Orange Pineapple Sweet Rolls Recipe

Introduction

These Orange Pineapple Sweet Rolls are a delightful twist on classic cinnamon rolls, combining tropical flavors of pineapple and orange zest. Perfect for breakfast or brunch, they offer a sweet, citrusy treat that’s easy to make with refrigerated dough.

Ingredients

• 1/4 cup crushed pineapple, well drained (reserve juice for glaze)
• 2 tablespoons sweetened shredded coconut (optional)
• 2 tablespoons orange zest
• 2 tablespoons butter, room temperature
• 1/4 cup powdered sugar
• 1 package (13.9 oz) Pillsbury Cinnabon refrigerated orange rolls (disregard the orange glaze that comes with it)
• 1 cup powdered sugar (for glaze)
• 3 tablespoons pineapple juice (from reserved juice)
• 1 teaspoon orange zest (for glaze)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Step 2: In a small bowl, mix together the butter, crushed pineapple, 1/4 cup powdered sugar, and shredded coconut if using. Spread this mixture evenly over the carefully unrolled dough, leaving about an inch clear along the edges.
3. Step 3: Sprinkle 2 tablespoons of orange zest evenly over the pineapple mixture.
4. Step 4: Slowly roll the dough into a log shape. Using a serrated knife, cut along the perforations in the dough to separate the rolls. To prevent sticking, rub a little butter on the knife blade.
5. Step 5: Place the rolls about 2 inches apart on the prepared parchment-lined sheet pan.
6. Step 6: Bake the rolls for 9-13 minutes or until they turn golden brown. Remove from the oven and allow to cool for 15 minutes.
7. Step 7: In a small bowl, whisk together 1 cup powdered sugar, 3 tablespoons pineapple juice, and 1 teaspoon orange zest to create the glaze. Drizzle this mixture over the cooled rolls before serving.

Tips & Variations

• Make sure the pineapple is well drained to avoid soggy dough.
• If you prefer, substitute shredded coconut with chopped macadamia nuts for a crunchy texture.
• For a stronger citrus flavor, add extra orange zest to the filling or glaze.
• If you can’t find Pillsbury Cinnabon orange rolls, use plain sweet rolls and increase the orange zest in the recipe.

Storage

Store leftover sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them covered in the refrigerator for up to 5 days. Reheat gently in the microwave for about 15-20 seconds or warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well as long as it is finely crushed and well drained to prevent moisture from making the dough soggy.

What if I don’t have Pillsbury Cinnabon orange rolls?

You can use any refrigerated sweet roll dough or crescent roll dough, but adding extra orange zest to the filling and glaze will help replicate the citrus flavor.

Orange Pineapple Sweet Rolls Recipe

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4.7 from 106 reviews

Delight in these Orange Pineapple Sweet Rolls, featuring a tropical blend of pineapple, orange zest, and coconut layered inside soft cinnamon rolls. Topped with a zesty pineapple-orange glaze, these sweet rolls are perfect for breakfast or a luscious snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 9 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling:

• 1/4 cup crushed pineapple, well drained (reserve juice for glaze)
• 2 tablespoons sweetened shredded coconut (optional)
• 2 tablespoons orange zest
• 2 tablespoons butter, room temperature
• 1/4 cup powdered sugar

Rolls:

• 1 package (13.9 oz) Pillsbury Cinnabon refrigerated orange rolls (discard the orange glaze included)

Glaze:

• 1 cup powdered sugar
• 3 tablespoons pineapple juice (reserved from crushed pineapple)
• 1 teaspoon orange zest

Instructions

1. Preheat Oven: Heat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking.
2. Prepare Filling: In a small bowl, mix together room temperature butter, drained crushed pineapple, powdered sugar, and sweetened shredded coconut (if using). This mixture will provide a tropical sweetness and moisture inside the rolls.
3. Spread Filling: Carefully unroll the Pillsbury Cinnabon refrigerated orange rolls onto a flat surface. Spread the pineapple mixture evenly over the dough, leaving about an inch border around the edges for rolling. Sprinkle orange zest evenly on top for added citrus aroma.
4. Roll and Cut: Slowly roll the dough back into a log shape. Using a serrated knife with a dab of butter on the blade to prevent sticking, cut the roll into individual portions along the perforations.
5. Arrange Rolls: Place the cut rolls about 2 inches apart on the prepared parchment-lined sheet pan to allow room for expansion during baking.
6. Bake: Bake in the preheated oven for 9-13 minutes or until the rolls are golden brown on top. Remove from oven and let cool for 15 minutes to set.
7. Prepare Glaze: While rolls cool, mix together powdered sugar, reserved pineapple juice, and orange zest until smooth to create a flavorful glaze.
8. Drizzle Glaze: Drizzle the glaze generously over the cooled rolls. Serve warm or at room temperature for the best flavor and texture.

Notes

• Make sure to drain the crushed pineapple well to prevent soggy dough.
• The sweetened shredded coconut is optional but adds a lovely texture and flavor.
• A dab of butter on the serrated knife helps achieve clean cuts without sticking.
• If orange rolls are unavailable, refrigerated cinnamon rolls can be substituted with added orange zest for citrus flavor.
• Letting rolls cool before glazing prevents the glaze from melting and sliding off.

Keywords: orange pineapple sweet rolls, pineapple cinnamon rolls, tropical sweet rolls, orange zest rolls, pineapple glaze cinnamon rolls