Rolls - Homemade Hawaiian Sweet

Prep Time

10 mins

Prep Notes

There is nothing quite like the aroma of freshly baked bread. This Paleo version of warm Hawaiian sweet rolls is naturally sweetened, dairy-free and super easy to make.

Infused with honey, pineapple juice and coconut flour, these rolls boast a distinct tropical sweet flavor. When you’re making them, you’ll find that the dough is rich, dense and tender. It bakes up into hearty, grain-free rolls that are perfect for a comforting breakfast, a quick snack or as a side with dinner!

Cooking Time

25 mins




  • 1 cup pineapple juice, warmed
  •  1/2 cup full-fat coconut milk, warmed
  •  2 T grass-fed butter, melted
  •  1/3 cup raw honey, warmed
  •  2 eggs + 1 egg yolk (white preserved)
  •  1 t vanilla extract
  •  1 T apple cider vinegar
  •  1 3/4 tapioca flour or arrowroot flour
  •  2/3 cup coconut flour
  •  1 t baking soda


  • Preheat the oven to 350°F. Line a baking tray with parchment paper.

  •  In a large bowl, combine pineapple juice, coconut milk, butter, honey, eggs, vanilla extract and apple cider vinegar. Whisk until fully mixed.

  •  In another bowl, mix together tapioca flour, coconut flour and baking soda.

  •  Add the wet ingredients to the dry ingredients and mix well.

  •  Use a large spoon to scoop out about two tablespoons of the dough and roll into balls. Place each roll onto the baking tray.

  •  In a small bowl, whisk the remaining egg white, and then gently brush onto the tops of the rolls.

  •  Bake 20-25 minutes, until golden. Remove from the oven and serve warm.



  • When rolling the dough, add some tapioca flour to your palms to prevent dough from sticking.

  • If the dough seems thin, add a tablespoon or two of coconut flour to help shape the dough into balls.

  • Brush the tops of the rolls with egg whites for a nice sheen.

  • Store the rolls in an airtight container and store for up to 4 days.