Description
These King’s Hawaiian Cinnamon Rolls combine the soft, sweet texture of King’s Hawaiian Sweet Rolls with a warm cinnamon brown sugar filling and a smooth vanilla glaze. Perfect for a cozy brunch or special breakfast, this recipe transforms store-bought rolls into decadent homemade cinnamon rolls with a fluffy, tender dough and rich, gooey sweetness.
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 110°F, then sprinkle the yeast and sugar over it. Stir and let sit 5 minutes until bubbly and activated.
- Soak the Rolls: Tear King’s Hawaiian Sweet Rolls into pieces in a large bowl. Pour the yeast mixture over the bread and let soak about 5 minutes to absorb the liquid.
- Mix Wet Ingredients: Add melted butter, eggs, and salt to the soaked bread mixture. Stir well to combine all ingredients evenly.
- Knead the Dough: On a lightly floured surface, knead the dough for 5-7 minutes until smooth and elastic. Add flour gradually if sticky.
- First Rise: Place dough in a greased bowl, cover with damp towel, and let rise in a warm spot for about 1 hour until doubled in size.
- Prepare Cinnamon Filling: Mix softened butter, brown sugar, and cinnamon in a bowl until smooth and spreadable.
- Roll Out Dough: Punch dough down, roll out to a 12×18 inch rectangle on a floured surface.
- Spread Filling: Evenly spread cinnamon filling over dough, leaving a 1/2 inch border along edges.
- Form Rolls: Carefully roll dough starting from long edge into a tight log, then slice into 12 equal rolls.
- Prepare to Bake: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper.
- Second Rise: Arrange rolls close together in pan, cover with a towel, and let rise 30 minutes until puffed.
- Bake Rolls: Bake for 25-30 minutes until golden brown and cooked through.
- Make Glaze: Whisk powdered sugar, heavy cream, and vanilla extract until smooth and pourable.
- Glaze Rolls: Cool rolls 5 minutes, then drizzle glaze generously over warm rolls.
- Serve: Serve warm for best taste and texture. Enjoy the gooey, sweet cinnamon goodness!
Notes
- Use whole milk for best flavor; warm it gently to avoid killing the yeast.
- Do not over-flour the dough; it should be slightly sticky but manageable.
- If dough is too sticky when rolling, dust surface lightly with flour.
- You can substitute milk for heavy cream in the glaze for a lighter option.
- For extra flavor, add a pinch of nutmeg in the cinnamon filling.
- Allow rolls to cool slightly before glazing to prevent glaze from melting off.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
