Ya'll. This is the best cinnamon roll. I still love fully homemade but for a quick and easy cinnamon roll. This is heavenly. The icing is so delish. You just have to grab a pack of tiny king Hawaiian rolls and the rest is easy peasy.
Ingredients
1 package Hawaiian sweet rolls 12-count
½ cup salted butter 4 ounces, room temperature
½ cup packed light brown sugar
1 tablespoon ground cinnamon
½ teaspoon vanilla extract
For the frosting:
1 cup powdered sugar
2 ounces cream cheese softened
2 tablespoons salted butter softened
2 tablespoons heavy cream
1/2 teaspoon ground cinnamon
½ teaspoon vanilla extract
Instructions
Heat the oven to 350ºF. Line a baking sheet or 9×13" baking dish with aluminum foil. Spray lightly with cooking spray.
Without separating the rolls, slice the entire block of Hawaiian rolls horizontally so you have a top and bottom slab, like you're making a giant sandwich. I cut them closer to the top ⅓ so the butter has space to soak into the rolls without making the bottoms soggy.
In a small mixing bowl, stir together the softened butter, brown sugar, cinnamon, and vanilla until smooth and spreadable. ½ cup salted butter, ½ cup packed light brown sugar, 1 tablespoon ground cinnamon, ½ teaspoon vanilla extract
Place the bottom half of the rolls in the baking dish. Spread the ¾ of the cinnamon butter mixture evenly over the surface. Add the top slab of rolls back on. Spread the remaining ¼ cup cinnamon butter over the top.
Cover loosely with foil and bake for 10 minutes. Then uncover and bake for another 5 minutes, until the tops are golden and the filling is melty and bubbling slightly.
While the rolls are baking, use a hand mixer to whisk together the glaze ingredients until smooth.
Spread over the warm rolls once they come out of the oven. Serve warm.
XOXO
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