“I almost forgot to take a photo, but we already ate half of them. These are absolutely delicious, it was so easy to put together. 10/10”

59 2 minutes read

This recipe transforms King’s Hawaiian rolls into a decadent breakfast or dessert.

With a luscious cream cheese filling, a sweet cinnamon sugar coating, and a rich custard dip, these rolls are irresistibly delicious and guaranteed to please any crowd.

Whether served as a special treat in the morning or as a dessert after dinner, these indulgent rolls will become a favorite in your household.

Ingredients:

Custard:

King’s Hawaiian Rolls: 1 package
Half and Half: 2/3 cup
Eggs, Beaten: 2
Vanilla Extract: 1 teaspoon
Ground Cinnamon: 1 teaspoon
Butter, Cubed: 2 tablespoons

Filling:

Cream Cheese, Softened: 8 oz
Butter, Melted: 4 tablespoons
Ground Cinnamon: 1 tablespoon
Brown Sugar: 1/3 cup

Cinnamon Sugar:

Granulated Sugar: 1 cup
Ground Cinnamon: 3 tablespoons

Instructions:

Prepare the filling: In a bowl, mix together the melted butter, 1 tablespoon of ground cinnamon, and brown sugar until it forms a paste. Set aside.
Prepare cinnamon sugar: In a large bowl, mix together the granulated sugar and 3 tablespoons of ground cinnamon. Set aside.
Prepare the rolls: Cut the Hawaiian rolls in half horizontally. Spread the softened cream cheese on both cut sides of the rolls.
Add cinnamon filling: Drizzle the cinnamon filling paste over the cream cheese on both sides of the rolls. Sandwich the top and bottom buns back together.
Chill: Place the assembled rolls in the refrigerator to chill for 20 minutes. This helps the filling set and makes dipping easier.
Prepare the custard: In a large mixing bowl, whisk together the half and half, beaten eggs, vanilla extract, and 1 teaspoon of ground cinnamon. This custard will soak into the rolls, making them soft and creamy on the inside.
Dip the rolls: Dip each chilled roll into the custard mixture for 15-30 seconds, ensuring it is well soaked. Be sure to coat each side evenly for the best texture and flavor.
Preheat skillet: Preheat a large sauté pan over medium-low heat for about 1 minute. This step ensures the rolls cook evenly without burning the sugar coating.
Sear the rolls: Add one cube of butter to the pan. Sear the custard-dipped rolls in batches like French toast, cooking until golden brown on at least 3 sides. This should take about 4-5 minutes per batch. The outside should be crisp, while the inside remains soft and creamy.
Clean the pan: Wipe out the pan with a paper towel between batches to avoid burning the sugar that might have collected in the pan.
Coat with cinnamon sugar: Remove the stuffed rolls from the pan and immediately place them in the cinnamon sugar bowl. Toss until fully coated. This adds a sweet, crunchy exterior that contrasts perfectly with the creamy interior.
Serve: Place the coated rolls on a serving plate and serve warm. These rolls are best enjoyed fresh, but you can also store leftovers in an airtight container for up to two days. Reheat in a warm skillet for a delicious treat later.