Soft, fluffy rolls filled with buttery pineapple sugar and baked over a rich sticky brown sugar base, these pineapple rolls are sweet, comforting, and full of tropical flavor. Flipped straight from the oven, they reveal a glossy caramelized pineapple topping that makes them perfect for brunch, dessert, or special gatherings.
Why You’ll Love This Recipe
These rolls combine the cozy texture of classic sweet rolls with the bright flavor of pineapple. The dough is tender and easy to work with, the filling is rich and fragrant, and the sticky bottom turns into a beautiful caramel topping once flipped. They are impressive enough for guests yet simple enough to make at home, and they taste just as good plain as they do with a cream cheese drizzle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough
¾ cup warm milk (110°F)
2¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
½ tsp salt
3–3½ cups all-purpose flour
Pineapple Filling
1 cup crushed pineapple, very well drained
½ cup brown sugar
¼ cup granulated sugar
½ cup unsalted butter, softened
1 tsp ground cinnamon
½ tsp vanilla extract
Sticky Brown Sugar Pineapple Bottom
½ cup unsalted butter
¾ cup brown sugar
¼ cup heavy cream
½ cup pineapple chunks or crushed pineapple, well drained
Optional Cream Cheese Drizzle
4 oz cream cheese, softened
½ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Directions
In a large mixing bowl, combine the warm milk, yeast, and granulated sugar. Let the mixture sit for 5 to 10 minutes until foamy.
Add the melted butter, egg, salt, and 3 cups of flour. Mix until a soft dough forms, adding more flour gradually if needed. Knead the dough for 5 to 7 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
To prepare the sticky bottom, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream until smooth and glossy. Pour the mixture evenly into a greased 9×13-inch baking dish and sprinkle the drained pineapple over the top.
For the filling, mix the crushed pineapple, brown sugar, granulated sugar, softened butter, cinnamon, and vanilla until well combined.
Roll the risen dough into a 12×18-inch rectangle. Spread the filling evenly over the surface. Roll the dough tightly from the long side and cut into 12 equal rolls.
Arrange the rolls on top of the pineapple mixture in the baking dish. Cover and let rise for 30 minutes.
Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, until the rolls are golden and baked through.
Let the pan rest for 5 minutes, then carefully invert the rolls onto a serving platter. Drizzle with the cream cheese glaze if desired.
Add shredded coconut to the filling or sticky bottom for a more tropical flavor.
Mix chopped pecans or walnuts into the sticky bottom for extra crunch.
Replace cinnamon with cardamom or nutmeg for a different warm spice profile.
Skip the cream cheese drizzle and serve with vanilla ice cream for a dessert-style finish.
Storage/Reheating
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual rolls in the microwave for 20 to 30 seconds or heat the entire dish in a 300°F oven until warmed through. These rolls are best enjoyed warm.
FAQs
Can I make these rolls ahead of time?
Yes, you can assemble the rolls, cover them tightly, and refrigerate overnight. Let them come to room temperature before baking.
Do I need to drain the pineapple well?
Yes, draining the pineapple thoroughly is essential to prevent soggy dough and filling.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used. Skip the blooming step and mix it directly with the dry ingredients.
Can I freeze these pineapple rolls?
Yes, baked rolls can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
What size pan works best for this recipe?
A 9×13-inch baking dish is ideal to allow the rolls to bake evenly and absorb the sticky topping.
Can I reduce the sweetness?
You can slightly reduce the sugar in the filling, but keep enough for structure and flavor.
Is the cream cheese drizzle necessary?
No, the rolls are delicious on their own. The drizzle is optional for extra richness.
Can I use fresh pineapple?
Yes, finely chop fresh pineapple and drain it very well before using.
Why do I need to flip the rolls while warm?
Flipping while warm prevents the caramelized topping from sticking to the pan.
How do I know the rolls are fully baked?
The tops should be golden brown and the centers should feel set, not doughy.
Conclusion
Sticky Brown Sugar Pineapple Rolls are a delightful twist on classic sweet rolls, offering a balance of soft dough, fruity filling, and rich caramel topping. Whether served for brunch, dessert, or a special occasion, these rolls are sure to impress with both flavor and presentation.
Sticky Brown Sugar Pineapple Rolls are soft, fluffy sweet rolls filled with buttery pineapple sugar and baked over a caramelized brown sugar pineapple base. Flipped after baking, they reveal a glossy, tropical topping perfect for brunch or dessert.
Author:Sophia
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:2 hours 35 minutes
Yield:12 rolls
Category:Brunch, Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
¾ cup warm milk (110°F)
2¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
½ tsp salt
3–3½ cups all-purpose flour
1 cup crushed pineapple, very well drained
½ cup brown sugar (filling)
¼ cup granulated sugar (filling)
½ cup unsalted butter, softened (filling)
1 tsp ground cinnamon
½ tsp vanilla extract (filling)
½ cup unsalted butter (sticky base)
¾ cup brown sugar (sticky base)
¼ cup heavy cream
½ cup pineapple chunks or crushed pineapple, well drained
4 oz cream cheese, softened (optional drizzle)
½ cup powdered sugar (drizzle)
1–2 tbsp milk (drizzle)
½ tsp vanilla extract (drizzle)
Instructions
In a large bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5–10 minutes until foamy.
Add melted butter, egg, salt, and 3 cups flour. Mix to form a soft dough, adding more flour if needed. Knead 5–7 minutes until smooth. Cover and let rise 1 hour until doubled.
In a saucepan, melt butter for the sticky base. Stir in brown sugar and heavy cream until smooth. Pour into greased 9×13-inch pan. Sprinkle drained pineapple evenly over the mixture.
For the filling, mix drained crushed pineapple, brown sugar, granulated sugar, softened butter, cinnamon, and vanilla until smooth.
Roll out the dough into a 12×18-inch rectangle. Spread the filling evenly. Roll tightly from the long side and cut into 12 rolls.
Arrange rolls in the baking dish on top of the sticky base. Cover and let rise 30 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 30–35 minutes until golden and cooked through.
Let rest 5 minutes, then carefully invert onto a serving platter while still warm.
For glaze (optional), whisk softened cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.
Notes
Drain pineapple thoroughly to prevent soggy dough or filling.
Flip rolls while warm to ensure topping releases cleanly.
Refrigerate unbaked rolls overnight and bake fresh for convenience.
Add nuts or shredded coconut for extra texture and flavor.
