Piña Colada Rolls

May 28, 2017

Piña Colada Rolls

I stopped drinking a few years ago but when I used to drink, piña colada was one of my favorites. Now that I don’t drink, I wanted to somehow incorporate it into a dessert. Although I skipped the rum in these piña colada rolls, they still have the flavor profile of a piña colada: the creaminess of coconut with vibrant and sweet pineapple. I had planned to share these with my family, especially since my brother is back home for the summer, but it didn’t happen… Tristan and I ended up going back for more and before we knew it, it was all gone. I promise I really did plan to share…

Piña Colada Rolls

First, pop all the dough ingredients into a bread machine and set it on the dough setting. While the bread machine is getting to work, prepare the pineapple. I was originally going to use a can of pineapple in pineapple juice, but all my local supermarkets carried were ones in syrup. So I opted for fresh pineapple. I got a Bogor pineapple, which is a smaller pineapple that you can tear apart with your hands and even eat the core.

Piña Colada Rolls

I actually have a sensitivity to fresh pineapple so I’m limited to cooked or canned, but Bogor pineapples are less acidic than others so I decided to give it a small bite. While I didn’t have my usual reaction, I definitely felt my stomach wasn’t appreciating it. It was so sweet and delicious that I almost went back for more.

Piña Colada Rolls

I finely chopped my pineapple and squeezed out as much of the juice as possible, and combined it with coconut oil, sugar, and desiccated coconut. Honestly, if I could eat fresh pineapple I’d be happy to just eat this filling straight out of the bowl with a spoon!

Piña Colada Rolls

Once the dough is ready, take it out onto a floured surface and cover it with some plastic wrap for about 10 minutes before rolling it out into a rectangle. Spread the filling over the dough, leaving about an inch on one side of the dough without any filling. Roll the dough as tightly as possible, towards the side without filling. Pinch the ends shut and cut into 8 equal pieces using a knife.

Piña Colada Rolls

Lay out the rolls in a cake pan greased with coconut oil. I usually use my 9-inch round pan whenever I make sweet rolls but the non-stick finish is starting to peel off, which apparently is toxic, so I pulled out my 8-inch cake pan. Let the dough rise for about half an hour and bake in the preheated oven. Because the filling is wetter than the other rolls I’ve made before (like this one and this one) it took a little longer to bake.

Piña Colada Rolls

While the piña colada rolls cool on a wire rack, prepare the coconut cream frosting. Drizzle the frosting over the rolls and dive in!

Piña Colada Rolls

These piña colada rolls are definitely at its best when they’re still warm. They’re fluffy, the filling has great texture from the desiccated coconut and pineapple, and the frosting drizzles down into the nooks and crannies and makes everything so sticky and finger-lickin’-amazing.

Piña Colada Rolls

If you like piña coladas… then get in your kitchen and bake some piña colada rolls!

One year ago: Mango with Sticky Rice (Khao Niao Mamuang)

Piña Colada Rolls

Yield: 8

Piña Colada Rolls


  • 2¼ cups (286g) bread flour
  • ½ teaspoon salt
  • ¼ (50g) sugar
  • 2 tablespoons + 2 teaspoons (38g) coconut oil
  • 1 egg
  • ½ cup coconut milk
  • 1¼ teaspoons active dry yeast
    Piña colada filling
  • 2 tablespoons + 2 teaspoons (38g) coconut oil
  • ½ cup (100g) sugar
  • ½ cup (98g) finely chopped fresh pineapple
  • ½ cup unsweetened desiccated coconut
    Coconut cream frosting
  • 3 tablespoons (48g) coconut cream
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ cup (62.5 g) powdered sugar


  1. Grease a 9-inch pan with coconut oil, line the bottom with parchment paper and set aside.
  2. Add the dough ingredients into your bread machine and set it on the dough cycle.
  3. In a bowl, combine the piña colada filling ingredients and set aside.
  4. Take the finished dough out of the machine, cover and let it rest on a floured surface for about 10 minutes.
  5. Roll out the dough into a 16in x 11in (40.6cm x 28cm) rectangle. Spread the piña colada filling on the dough, roll up the dough into a log as tightly as you can, and slice the log into 8 rolls.
  6. Line up the rolls in the pan, cover and let them rise for about 30 minutes.
  7. Preheat the oven to 392°F (200°C).
  8. Bake the rolls for about 20 minutes, or until golden brown.
  9. In a small bowl, mix together the ingredients for the coconut cream frosting. While the rolls are still warm, drizzle over the frosting.

