Sweet Hawaiian rolls, brown sugar, butter, cream, corn syrup, and pecans come together in these easy sticky buns you’ll want to make on repeat.

It started with a crummy morning. Not metaphorically crummy—literally. Crumbs everywhere, dishes piled in the sink, and that weird guilt you get when breakfast is just reheated coffee. I was this close to driving to the bakery when I remembered the Hawaiian rolls I’d grabbed on impulse at the store. (I swear they whisper to you from the shelf like, “Put us in your cart. You won’t regret it.”)

Anyway, the rolls were just sitting there. And I don’t know what hit me—probably sugar withdrawal—but I threw together some butter, cream, brown sugar… and something happened. Something good.

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Fifteen minutes later, the house smelled like a fair, a bakery, and Christmas morning all at once. I flipped the pan onto a plate like I knew what I was doing (I didn’t), and the caramel cascaded down the sides like it was auditioning for a food commercial. My kid shouted, “Whoa!” My husband got quiet—which, for him, means food is excellent. I took a bite and almost cried. Not dramatic. Just honest.

I’ve made these sticky buns three times since then. Once for a lazy Saturday, once for a brunch that turned into a full-blown nap party, and once just because I had a rough day. You know those recipes that feel like a warm hug? This one. Every single time.

Why You’ll Love This Hawaiian Rolls Sticky Buns Recipe?

Here’s the thing. I’ve made real-deal sticky buns before. Dough rising for hours. Waiting. More rising. And you’re stuck in the kitchen guarding it like a newborn. Not today, Satan. These sticky buns are what happens when you want the comfort without the chaos.

You take soft, fluffy Hawaiian rolls (which are basically the dessert of breads), slice an X into the tops, drown them in a homemade caramel pecan sauce that takes like five minutes, bake ’em, flip ’em, and boom—you’re a breakfast hero. Or a midnight snack warrior. I’m not here to judge your timing.

The caramel gets all bubbly and sneaky, slipping into the rolls from the bottom up, and those pecans? They toast just enough to give it that chef’s kiss crunch. It’s the kind of dish where you say, “I’ll just have one,” and then… well, you know how that story ends.

Ingredient Notes:

Can we just take a moment to appreciate that every single ingredient here is probably already in your kitchen? No saffron. No weird flour you’ll use once and then forget behind your spices. Just the good stuff:

• Hawaiian Rolls – They’re already slightly sweet, perfectly soft, and honestly feel like cheating. In the best way.

• Butter – Unsalted gives you control, but if all you have is salted? It’s fine. Life’s short. Use what you’ve got.

• Heavy Cream – The thing that makes the caramel luxurious. Don’t sub milk unless you like disappointment.

• Brown Sugar – Light or dark works. I lean dark for that deeper, almost molasses-y warmth.

• Light Corn Syrup – I know, I know. It gets a bad rap. But it makes your caramel smooth and glossy without being fussy. You’ll thank me.

• Salt – Just a pinch. More than that, and you’re drifting into salted caramel territory. Which… actually doesn’t sound too bad.

• Pecans – Roughly chopped. You want some bite in there. If they fall all over the place while you chop? That’s part of the experience.

How To Make Hawaiian Rolls Sticky Buns?

No chef-y voice here. Just me, walking you through the sticky-bun chaos in the most delicious way.

Step 1: Prep time, baby.
Preheat the oven to 350°F. Line a 9×13 pan with parchment. Yes, parchment. Not foil. Not cooking spray. Trust me—this caramel sticks like an awkward conversation.

Grab your rolls. Cut an X into the top of each one. Doesn’t have to be perfect—think rustic charm, not surgical precision. This little X is where the caramel love will sneak in. It’s low-effort brilliance.

Step 2: The caramel part.
In a saucepan, melt the butter over medium heat. Stir in cream, brown sugar, corn syrup, and salt. Keep it moving so nothing burns (burnt caramel is a whole new level of heartbreak). Once it bubbles gently and everything’s smooth, pull it off the heat.

Pour it into your pan like you’re painting a canvas with sugar. Then sprinkle pecans over the top like it’s a party and they just showed up.

Step 3: Add the rolls (top-down).
Yes, flip them upside down so the X is face down in the caramel. That way, everything soaks in from the bottom like magic. It might feel weird. Do it anyway.

Step 4: Bake until bubbly and golden.
About 14–18 minutes. Use your nose. If it smells like something you wanna bottle as a candle, it’s probably ready.

Step 5: The flip.
Let the pan sit for about 5 minutes (not longer or the caramel starts to firm up). Then flip it onto a tray or plate. Some caramel might cling to the pan—just scoop and drizzle it right back on top. No shame.

