This recipe came into my kitchen on a sleepy weekend morning when I wanted something sweeter and brighter than the usual cinnamon rolls. I had a tube of refrigerated orange rolls in the fridge and a can of crushed pineapple in the pantry. Combining the two felt like a small act of celebration: sunshine flavors, easy technique, and the kind of sticky, fragrant results that make a kitchen hum. The rolls are tender from the dough, glossy with a citrus-sweet glaze, and flecked with tropical bursts of pineapple and shredded coconut when you choose to include it. They were an immediate hit at our breakfast table and have become my go-to quick treat for brunch guests. I discovered how well orange and pineapple play together while testing fillings for a summer brunch. The orange rolls give baked goods a soft, slightly tangy base that pairs beautifully with pineapples sweet-acid balance. The butter in the filling melts into the layers as the dough bakes, creating pockets of caramelized flavor. The glaze made from reserved pineapple juice and powdered sugar ties the whole thing together with a bright finish that cuts through the richness. These rolls are a shortcut with style: easy assembly, short bake time, and a result that looks and tastes like you spent far longer in the kitchen.

Ingredients

• Refrigerated orange rolls: Use one 13.9-ounce tube of Pillsbury Cinnabon-style orange rolls. These provide a soft, yeasted dough with built-in orange flavor; choose a brand you trust for consistent rise and texture.
• Crushed pineapple: 1/4 cup well drained. Freshly crushed or canned both work, but be sure to drain thoroughly and reserve the juice for the glaze to concentrate flavors.
• Sweetened shredded coconut (optional): 2 tablespoons. Adds a pleasant chew and tropical note; use finely shredded coconut for even distribution.
• Orange zest: 2 tablespoons fresh zest. Zest delivers bright citrus oils; use a microplane for fine, aromatic zest and avoid the bitter white pith.
• Butter: 2 tablespoons at room temperature. Soft butter helps spread the filling and encourages browning and caramelization within the roll layers.
• Powdered sugar (filling): 1/4 cup. Sweetens and binds the filling slightly; sift if lumpy.
• Pineapple glaze: 1 cup powdered sugar, 3 tablespoons reserved pineapple juice, 1 teaspoon orange zest. Whisk until smooth for a glossy finish.

Instructions

Prepare oven and pan: Heat the oven to 400F. Line a large sheet pan with parchment paper. Preheating to 400F ensures the rolls get good oven spring and a golden exterior during the short bake window. Make the filling: In a small bowl, combine 2 tablespoons softened butter, 1/4 cup crushed pineapple (well drained), 1/4 cup powdered sugar, and 2 tablespoons sweetened shredded coconut if using. Stir until evenly mixed; the sugar and butter should form a spreadable paste. If the mixture seems too loose, add a touch more powdered sugar to stabilize it. Unroll and spread: Carefully unroll the refrigerated orange dough and lay it flat on the parchment-lined pan or a clean surface. Leave a 1-inch border around the edges so the filling does not squeeze out when rolling. Spread the pineapple-butter mixture evenly over the surface, then grate or sprinkle 2 tablespoons fresh orange zest across the top for bright aroma and citrus oil. Roll and slice: Slowly roll the dough into a tight log, keeping the seam side down. Using a serrated knife, cut along the perforations or slice into even pieces; rub a little butter on the blade to reduce sticking. Aim for about eight 1- to 1.25-inch rolls depending on the original tube perforations. Arrange and bake: Place the rolls about 2 inches apart on the parchment-lined sheet pan to allow expansion. Bake for 9 to 13 minutes until they are puffed and golden brown. For even color, rotate the pan halfway through baking. Remove from the oven and let cool 15 minutes before glazing so the glaze sets on the surface rather than running off immediately. Glaze and finish: For the pineapple glaze, whisk together 1 cup powdered sugar, 3 tablespoons reserved pineapple juice, and 1 teaspoon orange zest until smooth. Drizzle over the cooled rolls with a spoon or squeeze bottle. The glaze will soak into the top layers and add a glossy, tangy finish.

Storage Tips

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. If you want to freeze, place cooled rolls on a tray to freeze solid, then transfer to a freezer-safe bag or container for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in a 325F oven for 8 to 10 minutes or microwave individual rolls for 10 to 20 seconds until just warmed. Keep glaze separate if you want a freshly glossy finish after reheating.

Ingredient Substitutions

If you do not have sweetened shredded coconut, omit it or substitute 2 tablespoons finely chopped macadamia nuts for crunch. For a less sweet profile, reduce powdered sugar in the filling by 1 to 2 tablespoons and use unsweetened pineapple, increasing glaze pineapple juice slightly. If avoiding canned pineapple, use diced fresh pineapple drained well. For a dairy-free version, swap butter for a vegan spread and confirm the refrigerated rolls are dairy-free.

Serving Suggestions

Serve these warm with strong coffee or an herbal tea. They pair well with a citrus fruit salad, Greek yogurt, or savory breakfast items like scrambled eggs when you want contrast. Garnish with a little extra orange zest or a sprinkle of toasted coconut for texture. They also make a fun dessert when served with a scoop of vanilla ice cream for a warm-and-cold contrast.

Cultural Background

The classic rolled sweet bun appears in many cuisines, from Scandinavian cinnamon rolls to American sticky buns. This variation leans into tropical American flavors by combining orange-infused dough with pineapple, echoing the citrus-and-pineapple pairings found in many island-influenced pastries. It is a modern, Americanized twist that celebrates convenience without sacrificing bright, layered flavor.

Seasonal Adaptations

In winter, swap the pineapple for spiced cranberry-orange filling and a simple orange glaze. For summer, add finely chopped mango or passionfruit to the filling and finish with toasted coconut. Holiday versions benefit from chopped pecans and a pinch of warm spices in the filling for a festive aroma and texture change.

Meal Prep Tips

Assemble the log and wrap it tightly in plastic wrap for a make-ahead option; refrigerate for up to 12 hours and slice and bake when ready. Alternatively, slice the rolls and place them on a tray to freeze solid so you can bake a few at a time as needed. Keep the glaze in a small jar in the fridge and shake before using to ensure a silky pour.

These orange pineapple sweet rolls are a bright, forgiving way to bring tropical flavor to your morning. They are quick to assemble, visually appealing, and born from the simple joy of combining pantry staples into a treat that makes any morning feel a bit more celebratory. Make a tray for friends or keep them all to yourselfeither way, the citrus-pineapple pairing is likely to become a new favorite at your table.