- Slice the ends off pineapple and peel. Slice into very thin pieces. Pat each dry on between paper towel. Mix together the cherry juice and food colouring.
- Arrange on a lined baking tray. Brush the pineapple slices with the coloured juice. Bake at 140ºC (280ºF) for 30 minutes. Flip over and bake for another 30 minutes until dried out. Place into a muffin tin and bake for a further 30 minutes until dried out completely.
- Meanwhile, in a large bowl, mix together the butter and sugar until airy and lightened in colour. Add sour cream and rum, whisk to combine.
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to the saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
- Make the In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy add the pineapple juice and stir to combine.
- Add softened butter, eggs, salt, and flour to the bowl and mix well.
Place dough into a greased bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Turn the dough out onto a lightly floured work surface and roll into a 12x18 inch even rectangle.
- Tightly roll the dough into spirals from the bottom long side up. Measure and indent the roll into 12 even pieces using the back of a knife.
- Slide a string of floss underneath the dough and bring the two ends together, cutting the dough into a roll. Continue with the rest. Alternatively, if you don’t have floss use a really sharp serrated knife and gently saw through so you don’t squish the dough.
- Arrange the cinnamon rolls into the prepared baking dish with ½-1” in between. Make sure that the seam is on the inside of the dish.
- Cover with a tea towel and let rise again until doubled in size.
- Preheat oven to 180ºC (350ºF). Bake for 25-30 minutes until golden brown. Remove from the oven and let cool.
- In a bowl, beat together the cream cheese, butter, icing sugar and rum until smooth.
- Once the rolls have cooled to your liking, spread the icing on top. Sprinkle with toasted coconut and garnish with pineapple flowers