Hawaiian Roll Sticky Buns – all the flavors of traditional sticky buns without all of the work! Effortless to make and ready to eat in 15 minutes! Butter, brown sugar, honey, corn syrup, cinnamon, heavy cream, vanilla, and Hawaiian rolls. Great for breakfast, brunch, potlucks, or dessert!
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Pin This RecipeEasy Sticky Buns Recipe with Hawaiian Rolls
These Hawaiian Roll Sticky Buns are my go-to breakfast treat! They are so easy to make and ready to eat in about 20 minutes. No yeast dough or rising time. Simply make the caramel sauce, top it with Hawaiian rolls, and bake. Easy Peasy! All the flavors of traditional sticky buns without the wait! Whip up a batch ASAP!
How to Make Hawaiian Roll Sticky Buns
This recipe is effortless to make with only a few simple ingredients. Add butter and brown sugar to a small saucepan. Heat over low heat just until the butter melts and the sugar dissolves. Add honey, corn syrup, ground cinnamon, heavy cream, and vanilla extract to the pot. Stir to combine. Pour the brown sugar mixture into the bottom of a 9×13-inch pan. Sprinkle with chopped pecans. Cut two slits in each Hawaiian roll. Place the rolls cut side down on top of the butter mixture in a 9×13-inch baking dish. Bake in a preheated oven for 15 minutes, until golden brown. Invert the pan upside down on a serving platter and enjoy!
Helpful Tips and Frequently Asked Questions
- I use Kings Hawaiian Rolls. Martin’s Sweet Dinner Potato Rolls also work great.
- Can cut the rolls across or in a criss-cross pattern.
- Don’t cut all the way through the rolls. Only cut about 2/3 of the way through.
- To make these rolls even more delectable, add a smear of cream cheese and a simple cinnamon-sugar filling to the slits of the Hawaiian rolls.
- Add a sprinkle of sea salt for a sweet and salty treat.
- For softer sticky buns, cover the baking pan with aluminum foil when baking.
- I use chopped pecans in this recipe. Feel free to substitute your favorite nut. Walnuts, cashews, or pistachios are all delicious.
- Store leftover rolls in an airtight container in the refrigerator.
- Reheat the rolls in the microwave.
What to Serve with Sticky Buns
These rolls are great for breakfast, brunch, potlucks, Thanksgiving & Christmas morning. Heck, we’ve eaten them as a dessert with some vanilla ice cream. YUM! Whip up your favorite breakfast casserole or some eggs and bacon for a meal the whole family will enjoy!
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Hawaiian Roll Sticky Buns
Equipment:
Ingredients:
- 1 cup brown sugar
- ¼ cup butter
- 2 Tbsp honey
- 2 Tbsp corn syrup
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 2 Tbsp heavy whipping cream
- ¾ cup chopped pecans
- 1 (12-oz) package Hawaiian rolls (12-count)
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Add butter and brown sugar to a small saucepan. Heat over low heat just until the butter melts and the sugar dissolves. Add honey, corn syrup, ground cinnamon, heavy cream, and vanilla extract to the pot. Stir to combine.
- Pour the brown sugar mixture into the bottom of a 9×13-inch pan. Sprinkle with chopped pecans.
- Cut two slits in a criss-cross pattern 2/3 of the way down into each Hawaiian roll. Place the rolls cut side down on top of the butter mixture in a 9×13-inch baking dish.
- Bake for 15 minutes. Invert the pan of sticky buns on a platter to serve.
Notes:
- I use Kings Hawaiian Rolls. Martin’s Sweet Dinner Potato Rolls also work great.
- Can cut the rolls across or in a criss-cross pattern.
- Don’t cut all the way through the rolls. Only cut about 2/3 of the way through.
- To make these rolls even more delectable, add a smear of cream cheese and a simple cinnamon-sugar filling to the slits of the Hawaiian rolls.
- Add a sprinkle of sea salt for a sweet and salty treat.
- For softer sticky buns, cover the baking pan with aluminum foil when baking.
- I use chopped pecans in this recipe. Feel free to substitute your favorite nut. Walnuts, cashews, or pistachios are all delicious.
- Store leftover rolls in an airtight container in the refrigerator.
Steph
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Pin This Recipe
I’m a little afraid to try this recipe because I can’t imagine that it will invert out of the pan easily. After being baked with butter and sugar poured into the pan. Doesn’t it stick?
Nope – not even a little bit