Tropical Sweet Hawaiian Sticky Biscuits

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Tropical Sweet Hawaiian Sticky Biscuits
  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 8
  • Servings 8
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Refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits are the star of this irresistible upside-down biscuit bake that’ll have your brunch guests raving. These sticky biscuit buns get their tropical flair from a layer of brown sugar, coconut, crushed pineapple and macadamia nuts that caramelizes underneath the biscuits while they bake. When it’s time to enjoy these sweet, gooey breakfast buns, flip the pan over, serve them warm and watch them disappear!
Updated May 12, 2021
Bake-Off® Contest 49, 2019
Bake-Off® Contest 49, 2019
Susan Bickta
Kutztown, Pennsylvania


  • 5 tablespoons butter, melted
  • 1/2 cup packed brown sugar
  • 3/4 cup drained crushed pineapple in juice (from 20-oz can)
  • 1/2 cup macadamia nuts, chopped, toasted
  • 3/4 cup coconut, toasted
  • 3/4 cup granulated sugar
  • 1 teaspoon coconut extract
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits (8 Count)


  • 1
    Heat oven to 325°F. Spray 13x9-inch pan with cooking spray.
  • 2
    Place 3 tablespoons of the melted butter in pan; spread to cover bottom of pan. Sprinkle brown sugar evenly over butter. Top with pineapple, nuts and 1/2 cup of the coconut.
  • 3
    In medium shallow bowl, mix granulated sugar and extract until well blended. Stir in remaining 1/4 cup coconut.
  • 4
    Separate dough into 8 biscuits. Brush both sides of each biscuit with remaining 2 tablespoons melted butter. One biscuit at a time, press each side lightly into granulated sugar mixture. Arrange coated biscuits in single layer on pineapple mixture in pan. Sprinkle any remaining sugar mixture over top.
  • 5
    Bake 40 to 45 minutes or until biscuits are golden brown and pineapple mixture is bubbly. If necessary, cover pan with foil for last 5 minutes of bake time to prevent overbrowning. Cool in pan 10 minutes.
  • 6
    Place heatproof serving platter or foil-lined cookie sheet upside down over pan. Turn platter and pan over; remove pan. Scrape any pineapple mixture from bottom of pan; spread evenly over biscuits. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    To toast macadamia nuts, spread in shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, until light brown.
  • tip 2
    To toast coconut, spread in shallow pan. Bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition Information

480 Calories, 22g Total Fat, 4g Protein, 68g Total Carbohydrate, 45g Sugars

Nutrition Facts

Serving Size: 1 Biscuit
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • I’ve been interested in cooking for as long as I can remember. My inspiration has always been my mother, an award-winning home cook, who won many local cooking contests in the late 1950s. One of my favorites was her winning creation, “Sugar Twists,” made with a flaky yeast dough with layers of vanilla-flavored sugar. Since I grew up in Pennsylvania Dutch country, I had many other doughy favorites, staples of the regional cooking style: “Moravian Sugar Cake,” a yeast cake with pockets of melted butter and brown sugar, and “Pennsylvania Dutch Sticky Buns,” breakfast rolls made with yeast dough and a decadent brown sugar, gooey, buttery glaze on top. The recipe for these tropical sticky buns is a combination of all of these delicious childhood treats. Adding pineapple, coconut and macadamia nuts gives these sticky buns a tropical twist that appeals to my adult palate. Using refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits works well with the combination of Pennsylvania Dutch, Moravian and tropical flavors and eliminates the time-consuming task of making a yeast dough, making it perfect for present-day busy home cooks. My mother is now 95 years old and lives in a personal care facility. Almost totally blind and wheel-chair bound, she can no longer cook for herself. I frequently ask her questions about cooking (even though I know the answer) and she is always able to give me an answer…still sharp as a tack. The best part is that she gets that sparkle in her eyes again, feeling so proud that she still knows the answer!
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