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Pineapple Cream Cheese Sweet Rolls

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This is a sponsored post, written by me, on behalf of Philadelphia Cream Cheese.  All opinions expressed herein are straight from my heart.

Sweet, tender yeast rolls swirled with a luscious pineapple cream cheese filling, topped with a tangy cream cheese drizzle.  This tropical twist on the classic cinnamon roll is sure to be a hit at your next brunch!  


Pineapple Sweet Rolls- these were amazing! So soft and gooey, and that cream cheese drizzle on top was to die for! #OnlyPhiladelphia #MyCreamCheese @LoveMyPhilly #sponsored

Boy oh boy do I have a delicious treat for you guys today!

When Philadelphia  Cream Cheese asked me to help them come up with a special Easter brunch recipe, I had pineapple on the brain.  I don’t know- it’s just, when I think of Easter, I think of this pineapple-cream-cheese-lime-Jell-O™-mold-thing that was always served every year on Easter Sunday when I was a kid.  We’d have that, and ham, and buttery Parker House rolls from the freezer section.  All of those fruity, yeasty and creamy tastes were just so comforting and special and delicious.

So, today’s recipe is all about recreating those incredible Springtime Easter flavors in brunch form.

Pineapple Sweet Rolls- these were amazing! So soft and gooey, and that cream cheese drizzle on top was to die for! #OnlyPhiladelphia #MyCreamCheese @LoveMyPhilly #sponsored

I can’t say enough good things about these sweet rolls.  The dough recipe is exactly like a Cinnabon.  Truly.  I have never come across another cinnamon roll recipe that nails the flavor and texture more dead-on.  I’m talking gooey, yeasty, and rich.  It’s pretty simple to throw together with just a few pantry staples, but you’ll want to plan ahead because there is a good bit of down time while you let the dough rise.

Pineapple Sweet Rolls- these were amazing! So soft and gooey, and that cream cheese drizzle on top was to die for! #OnlyPhiladelphia #MyCreamCheese @LoveMyPhilly #sponsored

Using fresh pineapple in the filling gives these rolls the most incredibly sweet, tropical flavor!  I know those big ol’ prickly things can be a little intimidating, but I promise you, cutting a whole pineapple is not a big deal at all if you know what you’re doing.  I created a little video in my last post to show you just how fast and simple it can be.  You’re looking at less than 4 minutes!

Pineapple Sweet Rolls- these were amazing! So soft and gooey, and that cream cheese drizzle on top was to die for! #OnlyPhiladelphia #MyCreamCheese @LoveMyPhilly #sponsored

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Pineapple Sweet Rolls

Sweet, tender yeast rolls wwirled with a luscious pineapple cream cheese filling, topped with tangy cream cheese frosting. This tropical twist on the classic cinnamon roll is sure to be a hit at your next brunch!


Yield: 12 servings

Ingredients:

For the Dough:



  • 3/4 cup warm water

  • 1/2 cup granulated sugar

  • 1 packet (1/4 ounce) instant dry yeast

  • 1/3 cup vegetable or canola oil

  • 1/4 cup buttermilk

  • 1 large egg

  • 1/2 teaspoon salt

  • 5 cups all-purpose flour


For the Filling:



  • 8 ounces Philadelphia Cream Cheese (brick), softened

  • 4 tablespoons (half a stick) unsalted butter, softened

  • 1/2 cup powdered sugar

  • 1 1/2 cups roughly chopped pineapple (about 1/2 fresh pineapple, peeled & cored)


For the Icing:



  • 4 ounces Philadelphia Cream Cheese (brick), softened

  • 1 cup powdered sugar

  • 3 tablespoons milk

  • 1/2 teaspoon vanilla extract


Directions:

Make the Dough:



  1. Place the warm water and sugar in a large mixing bowl, and sprinkle the yeast over the surface.  Set aside for 5 minutes and allow the yeast to get foamy and aromatic.

  2. Combine the oil, buttermilk, egg, and salt in a liquid measuring cup and stir together with a fork.  Add to the yeast and water mixture, stirring to combine.

  3. Stir in the flour and mix on medium-low speed until the dough pulls away from the sides of the bowl (about 5 minutes.)

  4. Place the dough in a lightly oiled bowl and cover with plastic wrap.  Allow to rise in a warm place, for 1-2 hours.


Make the Filling:



  1. Place the cream cheese, butter, and powdered sugar in a mixing bowl and beat on medium speed until fluffy.  Stir in the chopped pineapple.


Assemble the Rolls:



  1. Lightly mist a 9x13-inch glass baking dish with non-stick spray.

  2. Sprinkle the work surface with flour and pat the dough into a rectangle shape.  Roll the dough out to a thickness of about 1/8-inch.  Spread the filling evenly over the surface.

  3. Working from one long edge, carefully roll the dough into a log.  Cut the log into 12 equal portions, and place each roll, cut side down, into the prepared dish.  Allow the rolls to rise, in a warm place, for one hour.

  4. Preheat the oven to 350 degrees F and bake the rolls for 20-25 minutes, or until they are puffed and golden.  Cool for 30 minutes, then drizzle with icing.


