Hawaiian Bread Cinnamon Rolls Recipes

HAWAIIAN ROLL CINNAMON ROLLS

Steps:

• For the rolls: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with butter and dust with granulated sugar. Set aside.
• In a small bowl, combine the granulated sugar and cinnamon. Set aside.
• Cut the entire pack of rolls in half horizontally (keeping all top and bottom halves separately intact). Open up the rolls like a book on a piece of parchment so they are laying cut-side up. Spread 2 sticks (1 cup) of the butter over the cut side of both halves. Sprinkle half of the cinnamon-sugar mixture over the butter on the bottom half of the rolls, then top with the top half of the rolls, creating a cinnamon-sugar sandwich.
• Using a rolling pin, flatten the rolls. Spread the remaining 8 tablespoons butter on top and coat with the remaining cinnamon-sugar. Starting with the long end closest to you, use the parchment paper to roll up the rolls into a tight jelly roll. Slice the roll into 12 slices and place a slice into each cup of the prepared muffin tin. Bake until golden brown and bubbling, about 20 minutes.
• For the glaze: Meanwhile, mix the confectioners' sugar, butter and vanilla in a small bowl. Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency.
• Cool the rolls in the tin for 10 minutes, then transfer to a plate. Drizzle with the glaze and serve warm.

HAWAIIAN BREAD CINNAMON ROLLS RECIPE

Steps:

• Place first 9 ingredients, in order, in the bread pan of the bread machine. Set bread machine to make dough only. It will take about 1 1/2 hours.
• Filling: Combine the 3 ingredients of the filling and mix well. Set aside.
• Sprinkle work surface and rolling pin with extra flour. Roll dough out into a large rectangle, about 13" or 14" by 16" or 17". Fix corners to make sure they are sharp and even.
• Spread Filling over rectangle dough until covered as close to edges as possible.
• Working from longer side edge, roll dough into a log. Pinch the seam together a little.
• Using cotton twine (or a sharp knife), cut into 15 or 16 rolls, about 1" or 1 1/2" each. Spray the baking pan with cooking spray and place the rolls. Cover with a clean towel and allow to rise until double, about 30-60 minutes.
• Preheat oven to 350℉. Bake for 18-20 minutes until golden. Allow to cool about 30 minutes before adding icing.
• Icing: In a small bowl, stir together powdered sugar and vanilla. Add water (or milk) 1 tablespoon at a time until desired consistency. Drizzle over cinnamon rolls. Glaze will harden in about 30 minutes.

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.