Coconut Hawaiian Sweet Rolls
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A tropical twist on our classic Hawaiian Dinner Rolls recipe, today’s Coconut Pineapple Hawaiian Sweet Rolls are soft, fluffy and lightly sweet with tropical flavor in every bite. These simple dinner rolls pair beautifully with both sweet and savory dishes.
Hawaiian Sweet Dinner Rolls Recipe
After perfecting our homemade Hawaiian Dinner rolls recipe, I couldn’t help myself and I had to experiment even further.
Unlike most versions of Hawaiian Rolls, mine already used pineapple juice so adding toasted coconut on top (and an optional guava jam or crushed pineapple filling) was a natural addition.
These Coconut Hawaiian Rolls are pillowy and lightly golden, with a delicate sweetness carried by brown sugar and pineapple juice. The toasted coconut on top add crunch, earthy sweetness and a gentle toastiness that complements the pineapple notes.
Since this recipe is a bit different from normal yeasted breads, in that we don’t proof the yeast before using it, it’s important to test your yeast before starting the recipe to ensure it’s still active (if it’s not new). To test your yeast, dissolve 1 teaspoon of sugar in 1/2 cup of warm water (100-110F), using a thermometer to ensure it’s not colder or hotter than that as too hot will kill the yeast and too cold won’t activate it. Add 1 teaspoon of the yeast to the water, stir and let sit for 5-10 minutes. If the yeast bubbles and foams, it’s still active and you are good to proceed! (Discard this yeast mixture or use in another recipe.)
Our pineapple coconut Hawaiian rolls are soft, fluffy sweet rolls made with pineapple juice, coconut and enriched dough ingredients, perfect for dinner rolls, sliders or brunch. This easy homemade Hawaiian roll recipe delivers bakery-quality texture with a tropical flavor profile.
Why You’ll Love This Coconut Pineapple Hawaiian Roll Recipe
Why You’ll Love This Coconut Pineapple Hawaiian Roll Recipe - Soft, bakery-style texture with a tropical twist that stands out from standard dinner rolls.
- Flexible enough for both sweet and savory pairings, from brunch spreads to slider buns.
- Straightforward method with pantry-friendly ingredients and optional shortcuts like powdered buttermilk.
Snackable History Fact: Portuguese immigrants brought their tradition of making sweet bread to Hawaii in the 1800s where it became popular locally, retaining its enriched, slightly sweet character with egg yolks and a soft, fluffy crumb.
In the 1950s, Robert R. Taira developed a shelf-stable, round, sweet version of the roll that by the 1970s helped establish his King’s Hawaiian bakery empire.
Recipe FAQs
This is an enriched dough with high moisture from pineapple juice and eggs. It should be slightly tacky but still workable. Avoid over-flouring.
Yes, after shaping, refrigerate the rolls overnight, then bring to room temperature and complete the second rise before baking.
Use milk plus a teaspoon of vinegar or lemon juice, or reconstituted powdered buttermilk as noted.
Possible causes include inactive yeast, cold ingredients or insufficient proofing time in a warm environment. Try proofing in a warm oven (200F) before discarding.
(This is why it’s so important to test your yeast before preparing the recipe. To test your yeast, dissolve 1 teaspoon of sugar in 1/2 cup of warm water (100-110F), using a thermometer to ensure it’s not colder or hotter than that as too hot will kill the yeast and too cold won’t activate it. Add 1 teaspoon of the yeast to the water, stir and let sit for 5-10 minutes. If the yeast bubbles and foams, it’s still active and you are good to proceed! (Discard this yeast mixture or use in another recipe.)
Yes, bake, cool completely, then freeze in an airtight container for up to 2-3 months. You may want to reheat covered at low temperature to restore softness.
Hawaiian Dinner Rolls Recipe Video
Check out our quick recipe video to see just how easy it is to make normal Hawaiian rolls – the base recipe I used to make this tropical dinner rolls recipe – and then don’t forget to scroll down to grab your free printable recipe card:
Pineapple Coconut Rolls Ingredients
Pineapple Coconut Rolls Ingredients- All-purpose flour
- Brown sugar
- Salt
- Instant yeast
- Butter, softened at room temperature
- Pineapple juice
- Buttermilk, room temperature <– I always have this powdered buttermilk in my fridge to make instant buttermilk whenever I need it.
- Eggs
- Vanilla extract, optional
- Shredded coconut
- Jam or diced pineapple, optional filling
Scroll down to the printable recipe card for full measurements.
Tip: I think buttermilk helps balance out the flavor of these rolls beautifully, but it can be replaced with whole milk, if preferred.
Kitchen Tools You May Find Helpful
- Stand Mixer
- Measuring Cups and Spoons
- 9″ x 13″ Casserole Dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage
- Pastry Brush
How to Make Sweet Dinner Rolls
How to Make Sweet Dinner RollsIn a large bowl, combine 3 cups of the flour, salt and instant yeast.
Stir well to combine dry ingredients and then make a well in the centre.
In a separate bowl or measuring cup, combine the pineapple juice, buttermilk and vanilla extract. Add the brown sugar and stir to dissolve.
Pour the wet ingredients into the centre of the dry ingredients.
Add the softened butter, 2 of the eggs plus 1 egg yolk.
Stir well to combine and form a soft dough.
