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Pineapple Coconut Sweet Rolls

Shanna
Pineapple Coconut Sweet Rolls. Or Pina Colada sweet rolls if you add rum to them. Perfect tropical sweet treat.
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Servings 18

Ingredients
  

For the Sweet Dough (Adapted from America's Test Kitchen)

  • ¾ C organic canned full fat coconut milk heated to 110 degrees F
  • 6 tablespoon organic melted butter
  • 3 large free range organic eggs room temp
  • 4 ½ C organic all purpose flour divided
  • ¼ c granulated organic sugar
  • 1 envelope 2 ½ teaspoon rapid rise yeast
  • ¼ teaspoon salt
  • ½ c shredded unsweetened coconut

Filling

  • 3 tablespoon butter very soft
  • ⅔ c brown sugar
  • 3 cups crushed pineapple drained well
  • 2 tablespoon rum light or gold ( optional)

Icing:

  • 4 ounces butter room temp
  • 4 ounces cream cheese room temp
  • 4 ounces canned coconut milk full fat
  • 1 teaspoon coconut extract
  • 1 tablespoon rum light or coconut optional
  • ¼ teaspoon salt
  • ⅓ cup shredded coconut toasted

Instructions
 

  • In a medium bowl whisk together the eggs, coconut milk and butter, set aside. Whisk together 4 cups of the flour, sugar, salt and yeast in a stand mixer bowl and then place in stand mixer and attach dough hook.
  • Start the mixer on low and slowly pour in the egg mixture. Once it is all combined mix for about 8 minutes or until the dough only sticks to the bottom of the mixing bowl. If the dough is super sticky add flour 1 Tablespoon at a time until its not sticky. You don’t want to add too much and dry it out.
  • Transfer dough to very lightly floured surface and shape into a ball. Place in a lightly oiled bowl ( you can grease the bowl with melted butter) and wrap snugly with greased plastic wrap. Cover with a towel and place in a warm draft free area to rise. You want it doubled in size, about 1- 1 ½ hours of rising time.
  • Once the dough has risen remove from bowl to a lightly floured surface and gently press or roll to a rectangle about 12x16 inches, it doesn't have to be exact. If you want thinner rolls, roll to about 16x20. Spread with melted butter on the dough except for a 1” strip along one of the long edges of the dough. Sprinkle with brown sugar (using more than the ⅔ c amount if desired). Combine crushed pineapple with rum ( if using the rum) and then top with the crushed pineapple mixture. Roll up the dough starting with the long edge covered in filling and finish rolling at the uncovered edge with that edge down. Gently press and shape into an even cylinder. Cut into 18 one and one half inch pieces. Place into one or two baking pans a few inches apart. Cover with greased plastic wrap ( either oiled or buttered) and let rise again for another hour.
  • Preheat oven to 350 Deg. F. Remove the plastic wrap from the rolls and bake for 25-30 min. Remove from the oven to cool

Make the icing

  • Using a stand or hand mixer mix together the icing ingredients until well combined. Drizzle over the top of the rolls and sprinkle toasted coconut over the top. Serve warm
  • Rolls last up to one week refrigerated. Heat slightly before serving.