Hawaiian Roll Cinnamon Rolls

Name: Hawaiian Roll Cinnamon Rolls
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 12 count Hawaiian Rolls (12 ounce package); 10 tablespoons butter (divided); ⅔ cup light brown sugar (packed); 2 teaspoons ground cinnamon; 4 ounces cream cheese (room temperature); 2 tablespoons butter; 2 cups powdered sugar; 1 teaspoon vanilla extract; ¼ cup whole milk

These Hawaiian Roll Cinnamon Rolls are a shortcut cinnamon roll that is far from an actual cinnamon roll, but oh-so-good! Soft Hawaiian rolls are sliced in half, fiilled with a buttery brown sugar and cinnamon mixture, baked untl warm and gooey, and covered with cream cheese icing.

Prep Time 10

Cook Time 15

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These Hawaiian Roll Cinnamon Rolls are a shortcut cinnamon roll that is far from an actual cinnamon roll, but oh-so-good! Soft Hawaiian rolls are sliced in half, filled with a buttery brown sugar and cinnamon mixture, baked until warm and gooey, and covered with cream cheese icing.

They’re inspired by savory Hawaiian roll sliders, but I turned mine into a tasty Hawaiian roll dessert slider instead. I love that there’s no yeast to proof, dough to knead, or waiting around for cinnamon rolls to rise. You get all that buttery cinnamon goodness tucked inside soft, sweet rolls in about 30 minutes.

Why You’ll Love This Hawaiian Roll Cinnamon Roll Recipe

Ready in about 30 minutes
Only a handful of ingredients
Soft, buttery, and gooey
Easy breakfast or brunch recipe

Ingredient Notes

Box of Hawaiian sweet rolls surrounded by butter, brown sugar, powdered sugar, whole milk, cream cheese, and cinnamon on a white surface—perfect ingredients for creating irresistible Hawaiian Roll cinnamon rolls; vanilla extract not pictured.

See the recipe card at the bottom of the post for all ingredients and quantities.

Hawaiian Rolls – You’ll need a 12-ounce package. You can use the 24-ounce package if you’re doubling the rest of the ingredients.

Don’t separate the rolls. Keeping them together makes it much easier to slice the entire package horizontally and spread the filling evenly over them.

Butter – You can use salted or unsalted butter. I like the salted butter and used that.

Brown Sugar – I use packed light brown sugar for the filling. The molasses in brown sugar gives the cinnamon mixture a deeper flavor and helps create that gooey filling.

Cream Cheese – Use full-fat cream cheese, and it should be softened to room temperature.

Powdered Sugar – This sweetens and thickens the cream cheese icing. If your powdered sugar is lumpy, be sure to sift it before adding it to the icing.

How to Make Hawaiian Roll Cinnamon Rolls

A clear glass baking dish with melted butter in the bottom, sitting on a white surface. In the background, a partially visible box of Hawaiian Rolls with orange contents adds a hint of warmth to the scene.

Step 1: Add 2 tablespoons of butter to a 9×13 baking dish and place it in the preheated oven just until the butter melts.

Rectangular glass baking dish with six soft, plain Hawaiian rolls arranged in a single layer on the bottom.

Step 2: Keep all 12 rolls attached and use a serrated knife to carefully slice horizontally through the middle. Place the bottom portion in the dish with the melted butter.

A bowl with brown sugar, melted butter, cinnamon, and vanilla sits next to a freshly baked Hawaiian Roll Cinnamon Roll cake and a spoon on a marble countertop.

Step 3: Melt the remaining 8 tablespoons of butter and stir in the brown sugar and cinnamon until everything is thoroughly combined.

Glass baking dish with a layer of bread, reminiscent of Hawaiian Roll Cinnamon Rolls, topped with a brown, spreadable mixture, set on a white countertop.

Step 4: Spread half of the cinnamon mixture over the cut side of the bottom rolls, making sure to get all the way to the edges.

A glass baking dish with twelve golden brown, glazed Hawaiian Roll Cinnamon Rolls arranged in a 3x4 grid on a white surface.

Step 5: Place the top half of the rolls on top of the cinnamon sugar mixture. Pour the remaining cinnamon brown sugar mixture over the tops of the rolls. Make sure to get all of the rolls.

A glass baking dish with twelve golden brown Hawaiian Roll slider buns arranged in three rows, freshly baked and topped with seasoning.

Step 6: Place in the preheated oven and bake for 15 minutes. Remove from the oven and let cool for 10 minutes.

A metal whisk rests in a glass bowl filled with thick, creamy batter for cinnamon rolls on a light surface.

Step 7: While the rolls are cooling, work on the icing. Melt the butter for the icing. Whisk in the softened cream cheese, powdered sugar, vanilla, and milk until smooth.

A rectangular glass baking dish with frosted Hawaiian Roll Cinnamon Rolls topped with a creamy white icing and a sprinkle of spice.

Step 8: Spread the icing on top of the cinnamon rolls.

Tips for the Best Results

Don’t separate the rolls before slicing. Keep the entire package together and cut horizontally through all 12 rolls at once.
Use a serrated knife like a bread knife to cut through the rolls without squishing them.
Spread the filling to the edges of the rolls. Don’t leave those poor outside rolls without their share of brown sugar and cinnamon.
Be sure to use room temperature cream cheese for a smooth, creamy icing.
Let the cinnamon rolls cool before icing them; otherwise, the icing will just melt off.
Serve this Hawaiian roll cinnamon rolls warm while they’re still gooey.

How to Store and Freeze

Because the finished rolls are topped with cream cheese icing, they must be stored in an airtight container or covered in the refrigerator. They will last up to 2 to 3 days.

For the best texture, reheat an individual cinnamon roll 10 to 20 seconds in the microwave until it’s soft and warm again.

I don’t recommend freezing them.

Recipe FAQs

Do Hawaiian Roll Cinnamon Rolls get soggy?

They should be soft and gooey, but they shouldn’t turn into mush.
There is quite a bit of butter in this recipe on purpose. The bottom of the rolls absorbs some of the melted butter while the brown sugar cinnamon mixture melts into the middle.
Baking them uncovered helps the tops stay slightly firmer while the centers become soft and gooey.

Can I double this recipe?

Yes! They make a 24 roll pack that you can grab, and you’ll need to double all of the ingredients. You’ll need a larger baking sheet as well.

Can I use a different brand of sweet roll?

Yes! The texture may be a little bit different, but the rest will work fine.