Description
These King’s Hawaiian Cinnamon Rolls combine soft and fluffy King’s Hawaiian Sweet Rolls with a luscious cinnamon-sugar filling and a smooth vanilla glaze. Perfectly sweet and tender, these homemade cinnamon rolls are an irresistible treat ideal for breakfast or dessert.
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: Warm the milk to about 110°F and dissolve yeast and sugar in the milk. Let it sit for 5 minutes until bubbly and activated.
- Soak the Bread: Tear the King’s Hawaiian Sweet Rolls into pieces and place in a large bowl. Pour the yeast mixture over them and let soak for 5 minutes.
- Combine Ingredients: Add melted butter, eggs, and salt to the bread mixture and stir well.
- Knead the Dough: Turn mixture onto a floured surface and knead for 5-7 minutes until smooth and elastic. Add flour as needed to prevent sticking.
- First Rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for about 1 hour until doubled in size.
- Make Cinnamon Filling: Mix softened butter, brown sugar, and cinnamon until smooth and spreadable.
- Roll Out the Dough: Punch down 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 a 1/2 inch border around edges.
- Form Rolls: Roll dough tightly from the long edge into a log and slice into 12 equal rolls.
- Prepare for Second Rise: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Place rolls tightly in dish, cover with a towel, and let rise 30 minutes until puffed.
- Bake: Bake rolls for 25-30 minutes until golden brown and cooked through.
- Make Glaze: Whisk together powdered sugar, heavy cream, and vanilla until smooth and pourable.
- Glaze the Rolls: Cool rolls for 5 minutes after baking, then drizzle glaze over warm rolls.
- Serve: Serve warm and enjoy the gooey, sweet cinnamon goodness.
Notes
- Ensure milk is warm but not hot to avoid killing the yeast.
- Kneading well is key for smooth, elastic dough that rises properly.
- You can substitute milk for heavy cream in the glaze for slight variation.
- Allow rolls to cool slightly before glazing to prevent glaze from melting off completely.
- Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.
