Pineapple Coconut Pull Apart Bread

An easy pull apart bread oozing with sweet pineapple & coconut! This make ahead breakfast is sure to impress!
Pineapple Coconut Pull Apart Bread-4

Hey Classy Clutter readers! It’s Adell from Baked in AZ! I just love a good overnight breakfast recipe. This recipe is bursting with coconut and pineapple flavor. It would be perfect for Mother’s Day breakfast or brunch too! Easy enough that your husband/boyfriend/kids etc. can make it! Just print out the recipe and tell them, make me this! I am all about asking for what ya want. At least that works better in our house :). Or make this for your Mom!

Pineapple Coconut Pull Apart Bread-2

And as much as I’d like to be going on an island vacation for Mother’s Day, this breakfast is almost as good ;). Bring the island to you. haha! A great spring time breakfast that will keep everyone going back for more.

Pineapple Coconut Pull Apart Bread-3 Pineapple Coconut Pull Apart Bread-5 Pineapple Coconut Pull Apart Bread-6 Pineapple Coconut Pull Apart Bread-7 Pineapple Coconut Pull Apart Bread-8 Pineapple Coconut Pull Apart Bread

5.0 from 1 reviews
Pineapple Coconut Pull Apart Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
An easy overnight breakfast or brunch full of pineapple and coconut flavor!
  • ⅔ cup brown sugar
  • ½ cup sweetened coconut, toasted
  • 1 package (3.4 ounce) cook & serve coconut cream pudding mix
  • 20 frozen bread dough dinner rolls (such as Rhodes)
  • 1 can (8 ounce) pineapple tidbits, drained*
  • 1 jar (3 ounces) macadamia nuts, chopped, optional
  • ½ cup butter, cubed
  1. In a small bowl, mix together the brown sugar, coconut and pudding mix. (To toast the coconut, place on a microwave safe plate and cook for 30 seconds at a time, string in between until lightly toasted.)
  2. Spray the bundt pan and place 10 of the rolls on the bottom. Layer half of the sugar mixture, half of the pineapple, half of the nuts (if using) and half of the butter. Repeat layers.
  3. Cover with plastic wrap sprayed with cooking spray. You can let it rise overnight or refrigerate overnight. If refrigerating it, set in a warm place for about an hour or until dough reaches the top of the pan. I set mine on the counter for about 8 hours (overnight) and then baked it.
  4. Bake at 350 for 35-40 minutes or until golden brown. Cover loosely with foil if the tops brown too quickly. I did this the last 15 minutes.
  5. Let it cool for 10 minutes then invert onto a serving plate and serve warm.
*I used a 20 ounce can of pineapple tidbits and felt it was a little too much pineapple. (We just didn't eat all of the pineapple, it didn't affect the flavor). Feel free to use an 8 ounce can or a 20 ounce can. You could also try it with drained crushed pineapple for a different texture. I will do that next time. I did not add the macadamia nuts so I listed as optional. You could also top with additional toasted coconut if desired!

Recipe adapted from Taste of Home

A few more overnight breakfast recipes from Baked in AZ!

Breakfast Ring

Butterscotch Pull Apart Bread

Overnight Croissant Breakfast Casserole

Overnight Croissant Breakfast Casserole

blueberry french toast

Overnight Blueberry French Toast

I would LOVE it if you followed Baked in AZ on:


Pineapple Coconut Long

1 Comment

  • Reply
    Jenifer John
    June 3, 2016 at 1:10 am

    Oh, I need to make this.. love the flavours!!!This can only be good…YUM! xoxo

  • Leave a Reply

    Rate this recipe: