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Pina Colda Rolls

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.
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Course: Breakfast
Keyword: breakfast, coconut, pineapple, pull apart bread

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.