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Pina Colada Rolls

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  • 1 (16 ounce) Pantry Pizza Crust & Roll Mix (including yeast packet)
  • 1 cup very warm water (120 to 130 degrees F)
  • 2 tablespoons butter or margarine, softened
  • 1 egg


  • 4 ounces cream cheese, softened
  • 1/2 cup pineapple preserves
  • 3/4 cup flaked coconut
  • 1/4 cup almonds, chopped


  • 4 ounces cream cheese, softened
  • 1/2 cup pineapple preserves
  • 1/2 teaspoon rum extract


  1. In Classic Batter Bowl, prepare dough according to package directions for Dinner Rolls; knead 5 minutes and let rest an additional 5 minutes. Meanwhile, prepare filling.
  2. For filling, in Small Batter Bowl, combine cream cheese, preserves, coconut and almonds chopped with Food Chopper; mix well using Bamboo Spoon. Set aside.
  3. Lightly flour flat side of Large Grooved Cutting Board using Flour/Sugar Shaker. Using lightly floured Dough and Pizza Roller, roll dough to edges of Cutting Board. Spread filling over dough using Skinny Scraper to within 1/2 inch of edges. Starting at longest edge, roll up tightly; press edge to seal.
  4. Using Serrated Bread Knife, slice roll into 1 1/2-inch slices to make 12 rolls and place in lightly greased Rectangular Baker. Cover with plastic wrap and let rise 20 minutes.
  5. Heat oven to 375 degrees F.
  6. Remove plastic wrap; bake on middle rack of oven 30-35 minutes or until deep golden brown. Remove to Nonstick Cooling Rack; let cool 5 minutes.
  7. For glaze, combine cream cheese, preserves and rum extract; mix well. Spread over warm rolls.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 350, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 50 g, Sodium 480 mg, Fiber less than 1 g

Recipe credit: Pampered Chef