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Hawaiian Roll Sticky Cinnamon Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 30 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Description

These Hawaiian Roll Sticky Cinnamon Buns are a delightful twist on classic cinnamon rolls, featuring soft, sweet Hawaiian rolls filled with a buttery cinnamon sugar mixture, then baked atop a rich pecan caramel sauce. Perfect for breakfast or dessert, these sticky buns offer a gooey, nutty topping that elevates the flavors and textures for a crowd-pleasing treat.

Ingredients

For the Cinnamon Filling

  • 1 package Hawaiian Rolls
  • 1 tbsp cinnamon
  • ½ cup melted butter
  • ½ cup brown sugar

For the Caramel Pecan Sauce

  • ¾ cup chopped pecans
  • ½ cup butter
  • ¾ cup brown sugar
  • ¼ tsp salt
  • ½ cup heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the sticky buns.
  2. Prepare Buns: Using scissors, cut a small 1-inch by 1-inch X in the center of the top of each Hawaiian roll. Then, carefully slice the buns in half horizontally about two-thirds of the way down towards the bottom, keeping the top and bottom halves connected.
  3. Make Cinnamon Filling: In a bowl, combine melted butter, brown sugar, and cinnamon. Stir well to create a smooth spread and evenly distribute it over the bottom halves of the buns. Place the tops back over the filling to sandwich it.
  4. Prepare Caramel Sauce: In a saucepan over medium heat, melt the butter, then stir in brown sugar and salt. Cook and stir until the mixture forms a caramel-like sauce. Remove the saucepan from heat once ready.
  5. Assemble Buns in Baking Dish: Spread chopped pecans evenly on the bottom of a 9x13 inch baking dish. Pour the caramel sauce over the pecans to coat them. Place the buns into the dish with the top side facing down into the caramel pecan layer. Pour the heavy cream evenly over the buns.
  6. Bake: Cover the baking dish with tin foil and bake in the preheated oven for 30 minutes. Remove the foil after 15 minutes to allow the tops to brown slightly.
  7. Flip and Serve: After baking, let the buns cool in the dish for 5 minutes. Then, place a serving tray over the baking dish and carefully flip it so the buns come out with the caramel pecan topping on top. Spoon any extra sauce from the dish over the buns before serving.

Notes

  • Cutting the buns horizontally but keeping them connected helps hold the filling in place for gooey layers.
  • Be careful when flipping the buns after baking to keep the pecan caramel topping intact.
  • You can substitute pecans with walnuts if preferred.
  • Allow the buns to cool slightly before flipping to prevent burning from hot caramel sauce.
  • For extra gooeyness, drizzle any remaining caramel sauce over individual buns when serving.

Find it online: https://yumbara.com/hawaiian-roll-sticky-cinnamon-buns-recipe/