Sweet, buttery, homemade Hawaiian Sweet Rolls are super soft and fluffy infused with pineapple juice and slathered in butter! Their light tropical flavor makes these tender golden rolls ideal for sliders, potlucks and special occasions like Thanksgiving!
Whenever I think homemade sliders, I think Hawaiian Sweet Rolls.
I used to think King’s Hawaiian Sweet Rolls. Now I think these homemade big, beautiful Hawaiian Sweet Rolls. And I get giddy.
Hawaiian Sweet Rolls have always been one of my favorite rolls so to create the perfect homemade Hawaiian Sweet Rolls, I turned to the experts, Cooks Country, America’s Test Kitchen sister company. I slightly adapted their recipe to create what I think are better-than-store bought big, golden Hawaiian Sweet Rolls that are melt in your mouth addicting.
These rolls are infused with pineapple juice, honey, brown sugar, vanilla and splash of vinegar for a slightly sweet, slightly tangy tropical flavor. The pineapple juice lends these rolls its subtly fruity sweet flavor enhanced by the vanilla all balanced by the vinegar’s subtle sharpness. The dough itself is incredibly rich and more dense than traditional rolls while still incredibly tender and fluffy at the same time. The secret to nice fluffy rolls is letting them rise and double in size and this dough has two rises which also helps develop the tropical flavor.
Brush the dough balls with butter before baking to help bake to golden perfection and infuse with flavor then brush the rolls again once baked to keep them soft and of course, infuse them with more buttery deliciousness.
And dig into warm soft and tender sweet, buttery tropical rolls. Eat them plain, slather with more butter, douse in honey or pile high with Slow Cooker BBQ Chicken, Slow Cooker BBQ Pork or Slow Cooker Sloppy Joes. Because homemade is always better. way better.
Looking for more Bread and roll recipes?
- Perfect Soft and Fluffy Dinner Rolls
- Moist Sweet Cornbread
- Sweet Orange Roll Breadtwists
- Easy Garlic Parmesan Butter Breadsticks
- Garlic Bread
- Pumpkin Bread
Want to try these Hawaiian Sweet Rolls?
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Tools Used in This Recipe
Hawaiian Sweet Rolls
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- 1 cup pineapple juice at room temperature
- 1/2 cup whole milk
- 6 tablespoons unsalted butter, melted
- 1/3 cup honey (mild honey like clover)
- 5-6 cups all-purpose flour
- 1 tablespoon instant or rapid-rise yeast
- 2 1/2 teaspoons salt
- 2 tablespoons brown sugar
- 1 large egg
- 1 teaspoon distilled white vinegar
- 2 teaspoons vanilla extract
- 3 tablespoons softened butter, separated
- Combine pineapple juice, milk, melted butter, and honey in a microwave safe bowl and microwave until mixture registers 110 degrees F, about 1 minute (Mixture may appear curdled which is okay).
- Fix mixer with dough hook and generously spray hook with nonstick cooking spray. Mix 5 cups flour, yeast, and salt on low speed until combined, about 5 seconds. Slowly add pineapple juice mixture, followed by brown sugar, egg, vinegar, and vanilla and knead on LOW until dough starts to pull away from the bowl, about 2 minutes. Increase speed to MEDIUM-LOW (dial 4) and knead until for approximately 5 to 7 minutes or until dough is smooth and elastic. (Dough should clear sides of bowl but will stick to bottom but WILL BE STICKY, add up to ½ cup more flour if needed for dough to clear bowl.)
- Remove dough and spray mixing bowl with nonstick cooking spray. Knead dough into a ball and place back into your greased mixing bowl. Cover tightly with greased plastic wrap and let rise at room temperature until doubled in size, about 1 ½ -2 hours.
- Meanwhile spray a 9×13 pan with nonstick cooking spray. Set aside.
- After dough has doubled, remove to a floured surface (or nonstick mat) and punch down then lightly shape into rectangle of uniform thickness (overall dimensions don’t matter) using your hands. Cut the rectangle into 18 roughly even pieces then shape into balls by folding the corners under so that the top is smooth.
- Arrange the dough balls into 6 rows of 3 in prepared 9×13 dish and cover loosely with greased plastic. Let rise at room temperature until doubled in size, 1 to 1 ½ hours.
- Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Remove plastic and brush rolls with approximately 1 ½ tablespoons butter. Bake until golden brown, about 20 – 23 minutes, rotating dish halfway through baking. Let rolls cool in dish on wire rack for 10 minutes then brush with remaining butter. Best served warm.
- TO REHEAT room-temperature rolls, wrap in aluminum foil, place on baking sheet, and bake in 350-degree oven for 20 minutes.
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