Pineapple Cream Cheese Sweet Rolls
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!
This is a sponsored post, written by me, on behalf of Philadelphia Cream Cheese. All opinions expressed herein are straight from my heart.
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.
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.
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!
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.
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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!
- 3/4 cup warm water
- 1/2 cup granulated sugar
- 1/4 ounce instant dry yeast (1 packet)
- 1/3 cup vegetable oil
- 1/4 cup buttermilk
- 1 large egg
- 1/2 teaspoon salt
- 5 cups all-purpose flour
- 8 ounces Philadelphia Cream Cheese brick, softened
- 4 tablespoons unsalted butter (half a stick), softened
- 1/2 cup powdered sugar
- 1 1/2 cups roughly chopped pineapple (about 1/2 fresh pineapple, peeled & cored)
- 4 ounces Philadelphia Cream Cheese (1/2 brick), softened
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
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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.
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Combine the oil, buttermilk, egg, and salt in a liquid measuring cup and stir together with a fork.
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Add to the yeast and water mixture, stirring to combine.
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Stir in the flour and mix on medium-low speed until the dough pulls away from the sides of the bowl (about 5 minutes.)
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Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise in a warm place, for 1-2 hours.
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Place the cream cheese, butter, and powdered sugar in a mixing bowl and beat on medium speed until fluffy.
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Stir in the chopped pineapple.
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Lightly mist a 9x13-inch glass baking dish with non-stick spray.
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Sprinkle the work surface with flour and pat the dough into a rectangle shape.
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Roll the dough out to a thickness of about 1/8-inch.
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Spread the filling evenly over the surface.
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Working from one long edge, carefully roll the dough into a log.
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Cut the log into 12 equal portions, and place each roll, cut side down, into the prepared dish.
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Allow the rolls to rise, in a warm place, for one hour.
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Preheat the oven to 350 degrees F and bake the rolls for 20-25 minutes, or until they are puffed and golden.
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Cool for 30 minutes, then drizzle with icing.
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Beat the cream cheese and powdered sugar together until smooth.
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Add the milk and vanilla.
Made these a couple weeks ago for my wife’s birthday she absolutely love them.just the other day she said oh I could eat some more of those homemade sweet rolls with pineapple in them so I’ll be making them tomorrow thanks so much for the recipe it is really good I can’t believe how well the roles turned out
So happy you and your wife enjoyed! Thanks for the great feedback!
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.
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 🙂