Step 6: Serve while warm.
Honestly, who’s waiting anyway? Grab a roll. Let the caramel string stretch like mozzarella. Forget the plate if no one’s watching.

Storage Options:

If by some act of willpower you have extras, store them in the fridge in an airtight container. They’ll keep for about 3 days. Reheat in the microwave for 20 seconds or so. But don’t eat ‘em cold. That’s like… wearing socks in the shower. Just wrong.

Variations and Substitutions:

Look, I mess with this recipe all the time. Here’s what’s worked and what might just be better than the original (but don’t tell the original I said that):

• No pecans? Use walnuts. Or hazelnuts. Or crushed pretzels for a salty crunch twist.

• Add cinnamon to the caramel for a warm, spiced version. About 1 tsp is perfect.

• Splash of vanilla in the sauce after removing from heat? Game-changer.

• Feeling wild? Add a tiny pinch of cayenne to the caramel. Sweet + heat = whoa.

• Dairy-free version? Use vegan butter and coconut cream. It works. Different, but works.

What to Serve with Hawaiian Rolls Sticky Buns?

• Strong coffee – balances the sweetness and makes you feel like an adult.

• Fresh fruit – like you’re pretending to be healthy.

• Eggs and bacon – for that sweet and savory contrast we all secretly love.

• Ice cream – because you can, and that’s reason enough.

Frequently Asked Questions:

Can I make them ahead?
Sort of. You can prep the caramel and rolls, but don’t assemble ‘til right before baking. Otherwise, the rolls soak up too much and get… soggy. I said it.

Can I freeze them?
Meh. Technically yes. But the caramel texture changes and you’ll probably be sad about it. I’d stick to making them fresh.

Are they overly sweet?
Kinda. But in a cozy, indulgent, “treat yourself” way. Not a slap-you-in-the-face way. The salt and pecans help. You could reduce the sugar, sure… but I wouldn’t.

So, are these Hawaiian Rolls Sticky Buns the fanciest thing you’ll ever bake? Nope. Do they win on effort vs reward? Absolutely. They taste like comfort and celebration and childhood and sugar highs all rolled into one. And honestly, that’s all I need some days.

Make them when you’re tired. Make them when you’re happy. Make them when someone you love needs cheering up. Just make them.

Then come back and tell me how it went. I wanna hear if your kitchen smelled like a caramel dream too.

Did you add something wild? Forget an ingredient? Totally wing it and still love it? I’m all ears.

Keep the Flavor Coming – Try These:

Exotic Flavors: Hawaiian Style Garlic Shrimp

The Ultimate Pineapple Upside-Down Bundt Cake Recipe

Chocolate Chip Cookie Bars

Hawaiian Rolls Sticky Buns

Prep Time 8 minutes mins

Cook Time 15 minutes mins

These Hawaiian Rolls Sticky Buns are the ultimate treat. Combining the sweetness of Hawaiian rolls. With a rich caramel and pecan topping. They are incredibly easy to make. And perfect for breakfast, dessert, or a snack. The first time I made these. The kitchen was filled. With the most amazing aroma. And my family couldn’t wait to dig in. The gooey caramel seeps. Into every nook and cranny of the soft rolls. While the pecans add a delightful crunch. This recipe quickly became a favorite in our household. And I’m sure it will in yours too.

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12 Servings

Ingredients

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• ½ c butter unsalted
• ½ c heavy whipping cream
• 1 c brown sugar light or dark, packed
• 4 tbsp light corn syrup
• ⅛ tsp salt
• 1 c pecans chopped
• 12- pack Hawaiian sweet rolls

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Instructions

 

1. Preheat oven to 350°F and line a 9x13-inch baking dish with parchment paper. Cut an 'X' in each roll.
2. In a saucepan, melt butter with cream, brown sugar, corn syrup, and salt. Boil, then pour into the dish. Add pecans.
3. Place rolls top side down in caramel. Bake for 14-18 minutes.
4. Let rest for 5 minutes, then invert onto a platter. Spoon the remaining caramel and pecans over the rolls.
5. Serve warm. Store leftovers in the fridge for up to 3 days.

Notes

To make this recipe gluten-free. You can easily substitute the Hawaiian sweet rolls. With gluten-free sweet rolls. Or buns available at most grocery stores. Ensure that all other ingredients. Such as the corn syrup and brown sugar. Are also labeled gluten-free. Follow the same steps for the recipe. But keep an eye on the baking time. As gluten-free rolls may cook slightly differently. This way, you can enjoy. The same sticky, sweet, and nutty goodness. Without any gluten!

Audrey

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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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