Prepare the dough by mixing flour, yeast, salt, milk, and butter. Knead until smooth and let rise until doubled.

In a bowl, mix pineapple, coconut cream, extract, and sugar to create the filling.

Roll out the dough and cut into squares.

Add filling to each square and seal into rolls.

Place in a greased pan and let rise again for 30 minutes.

Preheat oven to 350°F (175°C).

Bake for 20–25 minutes until golden brown.

Mix powdered sugar and coconut milk to create glaze.

Drizzle glaze over warm rolls.

These Non-Alcoholic Piña Colada Rolls are best served warm for the perfect soft texture and tropical flavor.