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