In a large mixing bowl, whisk together warm coconut milk and yeast until frothy. Gradually mix in all-purpose flour and melted butter to form a cohesive dough ball. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Cover the bowl with a clean towel and let it rise in a warm place for 1 hour or until it doubles in size.

After the dough has risen, punch it down gently to release the air. On a well-floured surface, roll the dough into a rectangle about ½ inch thick. Spread a generous layer of softened butter across the surface, followed by an even distribution of drained crushed pineapple and shredded coconut.

Starting from one long edge, carefully roll the dough tightly into a log shape, ensuring the filling stays inside. Slice the log into 8 equal rounds. Place the rolls cut-side up in a parchment-lined baking pan, leaving some space for them to rise. Cover and let them rise for another 20 minutes.

Preheat your oven to 350°F while the rolls are rising. Bake the Piña Colada Cinnamon Rolls for about 25 minutes until golden brown.

While the rolls are baking, prepare the glaze by mixing softened cream cheese, powdered sugar, and coconut milk until smooth. Once the cinnamon rolls are out of the oven and slightly cooled, generously spread the glaze over the top.