Make the Icing:



  1. Beat the cream cheese and powdered sugar together until smooth.  Add the milk and vanilla.


©

Pineapple Sweet Rolls- these were amazing! So soft and gooey, and that cream cheese drizzle on top was to die for! #OnlyPhiladelphia #MyCreamCheese @LoveMyPhilly #sponsored

Your guest will swoon when they taste these!  Serve a warm pan of these pineapple cream cheese sweet rolls at your next brunch- they are truly unforgettable!

Tools used to Create this Dish:

Thank you to Philadelphia Cream Cheese for allowing me to partner with them to create delicious recipes for the Easter season!  This recipe was developed, tested, and photographed by Baking a Moment, and is not an original Philadelphia Cream Cheese recipe.
This post contains affiliate links.

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Comments

    • Aw, thanks Kathleen! This was one of those photo shoots that I really struggled all the way through. Hate when that happens! But I’m glad to hear that you think they came out ok! Your pics are always so gorgeous so this means a lot coming from you 🙂

      Reply

  10. Allie – I just freaked out when I saw these. I have a pineapple on my counter and need to put it to good use. Holy moly! I’m a huge ambrosia fan and I can imagine that adding a little coconut and mandarin orange to that filling would be fabulous. 😀

    Reply

  11. Those are about the happiest, spring-time pictures I can imagine! And the texture of your sweet rolls looks absolutely perfect. Then the pineapple!!!! Genius to add pineapple to sweet rolls. Love this, Allie!

    Reply

  15. Pineapple cream cheese?!? I am SO THERE! This look so good Allie, like a little plate of sunshine. YUM!

    Reply

  16. Now I know what you did with that pineapple you cut up! Still loving that core removal trick. Anyhow, these rolls are sure to dazzle Easter or whenever. Perfect for a 10 ish morning treat right before the “big meal” we eat around too. From start to finish ~ luscious. I love Philly Cream cheese, the knock off stuff just isn’t the same =)

    Reply

  18. These are the perfect sweet rolls! I love how soft and tender they look and that fresh tropical pineapple filling sounds heavenly! They totally scream spring and I can just imagine how amazing your house must have smelled while these were baking up 🙂 <3 these!

    Reply

  20. Allie, these look so amazing – light, fluffy, and full of pineapple goodness! The addition of pineapple gives already-delicious cinnamon rolls a spring/summer makeover. And that cream cheese glaze looks absolutely amazing paired with the sweet pineapple filling. I’m always so amazed by how ingrained food memories can be – for you it’s pineapple at Easter and for me, a Thanksgiving cannot pass without pecan pie in one form or another!

    Reply

  26. This sounds do good! I love the addition of pineapple to these sweet rolls. I’ve been craving tropical fruits lately, and pineapple seems to be having a moment– between the resurgence of pineapple gum syrup, tiki drinks, etc. This might be just the recipe I need!

    Reply

  27. Well, you had me from your first photo, Allie, but then you definitely had me when you mentioned Cinnabon!
    Oh my goodness ..it’s so delicious. Unfortunately we don’t have Cinnamon over here in the UK, so the only work-around is to make my own. Pinning these for later!

    Reply

  30. I literally went weak at the knees when I saw this (though to be honest, most of your stuff does that to me). It’s soon pretty and sooo scrumptious. When are you opening your patisserie again? And when is your cooking show airing? 😉

    Reply

  33. I just love the tropical spin you put on these! Cinnamon rolls always hold a special place in my heart – they were a special treat growing up – but never as fun a flavor as this! 🙂

    Reply

  34. Now I know why you were teaching us all to carve a pineapple, heh heh! But how gorgeous are these pineapple sweet rolls? And you know, there are some things (fewer and fewer the longer I blog, ha ha) that I will buy generic, but cream cheese isn’t one of them. It has to be Philadelphia. Even if I’m paying 50%-100% more… I just like it better. You can’t have astonishingly great food if you start with mediocre ingredients!

    Reply

  36. Wow, I want to eat one of these rolls now! I used your pineapple cutting method last night and it was a huge success! Thanks again.

    Reply

  37. These look amazing! Is it possible to assemble the night before and bake in the morning? I want to make them for a breakfast at work but I won’t have time to make it all in the morning before I have to go to work. Thanks in advance!

    Reply

    • Hi Rene! That’s such a great question and I’m so glad you asked. What you are going to want to do is to make and assemble the night before, like you said. Let them proof for around a half hour before you put them in the fridge. Then, the next morning, take them out and let them come to room temperature. They should puff up even a little bit more. Then, just bake them off just like it says in the directions! I think it will work out just great! I hope you enjoy them as much as my son and I did!

      Reply

  38. I know you say the dough makes this recipe but is there a way I can cheat? Unfortunate ly I just saw this and won’t have much time to prepare it but I really want it lol

    Reply

  41. Hi,

    I made these today and they are delicious. I changed it up a little bit. Instead of adding milk to the glaze topping I used some of the juice from the pineapple. I also added coconut extract instead of vanilla and topped the whole thing with toasted coconut. So tropical. Makes me think of our trip to Hawaiian and pina coladas. I tried one before I’m sending it off to work with my husband. I doubt they’ll last more than 10 mins. Lol. Thanks for sharing the recipe.

    Reply

    • Oh my goodness my pleasure Shannon! I love the way you made this recipe your own. Extra pineapple in the glaze + coconut sounds absolutely fantastic! Thanks so much for reading and for the great comment 🙂

      Reply

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