 mins

Course: Breakfast
Cuisine: Hawaiian
Keyword: coconut, King’s Hawaiian Rolls, macadamia nuts, pineapple
Servings: 12 sweet rolls
Author: Jennifer

  • 1 pkg (12 ct) King's Hawaiian Original Hawaiian Sweet Rolls
  • 1/4 cup butter softened
  • 1 can (20 oz) crushed pineapple drained well, juice reserved
  • 1/4 cup sugar
  • 1/2 cup sweetened flaked coconut
  • 2 Tbsp butter melted
For the Topping:
  • 1/2 cup powdered sugar
  • 2-3 tsp pineapple juice
  • 2 Tbsp sweetened flaked coconut
  • 1/4 cup macadamia nuts chopped
  1. Preheat oven to 350 degrees F. Grease 8X8 baking dish.
  2. Use serrated knife to cut Hawaiian rolls in half crosswise. Place bottom halves into baking pan.
  3. In medium bowl, mix together softened butter, sugar, crushed pineapple and 1/2 cup sweetened flaked coconut. Spread filling onto bottom of rolls. Place tops of rolls over filling.
  4. Bake uncovered for 10-12 minutes until golden brown. Brush rolls with 2 Tbsp of melted butter.
  5. Mix 1/2 cup powdered sugar with 2-3 tsp of pineapple juice to make a thin glaze. Drizzle over rolls. Sprinkle rolls with flaked coconut and chopped macadamia nuts.
Key to Success #1 – Cut the Rolls Crosswise
I have a great tip for you when you’re cutting your Hawaiian Sweet Rolls. If you have a big enough serrated knife (this one is on major sale on Amazon right now), you can cut all the rolls at once instead of separating them then cutting each one individually.

You’ll want to cut them crosswise, cutting them through the middle to make the top of the roll and the bottom of the roll. Don’t worry if your cuts are not perfectly level. Once you add the filling, nobody will ever know.

Key to Success #2 – Drain the Pineapple Well
For these sweet rolls, you’ll want to drain your can of crushed pineapple very well to ensure that your rolls do not get soggy. You can use a fine mesh strainer to drain the majority of them liquid. Then I like to go an additional step and use the back of a spoon to try to press more liquid out of the pineapple.

You could also use a paper towel to soak up more of the juice. You really want to remove as much moisture as you can.

Be sure to save the juice though. I drain my pineapple over a 2-cup glass measuring cup and I usually get close to 1 cup of juice from a 20-ounce can of crushed pineapple. You will use some of the juice in the glaze for these Pineapple Coconut Sweet Rolls then you can use the leftover pineapple juice to make Hawaiian Chicken.
Key to Success #3 – Top Them Off Right
Right after the sweet rolls come out of the oven, use a pastry brush to baste the butter over the top of the rolls. Give the butter a minute to soak in then sprinkle sweetened flaked coconut and chopped macadamia nuts over the top of the rolls.

Next, in a small bowl mix together 1/2 cup of powdered sugar with 2 or 3 teaspoons of reserved pineapple juice to make a thin glaze. Then dizzle this yummy glaze over the coconut and macadamia nuts on top of your rolls.

This buttery and salty and sweet topping is really what sets these sweet rolls apart. You will not want to miss these breakfast rolls!
Pin this Pineapple Coconut Sweet Rolls recipe to your favorite Hawaiian Recipes board or your Breakfast Treats board.

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