Pina Colada Rolls

Pina Colada Rolls - Who says "breakfast" can’t be dessert? A tropical twist on cinnamon rolls!

Summary: Who says “breakfast” can’t be dessert? A tropical twist on cinnamon rolls!


  • 1 box Pillsbury Hot Roll Mix
  • 4 ounce softened cream cheese
  • 4 tbsp finely diced dried pineapple or pineapple preserves
  • 4 tbsp toasted coconut flakes
  • 1 cup powdered sugar
  • 1 tbsp cream or half/half
  • 2 tbsp sugar
  • 1 cup hot water
  • 3 tbsp melted butter
  • 1 egg

4 ounces cream cheese, softened
1/2 cup pineapple preserves
3/4 cup flaked coconut
1/4 cup almonds, chopped

4 ounces cream cheese, softened



  1. In a bowl, combine the cream cheese, pineapple and 3 tbs of the coconut
  2. Prepare hot roll mix according to package directions on side panel for cinnamon rolls.
  3. Instead of the cinnamon mixture, spread cream cheese mixture on dough rectangle.
  4. Roll up lengthwise and slice into 1 1/2″ circles. The best way to do this is with plain waxed dental floss. (really!)
  5. Line in a 9×13 greased baking pan and bake at 375 for 20-30 minutes.
  6. while cooling, mix the powdered sugar and cream to form a frosting, spread over warm rolls and garish with leftover coconut.

Yield: 12 servings or 24 sample servings


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Recipe adapted from: Realwomenofphiladelphia



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