Easy Hawaiian Roll Cinnamon Rolls with Pumpkin Butter
These Easy Hawaiian Roll Cinnamon Rolls with Pumpkin Butter are the ultimate shortcut to gooey cinnamon rolls without making dough from scratch!
Equipment
Ingredients
- 1 12 pack KING'S HAWAIIAN® Maple Brown Sugar Rolls 12 count
- 1 cup Pumpkin butter
- 1 stick Salted butter, softened ½ cup
- ⅔ cup Brown sugar
- 2 teaspoon Ground cinnamon
- 1 splash Vanilla extract
For the cream cheese icing
- 4 oz Cream cheese softened
- 2 oz Salted butter softened
- 1 cup Powdered sugar
Instructions
- Preheat oven to 350°F.
- Slice the entire package of Hawaiian rolls in half horizontally, keeping the rolls connected. Spread the pumpkin butter evenly over the bottom half and replace the tops.
- In a small bowl, mix 1 stick of softened salted butter, brown sugar, cinnamon, and vanilla extract until combined.
- Spread one-third of the cinnamon butter mixture across the bottom of a baking dish.
- Place the stuffed rolls in the baking dish and spread the remaining cinnamon butter mixture evenly over the tops.
- Bake for 20 minutes or until golden brown and slightly crispy around the edges.
- Meanwhile, use a hand mixer to beat the softened cream cheese, remaining 2 oz salted butter, and powdered sugar until smooth and fluffy.
- Remove the rolls from the oven and let cool for a few minutes. Spread the cream cheese icing over the warm rolls.
- Serve immediately and enjoy!
Notes
For the best texture, use softened butter rather than melted butter in the cinnamon mixture. If the rolls brown too quickly, tent loosely with aluminum foil. Store leftovers covered in the refrigerator and reheat before serving.