Description

Indulge in these delightful Hawaiian Cinnamon Rolls, a luscious twist on the classic cinnamon roll made with soft King’s Hawaiian rolls. Each roll is generously spread with creamy cream cheese, layered with a rich cinnamon-brown sugar swirl, dipped in a custard mixture, and pan-seared like French toast to achieve a golden, caramelized crust. Finished by coating in cinnamon sugar, these rolls are perfect for a cozy breakfast or a sweet treat any time of day.

Ingredients

Scale

Cinnamon Swirl

4 tablespoons butter, melted
1 tablespoon ground cinnamon
⅓ cup brown sugar

Cinnamon Sugar Coating

1 cup granulated sugar
3 tablespoons ground cinnamon

Rolls and Filling

1 package King’s Hawaiian Rolls
8 oz. cream cheese, softened

Custard Mixture

⅔ cup half and half
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Additional

2 tablespoons butter, cubed (for searing)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cinnamon Swirl: In a bowl, mix together the melted butter, ground cinnamon, and brown sugar until it forms a smooth, spreadable paste. Set this aside for later use.
Prepare Cinnamon Sugar Coating: In a separate large bowl, combine the granulated sugar and cinnamon thoroughly. This will be used to coat the rolls after cooking. Set aside.
Fill Rolls: Slice the King’s Hawaiian rolls in half horizontally. Spread a generous layer of softened cream cheese on both the top and bottom halves. Then, drizzle the prepared cinnamon swirl over the cream cheese layers.
Assemble and Chill: Press the top and bottom halves of each roll together to sandwich the filling. Place the assembled rolls in the refrigerator for 20 minutes to help set the filling and firm up for easier cooking.
Prepare Custard Mixture: In a large mixing bowl, whisk together the half and half, beaten eggs, vanilla extract, and ground cinnamon until fully combined.
Dip Rolls: Remove the chilled rolls from the fridge and dip each one into the custard mixture, ensuring it is thoroughly coated on all sides. Allow them to soak for 15 to 30 seconds.
Preheat Pan: Heat a large sauté pan over medium-low heat for about 1 minute. Add one cube of butter to the pan just before searing.
Sear Rolls: Place the custard-dipped rolls in the pan in batches. Cook them like French toast, searing each roll for about 4-5 minutes per batch until they are golden brown on at least three sides. Between batches, wipe the pan clean with a paper towel to prevent burning of sugars.
Coat with Cinnamon Sugar: Remove the seared rolls from the pan and immediately toss them in the prepared cinnamon sugar mixture until fully coated.
Serve: Arrange coated rolls on a serving plate. Serve warm to enjoy the perfect blend of creamy, sweet, and cinnamon flavors.

Notes

Use fresh eggs and good-quality half and half for a richer custard coating.
Ensure the pan is not too hot during searing to avoid burning the sugar.
You can substitute cream cheese with a dairy-free alternative for a lactose-free option.
For a more intense cinnamon flavor, you can sprinkle a little extra cinnamon inside the custard mix or on top after cooking.
These rolls are best served warm but can be reheated gently in a skillet.