Description
These King’s Hawaiian Cinnamon Rolls transform soft, sweet Hawaiian rolls into a decadent homemade treat. The rolls are soaked in a yeast-activated milk mixture, kneaded into a dough, filled with a rich cinnamon and brown sugar mixture, baked until golden, and finally topped with a smooth vanilla glaze. Perfect for breakfast or dessert, these cinnamon rolls combine the unique sweet flavor of King’s Hawaiian rolls with classic cinnamon roll elements for a fluffy, flavorful experience.
Ingredients
Scale
Dough Ingredients
- 1 pack (12 count) King’s Hawaiian Sweet Rolls
- 1/4 cup warm milk (110°F)
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 teaspoons active dry yeast
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon salt
Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: Warm the milk to about 110°F and dissolve the yeast and sugar in it. Let the mixture stand for 5 minutes until bubbly to activate the yeast.
- Soak the Rolls: Tear the King’s Hawaiian Sweet Rolls into small pieces and place in a large bowl. Pour the yeast mixture over the bread and let it soak for 5 minutes to absorb the liquid.
- Add Wet Ingredients: Add melted butter, eggs, and salt to the soaked bread mixture and stir thoroughly until well combined.
- Knead the Dough: Turn the mixture onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if sticky, a tablespoon at a time.
- First Rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Make Cinnamon Filling: Combine softened butter, brown sugar, and cinnamon in a small bowl and mix until smooth and spreadable.
- Roll Out Dough: After the dough has risen, punch it down and roll out on a floured surface into a 12×18 inch rectangle.
- Spread Filling: Evenly spread the cinnamon filling over the dough, leaving 1/2 inch space around edges.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log, then slice into 12 even rolls.
- Prepare to Bake: Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
- Second Rise: Place the rolls close together in the dish, cover with a towel, and let rise for 30 minutes until puffed.
- Bake: Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Make the Glaze: While baking, whisk powdered sugar, heavy cream, and vanilla until smooth and pourable.
- Glaze the Rolls: Cool rolls for 5 minutes after baking, then drizzle glaze generously over the warm rolls.
- Serve: Serve the cinnamon rolls warm and enjoy the gooey sweetness.
Notes
- Ensure the milk is not too hot to avoid killing the yeast; 110°F is ideal.
- You can substitute heavy cream with milk in the glaze for a lighter option.
- Adding a bit more cinnamon to the filling will intensify the flavor if preferred.
- Covering the rolls during rises helps maintain humidity for better dough expansion.
- The King’s Hawaiian rolls add a distinctive sweet Hawaiian flavor unlike regular cinnamon rolls.
