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Pineapple Coconut Sweet Rolls

Recipe by Elizabeth Howell, Batavia, Ohio
First place and Best of Show, Yeast Breads (Rolls- Sweet), 2017

Baking temperature: 375 degrees
Baking time: 15-20 minutes
Yield: 12 sweet rolls


  • 1 package active dry yeast
  • ½ c warm water
  • ½ c lukewarm milk (scalded then cooled)
  • 1/3 c sugar
  • 1/3 c butter
  • 1 t salt
  • 1 egg
  • 3 ½ c flour

Filling and Glaze:

  • 6 T melted butter
  • 3 c powdered sugar
  • 5 T pineapple juice
  • 1 c shredded sweetened coconut
  • 20 oz. can crushed pineapple
  • ½ c chopped macadamia nuts


  • Dissolve yeast in warm water and set aside
  • Heat milk until light film appears and remove from heat and let cool
  • In large bowl, combine salt, sugar, egg, melted butter, yeast and milk
  • Add 2 c flour. Beat until smooth
  • Add 1 ½ c more flour and mix until dough is easy to handle
  • Turn dour onto lightly floured surface and knead approximately 5 minutes until dough is smooth and elastic
  • Place in greased bowl, greased side up and cover. Let rise until double in size, about an hour
  • While waiting for dough to rise, prepare filling and glaze
  • Blend 6 T melted butter, pineapple juice and powdered sugar for glaze/filling
  • Punch down dough, roll into rectangle shape about ¼ to ½ thickness
  • Spread thin layer of filling/glaze over dough, reserving remainder for glazing after rolls bake
  • Sprinkle crushed pineapple followed by coconut on dough
  • Roll jelly roll style and cut in 1 inch slices. Place on greased pan and let rise approximately 1 hour
  • Bake in 375 degree oven for about 15-20 minutes until rolls are golden brown
  • Let cool 15 minutes and spread glaze over top and garnish with chopped macadamia nuts
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