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This Hawaiian roll cinnamon rolls recipe is the ultimate shortcut for warm, gooey cinnamon rolls without mixing or rising dough! Sweet brioche-style rolls bake into soft, pull-apart layers with a buttery cinnamon swirl and a creamy glaze, making it an easy brunch recipe for busy mornings, holiday breakfasts, or any time you want a quick sweet sweet roll recipe that tastes homemade.
Table of Contents
Quick Look: Hawaiian Roll Cinnamon Rolls
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 25 minutes
- 🕒 Total Time: 35 minutes
- 👥 Servings: 12
- 📊 Calories: ~391 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: oven baked in a 9×13 pan at 350
- 👩🍳 Flavor Profile: Warm, gooey cinnamon rolls without the fuss.
- ⭐ Difficulty: Easy, perfect for breakfast and brunch.
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Why You'll Love This Recipe
These Hawaiian roll cinnamon rolls come together fast, but still feel special enough for weekend breakfast or a cozy brunch. Since the rolls are already soft and slightly sweet, they're perfect for transforming into shortcut cinnamon rolls with a gooey cinnamon filling and a smooth cream cheese glaze. The method is simple and dependable - just slice, fill, bake, and enjoy. If you love easy morning recipes like my protein french toast casserole, this will fit right in with your breakfast rotation!
The best part of this recipe? There's no kneading, no yeast, and no rising time! Just a warm pan of sweet bread dessert in under 30 minutes. For a savory pairing idea, try my sausage hash brown casserole to make it a full brunch spread. The minimal prep also makes this a reliable option when you're craving something sweet without the work of traditional dough.
Ingredients You'll Need
- Canyon Gluten Free Sweet Brioche Rolls OR Hawaiian Rolls: Soft, lightly sweet rolls that mimic the flavor of King's Hawaiian sweet rolls while staying gluten-free. They hold up well to moisture and create that classic pull-apart texture. Canyon Bakehouse did offer a gluten-free Hawaiian roll, but it has been discontinued in many stores. These Sweet Brioche Rolls work just as well, and if you do not need this recipe to be gluten-free, regular King's Hawaiian Rolls can be used with the same steps and bake time.
- Butter: Helps the cinnamon-sugar mixture melt evenly into the rolls. Use dairy-free butter if needed.
- Brown sugar or coconut sugar: Adds sweetness and depth while helping create a sticky cinnamon topping as it bakes.
- Cinnamon: Provides warmth, aroma, and that familiar cinnamon-sugar swirl.
- Cream Cheese: Creates the base of the cream cheese glaze. Kite Hill is a great dairy-free option!
- Butter for the frosting: Adds richness and helps the glaze spread smoothly over warm rolls.
- Vanilla: Brings a well-rounded flavor to the glaze.
- Powdered sugar: Sweetens and thickens the frosting so it glides easily over each piece.
If you enjoy simple breakfast ideas, my homemade McGriddle muffins are another great addition to your recipe book!
How to Make These Hawaiian Roll Cinnamon Rolls
Step 1: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with avocado oil. Slice the rolls horizontally to separate the tops from the bottoms. Arrange the bottom halves of the rolls in the prepared dish.
Step 2: Mix together the melted butter, brown sugar, and cinnamon until fully combined. Spread half of this mixture over the bottoms using a pastry brush.
Step 3: Replace the tops and brush them evenly with the remaining cinnamon mixture. As the rolls bake, the mixture creates a sticky cinnamon topping that settles into all the nooks and crannies.
Step 4: Bake for 25 minutes, or until the tops look lightly toasted and the centers feel warm and soft. Gluten-free rolls may brown quicker, so tent with foil if they darken early.
Step 5: Beat the cream cheese, butter, vanilla, and powdered sugar until smooth.
Step 6: Allow the rolls to rest for 5 minutes before spreading on the glaze.
Tips for Success
- Even filling distribution: Spread the mixture all the way to the edges to avoid dry spots or leaking sugar pools.
- Prevent over-browning: If using gluten-free brioche rolls, tent with foil during the last 10 minutes if needed.
- Extra moisture option: Brush a thin layer of melted butter over the rolls right after baking for extra softness.
- Serving idea: Pair these with your favorite sheet pan brunch recipes for a complete, low-effort spread.
- Testing note: Through testing this recipe, I found that brushing the mixture on in two thinner layers (instead of one heavy layer) prevents soggy bottoms and helps the filling absorb evenly.
Make-Ahead, Storage, & Freezing
- Make-ahead: You can prepare the cinnamon mixture and slice the rolls ahead of time, but wait to assemble until right before baking. Assembling too early can cause the rolls to absorb too much moisture, which makes it harder to use this as an overnight breakfast idea.
- Storage: Keep leftovers covered in the fridge for up to 3 days. Warm individual portions in the microwave for 10-15 seconds for the best texture.
- Freezing: These rolls freeze well once baked and cooled. Freeze them unfrosted, then thaw and add the glaze right before serving.
Try my double chocolate overnight oats next for another simple breakfast you can prep ahead!
Hawaiian Roll Cinnamon Rolls FAQs
Slice them horizontally to create a top and bottom layer. This allows the filling to absorb evenly.
Brush the mixture to the edges so it absorbs more uniformly.
Tent the rolls with foil if they begin browning before the centers are warmed through.
Brush the cinnamon mixture all the way to the edges so it absorbs evenly instead of pooling in the center. If you're using gluten-free brioche rolls, tent the pan with foil during the last 10 minutes so the tops don't brown too fast while the centers finish warming.
These Hawaiian roll cinnamon rolls deliver all the cozy cinnamon-sugar flavor you love in a simple, shortcut method that's perfect for busy mornings! Pair with my gluten-free breakfast casserole for added protein!
More Morning Favorites
Apple Cinnamon Protein Muffins (Gluten-Free!)
The Best Cottage Cheese Protein Pancakes
Hawaiian Roll Cinnamon Rolls (Easy Shortcut Recipe)
Equipment
Ingredients
- 2 packages Canyon Gluten Free Sweet Brioche Rolls, 12 rolls total (6 per pack)
- ½ cup butter, 1 stick, melted. Use vegan butter for dairy free
- ¾ cup brown sugar , or coconut sugar
- 2 tsp cinnamon
Cream Cheese Frosting
- 4 oz cream cheese, use Kite Hill for dairy free
- 2 tbsp butter, use vegan butter for dairy free
- 1 tsp vanilla
- 1 cup organic powdered sugar
Instructions
- Preheat oven to 350.
- Cut the rolls in half horizontally across the middle to create tops and bottoms.
- Spray a 9×13 inch baking dish with avocado oil. Place the bottom halves of the buns into the dish to form a single layer.
- Combine the melted butter, brown sugar, and cinnamon in a bowl and stir until combined. Spread ½ of the brown sugar butter mixture over the tops of the bottom buns in the baking dish using a pastry brush.
- Place the tops of the buns on each one, then use a pastry brush to brush the remaining brown sugar butter mixture over the top of each bun.
- Bake for 25 minutes. Let them stand for 5 minutes before icing.
- While the buns are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together in a bowl until smooth using an electric mixer.
- Spread the icing over the warm rolls, and enjoy!
Notes
- To make these Hawaiian Roll Cinnamon Rolls dairy-free, use vegan butter and Kite Hill cream cheese.
- Canyon Bakehouse does have a gluten free Hawaiian Roll, however it has been discontinued in a lot of stores. These Brioche Sweet Rolls work just as well! If you happen to be able to find the Hawaiian rolls, you can use those.
- If you do not need to be gluten free, feel free to use a pack of regular King’s Hawaiian Rolls in this recipe.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
