Hawaiian Cinnamon Rolls
Homemade Hawaiian Cinnamon Rolls with the softest dough you’ve ever tried. Pineapple juice in the dough will make these your family's favorite, and an easy overnight recipe will make mornings a breeze.
Prep Time2 hrs 30 mins
Cook Time30 mins
- ½ cup warm water
- 4 ½ teaspoons active dry yeast 2 packages
- 1 teaspoon honey
- 3 eggs
- 1 cup pineapple juice
- ½ cup butter melted
- ⅔ cups sugar
- 6-6 ½ cups flour
- 1 ½ teaspoons salt
- ½ cup dark brown sugar
- ¾ cup sugar
- 1 cup pecans chopped
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup raisins optional
- ¼ cup butter melted
Cream Cheese Frosting
- 4 ounces cream cheese room temp
- 4 tablespoons butter room temp
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon milk
DOUGH: Sprinkle yeast over warm water in a small bowl. Add honey and stir. Let sit for 5 minutes. It should become foamy. If not throw away and start again.
In the bowl of an electric mixer with a dough hook, add 1/4 cup cold water, eggs, pineapple juice, butter and sugar. Add 6 cups flour, salt and yeast mixture. Beat on medium speed until the dough starts to come together, about 5 minutes. Place dough on floured surface and knead for about 4 minutes until it is sooth and no longer sticky. Add flour if it is sticky.
Place in a lightly greased bowl and cover with plastic wrap. Put in a warm place and let it rise until double in size. (I prefer to heat up water in the microwave and then place the bowl in the microwave with the hot water, the humid warm air helps it rise) It will take about 1 hour.
FILLING: Combine the sugars, pecans, raisins, cinnamon, nutmeg and salt. Stir to combine.
Butter the bottom and sides of two 9 x 13 metal pans, set aside, or line with parchment paper.
When the dough has risen, place it on a floured surface and gently knead until it is no longer sticky, add more flour if needed. Cover with a towel and let it rest for 5 minutes.
With a rolling pin, roll the dough into a rectangle about 1/3 inch thick about 10 x 20 inches. Brush the top with melted butter. Spread the filling over the dough leaving a border around the edges. Press the filling into the dough.
Lift up one edge and tightly roll it into a cylinder, pressing the edges to seal. With a sharp knife, cut the dough into 16 slices. Place the slices in the buttered pans cut side up. Cover the pans with plastic wrap and either place it in a warm place to rise for one hour or refrigerate overnight.
Preheat oven to 375º.
If refrigerated, remove and let sit on the counter for 15 minutes before baking. Bake until golden brown, about 20-25 minutes. Let cool slightly before serving.
FROSTING: If adding frosting, combine cream cheese and butter in a medium bowl and mx with an electric mixer until combined. Add powdered sugar, vanilla and milk and beat until smooth. Add more milk if needed.
Calories: 459kcal | Carbohydrates: 75g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 386mg | Potassium: 226mg | Fiber: 4g | Sugar: 27g | Vitamin A: 314IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg