Description
Delight in these easy-to-make Pineapple Crescent Rolls, featuring sweet pineapple filling with a hint of cinnamon, wrapped in flaky crescent dough, and topped with a luscious coconut glaze and toasted coconut flakes. Perfect for a quick dessert or a special brunch treat.
Ingredients
For the Crescent Rolls
- 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)
For the Glaze
- 1/2 cup powdered sugar
- 1/2 to 1 tablespoon milk
- 1/2 teaspoon coconut extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Pineapple Filling: In a small bowl, combine the drained pineapple tidbits, brown sugar, cinnamon, and 1/4 cup of the sweetened coconut flakes. Stir well to evenly coat the pineapple with the spices and sugar.
- Assemble Rolls: Unroll the crescent roll dough and separate it into individual triangles. Place a small spoonful of the pineapple mixture at the wide end of each triangle.
- Roll and Brush: Carefully roll each dough triangle over the pineapple filling, rolling from the wide end to the point. Place each rolled crescent on the prepared baking sheet. Beat the egg lightly and brush the tops of the rolls to help them develop a golden, glossy finish while baking.
- Bake the Rolls: Bake the crescents for 10 to 13 minutes or until golden brown and puffed. Once done, remove from the oven and allow them to cool completely on a wire rack.
- Toast Remaining Coconut: While the rolls cool, place the remaining 1/4 cup of coconut flakes in a small skillet over low heat. Toast them, stirring frequently, until golden brown and fragrant. Immediately transfer them to a bowl to cool.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, 1/2 tablespoon milk, and coconut extract until smooth. If the glaze is too thick, add more milk gradually until you reach your desired consistency.
- Glaze and Garnish: Drizzle the coconut glaze over the cooled crescent rolls. Finally, sprinkle the toasted coconut flakes on top for added texture and flavor. Serve and enjoy!
Notes
- Make sure the pineapple tidbits are well drained to prevent soggy rolls.
- You can substitute fresh pineapple cut into small pieces if preferred.
- Brush the rolls gently with egg wash to avoid tearing the delicate dough.
- Adjust the glaze thickness by adding milk slowly to avoid making it too runny.
- Store leftover rolls in an airtight container at room temperature for up to 2 days.
- For a dairy-free version, substitute the egg wash with melted coconut oil or plant-based milk and use powdered sugar without bone char.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
