This recipe began as a simple attempt to brighten a gray morning and turned into a new family favorite. I discovered the combination of canned orange sweet rolls and a pineapple-kissed filling on a rushed weekend when I had canned rolls on hand and a single can of crushed pineapple in the pantry. The flavors married immediately: the soft, pillowy texture of the refrigerated rolls balances the juicy tang of pineapple and the bright citrusy pop of orange zest. The result is sweet, slightly tangy, and unexpectedly refreshing.

I love how quickly this comes together without compromising on indulgence. The buttery pineapple spread melts into the dough while baking, creating pockets of fruity sweetness, and the pineapple glaze ties everything together with a glossy finish. These rolls are especially memorable when served warm, the glaze still slightly tacky, and the orange zest scattering light aroma across the table. They feel festive yet approachable, which is why I now bring them to potlucks and weekend brunches when I want a crowd-pleaser with minimal fuss.

Ingredients

• 1 13.9 ounce can refrigerated orange sweet rolls: The base of the dish, these pre-made dough spirals save time and yield consistent texture. I use Pillsbury Cinnabon refrigerated orange rolls for reliable results and the buttery dough they provide.
• 1/4 cup crushed pineapple, well drained: Provides sweetness and tropical acidity. Use canned crushed pineapple and press it between paper towels to remove excess moisture. Reserve a tablespoon or two of the juice for the glaze.
• 2 tablespoons sweetened shredded coconut (optional): Adds chew and a subtle coconut aroma. If you want a nuttier note, toast the coconut lightly in a dry skillet first.
• 2 tablespoons fresh orange zest: Grate the orange with a fine microplane to capture bright oils. Do not include the bitter white pith.
• 2 tablespoons butter, room temperature: Soft butter helps the pineapple mixture spread easily. Salted or unsalted both work; adjust if using salted butter.
• 1/4 cup powdered sugar: Helps bind the pineapple mixture and adds a smooth sweetness that caramelizes slightly while baking.
• For the pineapple glaze: 1 cup powdered sugar, 3 tablespoons pineapple juice, 1 teaspoon orange zest. Use the reserved pineapple juice to balance sweetness and achieve desired consistency.

Instructions

Preheat and Prepare:Heat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper. Preheating to a high temperature helps the rolls puff quickly and set the edges, producing a light interior while the filling melts into the layers. Use a rimmed sheet pan to avoid drips during baking.Make the Pineapple Spread:In a small bowl, stir together 1/4 cup well-drained crushed pineapple, 2 tablespoons softened butter, 1/4 cup powdered sugar, and 2 tablespoons shredded coconut if using. The butter and powdered sugar form a paste that coats the pineapple, reducing moisture migration into the dough. Taste and adjust sweetness; the orange rolls are already sweet, so you want balance rather than extra sugary filling.Assemble the Rolls:Carefully unroll the canned orange rolls onto the parchment-lined pan and separate the dough along the perforations. If the dough remains connected, gently press the cuts with your fingers or a blunt knife. Spread the pineapple mixture evenly across each unrolled dough piece, leaving about a 1 inch border to allow rolling without filling spilling out. Zest the orange directly over the spread for fresh citrus oil.Roll and Cut:Gently roll each strip back into a spiral. For clean cuts, use a serrated knife and rub a little butter on the blade to prevent sticking. Cut along the original perforations or into 2 inch pieces depending on how large you prefer the rolls. Place the rolls about 2 inches apart on the parchment so they have room to expand and brown evenly.Bake:Bake at 400 degrees Fahrenheit for 9 to 13 minutes, watching for golden brown edges and a slightly puffed center. Oven times vary; smaller rolls may finish in nine minutes while larger ones need the full 13. Remove from the oven and allow to cool for about 15 minutes; this short rest helps the filling set and prevents the glaze from dissolving into the warm dough.Prepare the Glaze and Finish:Whisk together 1 cup powdered sugar, 3 tablespoons pineapple juice, and 1 teaspoon orange zest until smooth. The glaze should be pourable but slightly thick; add more powdered sugar for thickness or a few drops of juice to thin. Drizzle the glaze over the cooled rolls using a spoon or small piping bag. Let the glaze set for a few minutes before serving.

Storage Tips

Store cooled rolls in an airtight container at room temperature for up to 24 hours to preserve softness. For longer storage, refrigerate up to 3 days. To freeze, place unglazed rolls on a tray until firm, then move them to a freezer bag and seal tightly. Thaw overnight in the refrigerator, then warm in a 300 degree Fahrenheit oven for 8 to 12 minutes. Reapply the glaze after reheating if you prefer a shiny finish. Use glass or BPA-free plastic containers to keep odors at bay and preserve flavor.

Ingredient Substitutions

If you prefer a dairy-free version, substitute the butter with an equal amount of vegan spread or coconut oil; note that coconut oil will add a coconut undertone. For a lower-sugar glaze, use 3 tablespoons pineapple juice with 2 tablespoons powdered monk fruit sweetener and adjust to taste. If you cannot find orange-flavored refrigerated dough, use plain refrigerated sweet rolls and add 1 tablespoon orange extract to the glaze and 1 tablespoon extra orange zest to the filling. For a nutty variation, fold in 2 tablespoons chopped macadamia or pecans into the pineapple mixture.

Serving Suggestions

Serve warm with coffee, tea, or a bright mimosa for brunch. Garnish with extra orange zest and a sprinkle of toasted coconut for texture contrast. For a heartier breakfast, plate alongside scrambled eggs and fresh berries for a balanced meal. These are also delightful as a dessert with a scoop of vanilla ice cream, the warm roll melding with cold cream for a pleasing temperature contrast. Presentation tip: arrange rolls on a round platter with the glaze pooled slightly beneath to encourage sharing.

Seasonal Adaptations

In summer, fold in a tablespoon of finely diced fresh mango with the pineapple for an extra tropical kick. During winter, add a pinch of ground cardamom or cinnamon to the spread for warming spice notes. For spring, swap coconut for finely chopped pistachios and finish with a light lemon glaze to brighten flavors. Holiday versions work well with a drizzle of rum-spiked glaze for adult gatherings; reduce alcohol to evaporate most raw alcohol before serving, or omit for a family-friendly treat.

Meal Prep Tips

For a make-ahead approach, assemble rolls up to the cutting stage and refrigerate covered overnight. In the morning, cut, arrange on the sheet pan, and bake as directed. This saves active morning time and produces fresh-baked aroma at serving. If hosting, bake rolls and keep warm in a low oven set to 200 degrees Fahrenheit for up to 30 minutes; re-glaze just before serving for a fresh appearance. Use disposable foil pans if transporting to events to simplify cleanup.

Success Stories

I brought a pan of these to a weekend family brunch and watched them disappear within twenty minutes. My aunt, who typically prefers savory dishes, asked for the recipe and confessed she ate three in a row. Another time, I experimented with adding a teaspoon of finely grated ginger to the glaze, which became an unexpected hit at a neighborhood coffee morning. The simplicity of the technique makes it easy for even novice cooks to impress a crowd.

There is something joyful about sharing warm, fragrant swirls with friends. These orange pineapple rolls capture that feeling: effortless, bright, and unfailingly comforting. I hope you enjoy making them and that they become a small tradition in your kitchen as well.