I am a total sucker for gooey cinnamon rolls, but also, if you know me at all, I’m not much of a baker. When it comes to my cinnamon rolls, though, I definitely love sticky, gooey, caramely ones over the traditional cinnamon rolls with a cream cheese glaze. There is something nostalgic and cozy about caramel rolls; the buttery flavor and the crunch of the pecans are everything you want in a sweet treat without all the fuss. These will change your Christmas morning and let you enjoy all the magic without needing expert baking skills, which is exactly why they will be my go-to for holiday mornings and more.
Table of Contents
Why You Will Love These:
- They start with Hawaiian rolls, so the dough is already soft, fluffy, and perfectly sweet.
- The caramel-style filling melts into every layer, giving you gooey rolls without any effort.
- These easy cinnamon rolls are almost impossible to mess up, even if you’re not a confident baker.
- They make the whole kitchen smell amazing, so have your coffee ready for when they come out of the oven.
- These are a huge crowd-pleaser, making them a guaranteed hit for brunch, holidays, or a sweet morning treat.
Ingredients You Will Need:
- Hawaiian Rolls: I used one pack of 12 King’s Hawaiian Rolls to make these. You can easily double it for a larger crowd.
- Ground Cinnamon: Adjust the cinnamon to your taste, and add more spices if you desire.
- Butter: The must-have ingredient for a rich, ooey, gooey filling and topping. You can use vegan butter, too.
- Brown Sugar: Together with the butter, it creates a thick, caramel sauce that is to die for. It’s also used as filling sandwiched between the bun halves.
- Pecans: The crunch is amazing with the soft, pillowy texture of the Hawaiian sweet rolls.
- Salt: Salt helps to balance the sweetness and to enhance the flavor.
- Heavy Cream: Added at the end, it enhances the fluffy, airy texture of the sweet rolls.
Cutting the Rolls
Use a serrated knife to slice cleanly. Hawaiian rolls can squish easily, so a gentle sawing motion helps you create even layers without tearing the dough.
Kitchen Tools You Will Need:
- Glass Baking Dish
- Bread Knife
- Kitchen Scissors
- Mixing Bowl
- Medium Saucepan
How to Make Hawaiian Roll Cinnamon Rolls:
- Preheat the oven. Using scissors, cut a small X in the center of the top of each roll. Next, cut the rolls in half horizontally, ensuring that all of the tops and all of the bottoms stay stacked.
- In a small bowl, combine the filling ingredients. Stir together, then spread the mixture evenly over the roll bottoms, and place the tops back on, sandwiching the spread in between.
- In a saucepan, add the butter and brown sugar over medium heat, stirring until it becomes a caramel-like sauce. Remove from the heat.
- Place the pecans at the bottom of a baking dish and then pour the caramel mixture over them. Place the buns, top side down, into the dish. Pour the heavy cream over the buns. Top with aluminum foil and transfer to the preheated oven to bake for 30 minutes, removing the foil halfway through.
- Remove the buns from the oven, and leave to sit for 5 minutes. Place a serving dish on top and flip the baking dish over so the buns come out with the pecan caramel mixture on top, and spoon excess sauce over them.
Let It Rest
Let the rolls rest for 5 minutes after baking to allow all the delicious gooeyness to soak in.
How to Modify:
- Add more spices to the filling, like nutmeg, ginger, cloves, or cardamom.
- Use coconut sugar instead of brown sugar.
- Use walnuts instead of pecans, or use raisins for a change in texture.
- This would also work with Brioche rolls or any dinner rolls, but the texture may change somewhat.
Dietary Customizations:
- Dairy-Free: Use vegan butter to make this dairy-free for delicious results
- Gluten-Free: You can use gluten-free Hawaiian rolls for this recipe. Canyon Bakehouse makes a delicious gluten-free option.
- Nut-Free: Leave the nuts out if you are allergic or don’t care for nuts.
Serving Suggestions:
Whether it’s the middle of summer or the holidays, this is a delicious recipe for an easy breakfast alongside Ham and Spinach Souffle, Salmon Quiche, or Summer Sheet Pan Frittata.
For the holiday season, I always recommend Christmas Morning Wife Saver; it’s the most delicious and nostalgic egg dish!
And don’t forget a refreshing smoothie like this Strawberry and Orange Smoothie or Green Smoothie.
Common Questions
Yes! Assemble the rolls, cover tightly, and refrigerate overnight. Bake them fresh in the morning.
The leftovers will keep well in an airtight container for 2–3 days at room temperature or up to 5 days in the fridge.
You can, but Hawaiian rolls give the softest, fluffiest, and most flavorful result. Brioche rolls are the next best option.
Yes, as long as the rolls are similarly soft and slightly sweet. Canyon Bakehouse makes a soft and fluffy gluten-free Hawaiian roll.
Other Decadent Bakes You Will Love:
- Blueberry and Cream Cheese Croissant Casserole
- Lemon Layered Cake
- Blueberry Lemon and Cream Cheese Puff Pastries
- Hasselback Baked Apples
- Lemon Blackberry Loaf
If you make these Hawaiian Roll Cinnamon Rolls, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Hawaiian Roll Sticky Cinnamon Buns
Ingredients
- 1 package Hawaiian Rolls
Filling
- 1 tbsp cinnamon
- ½ cup melted butter
- ½ cup brown sugar
Sticky Pecan Topping
- ¾ cup chopped pecans
- ½ cup butter
- ¾ cup brown sugar
- ¼ tsp salt
- ½ cup heavy cream
Instructions
- Preheat the oven to 350 degrees fahrenheit
- Using scissors cut a small X (about 1 inch x 1 inch) in the center of the top of each bun. Next cut the buns in half horizontally (i recommend cutting them in half ⅔ of the way down closer to the bottoms) ensure that all of the tops and all of the bottoms stay connected
- In a bowl make the filling by combining the melted butter, brown sugar and cinnamon. Stir together and spread the mixture out evenly over the bun bottoms. Place the bun tops on top sandwiching the spread inbetween.
- In a saucepan add the butter and brown sugar over medium heat and stir until it comes together to form a caramel like sauce. Remove from the heat.
- Place the chopped pecans at the bottom of a 9×13 sized baking dish and then pour the caramel mixture over top of the pecans ensuring it spreads out evenly. Next place the buns top side facing down into the dish. Pour the heavy cream evenly over the buns. Top with tin foil and transfer to the oven to bake for 30 minutes, removing the tin foil after the first 15.
- Remove the buns from the oven, and leave to sit for 5 minutes before placing a serving tray overtop of the baking dish and then flip. The buns should come out nicely with the pecan caramel mixture on top, spoon any excess sauce from the pan overtop of the buns.
Tried This Recipe?
Leave a comment below and let us know how it was!
