Hawaiian Roll Cinnamon Rolls Food

QUICK CINNAMON HAWAIIAN ROLLS

Steps:

• Preheat the oven to 350°F. In a small bowl, mix the butter, brown sugar and cinnamon together with a fork.
• Spread 1 tablespoon of the butter on the bottom of a 9x13-inch baking pan.
• Cut the rolls in half horizontally and place the bottom half of the rolls in the 9x14-inch pan.
• Spread half of the cinnamon butter mixture evenly over the rolls in your pan. Replace the top half of the rolls. Spread the remaining cinnamon butter mixture evenly over the top of the rolls.
• Bake for 12-13 minutes.
• While the rolls are baking, mix the cream cheese, heavy whipping cream, and powdered sugar together. Stir until smooth.
• When the rolls are cooked, drizzle the glaze of the top of the rolls. Serve warm.

QUICK AND EASY CINNAMON HAWAIIAN ROLLS

Steps:

• Pre heat oven to 350° F. Spray a baking pan ( that can fit one package of Hawaiian rolls) with non-stick cooking spray. Set aside
• Stir together melted butter, sugar and ground cinnamon in a small bowl.
• Cut each Hawaiian roll in one direction (without going all the way through) turn 90 degrees and cut in the other direction. (Refer pictures and video)
• Place rolls in the prepared baking pan and using a small spoon, drizzle cinnamon butter evenly into the cut openings..
• Bake for about 20 minutes, until toasted.
• Remove from oven and place on a wire rack to cool. When warm, drizzle glaze on top. Let glaze set for a few minutes before digging in. To make glaze - Stir confectioners' sugar, 1 tablespoon milk, vanilla and salt together. It will be very thick. Stir additional 1 -3 teaspoons of milk to make thick glaze with pourable consistency ( If your glaze gets thin, then stir in more confectioners sugar to thicken)

HAWAIIAN ROLL CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 4-cup muffin tin with cooking spray.
• Combine 1/4 cup sugar and cinnamon in a small bowl.
• Cut 4 rolls in half horizontally, keeping all bottoms and all tops together. Place rolls on a piece of parchment paper, cut-sides facing up. Spread 1 tablespoon butter on the 4 bottom rolls and sprinkle with 1/4 of the cinnamon-sugar. Repeat on the 4 top rolls. Place top rolls on the bottom rolls, creating a sandwich with cinnamon-sugar inside.
• Flatten rolls with a rolling pin. Spread 1 tablespoon butter on top and sprinkle with most of the remaining cinnamon-sugar. Starting with the longest end closest to you and using the parchment paper, roll up the flattened bread into a tight jelly roll. Cut into 4 evenly-sized slices and place in the prepared muffin cups. Top with remaining butter and cinnamon-sugar.
• Bake in the preheated oven until golden brown and bubbling, about 20 minutes.
• While rolls are baking, combine cream cheese and butter for the frosting in the bowl of a stand mixer fitted with the paddle attachment; beat until creamy. Mix in vanilla and salt until combined. Gradually add sugar, mixing on low speed, until completely combined and smooth. Frost cinnamon rolls.