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Pineapple Sweet Rolls

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These beauties are the perfect spring and summer treat. Bring the taste of the tropics to your breakfast or brunch table with a pineapple sweet roll!

Pineapple sweet roll in cinnamon roll shape but with pineapple filling instead of cinnamon topped with white cream cheese frosting, ready to eat.

I am so excited to be sharing these with you guys.  I have been dreaming of making some sort of pineapple sweet roll for months, but haven’t had the time to get to it.  

I really thought I was going to do it at Easter but gosh darn it if that calendar of mine doesn’t always have a way of filling up faster than I think it should!

I originally thought I would do a pineapple version of my favorite Knock Your Sock of Cinnamon Buns because they are my favorite texture for a cinnamon roll.  You know the kind that cooked, but still have that soft almost gooey center? Yeah, those!

However I feel like the potato dough scares a few of you off.  (Please don’t let it scare you off.  Those buns are SO. FREAKING. GOOD. I mean, really good!)

So I pondered a few different and more traditional dough options.  I wanted something you guys could actually see yourself making.

So you do. Because you should. (You really should, they are so good.  But I’ll get back to that in a bit!)

tray of pineapple breakfast rolls with vanilla frosting.

In the end I decided that the Individual Easter Breads I did actually make for Easter were such a hit that I should use that dough as the base for the rolls.  It is a simple dough enriched with just enough eggs and sugar.

It’s not too sweet, not too rich.  There is just enough of everything.

So make the pineapple filling ahead of time.  You can even make it a couple of days ahead if you can trust yourself to stay out of it while it’s in the fridge.

Then bust out the flour and yeast and you’ll be diving into one of these beauties before you know it!  It takes a little bit of time but is worth every ounce of effort!

Of course a sweet roll needs some frosting.  I thought a really simple cream cheese frosting would go great here.

first bite of pineapple sweet roll on fork.

I was right.  Though there isn’t much a little cream cheese frosting wouldn’t go well on!

I am telling you, these puppies were a little big bite of heaven!  The roll itself was soft and delicious.

The pineapple filling added that tropical feel and the frosting tied it all together.  I can’t wait to hear what you think when you try them!

Did you make this recipe? Please leave a review in the recipe card.

tray of pineapple breakfast rolls with vanilla frosting.

Pineapple Sweet Rolls

Servings: 12 Servings
Author: Carlee
These beauties are the perfect spring and summer treat. Bring the taste of the tropics to your breakfast or brunch table with a pineapple sweet roll!
5 from 6 ratings
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes


Pineapple Filling

  • 20 ounces canned crushed pineapple
  • 1 Tablespoon lemon juice
  • 1 Tablespoon plus 1 teaspoon cornstarch
  • 1 Tablespoon granulated sugar
  • pinch salt
  • 1 teaspoon vanilla extract
  • 2 drops yellow food coloring optional


  • 1⅓ cup milk
  • 4 Tablespoons butter
  • ½ cup granulated sugar
  • 4 large eggs
  • .5 ounces active dry yeast (2 packages)
  • 6 cups all purpose flour
  • 2 teaspoon salt


  • 8 ounces cream cheese softened
  • cups powdered sugar
  • Tablespoons milk
  • 1 teaspoon vanilla extract


Pineapple Filling

  • Pour pineapple into a large strainer over a bowl. Press down on the pineapple to release all of the juice. Set pineapple aside.
    20 ounces canned crushed pineapple
  • In a large heavy-bottomed saucepan, stir together the cornstarch, sugar and salt. Add a little bit of the pineapple juice and stir to ensure there are no lumps. Add remainder of the pineapple juice and lemon juice, stir thoroughly.
    1 Tablespoon plus 1 teaspoon cornstarch, 1 Tablespoon granulated sugar, pinch salt, 1 Tablespoon lemon juice
  • Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat and continue stirring while the mixture simmers for 2 minutes.
  • Remove from the heat, stir in reserved pineapple, vanilla and food coloring. Cool completely and store in the refrigerator until ready to use. The filling can be made up to a couple of days in advance.
    1 teaspoon vanilla extract, 2 drops yellow food coloring

Sweet Roll Dough

  • In a small sauce pan warm the milk and butter, just until the butter is melted. Don’t bring it to a boil. When butter is melted, remove from heat and stir in sugar. Set aside.
    1⅓ cup milk, 4 Tablespoons butter, ½ cup granulated sugar
  • In a large bowl, gently beat the eggs.
    4 large eggs
  • Add the flour, yeast, salt and the milk mixture. Mix until completely combined.
    6 cups all purpose flour, 2 teaspoon salt, .5 ounces active dry yeast
  • Turn onto a lightly floured surface and knead for about ten minutes or until the dough is smooth and supple.
  • Place in a greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.

Assembling the Rolls

  • Grease a large sheet pan. A 10×15-inch pan works great. However a 13×18-inch pan will also do.
  • Punch down the dough and then place on a floured surface. Roll into a large rectangle.
  • Spread the chilled pineapple mixture over the dough, leaving about an inch of dough showing on one side of the dough. Roll the dough into a log toward the blank dough. Gently pinch seam together.
  • Cut into 12 equal sized rolls and place on greased baking sheet. Cover and let rise until doubled in size, about an hour.
  • Preheat oven to 375°F and bake for about 20-25 minutes, turning the pan halfway through. The bread should still be soft but lightly golden brown.

Cream Cheese Frosting

  • Beat the cream cheese until smooth.
    8 ounces cream cheese
  • Add the powdered sugar, milk and vanilla. Mix until combined. Add more milk if necessary to make a loose frosting consistency.
    1½ cups powdered sugar, 2½ Tablespoons milk, 1 teaspoon vanilla extract
  • Let rolls cool for about 10 minutes and then spread with frosting.


Serving: 1ServingCalories: 490kcalCarbohydrates: 81gProtein: 11gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 94mgSodium: 496mgFiber: 2gSugar: 31g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Sunday 29th of April 2018

YOu're killing me smalls! I have a weakness for sweet rolls! lol! THis one looks of course.. divine!


Tuesday 1st of May 2018

Ha! I do too. I can't say no when a sweet roll shows up, especially a gooey one.

Art from my Table

Wednesday 19th of July 2017

Yum! These Pineapple Rolls look so tasty! Such a great alternative to the classic cinnamon roll!


Friday 21st of July 2017

Thank you! It is fun to try a new spin on a classic!


Tuesday 18th of July 2017

The pineapple really takes the sweet roll to the next level!


Friday 21st of July 2017

Thank you! We thought it was a really fun way to switch up breakfast!


Sunday 11th of June 2017

This looks amazing! Thanks for sharing this pineapple roll recipe on Merry Monday. I'll be including it in a Hawaiian food week round-up.


Friday 21st of July 2017

Yay! Thank you so much!


Thursday 1st of June 2017

I'm thinking these will need to make the Father's Day menu.


Friday 2nd of June 2017

That would be perfect! You'll have to let me know what you think!