Preparation

• If you’re making your own rolls, start by mixing flour, yeast, and salt in a bowl. Slowly add warm milk and melted butter, kneading until smooth. Let the dough rise in a warm place until it doubles in size (about 1 hour).
• In a mixing bowl, combine chopped pineapple, coconut cream, non-alcoholic rum extract, and brown sugar. Mix well to ensure all the pineapple is coated.
• Once the dough has risen, punch it down and roll it out on a floured surface. Cut the dough into squares (about 3×3 inches). Place a spoonful of the pineapple mixture in the center of each square.
• Gather the corners of the dough over the filling and pinch to seal. Place the rolls seam side down in a greased baking pan.
• Cover the rolls with a clean kitchen towel and let them rise again for about 30 minutes or until puffy.
• Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown.
• While the rolls are baking, mix powdered sugar with a little coconut milk until smooth. Drizzle over the warm rolls once they come out of the oven.
• Let the rolls cool slightly before serving. They’re best enjoyed warm!