Description
These King’s Hawaiian Cinnamon Rolls are a decadent twist on the classic cinnamon roll, made using King’s Hawaiian Sweet Rolls as the base for a soft, fluffy, and flavorful dough. The rolls are filled with a rich cinnamon-sugar butter filling, baked to golden perfection, and finished with a smooth vanilla glaze. Perfect for breakfast or dessert, these rolls combine the beloved sweet bread texture with a homemade cinnamon roll experience.
Ingredients
Scale
Dough
- 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: In a small bowl, warm the milk to about 110°F. Sprinkle yeast and sugar over the warm milk and stir to dissolve. Let stand for 5 minutes until the yeast is bubbly and activated.
- Soak the Rolls: Tear King’s Hawaiian Sweet Rolls into small pieces and place in a large bowl. Pour the yeast mixture over the bread pieces to soak for about 5 minutes, allowing the bread to absorb the liquid.
- Add Wet Ingredients: Mix in the melted butter, eggs, and salt with the soaked bread mixture until well combined.
- Knead the Dough: Turn the mixture onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic; add flour as needed if sticky.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm area for about 1 hour or until doubled in size.
- Make Cinnamon Filling: Combine softened butter, brown sugar, and cinnamon in a bowl. Stir until smooth and spreadable.
- Roll Out Dough: Punch down the risen dough 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 border around edges.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log. Slice into 12 even rolls.
- Prepare for Baking: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
- Second Rise: Arrange rolls closely in the baking dish, cover with a clean towel, and let rise for 30 minutes until puffy.
- Bake: Bake rolls for 25-30 minutes until golden brown and cooked through.
- Prepare Glaze: While baking, whisk powdered sugar, heavy cream, and vanilla extract until smooth.
- Glaze Rolls: Remove rolls from oven, cool 5 minutes, then drizzle glaze over warm rolls.
- Serve: Serve warm and enjoy the sweet, gooey cinnamon rolls.
Notes
- Ensure milk is warmed to about 110°F to properly activate the yeast.
- Kneading time is important to develop gluten for a soft elastic dough.
- Do not skip the second rise for fluffy cinnamon rolls.
- Use softened butter for the filling to make spreading easier.
- Allow rolls to cool slightly before glazing to prevent glaze from melting off completely.
- Can substitute heavy cream with milk in the glaze if desired.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
