Description

These Hawaiian Cinnamon Rolls are a decadent twist on classic cinnamon rolls, featuring King’s Hawaiian rolls filled with a creamy cinnamon swirl and cream cheese mixture. After chilling, they are dipped in a rich custard and lightly pan-seared like French toast to get a golden, caramelized crust. Finished with a coating of cinnamon sugar, this recipe results in soft, sweet, and irresistibly aromatic rolls perfect for breakfast or dessert.

Ingredients

Scale

Rolls and Filling

1 package King’s Hawaiian Rolls
8 oz. cream cheese, softened
2 tablespoons butter, cubed

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

Custard Mixture

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

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Instructions

Prepare Cinnamon Swirl: In a bowl, combine the melted butter, ground cinnamon, and brown sugar, stirring until it forms a thick paste. Set this aside to use as the flavorful filling.
Prepare Cinnamon Sugar: In a large bowl, mix together the granulated sugar and cinnamon evenly. Set this aside for coating the rolls after cooking.
Fill Rolls: Slice the King’s Hawaiian rolls in half horizontally. Spread the softened cream cheese generously on both the top and bottom halves of the rolls. Drizzle the prepared cinnamon swirl paste over the cream cheese on both sides, then sandwich the halves together.
Chill Rolls: Place the filled and assembled rolls in the refrigerator for 20 minutes to allow the filling to set and enhance the flavors.
Prepare Custard: In a large mixing bowl, whisk together the half and half, beaten eggs, vanilla extract, and ground cinnamon until smooth and well combined.
Dip Rolls: Dip each chilled roll into the custard mixture for 15 to 30 seconds, ensuring the entire roll is well coated to absorb the custard.
Preheat Pan: Warm a large sauté pan or skillet over medium-low heat for about 1 minute. Add one cube of butter to melt, preparing the pan for searing.
Sear Rolls: Place the custard-dipped rolls in the pan in batches. Sear them similarly to French toast, cooking each batch for about 4 to 5 minutes, turning to brown at least three sides evenly until golden brown and caramelized. Wipe out the pan with a paper towel between batches to prevent sugar burning.
Coat with Cinnamon Sugar: Transfer the seared rolls immediately to the cinnamon sugar mixture and toss or roll them until they are fully coated with the cinnamon sugar for extra sweetness and crunch.
Serve: Arrange the cinnamon rolls on a serving plate. Serve warm for the best taste and enjoy the rich, sweet, and spicy flavors.

Notes

Chilling the filled rolls before dipping them in custard helps the filling set and prevents the rolls from falling apart during cooking.
Use a non-stick or well-seasoned pan to avoid sticking and burning of the sugar coating.
Adjust the cinnamon quantity in the swirl and topping to your personal preference for spice level.
For a richer flavor, use full-fat half and half or substitute with heavy cream.
Serve immediately after coating with cinnamon sugar for the best texture; leftovers can be warmed up gently.