Pineapple Coconut Hawaiian Rolls with Pineapple Glaze

These Pineapple Coconut Hawaiian Rolls turn a package of soft King’s Hawaiian rolls into a warm, sticky tropical treat in about 20 minutes. I fill the rolls with buttery crushed pineapple and coconut, then finish them with pineapple glaze, more coconut, and chopped macadamia nuts.

They are sweet enough for dessert but easy enough to serve as a special breakfast or brunch treat. The combination of pineapple, coconut, and buttery Hawaiian rolls gives every bite plenty of tropical flavor without making homemade dough.

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I love recipes that start with a dependable shortcut, and packaged Hawaiian rolls make this one especially easy. My most important trick is pressing as much juice as possible out of the crushed pineapple so the bottoms of the rolls stay soft without becoming soggy. I serve these warm while the glaze is still slightly gooey and the macadamia nuts are crunchy.

If you enjoy sweet breakfast recipes, you may also like my Cinnamon Rolls, Coconut French Toast, or French Toast Bake.

Why I Love These Pineapple Coconut Hawaiian Rolls

There is a lot to love about this easy Hawaiian roll dessert:

• Ready in about 20 minutes: Because the bread is already baked, these rolls need only a few minutes of preparation and a short trip through the oven.
• No homemade dough: There is no yeast, kneading, or rising time involved. King’s Hawaiian rolls provide the soft, lightly sweet base.
• Full of tropical flavor: Pineapple, coconut, and macadamia nuts turn a familiar package of rolls into something special.
• Perfect for sharing: The rolls bake together in one pan, so they are easy to carry to brunches, parties, and family gatherings.
• Works for breakfast or dessert: Serve them as a sweet brunch addition or as an easy pineapple dessert.

Ingredients You’ll Need

These pineapple coconut rolls use simple grocery-store ingredients, including one convenient package of Hawaiian sweet rolls.

• King’s Hawaiian Original Hawaiian Sweet Rolls: These provide the soft, lightly sweet base for the recipe. Keep the rolls connected so you can slice the entire slab in half.
• Butter: Softened butter is mixed into the pineapple filling, while melted butter is brushed over the warm rolls after baking.
• Crushed pineapple: Crushed pineapple spreads easily over the rolls and gives the filling its tropical flavor. Drain it extremely well and reserve some of the juice for the glaze.
• Granulated sugar: Sugar sweetens the pineapple and coconut filling.
• Sweetened flaked coconut: Coconut goes inside the rolls and over the top. Sweetened coconut works best here because it stays soft and complements the pineapple.
• Powdered sugar: Powdered sugar forms the base of the quick pineapple glaze.
• Pineapple juice: A small amount of reserved pineapple juice thins the powdered sugar and adds more pineapple flavor to the topping.
• Macadamia nuts: Chopped macadamia nuts add a salty, buttery crunch. You can leave them off if you need a nut-free version.

How to Make Pineapple Coconut Hawaiian Rolls

These rolls come together quickly, so I like to drain the pineapple and prepare all my ingredients before I start assembling them.

• Prepare the pan: Preheat the oven to 350°F and grease an 8-inch square baking dish.
• Slice the rolls: Keep the rolls connected and use a long serrated knife to cut the entire slab horizontally through the middle. Place the bottom half in the prepared baking dish.
• Make the filling: Combine the softened butter, granulated sugar, well-drained crushed pineapple, and sweetened flaked coconut.
• Fill the rolls: Spread the pineapple coconut mixture evenly over the bottom half of the rolls. Place the top half back over the filling.
• Bake: Bake the rolls uncovered for 10 to 12 minutes, or until they are warmed through and lightly golden.
• Add the butter: Brush the tops of the warm rolls with melted butter as soon as they come out of the oven.
• Make the glaze: Stir the powdered sugar together with enough reserved pineapple juice to create a thin glaze.
• Finish and serve: Drizzle the pineapple glaze over the rolls, then sprinkle them with additional coconut and chopped macadamia nuts.

How to Keep Hawaiian Rolls from Getting Soggy

The most important step in this recipe is draining the crushed pineapple thoroughly. Too much juice in the filling can soak into the bread and make the bottom of the rolls wet.

