Gluten Free Hawaiian Sweet Rolls

These gluten free hawaiian sweet rolls are soft, fluffy, and have just the right amount of sweetness. If you’ve been missing those classic sweet rolls since going gluten free, this recipe is for you.

They get their flavor from real pineapple juice, which gives them that signature tropical taste without being overpowering. Just a subtle hint of pineapple in every bite.

The texture is honestly what surprised me the most. They’re pillowy and light, and they pull apart just like the ones you remember from the store.

You can serve these as a side with dinner, use them for sliders, or just eat them warm with a little butter. They work for pretty much any occasion.

The recipe is simple and doesn’t require any hard to find ingredients. If you have gluten free flour and some pineapple juice, you’re most of the way there.

Why You’ll Love This Recipe

Soft and Pillowy Texture – These rolls come out incredibly fluffy and tender in a way you rarely get with gluten free bread.

That Classic Sweet Hawaiian Flavor – Real pineapple juice gives these rolls the authentic tropical sweetness that makes Hawaiian rolls so irresistible.

Golden Buttery Tops – The melted butter brushed on right after baking creates a gorgeous shine and rich buttery taste in every bite.

Ingredients

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/4 cup Tapioca Starch
• 1 1/2 tsp Psyllium Husk Powder
• 1 tsp Salt
• 1 packet (2 1/4 tsp) Active Dry Yeast
• 1/4 cup Granulated Sugar
• 1/2 cup Pineapple Juice (warmed to 110 F)
• 1/4 cup Warm Whole Milk (110 F)
• 3 Large Eggs (room temperature)
• 1/4 cup Unsalted Butter (melted and cooled)
• 1 tsp Vanilla Extract

For the Topping

• 2 tbsp Unsalted Butter (melted)

How to Make

Step 1

In a small bowl, combine the warm pineapple juice, warm milk, 1 teaspoon of the sugar, and yeast. Stir gently and let sit for 8 to 10 minutes until foamy.

Step 2

In a large bowl, whisk together the gluten free flour, tapioca starch, psyllium husk powder, remaining sugar, and salt.

Step 3

Add the eggs, melted butter, and vanilla extract to the yeast mixture. Whisk until smooth, then pour into the dry ingredients. Stir vigorously for 2 to 3 minutes until a thick, smooth, sticky dough forms.

Step 4

Grease a 9×13 inch baking pan. Using a cookie scoop or oiled hands, portion the dough into 12 equal balls. Place them in the prepared pan in a 3 by 4 arrangement, spacing them evenly so they will grow together as they rise.

Step 5

Cover loosely with greased plastic wrap and let rise in a warm spot for 50 to 65 minutes, until the rolls have puffed up significantly and are touching each other.

Step 6

Preheat the oven to 350 F. Bake for 22 to 28 minutes, until the tops are golden brown and the internal temperature reaches 195 F.

Step 7

Remove from the oven and immediately brush the tops generously with the melted butter. Let the rolls cool in the pan for 10 minutes, then pull apart and serve warm. These rolls are pillowy soft, lightly sweet with a hint of pineapple, and perfect for sliders or as a dinner side.

My Tips

Get Your Liquids to the Right Temperature

The pineapple juice and milk need to be around 110 F, which feels warm but not hot on your wrist. If it’s too hot, it will kill the yeast and your rolls won’t rise at all.

If you don’t have a thermometer, heat the liquids until they feel like warm bath water. Too cool is better than too hot – cool liquid just slows the yeast down, but liquid that’s too hot destroys it completely.

Make Sure the Yeast Is Actually Active

After you mix the yeast with the warm pineapple juice, milk, and teaspoon of sugar, wait the full 8 to 10 minutes. You should see a layer of foam on top that looks bubbly and alive. If it just sits there flat with no foam, your yeast is dead and you need to start over with a new packet.

This is especially important with gluten free dough because you’re already working without gluten to give the rolls structure. Dead yeast means flat, dense rolls with no fix.

Oil Your Hands When Shaping the Dough

Gluten free dough is sticky in a way that regular dough isn’t. Don’t try to flour your hands because that will change the texture of the outside of the rolls. Instead, rub a thin layer of oil on your palms before you scoop and shape each ball.

You don’t need to shape them into perfect spheres. Just get them roughly round and place them in the pan. They’ll puff up and press together during the rise, so any imperfections disappear on their own.

More Tasty Recipes

• Gluten Free Fluffy Dinner Rolls
• Gluten Free Brioche Style Burger Buns
• Gluten Free Sweet Potato Dinner Rolls
• Gluten Free Fluffy Cinnamon Rolls
• Gluten Free Monkey Bread

FAQ

Can I use canned pineapple juice for this recipe?

Yes, canned pineapple juice works perfectly here. Just make sure it is 100% pineapple juice with no added sugar or other fruit juices mixed in, since that can change the flavor and sweetness of your rolls.

Warm it up gently in the microwave or on the stovetop until it reaches about 110 F before adding it to the yeast. Too hot and it will hurt the yeast, too cool and the yeast won’t activate properly.