If you’ve been dreaming of a sweet escape to the islands—this one’s for you. Bahama Mama Cinnamon Rolls are everything you love about a classic cinnamon roll, but with a sun-soaked, tropical twist. Imagine soft, gooey rolls swirled with juicy crushed pineapple, sweet coconut, and just a kiss of dark rum. Topped with a pink pineapple glaze and adorned with maraschino cherries and fresh pineapple wedges—this is not your average breakfast bake!
What Are Bahama Mama Cinnamon Rolls?
Bahama Mama Cinnamon Rolls take the cozy, nostalgic cinnamon rolls you already adore and kick them up several notches with the flavors of a beachy cocktail. Crushed pineapple, sweetened coconut, and a dash of rum (or rum extract) work together to infuse every bite with sun-drenched vibes. They’re quick to make thanks to a refrigerated cinnamon roll shortcut, but you’d never guess they started from a can.
Why You’ll Fall in Love with This Recipe
- Tropical flavor explosion: Crushed pineapple, coconut, and rum bring major island energy.
- Super easy: Start with store-bought cinnamon rolls—just doctor them up!
- Eye-catching presentation: The pink glaze and fruity garnishes make these brunch-worthy.
- Totally customizable: Make them boozy or booze-free. Add nuts, swap the fruit—you name it.
- Perfect for brunch or dessert: These rolls shine on any table from Mother’s Day to a summer BBQ brunch spread.
What Do Bahama Mama Cinnamon Rolls Taste Like?
Imagine the buttery sweetness of a warm cinnamon roll, but with pockets of juicy pineapple, toasty coconut, and just a gentle hum of rum. The pink glaze brings a subtle tanginess from pineapple juice and the garnishes add both whimsy and extra flavor. It’s like a cinnamon roll went on vacation and came back glowing.
Benefits of This Recipe
- Quick and beginner-friendly
- Requires minimal ingredients
- Great use for leftover pineapple
- Kid-friendly and adult-approved
- Versatile enough to be dessert or breakfast
Ingredients
For the Rolls:
- 1 can refrigerated cinnamon rolls (8-count, includes icing packet)
- ⅓ cup crushed pineapple (drained)
- ¼ cup shredded sweetened coconut
- Optional: 1 tbsp dark rum or 1 tsp rum extract
For the Tropical Glaze (Optional but Recommended!):
- ½ cup powdered sugar
- 1–2 tbsp pineapple juice
- 1–2 drops red or pink food coloring
- Optional: 1 tsp rum or coconut extract
For Garnish:
- Maraschino cherries
- Pineapple wedges
- Extra shredded coconut
Tools You’ll Need
- Baking dish (8×8 or 9-inch round works great)
- Parchment paper or non-stick spray
- Small mixing bowl (for glaze)
- Whisk or spoon
- Spoon or brush for filling
Ingredient Swaps & Additions
- No pineapple? Try mango, diced peaches, or even orange marmalade.
- Make it nutty: Add chopped macadamia nuts or pecans for crunch.
- Vegan version? Use a vegan-friendly cinnamon roll brand and skip the rum if needed.
- More spice? Add a pinch of ground ginger or nutmeg for a warm kick.
How to Make Bahama Mama Cinnamon Rolls
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease your baking dish or line it with parchment for easy cleanup.
Step 2: Prepare the Filling
Unroll each cinnamon roll into a strip. Spread a bit of crushed pineapple along each strip and sprinkle with coconut. If you’re using rum or extract, drizzle a tiny bit over the filling.
Step 3: Roll ‘Em Back Up
Gently roll each strip back into a spiral shape and place them snugly in your baking dish.
Step 4: Bake
Bake in the preheated oven for 18–20 minutes, or until the rolls are golden brown and cooked through.
Step 5: Make the Glaze
While the rolls are baking or cooling, whisk together the powdered sugar, pineapple juice, and food coloring until smooth. Add a little rum or coconut extract if you’re feeling extra festive!
Step 6: Frost and Decorate
Let the rolls cool slightly (5–10 minutes). Drizzle the glaze over the warm rolls. Garnish each one with a maraschino cherry, a tiny pineapple wedge, and a sprinkle of coconut. Instant vacation mode!
