Hawaiian Roll Cinnamon Rolls are sweet, soft, gooey, and topped with an incredible cream cheese glaze. Ready in under 30 minutes!
author’s note
Gooey Cinnamon Rolls in Just 30 Minutes!
I first spotted a version of these Hawaiian Roll Cinnamon Rolls on social media and knew I had to try them. I made a few tweaks to make them extra gooey with more cinnamon-sugar, softened butter instead of melted, and a tangy cream cheese glaze instead of frosting.
My family devoured the first batch in record time, and now these are a weekend favorite whenever we want a fun breakfast without the hassle of yeast dough. The kids love pulling them apart piece by piece, and I love that I can get them on the table so quickly. I loved it so much I even immediately worked on a pumpkin version of these!
Hawaiian Roll Cinnamon Roll Ingredients
- Hawaiian sweet rolls: Choose a fresh pack for the best softness.
- Unsalted butter: Soften to room temperature for easy spreading; don’t melt.
- Light brown sugar: Fresh is best for soft sugar that mixes well with butter.
- Ground cinnamon: Customize the amount to personal preference.
- Cream cheese: Soften before use to ensure a smooth glaze.
- Powdered sugar: Add more for a thicker glaze.
- Milk: Adjust quantity for the glaze consistency you prefer.
- Vanilla extract: Use pure extract for better flavor.
- Salt: A pinch boosts sweetness and balances flavors.
How To Make Hawaiian Roll Cinnamon Rolls
- Prep oven & pan: Heat oven to 350°F and grease a baking dish.
- Mix filling: Stir softened butter, brown sugar, cinnamon, and salt.
- Slice rolls: Halve rolls horizontally, spread filling, sandwich back together, spread more on top.
- Bake: 11–13 minutes until golden and gooey.
- Glaze: Beat cream cheese, butter, powdered sugar, vanilla, and milk. Spread over warm rolls.
Recipe Tips
- Softened butter, not melted: Otherwise, it won’t spread well.
- Coat evenly: Apply butter mixture on all sides except the bottom of the rolls.
- Use fresh soft rolls: They’ll yield the best texture and flavor.
- Watch the baking time: Avoid over-baking.
- Glaze when slightly cooled: Spread on the glaze before the rolls are fully cooled. This helps the glaze stick well.
- Serve warm: For the best gooey cinnamon roll experience!
Storage
Leftover Hawaiian Roll Cinnamon Rolls?
These are best fresh, but if you’ve got leftovers…
- Refrigerate: Cool fully then store in an airtight container for up to a week.
- Reheat: Warm briefly in the microwave before serving.
More Cinnamon-Sugar Goodness:
Desserts
Cinnamon Roll Cupcakes
Desserts
Cinnamon Roll Popcorn
Desserts
Cinnamon Bread
Breakfast
Cinnamon Roll Monkey Bread
Hawaiian Roll Cinnamon Rolls
Hawaiian Roll Cinnamon Rolls are soft, sweet, and irresistibly gooey, topped with a tasty cream cheese glaze. Ready in just 30 minutes!
Video
Equipment
Ingredients
Cinnamon Rolls
- 12-count package Hawaiian sweet dinner rolls
- 9 tablespoons unsalted butter divided, softened to room temp; do not melt!
- 2/3 cup light brown sugar soft, gently packed
- 1 tablespoon ground cinnamon
- 1/8 teaspoon salt
Cream Cheese Glaze
- 2 ounces cream cheese softened, see note 1
- 2 tablespoons unsalted butter softened
- 1/2 cup powdered sugar
- 2 tablespoons milk I use whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Cinnamon Rolls
- Grease a 9×13-inch pan with cooking spray. Spread 1 tbsp softened butter on the base of the pan. (I like to put a small plastic bag on my hand like a mitt and spread). Preheat oven to 350°F. Bring butter to room temp (see note 2).
- In a medium bowl, combine 8 tbsp butter (that’s 1 stick), brown sugar, cinnamon, and salt. Beat with a hand mixer until you have a thick and smooth mixture.
- Slice the entire slab of rolls horizontally, keeping individual rolls connected. Place the bottom half in the prepared pan. Spread just under half the butter mixture evenly over it. Place the top half of the rolls on and spread the remaining butter mixture on the top and sides. (Cover all parts of rolls except the bottom.)
- Bake for 11–13 minutes or until the rolls are lightly golden on top. Prepare the glaze while baking.
Cream Cheese Glaze
- Beat the cream cheese and butter with a hand or stand mixer until smooth. Add powdered sugar, vanilla, milk, and salt; mix until smooth. Continue to beat until the frosting is light and fluffy.
- After removing the rolls from the oven, let them cool for a minute. Then spoon the frosting over them, ensuring it fills all crevices. Optionally apply a second layer of frosting once they cool a bit more. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Use brick-style, full-fat cream cheese. Soften (unwrapped) in the microwave to avoid lumps in the glaze.
Note 2: Let the butter sit at room temperature for about an hour or microwave it in short bursts. To microwave, heat for 5 seconds, flip, another 5 seconds, flip again, and then a final 5 seconds if needed. Be careful not to melt it at all.
Storage: These are best fresh, but for leftovers, cool fully, then store in an airtight container in the fridge for up to a week.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 136mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 393IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
SO SWEET…. LOVE!
I’m so thrilled these were a hit! Thanks Rebecca!
I MISSED WHEN YOU SHARED THIS LAST FALL. SO GLAD TO SAW IT TODAY. SOUNDS SO GOOD!! THESE HAWAIIAN ROLLS ARE AMAZING FOR ALL THE WAYS THEY ARE USE. PLANNING TO TAKE TO CHURCH SOON. I KNOW PRICING FLUCTUATES, BUT THANK YOU FOR ALSO INCLUDING YOUR COST. THAT IS SOMETHING THAT USED TO BE INCLUDED OFTEN, AND WHEN YOU MAY NOT USE SOME OF THE INGREDIENTS FREQUENTLY IT CAN BE SO HELPFUL!!
ENJOY MANY OF YOUR RECIPES.
THANKS
I’m so excited to hear what you think! Thanks for your comment, enjoy!
The ease of making them and the good taste
Thanks Sheryl!