I drain the pineapple over a 2-cup glass measuring cup so I can save the juice for the glaze. After most of the juice has drained, I press the pineapple against the strainer with the back of a spoon. This extra step works well in my kitchen and removes much more liquid than simply pouring the pineapple into a colander.

You can also place the drained pineapple on a few paper towels and gently press the top with another paper towel. The pineapple should still be moist, but it should not release a puddle of juice when you press it.

Do not discard the pineapple juice. You will need a small amount for the glaze, and you can save the remainder for smoothies, drinks, or my Hawaiian Chicken.

My Best Tips

• Use a long serrated knife. A bread knife makes it much easier to slice the connected rolls without tearing or flattening them.
• Do not separate the rolls before slicing. Cutting the entire slab at once is faster and helps keep the filling contained.
• Soften the butter completely. Soft butter blends into the pineapple and coconut more evenly than cold butter.
• Drain the pineapple very well. This is the key to avoiding soggy rolls.
• Watch the rolls closely in the oven. They are already baked, so they only need to become warm and lightly golden.
• Adjust the glaze gradually. Begin with the smaller amount of pineapple juice. Add more only if needed because a little liquid can quickly make powdered-sugar glaze too thin.
• Serve the rolls warm. The bread is especially soft when warm, and the pineapple filling and glaze taste their best shortly after baking.

Serving Suggestions

Pineapple Coconut Hawaiian Rolls make a sweet addition to an Easter brunch, Mother’s Day brunch, baby shower, summer party, or Hawaiian-themed gathering. They are also easy enough to make when you want a weekend breakfast that feels more special than ordinary toast or muffins.

For brunch, serve the rolls with scrambled eggs, bacon, breakfast casserole, and fresh fruit. The savory dishes help balance the sweetness of the pineapple rolls.

For dessert, try serving them with a scoop of vanilla or coconut ice cream. You can also add fresh pineapple or berries on the side.

Recipe Variations

The original combination of pineapple, coconut, and macadamia nuts is my favorite, but you can make a few simple changes.

• Toasted coconut: Toast the coconut used for the topping to give the rolls a deeper flavor and slightly crisp texture.
• Lime pineapple rolls: Add a little fresh lime zest to the glaze for a bright tropical finish.
• Nut-free rolls: Leave off the macadamia nuts. The pineapple glaze and coconut still give the rolls plenty of flavor and texture.
• Pecan topping: Replace the macadamia nuts with chopped pecans if that is what you have available.
• Cream cheese glaze: Replace the simple powdered-sugar glaze with a thin cream cheese glaze for a richer topping.
• Extra pineapple glaze: Add a small amount of pineapple extract to the glaze if you want a more pronounced pineapple flavor. Add it carefully so it does not overpower the coconut.

Make-Ahead Instructions

For the best texture, I recommend assembling and baking these rolls shortly before serving. Crushed pineapple contains a lot of moisture, even after it has been drained, and the rolls may become soggy if they sit with the filling overnight.

To save time, drain the pineapple, chop the macadamia nuts, and measure the other ingredients in advance. Refrigerate the drained pineapple in an airtight container, then assemble and bake the rolls when you are ready to serve them.

How to Store and Reheat Leftovers

Store leftover pineapple coconut rolls in an airtight container in the refrigerator for up to three days. Refrigeration is important because the rolls contain a moist fruit filling.

Reheat an individual roll in the microwave for approximately 10 to 15 seconds, just until warm. You can also place several rolls in a covered baking dish and warm them in a 300°F oven. Avoid overheating them because the bread can become tough.

Frequently Asked Questions

These Pineapple Coconut Hawaiian Rolls are an easy way to turn a package of sweet rolls into something warm, gooey, and full of tropical flavor. The pineapple coconut filling, buttery tops, sweet glaze, and crunchy macadamia nuts make them perfect for brunch, dessert, or your next summer gathering.

If you make this recipe, please leave a rating and comment below. I would love to hear how the pineapple coconut rolls turned out in your kitchen!

More Easy Sweet Breakfast Recipes

If you loved these warm pineapple rolls, try another easy breakfast or brunch favorite. From cinnamon rolls to make-ahead breakfast casseroles, these recipes make it easy to serve something special without spending all morning in the kitchen.