Hawaiian Cinnamon Rolls

Soft Hawaiian rolls, cream cheese, butter, eggs, vanilla & cinnamon come together for an easy cinnamon roll shortcut. No dough drama, just joy.

this Recipe

I didn’t plan this recipe. Honestly, it was born from the kind of lazy Sunday morning where you’re sitting on the floor in your kitchen eating cereal straight from the box and wondering if it’s acceptable to go back to bed. (Spoiler: it totally is.)

But on this particular day, I opened the fridge and saw a half-used pack of King’s Hawaiian rolls and some cream cheese I forgot to use for a bagel that never happened. I had zero energy to make cinnamon rolls from scratch — like, absolutely none — but I was craving something warm, sweet, and comforting. Is it just me, or does cinnamon have the ability to fix almost anything?

Anyway, I mashed a bunch of things together — cream cheese, butter, sugar, cinnamon — and stuffed the Hawaiian rolls like I was hiding treasure inside. Dipped the whole thing in custard like French toast, fried ‘em up, rolled ‘em in more cinnamon sugar, and… my god. It was love at first messy bite.

I’ve made them a few times since. Burned a couple. Ate one cold once (regret). Tried with a different brand of rolls and… don’t. Just don’t. This isn’t a perfect recipe. It’s not precise. It’s the kind of thing you make when you need a win. And it delivers.

Picture this: soft, sweet rolls stuffed with cream cheese and a gooey cinnamon-butter swirl, dunked in custard, seared till golden like French toast, then rolled in cinnamon sugar like you’re at the county fair. Yeah. That.

These Hawaiian Cinnamon Rolls are weirdly magical. They’re not really cinnamon rolls in the traditional sense — no rising dough, no yeast, no rolling pin — but they give you the same warm, nostalgic, stick-to-your-fingers joy. Honestly, they’re part breakfast, part dessert, part “I just need something delicious and fast.”

It’s also one of those recipes where even if you mess it up a little, it still turns out tasty. Ask me how I know.

Why You’ll Love This Hawaiian Cinnamon Rolls Recipe?

Let me be real with you. I love a classic cinnamon roll. Like, I’ve spent weekends babysitting yeast dough, checking rise times like it’s a newborn. But sometimes? I just want the vibe of a cinnamon roll without the effort. That’s what this recipe is.

Here’s what makes these Hawaiian Cinnamon Rolls a bit of a cheat code:

• No dough. Zero kneading, zero rising, zero “did I kill the yeast?” anxiety.

• Faster than delivery. From fridge to plate in under 30 minutes (unless you’re really moving slow).

• They’re messy in the best way. Gooey inside, crispy edges, sugar everywhere. Wear black at your own risk.

• Sweet but not cloying. The cream cheese mellows out all the sugar, giving it a bit of tang. Balance, baby.

Ingredient Notes:

Alright, ingredient time. Here’s what I use, with a few real-talk notes in case you’re working with a “whatever’s in the fridge” situation.

• King’s Hawaiian Rolls – They’re soft, a little sweet, and basically pre-perfected for this. Other rolls? Meh. Not the same.

• Cream Cheese – Gives that gooey middle. Don’t use it straight from the fridge unless you enjoy wrestling with a butter knife.

• Butter – Both in the filling and for the pan. This isn’t the time for margarine. Sorry, Grandma.

• Brown Sugar + Cinnamon – Classic combo. Add more cinnamon if you’re feeling bold. I usually do.

• Eggs + Half and Half – Your basic custard situation. Milk works too. I once used oat milk and it held up fine. A little different, but not bad.

• Vanilla Extract – Optional, but it adds that cozy smell that tricks your brain into thinking you’re baking from scratch.

• White Sugar + Cinnamon – For the final roll-in. You can skip this, but… why would you?

How To Make Hawaiian Cinnamon Rolls?

Let’s break it down into steps that even tired, pre-caffeinated you can follow.

Step 1: Make the filling and coating.

Melt butter. Stir in brown sugar and cinnamon till it’s a thick, grainy paste. Set aside. Then mix sugar and cinnamon in a separate bowl for rolling later. That’s your crunchy coating.

Step 2: Slice and stuff the rolls.

Grab your Hawaiian rolls and slice the whole bunch in half horizontally — like you’re making sandwich sliders. Spread cream cheese on both sides. Yes, both. No regrets. Then smear that cinnamon paste over the cream cheese. Put the tops back on and chill them in the fridge for 20 minutes. (I know it’s annoying, but it helps keep everything together later.)

Step 3: Dunk ‘em in custard.

Mix the eggs, half and half, vanilla, and a dash of cinnamon. Cut the chilled rolls into individual pieces and dip each one into the custard for 15–30 seconds. Too short and they won’t absorb enough. Too long and they fall apart. Find your groove.

Step 4: Sear, baby, sear.

Heat a pan on medium-low. Add a cube of butter. Place the rolls in, 3–4 at a time. Sear on at least three sides — golden brown, not black. Wipe out the pan between batches. Trust me. Burned sugar ruins the vibe.

