There’s something about fresh-baked Hawaiian Sweet Rolls that’s simply irresistible—the soft, fluffy texture, the hint of tropical sweetness, and that golden buttery top. Once you try making them at home, you’ll never want to go back to the store-bought version again.
These rolls get their signature flavor from pineapple juice, which adds just the right amount of sweetness and a subtle fruity aroma. Whether you use bread flour or all-purpose flour, the result is a batch of light, tender rolls that are perfect for everything from sliders to holiday dinners.
Brushed with melted butter for that glossy, golden finish, these rolls look as good as they taste. And the best part? You control the ingredients—no preservatives, no artificial stuff, just simple homemade goodness.
Perfect for breakfast, dinner, or even dessert (hello, sweet roll sandwiches), these Hawaiian Sweet Rolls are a must-try recipe for any home baker.
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INGREDIENTS:
- 3 3/4 – 4 cups bread or all-purpose flour
- Egg Wash for brushing the top
- 1 large egg yolk
- ¾ cup brown sugar
- 6-ounce unsalted butter
- 1 tsp salt
- 2 large eggs
- 1 1/2 tsp vanilla extract.
- 1 tbsp active dry yeast
- 2 tbsps warm water 105F- 115 F
- ¼ cup milk 105F -115F
- ¾ cup crushed pineapple
- 2 tbsp milk
INSTRUCTIONS:
1 ) In a standing mixer combine 2 tablespoons of lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. Mix for about a minute.
2 ) Meanwhile in a microwave-safe medium bowl, combine milk, with the butter pieces, sugar, salt, and microwave for about a minute. Stir until everything is melted.
3 ) Lightly whisk in the egg and vanilla extract to the butter mixture (if the mixture is too hot let it cool to a warm to prevent eggs from curding.)
4 ) Dump everything into the yeast mixture, add pineapple and Mix on medium-high speed using a dough hook until all the ingredients are combined.
5 ) Then add 3 3/4 flour cups of bread flour and continue mixing dough and stop when the dough doesn’t stick to the sides or bottom of the bowl when kneading.
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6 ) Add additional flour (if needed) to make a soft dough. Turn dough on a lightly floured surface and knead for 8 to 10 minutes or more if you want airy bread.
7 ) Place bread dough in a greased large bowl. Covers loosely with clean clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
8 ) At this point, the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide the dough into 12 equal pieces. Shape into balls. Place in greased 12 -inch round pans. Brush with egg wash and bake. You may refrigerate before baking for up to 24 hours
9 ) Preheat the oven to 350 F. Brush the top of the loaf with melted egg wash. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes. Remove from the baking pan and let it cool, serve warm, and enjoy!
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Pro Tips for the Best Hawaiian Sweet Rolls
- Use Pineapple Juice, Not Water
This adds a touch of natural sweetness and that classic Hawaiian roll flavor. - Bread Flour for Chewier Rolls
Want that extra pull and fluff? Use bread flour. All-purpose flour works too, for a slightly softer crumb. - Brush with Butter After Baking
For that glossy, golden finish and melt-in-your-mouth taste, don’t skip the butter brushing. - Let Dough Rise Fully
Don’t rush the proofing process. Letting the dough double in size ensures soft, airy rolls. - Warm Ingredients Slightly
Use warm (not hot!) milk or pineapple juice to activate the yeast properly without killing it. - Add an Egg for Richness
The egg in the dough helps create a tender, rich texture and supports the rise. - Use a Stand Mixer or Hand Knead
You can knead by hand, but a stand mixer with a dough hook makes things quicker and easier.
FAQ – Hawaiian Sweet Rolls
What makes Hawaiian rolls different from regular dinner rolls?
- Hawaiian rolls include pineapple juice, eggs, and butter, which add sweetness and richness for a soft, unique flavor.
Can I use all-purpose flour instead of bread flour?
- Yes! Both work well—bread flour gives more chew, while all-purpose flour gives a softer texture.
Can I freeze Hawaiian rolls?
- Absolutely. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat before serving.
How long should I let the dough rise?
- Let it rise until doubled in size—usually about 1 to 1.5 hours for the first rise, and 30–45 minutes for the second.
Do I need a stand mixer to make these?
- No! You can knead the dough by hand if you don’t have a mixer—it just takes a bit more time and elbow grease.
Can I make the dough ahead of time?
- Yes. Prepare the dough, cover, and refrigerate overnight. Let it come to room temp before baking.
Are these rolls good for sliders or sandwiches?
- Absolutely. Slice them in half and fill with ham, pulled pork, or even egg salad—they’re the perfect size and flavor.
Not good at yeast bread. Thought I could maybe pour something on top of canned biscuits but all that is done here I think was to add pineapple to dough before baking and sorry but I don’t think that is what makes it Hawaiian. Am I looking at it wring. Can I just add a frosting of sorts to canned biscuits to give it a Hawaiian flavor?