When you crave a taste of the tropics but are short on time, make these easy Pineapple Crescent Rolls. They combine the buttery goodness of store-bought crescent roll dough with the sunny sweetness of pineapple. Add a touch of toasted coconut, and it is like an island paradise!
This easy recipe has no complicated instructions or requires waiting for the dough to be ready. These sweet treats come together in minutes, requiring only a handful of ingredients for a dessert that your entire family will love.
They’re flaky, sweet, and packed with a punch of tropical flavor that’ll have you dreaming of palm trees and calm seas. They are perfect for a quick snack, a last-minute potluck dessert, or a fun after-school treat.
In this post, I’ll cover the simple steps to create these delightful rolls, complete with tips and tricks to ensure success every time.
I love to make quick and easy cheater desserts using store-bought dough! Try my cinnamon roll crescent rolls, Nutella crescent rolls, or s’mores crescent rolls for more delicious desserts you can make using refrigerated crescent rolls.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Crescent roll dough
- Pineapple tidbits: Using tidbits means you don’t have to cut your pineapple chunks into small pieces.
- Brown sugar
- Cinnamon
- Coconut flakes
- Egg
- Powdered sugar
- Milk
- Coconut extract
🥣How to Make Pineapple Coconut Crescent Rolls
- Preheat your oven to 375 degrees F and line your baking sheet with parchment paper.
- In a medium bowl, stir together the pineapple, brown sugar, cinnamon, and half of the coconut flakes.
- Unroll the crescent roll dough and separate the triangles. Spoon a dollop of the pineapple mixture onto the wide end of each triangle and roll it up. Place them on your cookie sheet.
- Beat the egg in a small bowl and brush each roll with the beaten egg. Then pop the tray in the oven and bake until the rolls are puffed and golden, about 10 minutes.
- While the rolls are baking, let’s toast the remaining coconut. Put it in a skillet on the stove over medium heat. Keep your eyes on it; coconut can go from toasty to burnt-toast in a flash. Once it’s golden, remove it from the heat and let it cool.
- Once the rolls come out, let them cool on a wire rack.
- Then, whisk the powdered sugar, milk, and coconut extract until smooth. Drizzle it over your cooled rolls and sprinkle on the toasted coconut.
🍴Serving Ideas
- Brunch: Serve these Pineapple Coconut Crescent Rolls alongside a steaming pot of coffee or a chilled mimosa. They’re the perfect sweet addition to a savory spread of eggs and bacon.
- Dessert: Pair these tropical treats with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent after-dinner treat.
- Afternoon Snack: Need a sweet pick-me-up? These rolls are the perfect companion to your afternoon tea or coffee. Take a bite, close your eyes, and let the flavors transport you to a sunny beach with every bite.
💭How to Store
Room Temperature Rest
If you have any leftover rolls, you can keep them at room temperature for a day. Just make sure they’re in an airtight container so they stay as fresh as possible.
For more extended storage, pop them in the fridge. They’ll keep for up to three days. When you’re ready to enjoy them again, a quick warm-up in the microwave will bring back that fresh-from-the-oven taste.
⭐Tips
Be sure to check out the step by step instructions
- Make sure your pineapple tidbits are thoroughly drained. Extra moisture can make your rolls soggy.
- You don’t have to toast the coconut, but toasting adds a nutty depth that raw coconut can’t match. If you do, keep a close eye on the skillet—coconut can go from pale to golden brown fast.
- Don’t overfill your crescent rolls. While loading them up is tempting, too much filling can lead to spills and make the rolls challenging to close. A small spoonful is just right.
- For the glaze, start with a smaller amount of milk and add more as needed. You want it thick enough to cling to the rolls but thin enough to drizzle. Always drizzle after the rolls have cooled unless you want a glaze puddle at the bottom of your plate.
📝Reader Questions
Sure thing! Fresh pineapple will give you a brighter flavor. Chop it into small pieces and measure out two cups. Remember to drain any excess juice to avoid soggy rolls.
No coconut extract? No problem. You can use vanilla extract for a subtle background flavor. The toasted coconut on top will still ensure you get that tropical taste.
If your rolls are getting too brown before they’re done baking, tent them with foil to protect them from the heat. This will allow them to continue baking without the risk of burning.
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Pineapple Crescent Rolls Recipe
Ingredients
- 1 package crescent roll dough
- 2 cups pineapple tidbits drained
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup sweetened coconut flakes divided
- 1 egg lightly beaten
- 1/2 cup powdered sugar
- 1/2 to 1 tablespoon milk
- 1/2 teaspoon coconut extract
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a small bowl, stir together the pineapple, brown sugar, cinnamon, and 1/4 cup coconut flakes.2 cups pineapple tidbits, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 cup sweetened coconut flakes
- Unroll the crescent roll dough and separate the triangles. Spoon a small amount of the pineapple mixture on the wide end of each crescent roll triangle.1 package crescent roll dough
- Roll the dough over the filling and place it on the prepared baking sheet. Beat the egg in a small bowl and brush the top of each roll with the beaten egg.1 egg
- Bake for 10 to 13 minutes, until the rolls are golden brown. Remove from the oven and allow to cool completely.
- While the rolls are cooling, place the remaining 1/4 cup of coconut in a small skillet. Cook over low heat for a few minutes, stirring often, until the coconut is golden brown. Immediately remove from heat and transfer to a bowl to cool.
- Whisk together the powdered sugar, 1/2 tablespoon of milk, and the coconut extract to make the glaze. If the glaze is too thick, add more milk, a little at a time, until the desired consistency is reached.1/2 cup powdered sugar, 1/2 to 1 tablespoon milk, 1/2 teaspoon coconut extract
- Drizzle the glaze on the top of each crescent roll, then sprinkle with the toasted coconut.
Notes
- Make sure your pineapple tidbits are thoroughly drained. Extra moisture can make your rolls soggy.
- You don’t have to toast the coconut, but toasting adds a nutty depth that raw coconut can’t match. If you do, keep a close eye on the skillet—coconut can go from pale to golden brown fast.
- Don’t overfill your crescent rolls. A small spoonful is just right.
- For the glaze, start with the smaller amount of milk and add more as needed. You want it thick enough to cling to the rolls but thin enough to drizzle.
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Nutrition Information
Nutrition facts are estimates.
