Pineapple Ginger Rolls

I developed this recipe as part of a challenge where we had to innovate cinnamon rolls. Pineapple ginger was the first thing that popped into my mind. It’s a pretty popular flavour back home. I remember growing up as a child when my mother would make a pineapple drink from the peel of the pineapple and a strong flavour of ginger. There’s no way this wouldn’t work. For the cinnamon roll dough I use the Willowbirdbaking recipe found here. It’s not a good idea to divide the recipe. However, it is a lot to make into cinnamon rolls so I never do unless I’m making them for an event. This is a great opportunity to make different flavours and create a sampling platter.



1/3 cinnamon roll dough (I use the Willowbird recipe found here)


1 can pineapple chunks

4 tbs dark brown sugar

10 g fresh ginger grated

1/2 oz coconut rum (optional)


1/2 cup powdered sugar, sifted

1 tbs coconut milk

1/8 tsp almond essence



Prepare your cinnamon roll dough and divide into thirds.

Cut up the pineapple chunks into smaller pieces, add half the juice from the can, the sugar, the rum, and the ginger to a saucepan and stir. Allow this mixture to come to a boil, then lower the heat to simmer slowly. Leave the mixture to thicken and reduce. When the mixture has thickened, place it in a food processor or blender and process until the mixture is smooth and resembles applesauce. Allow your pineapple ginger sauce to cool.

Roll out your cinnamon roll dough and generously cover it with the filling. Be careful not to fill it too much as the filling will ooze out. Carefully roll up the dough and gently slice into 1/2 inch thick pieces. Place in a greased 8 inch round pan with each roll close together. Set aside and allow to rise for the second time for about 2 hours.

In the meantime, prepare the coconut cream icing and preheat the oven to 350 ºF.

For the icing, add the coconut milk, almond essence, and the powdered sugar and whisk vigorously.

After the second rise, place the rolls in your preheated oven and bake for 30 minutes or until golden brown. Be sure to check on them halfway through. When the rolls have partially cooled, but are still warm, drizzle with the icing. Serve while warm.


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