Description
These Hawaiian Cinnamon Rolls are a delightful twist on a classic favorite, combining the soft, sweet texture of King’s Hawaiian rolls with a luscious cinnamon cream cheese swirl. The rolls are dipped in a rich custard, seared like French toast to a golden perfection, and then coated in a fragrant cinnamon sugar mixture, making them an irresistible treat perfect for breakfast or brunch.
Ingredients
Scale
For the Cinnamon Swirl
- 4 tablespoons butter, melted
- 1 tablespoon ground cinnamon
- â…“ cup brown sugar
For the Cinnamon Sugar Coating
- 1 cup granulated sugar
- 3 tablespoons ground cinnamon
For the Rolls and Custard
- 1 package King’s Hawaiian Rolls
- 8 oz. cream cheese, softened
- 2 tablespoons butter, cubed
- â…” cup half and half
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Prepare Cinnamon Swirl: In a bowl, thoroughly mix together the melted butter, ground cinnamon, and brown sugar until it forms a smooth paste.
- Set Aside Cinnamon Swirl: Leave the cinnamon swirl mixture aside for use in rolling the buns.
- Prepare Cinnamon Sugar: In a large bowl, combine the granulated sugar and cinnamon to create the coating blend. Set this aside as well.
- Fill Rolls: Slice the King’s Hawaiian rolls in half horizontally. Spread the softened cream cheese evenly on both the top and bottom halves of each roll.
- Apply Cinnamon Swirl: Drizzle or spread the prepared cinnamon swirl paste over the cream cheese on both sides.
- Assemble Rolls: Press the top and bottom halves of the buns together to sandwich the cinnamon cream cheese filling.
- Chill Rolls: Place the assembled rolls in the fridge and chill for 20 minutes to help set the filling.
- Prepare Custard: In a large mixing bowl, whisk together the half and half, beaten eggs, vanilla extract, and cinnamon until smooth and fully combined.
- Dip Rolls into Custard: Dip each chilled roll into the custard mixture for 15-30 seconds ensuring that the entire roll is well coated but not soggy.
- Preheat Pan: Heat a large sauté pan over medium-low heat for about 1 minute and then add one cube of butter to the pan.
- Sear Rolls: Carefully place custard-dipped rolls in the pan in batches. Sear each roll, turning to brown at least three sides, cooking approximately 4-5 minutes per batch until golden brown like French toast. Wipe out the pan with a paper towel between batches to avoid burning residual sugar.
- Coat Rolls in Cinnamon Sugar: After searing, transfer the rolls to the cinnamon sugar bowl and toss or roll them until fully coated with the cinnamon sugar mixture.
- Serve: Arrange the rolls on a serving plate and serve them warm to enjoy their full flavor and texture.
Notes
- Use fresh cream cheese and ensure it’s softened for easy spreading.
- Chilling the assembled rolls before dipping helps prevent them from falling apart when dipped in custard.
- Maintain medium-low heat when searing to prevent burning the sugar coating.
- You can serve these rolls with maple syrup or whipped cream for extra indulgence.
- Best enjoyed fresh but can be reheated gently in a pan or oven.