I’m bringing these to this week’s Fiesta Friday, co-hosted by Lindy and Paula!

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  • Reply Lindy May 29, 2017 at 12:45 am

    These are just beautiful and perfect for a party. Thanks so much bringing your pina colada rolls to Fiesta Friday!

    • Reply Ai May 30, 2017 at 8:17 pm

      Thanks Lindy!! Happy FF!

  • Reply Karly May 30, 2017 at 7:15 am

    Holy. Genius. I mean come ON, pina colada for breakfast!? It’s like my dream come true! Gotta try these soon!

    • Reply Ai May 30, 2017 at 8:19 pm

      Thanks, Karly! Let me know if you try them out! I seriously couldn’t stop myself from going for seconds and thirds haha.

  • Reply Melissa Griffiths May 30, 2017 at 10:27 am

    Oh my YUM! I love this unique take on sweet rolls, and the filling alone sounds incredible – I’m not sure I’d have any left to put in the rolls. 🙂

    • Reply Ai May 30, 2017 at 8:20 pm

      Thank you, Melissa! The only thing that kept me from eating all the filling on its own was my sensitivity to fresh pineapple lol.

  • Reply Paula from Her Life Is Love May 31, 2017 at 8:32 am

    I’m not a drinker, but love the taste of pina colada, too. This looks awesome! Thanks for a recipe without rum. I’m pregnant so wouldn’t have been able to try it otherwise. I never heard of these pineapples before. It sounds nice to be able to eat the core, too. Thanks for sharing with Fiesta Friday!

    • Reply Ai May 31, 2017 at 1:55 pm

      Thanks for visiting, Paula! It was my first time seeing these pineapples at the store (or maybe I just never paid attention). They’re grown in Okinawa and also Taiwan, apparently. Happy Fiesta Friday! Hope your morning sickness gets better soon…

  • Reply TurksWhoEat June 1, 2017 at 2:09 am

    Oh my do these look good! I love your idea of using the pina colada flavor as inspiration!

    • Reply Ai June 3, 2017 at 12:39 pm

      Thank you!!

  • Reply NancyC June 2, 2017 at 2:27 am

    These rolls look so pretty and sound so yummy!

    • Reply Ai June 3, 2017 at 12:47 pm

      Thank you so much Nancy!!

  • Reply Angie | Fiesta Friday June 2, 2017 at 7:58 pm

    Gorgeous, Ai! And as you know, I just love pineapples, so this is going on my Must Try/Gotta Make list ? And how cute is that little pineapple. Once in Hawaii I tried a white pineapple called Sugarloaf. So many pineapples, so little time… ?

    • Reply Ai June 3, 2017 at 1:07 pm

      I actually kept thinking about you while I was making these? I’ve never seen white pineapples! Apparently, there are pink pineapples now that are all the rage but I haven’t seen them here… Although we do have peach pineapples which are supposed to taste like peaches!

  • Reply Angie | Fiesta Friday June 3, 2017 at 4:01 am

    Can you cohost FF177, June 23? School should be out by then?! ? Let me know, thanks!

    • Reply Ai June 3, 2017 at 1:08 pm

      Yes! Happy to cohost?

  • Reply frugal hausfrau June 24, 2017 at 12:53 am

    Gosh, Ai, I know I saw these on Fiesta Friday, but I can’t believe I didn’t comment then. These are truly a masterpiece! I didn’t know there was a Bogor Pineapple. I’ve never seen or even heard of one before but I wish we had them here! They sound wonderful. Plus pineapples are usually so large we’re rushing to try to eat/use it all when I buy one

    • Reply Ai June 26, 2017 at 10:47 pm

      Thank you! These were pretty dang good, I must say. I love the combination of pineapples and coconut❤️

  • Reply Anita August 15, 2017 at 4:53 am

    I didn’t know one can get a Bogor pineapple outside of Indonesia, and I am Indonesian!!! And I completely agree that they are the best! So tiny and cute compared to the regular pineapple, but so sweet. Hm… got to start stalking the Asian markets hoping to find one now 🙂

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