What to Serve with These Rolls
These rolls pair beautifully with:
- Fresh tropical fruit salad (think kiwi, mango, and banana)
- Coconut coffee or iced chai
- A light mimosa or pineapple spritzer for a brunch vibe
- Greek yogurt with honey and lime zest on the side
Tips for the Best Bahama Mama Cinnamon Rolls
- Drain the pineapple well so your rolls don’t get soggy.
- Don’t overstuff! A light hand with the filling goes a long way.
- Chill the glaze slightly if it’s too runny—just a few minutes in the fridge helps.
- Go full tiki bar: Add paper umbrellas or fun skewers for party presentation!
Storage Instructions
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 15–20 seconds for that fresh-from-the-oven texture.
You can also freeze unglazed rolls—wrap tightly and store for up to 1 month. Just thaw and reheat, then glaze before serving.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble the rolls the night before, cover tightly, and refrigerate. In the morning, let them come to room temp while the oven preheats, then bake as usual.
Can I use fresh pineapple?
Absolutely—just dice it finely and make sure to drain off extra juice so it doesn’t soak the dough.
What can I use instead of rum?
Rum extract or coconut extract are great alcohol-free alternatives. Even a splash of vanilla works in a pinch.
Do I have to use the glaze?
Not at all—you can stick with the icing that comes in the cinnamon roll can, or skip it for a less sweet version. But honestly? The glaze brings the full tropical fantasy to life!
Wrapping It Up
These Bahama Mama Cinnamon Rolls are your golden ticket to island flavor without ever leaving the kitchen. Whether you’re hosting brunch, surprising your family on a Sunday morning, or just want to jazz up your usual cinnamon roll routine—this recipe brings the sunshine.
They’re bright, flavorful, easy to throw together, and anything but boring!!
Want more tropical treats? Check out these other fruity favorites:
- Peach Cobbler Cinnamon Rolls
- Upside-Down Pineapple Pancake Bake
- Banana Coconut Muffins with Macadamia Crunch
Nutritional Info (per roll, with glaze – approximate)
- Calories: 220
- Fat: 7g
- Sugar: 18g
- Carbohydrates: 35g
- Protein: 2g
- Fiber: 1g
Bahama Mama Cinnamon Rolls (Tropical Pineapple Coconut Rolls)
Description
These Bahama Mama Cinnamon Rolls are a tropical dream baked into every swirl—soft, gooey, and loaded with crushed pineapple, sweet coconut, and a hint of dark rum (or rum extract). Finished with a pink pineapple glaze and festive garnishes, they’re perfect for brunch, holidays, or whenever you want to bring a little island sunshine to your kitchen. So quick to make, yet they look like you spent all morning on them!
Ingredients
For the Rolls:
1 can refrigerated cinnamon rolls (8-count, with icing packet)
⅓ cup crushed pineapple, well-drained
¼ cup shredded sweetened coconut
Optional: 1 tbsp dark rum or 1 tsp rum extract
For the Tropical Glaze (optional but so good!):
½ cup powdered sugar
1–2 tbsp pineapple juice
1–2 drops red or pink food coloring
Optional: 1 tsp rum or coconut extract
For Garnish:
Maraschino cherries
Pineapple wedges
Extra shredded coconut
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a baking dish or line with parchment paper.
Unroll each cinnamon roll gently into a long strip.
Spread a light layer of crushed pineapple over each strip and sprinkle with shredded coconut. If using rum or extract, drizzle a small amount over the filling.
Roll each strip back up into its cinnamon roll shape and place them into the prepared baking dish.
Bake for 18–20 minutes, or until golden and cooked through.
While rolls bake, prepare the glaze: whisk powdered sugar, pineapple juice, food coloring, and any flavor extract in a small bowl until smooth.
Let the rolls cool for 5–10 minutes. Then, drizzle with the glaze (or use the included icing packet if preferred).
Decorate each roll with a maraschino cherry, small pineapple wedge, and a sprinkle of extra coconut.
Serve warm and soak in the island vibes!
Notes
Drain the pineapple well! Too much liquid can make the rolls soggy.
Want a booze-free version? Just use rum extract or skip it altogether—still delicious.
The pink glaze is optional, but so worth it for that wow factor.
Store leftovers in an airtight container for up to 2 days at room temp or up to 5 days in the fridge.
These rolls are make-ahead friendly! Assemble the night before, refrigerate, then bake in the morning.
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