HAWAIIAN ROLL CINNAMON ROLLS
Grab a bag of Hawaiian sweet rolls and you're halfway to making these shortcut pastries. A hack that's great for dorm rooms, baking with kids and anyone who doesn't have time for kneading and rising yeasted dough.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 24 servings
Number Of Ingredients 7
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 ROLL CINNAMON ROLLS
This easy cinnamon roll is adapted from a Food Network Recipe to be smaller with a cream cheese frosting. It's simple and delicious!
Provided by Rachelle Zhang
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 717.4 calories, Carbohydrate 105.8 g, Cholesterol 101.1 mg, Fat 22 g, Fiber 2.6 g, Protein 15.2 g, SaturatedFat 18.4 g, Sodium 407.6 mg, Sugar 62.5 g
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