Pillowy-soft Hawaiian rolls filled with a brown sugar and honey butter, baked golden, and finished with a warm cinnamon glaze — ready in just 20 minutes.
Servings
12
Prep time
10 min
Cook time
10 min
Total time
20 min
Ingredients — 12 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Unsalted butter, softened — ⅓ cup for filling, 2 tbsp divided for topping & glaze | ⅓ cup + 2 tbsp | — |
| Packed light brown sugar | ¼ | cup |
| Honey — 2 tbsp for filling, 1 tbsp for glaze | 3 | tbsp |
| Ground cinnamon — 1½ tsp for filling, ½ tsp for glaze | 2 | tsp |
| Hawaiian dinner rolls (e.g. King's Hawaiian), 12-count | 1 | package |
| Powdered sugar | 1¼ | cups |
| Hot water | 1 | tbsp |
| Vanilla extract | 1 | tsp |
| Kosher salt | ¼ | tsp |
Directions
1
Preheat the oven. Set to 350°F (180°C). Line a small baking sheet with parchment paper.
2
Make the filling and split the rolls. In a bowl, mix together the ⅓ cup butter, brown sugar, 2 tablespoons honey, and 1½ teaspoons cinnamon until smooth. Using a long serrated knife, slice the entire loaf of rolls horizontally — keeping the rolls joined together as one slab. Spread the filling evenly over the cut side of the bottom half, then press the top half back on. Transfer carefully to the prepared baking sheet.
3
Brush and bake. Melt 1 tablespoon of the remaining butter in a small saucepan over medium heat. Brush it over the tops of the rolls — set the saucepan aside without washing it. Bake for 8 to 10 minutes until the tops are golden and the rolls are warmed all the way through.
4
Prepare the glaze. While the rolls bake, return the saucepan to medium heat. Add the remaining 1 tablespoon each of butter and honey, plus the remaining ½ teaspoon cinnamon. Stir constantly until melted and smooth, about 1 minute. Take off the heat and stir in the powdered sugar, hot water, vanilla, and salt until you have a thick, glossy glaze.
5
Glaze and serve. As soon as the rolls come out of the oven, brush the glaze generously over the warm tops. Serve immediately while soft and sticky.
Cook's notes
Don't separate the rolls
Keeping the rolls joined as a slab when you slice and fill them is key — it makes spreading the filling much easier and keeps the edges soft rather than drying out during baking. Pull them apart only when serving.
Glaze while warm
Apply the glaze the moment the rolls leave the oven. The residual heat helps it soak slightly into the tops and gives that glossy, bakery-style finish. If you wait too long, it sets on the surface without absorbing.
Make it your own
Add a pinch of cardamom or nutmeg to the filling for a more complex spice profile. A small handful of finely chopped toasted pecans scattered inside before closing the rolls also works beautifully.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 185 kcal | Saturated fat | 2 g |
| Protein | 3 g | Cholesterol | 21 mg |
| Total carbohydrate | 35 g | Sodium | 100 mg |
| Dietary fiber | 1 g | Calcium | 26 mg |
| Total sugars | 24 g | Vitamin C | 0 mg |
| Total fat | 4 g | Potassium | 53 mg |
0 Comments