Knead the dough by hand or with an electric mixer until it appears elastic and forms a soft, smooth ball that pulls away from the sides of the bowl, adding up to one cup more flour as needed. It took me about 6-7 minutes. (This is a stickier dough – it will not form the same cohesive ball as a harder, proofed dough. Avoid the temptation to add more than 5 cups of flour.)
Cover the dough with plastic wrap and a clean kitchen towel and place in a warm area of your kitchen to rise for 2 hours.
Once risen, punch down the dough and divide into 18-20 equal balls of dough.
(If adding a jam, pineapple or cream cheese center, flatten the dough balls first, place the filling in the center and wrap the dough around it.)
Grease a 9” x 13” casserole dish AND a 8” x 8” casserole dish and place the balls of dough equal distance apart in each.
Place the plastic wrap and kitchen towel back over the casserole dish and allow to rise again for 1 1/2 hours.
Preheat oven to 350F. Brush the risen rolls with the egg white and sprinkle with the shredded coconut.
Bake for 20-24 minutes, until rolls are golden brown on top and cooked through.
Allow to cool for a few minutes in the casserole dish before attempting to remove.
Coconut Hawaiin Roll Recipe Variations:
- Use crushed pineapple instead of juice and reduce added liquid slightly for a more pronounced fruit flavor and chewy texture.
- Add a tablespoon of lime zest to the dough for a bright citrus contrast.
- Turn the dough into filled rolls by adding a small cube of cream cheese or pineapple jam inside each ball.
- Add ½ cup of finely chopped, toasted macadamia nuts for a buttery, nutty element to incorporate the Hawaiian flavor inspiration even more without overpowering the coconut.
Tips for the Perfect Coconut Hawaiian Sweet Rolls
- Use room temperature eggs, butter and buttermilk to support proper yeast activity and even mixing.
- Choose unsweetened shredded coconut unless you want noticeably sweeter rolls.
- Pineapple juice should be at room temperature, not cold, to avoid slowing fermentation.
- Measure flour carefully using spoon-and-level to prevent dense rolls from excess flour.
- If using diced pineapple in the center, pat it dry to avoid introducing excess moisture into the dough.
- If adding a jam or cream cheese center, I highly recommend pre-portioning and freezing 1-2 teaspoon scoops of the filling to make the process of adding them to the center of the rolls a bit cleaner.
- If you’re not sure your yeast is active, test your yeast before making the recipe, dissolve 1 teaspoon of sugar in 1/2 cup of warm water (100-110F), using a thermometer to ensure it’s not colder or hotter than that as too hot will kill the yeast and too cold won’t activate it. Add 1 teaspoon of the yeast to the water, stir and let sit for 5-10 minutes. If the yeast bubbles and foams, it’s still active and you are good to proceed! (Discard this yeast mixture or use in another recipe.)
More Hawaiian-Inspired Recipes
Pin this Pineapple Coconut Rolls Perfect for Dinner or Brunch:
Pin this Pineapple Coconut Rolls Perfect for Dinner or Brunch:
Printable Recipe Card:
Printable Recipe Card:Grab your free printable recipe card for our Coconut Hawaiian Rolls recipe.
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Coconut Pineapple Hawaiian Rolls
Coconut Hawaiian Rolls are pillowy and lightly golden, with a delicate sweetness carried by brown sugar and pineapple juice. The toasted coconut on top add crunch, earthy sweetness and a gentle toastiness that complements the pineapple notes.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup butter, softened at room temperature
- 3/4 cup pineapple juice
- 1/4 cup buttermilk, room temperature
- 3 eggs
- 1 teaspoon vanilla extract, optional
- 1/2 cup shredded coconut
- 1/2 cup jam or diced pineapple, optional filling
Instructions
- In a large bowl, combine 3 cups of the flour, salt and instant yeast.
- Stir well to combine dry ingredients and then make a well in the centre.
- In a separate bowl or measuring cup, combine the pineapple juice, buttermilk and vanilla extract. Add the brown sugar and stir to dissolve.
- Pour the wet ingredients into the centre of the dry ingredients.
- Add the softened butter, 2 of the eggs plus 1 egg yolk.
- Stir well to combine and form a soft dough.
- Knead the dough by hand or with an electric mixer until it appears elastic and forms a soft, smooth ball that pulls away from the sides of the bowl, adding up to one cup more flour as needed. It took me about 6-7 minutes. (This is a stickier dough - it will not form the same cohesive ball as a harder, proofed dough. Avoid the temptation to add more than 5 cups of flour.)
- Cover the dough with plastic wrap and a clean kitchen towel and place in a warm area of your kitchen to rise for 2 hours.
- Once risen, punch down the dough and divide into 18-20 equal balls of dough.
- (If adding a jam, pineapple or cream cheese center, flatten the dough balls first, place the filling in the center and wrap the dough around it.)
- Grease a 9” x 13” casserole dish AND a 8” x 8” casserole dish and place the balls of dough equal distance apart in each.
- Place the plastic wrap and kitchen towel back over the casserole dish and allow to rise again for 1 1/2 hours.
- Preheat oven to 350F. Brush the risen rolls with the egg white and sprinkle with the shredded coconut.
- Bake for 20-24 minutes, until rolls are golden brown on top and cooked through.
- Allow to cool for a few minutes in the casserole dish before attempting to remove.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 301Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 42mgSodium: 187mgCarbohydrates: 50gFiber: 2gSugar: 10gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
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