Step 5: Roll in cinnamon sugar.

Take the warm rolls, one by one, and toss them gently in the cinnamon sugar bowl. They’ll coat up like doughnuts. Then, pile them on a plate like edible little trophies. Done.

Storage Options:

Not gonna lie, these don’t often make it past round one. But if you do manage to save a few:

• Room temp: Keep covered for a day, max.

• Fridge: Up to 3–4 days. Reheat gently. Microwave for 10–15 seconds or pop in the oven.

• Freezer: Technically, yes. They lose some texture, but they still hit the spot.

Variations and Substitutions:

This is one of those “make it your own” kind of recipes. Some swaps and upgrades I’ve tried:

• Different bread: Brioche works if you’re in a pinch, but it’s not quite the same.

• Add fruit: Little pineapple chunks give it a tropical twist. Fresh or canned, both work.

• Go nuts: Literally. Chopped pecans or walnuts add crunch and depth.

• Drizzle with icing: Basic glaze (powdered sugar + milk + vanilla) takes this from breakfast to dessert territory.

• Fall version: Sub cinnamon for pumpkin pie spice and boom — October in a bite.

What to Serve with Hawaiian Cinnamon Rolls?

Pairings that actually make sense (and don’t require extra effort):

• Coffee – The stronger the better.

• Crispy bacon – That sweet-and-salty combo never gets old.

• Fruit salad – For a splash of freshness.

• Mimosas – If it’s brunch, lean in.

• Greek yogurt – Balances out all that sugar. Or at least pretends to.

Frequently Asked Questions:

Can I bake them instead of pan-frying?
You can… but the texture is different. You’ll lose the crisp edges, and I think that’s a little sad.

Do I have to use cream cheese?
Nope. Try Nutella, peanut butter, or skip it. But cream cheese gives it that perfect balance.

What if I only have milk?
It’ll work. It’s a little less rich, but you’ll survive. I’ve done it in a pinch.

I know this recipe isn’t perfect. Some days the rolls stick. Some days the sugar burns. Some days I forget to chill them and the filling oozes everywhere. But they’re still so good. And weirdly comforting. And way more impressive than they have any right to be.

Try it. Mess it up a little. Make it yours. Then tell me how it went — I seriously want to know.

Because honestly? These Hawaiian Cinnamon Rolls are the lazy, lovable, cinnamon-swirled breakfast you didn’t know you needed.

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Hawaiian Cinnamon Rolls

Prep Time 10 minutes mins

Cook Time 10 minutes mins

This quick Hawaiian Cinnamon Rolls recipe uses King’s Hawaiian rolls, cream cheese, butter, and cinnamon to create a rich, custard-dipped treat—no dough required.

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12 Servings

Ingredients

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For the custard soak:

• 1 package King’s Hawaiian Rolls 12-count
• 2/3 cup half and half
• 2 large eggs beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons butter cut into cubes (for frying)

For the filling:

• 8 oz cream cheese softened
• 4 tablespoons unsalted butter melted
• 1 tablespoon ground cinnamon
• 1/3 cup brown sugar packed

For the cinnamon sugar coating:

• 1 cup granulated sugar
• 3 tablespoons ground cinnamon

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Instructions

 

Prepare the filling and coating:

1. In a medium bowl, stir together the melted butter, ground cinnamon, and brown sugar to form a paste. In a separate large bowl, combine the granulated sugar and remaining ground cinnamon to make the coating. Set both aside.

Prepare the rolls:

1. Using a serrated knife, slice the entire package of Hawaiian rolls in half horizontally, keeping the rolls intact as one sheet. Spread the softened cream cheese evenly over the cut sides of both the top and bottom halves. Spoon the cinnamon-butter paste across the cream cheese layer. Reassemble the rolls and gently press to secure. Chill the filled rolls in the refrigerator for 20 minutes to help them firm up.

Make the custard mixture:

1. In a large bowl, whisk together the half and half, beaten eggs, vanilla extract, and ground cinnamon until well combined.

Cut and soak the rolls:

1. After chilling, cut the filled rolls into individual portions. Dip each roll into the custard mixture for 15 to 30 seconds, ensuring each side is coated but not overly saturated.

Cook the rolls:

1. Preheat a large sauté pan over medium-low heat for 1 minute. Add a cube of butter to the pan. In batches, sear the custard-soaked rolls on at least three sides until golden brown and warmed through, about 4 to 5 minutes per batch. Between each batch, carefully wipe the pan clean with a paper towel to prevent burning.

Finish with cinnamon sugar:

1. Immediately after cooking, transfer each roll to the cinnamon sugar bowl and toss gently until fully coated. Repeat with remaining rolls. Serve warm.

Notes

To make these Hawaiian Cinnamon Rolls gluten-free, substitute King’s Hawaiian rolls with certified gluten-free sweet rolls or buns of similar texture. Ensure that all other ingredients, especially the vanilla extract and cream cheese, are labeled gluten-free to avoid cross-contamination. Due to the delicate structure of gluten-free rolls, reduce the custard soaking time to prevent crumbling during cooking.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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