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 delicious but imagine them made with a Hawaiian bread dough! It gives a wonderfully sweet flavor, unlike any other.
I’ve never made a bread dough with this many ingredients. This dough is flavored with:
- Pineapple juice
- Brown sugar
- Honey; and
- Milk powder
There’s even an egg for good measure. When you want to make cinnamon rolls, it’s best to go all out.
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The only thing I didn’t do with this recipe is proof the yeast. I probably should have, just to be safe. But, I didn’t.
If you want to proof the yeast, you could heat the pineapple juice in the microwave until just warm. I knew I was taking a chance and breaking my own yeast rule.
I’m glad to say that it worked out perfectly without issue but I also knew that this yeast was fairly new.
This utensil is something new we found. It’s called a “spurtle”. It’s perfect for spreading.
What cinnamon to use for cinnamon rolls?
The common “cinnamon” purchased in the United States is actually something called cassia. It’s not real cinnamon, though.
I’m not sure that I’ve ever had cassia because mom has bought true cinnamon my entire life. Scientifically, there is only one true cinnamon and it’s called Ceylon Cinnamon.
If you’ve never tried Ceylon Cinnamon, you may be surprised. Mom says that the taste is completely different. I encourage you to give it a try.
Cinnabon uses a trademarked version of Korintje cinnamon which comes from Indonesia. It’s called Makara. Read up on some fun facts about Cinnabon.
How do you slice cinnamon rolls?
When you slice the cinnamon rolls, I suggest using a stiff cotton twine. I was honestly looking around to see if I could find some food grade wire, which would be even easier.
It may help to make the first cut in the middle. Then, make the next cuts in the middle of those two pieces.
It will be easier to make uniform cuts when there are smaller pieces.
Do you have to use a bread machine?
Like all of my homemade breads, I use a Cuisinart bread machine. It’s quick and easy. It’s almost impossible to mess up.
If you don’t have a bread machine, have a look at this Cuisinart Bread Machine that we use. We’ve had it since 2013 and it still works great. (This is an affiliate link, by the way. If you click it and buy, I may get a little something something from them at no extra cost to you.)
For more information, check out our Cuisinart Bread Maker Recipes.
Check out all my Bread Machine Recipes to see what you can do with this Cuisinart Bread Machine.
I’ve included instructions for using a standing mixer, if you prefer to make the dough manually.
For another sweet breakfast solution, also try my Easy Bisquick Blueberry Biscuit recipe.
Hawaiian Bread Cinnamon Rolls RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Bread Machine, if using Bread Machine instructions (Cuisinart Bread Maker 2 Pound used)
- Standing Mixer with dough attachment, if using Standing Mixer instructions
- Rolling Pin
- 12" piece of cotton twine
- 9" or 10" x 13" baking pan
- 6 ounces Pineapple Juice, room temperature
- 2 ¼ teaspoon Yeast, equivalent to one packet
- 2 tablespoons Brown Sugar
- 2 tablespoons Honey
- 1 large Egg, slightly beaten with a fork
- 2 tablespoons Vegetable Oil
- 3 cups Bread Flour
- 2 tablespoons Milk Powder, instant dry milk powder
- ¾ teaspoons Salt
- Vegetable oil, optional, if making by hand or mixer
- Cooking Spray, like Pam, optional for any use other than baking in bread machine
- 6 tablespoons Butter, softened to room temperature
- 4 teaspoons Cinnamon
- ⅓ cup Brown Sugar
- 1 cup Powdered Sugar, confectioner's sugar
- ½ teaspoon Vanilla
- 1 or 2 tablespoons Water, or milk
- Place first 9 ingredients, in order, in the bread pan of the bread machine. Set bread machine to make dough only. It will take about 1 ½ hours.
- Filling: Combine the 3 ingredients of the filling and mix well. Set aside.
- Sprinkle work surface and rolling pin with extra flour. Roll dough out into a large rectangle, about 13" or 14" by 16" or 17". Fix corners to make sure they are sharp and even.
- Spread Filling over rectangle dough until covered as close to edges as possible.
- Working from longer side edge, roll dough into a log. Pinch the seam together a little.
- Using cotton twine (or a sharp knife), cut into 15 or 16 rolls, about 1" or 1 ½" each. Spray the baking pan with cooking spray and place the rolls. Cover with a clean towel and allow to rise until double, about 30-60 minutes.
- Preheat oven to 350℉. Bake for 18-20 minutes until golden. Allow to cool about 30 minutes before adding icing.
- Icing: In a small bowl, stir together powdered sugar and vanilla. Add water (or milk) 1 tablespoon at a time until desired consistency. Drizzle over cinnamon rolls. Glaze will harden in about 30 minutes.
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