This Hawaiian Bread Cinnamon Roll is the special treat of your dreams. It’s homemade goodness made with the ease of a bread machine.
Cinnamon rolls are soft, fluffy, and utterly delicious—made even better with a sweet Hawaiian-style dough. The pineapple and honey in this dough add a subtle, tropical sweetness that sets these rolls apart.
- What cinnamon to use for cinnamon rolls?
- How do you slice cinnamon rolls?
- Recipe
Ingredients
This Hawaiian dough is richer and more flavorful than a basic roll thanks to:
- Pineapple juice
- Brown sugar
- Honey
- Milk powder
There’s also an egg to add structure and tenderness. When you’re making cinnamon rolls, it’s fun to go all out so they turn out soft and flavorful.
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The recipe as written skips a separate yeast proofing step, which is often fine when using a reliable, fresh yeast. If you prefer to proof, warm the pineapple juice until just lukewarm and dissolve the yeast before adding the other ingredients.
We used a spurtle to spread the filling—it’s a great little tool for evenly distributing the butter and sugar.
What cinnamon to use for cinnamon rolls?
Most ground cinnamon sold in U.S. stores is cassia, which has a stronger, more astringent flavor. True cinnamon, called Ceylon cinnamon, is milder and more delicate. If you’ve never tried Ceylon cinnamon, it’s worth sampling—many people notice a distinct difference in aroma and taste.
If you want a spicier, familiar cinnamon roll flavor, cassia or Korintje-type cinnamon works well. For a subtler, more refined taste, choose Ceylon cinnamon.
How do you slice cinnamon rolls?
For clean, even slices, wrap a length of stiff cotton twine under the log, cross the ends over the top, and pull tight to slice. A sharp knife also works, but twine often produces neater edges without squashing the roll.
To get uniform rolls, make the first cut in the center of the log, then cut each piece in half until you have the desired number of rolls. Working from larger to smaller pieces helps keep them even.
Do you have to use a bread machine?
A bread machine makes the dough process foolproof and convenient—this recipe was tested using a Cuisinart bread machine. If you don’t have a bread machine, you can make the dough with a standing mixer and dough hook; instructions are provided in the notes section of the recipe.
If you prefer not to use a bread machine, a standing mixer with a dough hook works well. The dough can also be mixed and kneaded by hand if needed.
Recipe
Hawaiian Bread Cinnamon Rolls Recipe
Equipment
- Bread machine (for bread machine instructions)
- Standing mixer with dough hook (if preferred)
- Rolling pin
- 12″ piece of cotton twine
- 9″ x 13″ or 10″ x 13″ baking pan
Ingredients
Dough
- 6 ounces pineapple juice, room temperature
- 2 1/4 teaspoons yeast (one packet)
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 large egg, slightly beaten
- 2 tablespoons vegetable oil
- 450 grams bread flour (about 3 3/4 cups, spoon and level)
- 2 tablespoons milk powder (instant dry milk)
- 3/4 teaspoon salt
- Vegetable oil (optional, if making by hand)
- Cooking spray (optional, for baking pan)
Filling
- 6 tablespoons butter, softened
- 4 teaspoons cinnamon
- 1/3 cup brown sugar
Icing
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1–2 tablespoons water or milk
Instructions
- Place the first nine dough ingredients, in order, into the bread pan. Set the bread machine to the dough cycle; it will take about 1½ hours.
- Filling: Combine the butter, cinnamon, and brown sugar and mix until smooth. Set aside.
- Lightly flour your work surface and rolling pin. Roll the dough into a large rectangle about 13–14″ by 16–17″. Square off the edges so they’re even.
- Spread the filling evenly over the dough, leaving the edges as close to covered as possible.
- Starting from the long side, roll the dough into a tight log and pinch the seam to seal.
- Using cotton twine or a sharp knife, cut the log into 15–16 rolls (about 1–1½” each). Spray the baking pan with cooking spray and arrange the rolls in the pan. Cover with a clean towel and let rise until doubled, about 30–60 minutes.
- Preheat the oven to 350°F. Bake the rolls for 18–20 minutes, until golden. Let cool about 30 minutes before glazing.
- Icing: Stir together powdered sugar and vanilla. Add water or milk one tablespoon at a time until you reach the desired consistency. Drizzle over the rolls; the glaze will set in about 30 minutes.
Notes:
Standing mixer instructions: Add ingredients in the same order, adding the flour one cup at a time until combined. Knead with the dough attachment until smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise until doubled, about 60–90 minutes. Punch down, then roll out and proceed with the filling.
Important: Whenever possible, use a scale for measuring dry ingredients like flour for the most accurate results. If you don’t have a scale, stir the flour lightly and use the spoon-and-fill method. Too much flour will make the dough dry and crumbly.
Additional Notes
Place dough in a lightly greased bowl and cover to rise if using the standing mixer method. Punch down gently before rolling out for the filling.
Percent Daily Values are estimates based on a 2000 calorie diet. Please verify nutrition information independently if you have dietary concerns.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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