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!
Preheat oven to 350ºF. Lightly spray a 9x13-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 9x13-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.