Recipe: Cinnamon Rolls From The Gods

In Breakfast, Creativity, Dessert, Recipes by lexLeave a Comment

Who doesn’t love cinnamon rolls?!
Growing up I ate the store-bought kind for YEARS, until I taught myself how to cook. In this recipe, I’ve taken a classic cinnamon roll and added a tropical twist.

These were necessary this past winter during a series of arctic snow storms! Anybody that knows me, knows I HATE being cold. The only way I survive the winter is by baking (to keep the house unreasonably warm) and incorporating tropical ingredients into whatever I bake.


This recipe was a hit with both my husband’s family, and my own.
I’ve also listed instructions to make my Apple Strudel Cinnamon Rolls if you’re not a fan of coconut & pineapple. Check them out in the notes! Yummy!

Piña Colada Cinnamon Rolls
Print Recipe
A Tropical Twist on a Traditional Cinnamon Roll Recipe! Whoa these babies will take you on a vacation!
Servings Prep Time
2 dozen 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 dozen 30 minutes
Cook Time
20 minutes
Piña Colada Cinnamon Rolls
Print Recipe
A Tropical Twist on a Traditional Cinnamon Roll Recipe! Whoa these babies will take you on a vacation!
Servings Prep Time
2 dozen 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 dozen 30 minutes
Cook Time
20 minutes
Ingredients
Dough
Filling
Topping
Servings: dozen
Instructions
Dough
  1. Dissolve both yeast packets in 1 cup of water. Let sit for 5 minutes.
  2. In the bowl of a stand mixer, add butter, sugar, salt, and heated water. Beat for 30 seconds, and let cool to room temperature.
  3. Stir in 3 cups of flour, and add in the yeast mixture.
  4. Mix in the beaten eggs.
  5. Gradually stir in the remaining flour, mixing until a dough forms.
  6. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
  7. Cover the dough and let it rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll out one half of the dough into a rectangular shape.
Filling
  1. *Make sure to divide the filling ingredients in half so that they're evenly divided between the two dough balls. Spread the butter over the entire surface of the dough. Sprinkle heaps of brown sugar, raisins, and cinnamon. Fell free to adjust filling amounts to a consistency that fits your audience. Make sure you use a GENEROUS amount of brown sugar and cinnamon...these are CINNAMON rolls after all.
  2. Roll the dough into a log. Cut off approximately 12 cinnamon rolls. *I like to use a piece of dental floss or thread, and cut them about two inches thick.*
  3. Place the rolls in greased 9 X 13 baking dish.
  4. For the second half of the dough, repeat the steps above ORRRRRRR make my Apple Strudel version (listed in the notes)!
  5. Let the rolls rise in the baking dishes for 10 minutes, or until they double in size.
  6. Bake your cinnamon rolls at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until golden brown - 10 minutes or so.
Topping
  1. In a medium bowl, whisk together butter, powdered sugar, milk, orange juice, and vanilla. Heat the white chocolate chips and Speculoos Cookie Butter for 30 seconds, and whisk with a fork until smooth. Drizzle the orange juice and powdered sugar mixture, followed by the Speculoos white chocolate mixture! Repeat the "Filling" steps for the second set of cinnamon rolls if you like a lot of drizzle.
  2. Serve warm with a side of fresh squeezed Orange Juice! Mmmmmm
Recipe Notes

* To make my Apple Strudel Cinnamon Rolls,
just omit the pineapple (I like to leave the coconut). Peel and grate a Granny Smith apple over the cinnamon/syrup covered dough. Add a Tablespoon or two of apple juice to bring out the flavor. Proceed with the rest of the recipe as before.

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