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Piña Colada Rolls
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Piña Colada Rolls

Course: Breakfast, Snack
Cuisine: American
Servings: 8
Author: Ai Willis
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  • 2¼ cups (286g) bread flour
  • ½ teaspoon fine sea salt
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons + 2 teaspoons (38g) coconut oil
  • 1 egg
  • ½ cup coconut milk
  • teaspoons active dry yeast


  • 2 tablespoons + 2 teaspoons (38g) coconut oil
  • ½ cup (100g) granulated sugar
  • ½ cup (98g) finely chopped fresh pineapple
  • ½ cup unsweetened desiccated coconut


  • 3 tablespoons (48g) coocnut cream
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ cup (62.5g) powdered sugar


  • Grease a 9-inch pan with coconut oil, line the bottom with parchment paper and set aside.
  • Add the dough ingredients into your bread machine and set it on the dough cycle.
  • In a bowl, combine the piña colada filling ingredients and set aside.
  • Take the finished dough out of the machine, cover and let it rest on a floured surface for about 10 minutes.
  • 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.
  • Line up the rolls in the pan, cover and let them rise for about 30 minutes.
  • Preheat the oven to 392°F (200°C).
  • Bake the rolls for about 20 minutes, or until golden brown.
  • In a small bowl, mix together the ingredients for the coconut cream frosting. While the rolls are still warm, drizzle over the frosting.
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