Description
These Hawaiian Cinnamon Rolls combine the sweet, fluffy King’s Hawaiian rolls with a creamy cinnamon swirl and a custard dip, then pan-seared like French toast to create a golden, caramelized crust. Perfect for a decadent breakfast or brunch treat, these rolls are coated in cinnamon sugar for an extra burst of flavor and served warm for maximum comfort.
Ingredients
Scale
Cinnamon Swirl
- 4 tablespoons butter, melted
- 1 tablespoon ground cinnamon
- â…“ cup brown sugar
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 3 tablespoons ground cinnamon
Custard Mixture
- â…” cup half and half
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Rolls and Spread
- 1 package King’s Hawaiian Rolls
- 8 oz. cream cheese, softened
- 2 tablespoons butter, cubed (for searing)
Instructions
- Prepare Cinnamon Swirl: In a bowl, mix together the melted butter, cinnamon, and brown sugar until it forms a smooth paste. Set aside.
- Prepare Cinnamon Sugar: In a separate large bowl, combine the granulated sugar and cinnamon thoroughly. Set aside for coating later.
- Fill Rolls: Slice the Hawaiian rolls in half horizontally. Spread softened cream cheese evenly on both the top and bottom halves. Drizzle the prepared cinnamon swirl paste over the cream cheese on both sides, then sandwich the halves together to form filled rolls.
- Chill Rolls: Place the stuffed rolls in the refrigerator for 20 minutes to firm up and help the filling set.
- Prepare Custard: In a large mixing bowl, whisk together half and half, beaten eggs, vanilla extract, and cinnamon until mixture is smooth and well combined.
- Dip Rolls: Remove the chilled rolls from the fridge and dip each roll into the custard mixture for 15-30 seconds, allowing them to soak well without falling apart.
- Preheat Sauté Pan: Heat a large sauté pan over medium-low heat for about 1 minute. Add one cube of butter to melt and coat the pan.
- Sear Rolls: Place the custard-dipped rolls into the pan in batches. Cook them like French toast, searing each roll until golden brown on at least three sides, approximately 4-5 minutes per batch. Between batches, wipe the pan with a paper towel to prevent burning the sugar residue.
- Coat with Cinnamon Sugar: After searing, immediately toss the rolls in the cinnamon sugar bowl to coat thoroughly, ensuring a sweet, crunchy exterior.
- Serve: Arrange the coated rolls on a serving plate and serve warm. Enjoy the rich, creamy, and cinnamony flavors in every bite.
Notes
- Ensure the cream cheese is softened for easy spreading.
- Chilling the rolls helps maintain their structure during dipping and cooking.
- Use medium-low heat to avoid burning the sugar during searing.
- Wiping the pan between batches keeps the rolls from sticking and prevents burnt flavors.
- Serve immediately for the best texture and flavor.
