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.