Coconut Pumpkin Spice Cinnamon Rolls

Welcome the chilly mornings with our Fall breakfast recipe for Coconut Pumpkin Spice Cinnamon Rolls!

These sweet rolls are simple to make. We're using pre-made pumpkin cinnamon rolls as the base and are spicing them up with some of our favorite Hawaiian-made products. We're topping them with a homemade Coconut Pumpkin Spice Icing for a Fall breakfast that tastes like dessert.

Featured in this recipe is the oh-so-creamy Coconut Butter from Dip Into Paradise and the tropical Pineapple Jam from Maui Upcountry.

This is a seasonal favorite in the Tastes of Aloha house, and we're sure it will become one in yours, too! Keep reading for the full recipe!

Ingredients

Coconut Pumpkin Spice Cinnamon Rolls

• 2 cans premade cinnamon pumpkin rolls

• 4 tablespoons DIP coconut butter

• 2 tablespoons Maui Up Country Pineapple Jam

• 1 cup heavy whipping cream

• 1 Tbs Butter

 Coconut Spice Icing

• 2 cup powdered sugar

• 2 tablespoons Dip into Paradise coconut butter

• 1 tsp pumpkin pie spice

• 2 teaspoons vanilla

• 4 tablespoons milk

• 2 teaspoons brown sugar

Method

1. Preheat oven to 350℉.

2. Grease a 9x13 baking dish with butter.

3. Combine coconut butter with pineapple jam.

4. Unroll cinnamon rolls carefully and Brush Coconut and pineapple jam on the dough. Reroll back to shape, place in a 9x13 baking dish.

5. Pour Heavy whipping cream onto cinnamon rolls.

6. Place in a buttered casserole/baking dish. Bake 26-28 minutes.

7. Cinnamon Roll Icing.

8. Meanwhile, combine powdered sugar, coconut butter, pumpkin pie spice vanilla and milk.

9. Pour over rolls while warm and serve.