These soft and fluffy pina colada rolls are filled with sweet pineapple, creamy coconut, and a hint of rum extract and vanilla combining the flavors of the classic cocktail in a fun and irresistible bread form that's perfect for family brunch, any gatherings, or whenever you're crave one.
About pina colada rolls
These pina colada rolls are soft and fluffy. The bread is tender and fluffy. These rolls are kid friendly! These are perfect for any occasion. This recipe uses tangzhong which adds extra softness and enhanced shellfire keeping the tenderness of the rolls.
Whether it is weekend brunch, summer parties, or holidays, or specia occasions, these rolls add an extra flair to the entirety of the occasion!
Sweet pineapple and coconut filling with a hint of rum extract and Madagascan vanilla bring the classic piña colada taste to a soft, fluffy roll. Every bite is filled with tropical flavors!
Their golden swirls and creamy topping and with pineapple, coconut, and cherries make them as eye-catching as they are delicious. You get the tropical vibes in every bite right in your kitchen.
These rolls are sweet but not overly sweet. It has the perfect balance with the fiolling and slightly sweet tart cream cheese topping, the dough is not that sweet. These work together in creating the ideal flavor balance.
Ingredients
To make these pina colada rolls, you will require the following ingredients:
All purpose flour - unbleached all purpose flour gives the structural base for these rolls
Coconut milk and desiccated coconut - the milk adds flavor to the dough while the flakes give a texture bite enhancing the overall flavor experience
Pineapple - Sweet pineapple provides the tropical vibes along with coconut.
Sugar - sweetens the filling and to actvate the yeast.
Salt - gives flavor
Rum extract - gives the flavor of classic pina colada
Madagascan Vanilla - This recipe uses Taylor & Colledge Madagascan Vanilla. These give the best sweet and warm flavors enhancing the flavor profile of these rolls.
Cream cheese - makes a delicious creamy topping and with its slightly tart flavor cuts the sweetness of the filling providing flavor balance.
Butter - Enhances the softness of the bread.
Yeast - leavens the bread. You can use instant yeast too. In that case, you can skip the activation step.
Candied cherries - These add a pleasant and attractive vibe to the presentation.
Serving Suggestions
These pina colada rolls are great if you are craving for a sweet breakfast. You can serve these for celebration brunch gatherings too! They are fit for anyday bringing the tropical vibes to your table. You can also have these when you crave for a sweet midday snack. Perfectly worth craving for!
Storage
I recommend stroing the leftover rolls in an airtight container in the refrigerator for about 4-5 days. Just warm in the microwave for ten seconds and serve.
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Pina Colda Rolls
Ingredients
For the Tangzhong
- 5 tsp Flour
- ⅓ cup Water
For the dough
- 3 cups All purpose flour
- ¼ cup Sugar
- 2¼ tsp Active dry yeast
- ¼ cup Water
- ¾ cup Coconut milk
- ½ tsp Salt
- 6 tbsp Butter
- Tangzhong from above
Filling
- 1 tbsp Butter
- 5 cups Pineapple chopped
- ¾ cup Desiccated coconut unsweetened
- 2 tsp Madagascan vanilla
- 1 tsp Rum extract
- ⅔ cup Sugar
Cream Cheese Topping
- 4 tbsp Cream cheese
- ⅓ cup Powdered sugar
- ¼ tsp Rum extract
- ½ tsp Vanilla
- Coconut flakes
Garnish
- ½ cup Pineapple filling
- 12 Cherries candied
- 1-2 tbsp Coconut flakes
Instructions
- Mix the flour and water without any lumps. Cooking on stove until you make a paste. Set aside to cool.
- Add all the ingredients listed under "For the dough" and let the dough prove for an hour.
- In the meantime, cook the pineapple in butter and sugar for about 23-25 minutes over medium flame. In the final couple of minutes add the rum extract and Madagascan vanilla. Cook until it is thick. Transfer to a bowl and cool.
- When the dough has doubled, transfer to a dusted surface, punch and knead. Then roll it into a 18x12in rectangle. Reserve half cup of the filling and spread the pineapple mixture on the dough. Sprinkle the coconut and cut it into one an half inch strips.
- Roll each strip into a coil. Cover and let it prove for 30 minutes.
- Bake at 375 for 23-25 minutes. Remove from the over and brush with butter.
- In the meantime, make the cream cheese filling by beating cream cheese, powdered sugar, butter, vanilla and rum extract.
- Spread the cream cheese mixture on the rolls. Garnish with the reserved pineapple filling, sprinkle with coconut and finally top with a candied cherry. Serve the rolls as such or along with coffee or tea.
Wendy M. Klik says
Oh my goodness. It's like dessert for breakfast. So yummy sounding.
hobby baker Kelly says
Oh, that filling! Wow, yes please. And I definitely like a less sweet dough with sweet fillings. Toasted coconut on top for crunch and I would never stay out of these.
Stacy says
These are a tropical vacation in sweet roll form! They are so pretty!
Karen’s Kitchen Stories says
Super pretty! Such a treat. The crumb shot looks so tempting.
Colleen - Faith, Hope, Love, & Luck says
YUMMY! Now this is the kind of breakfast roll I want to eat. All the good stuff going on...and a cherry on top!!!