King's Hawaiian Cinnamon Rolls with Quick Cream Cheese Icing

King’s Hawaiian cinnamon rolls turn soft, slightly sweet rolls into a pull-apart bake with buttery cinnamon filling and a quick cream cheese icing. The rolls are assembled as one connected slab, then warmed until the centers are tender and the tops are lightly golden, making this an easy brunch or dessert to share.

Ingredients

1 package (12 rolls; about 12 oz or 340 g) King’s Hawaiian Original Sweet Rolls
6 tablespoons (85 g) unsalted butter, softened, plus 1 teaspoon (5 g) for greasing the pan
1/2 cup (100 g) packed light brown sugar
2 teaspoons (5 g) ground cinnamon
1/8 teaspoon (0.75 g) fine salt
1 teaspoon (5 ml) vanilla extract, divided
2 tablespoons (30 ml) heavy cream, for the baking dish
4 oz (113 g) cream cheese, softened
2 tablespoons (28 g) unsalted butter, softened, for the icing
1 cup (120 g) powdered sugar
1 to 2 tablespoons (15 to 30 ml) milk, as needed for the icing
1/3 cup (38 g) finely chopped pecans, optional

Instructions

Set out the cream cheese and icing butter so they can soften while you prepare the rolls. Heat the oven to 350°F (175°C), allowing about 10 minutes for it to come to temperature. Grease a 9-by-13-inch (23-by-33-cm) baking dish with the teaspoon of butter. The rolls are sweet already, so a lightly greased dish is enough; there is no need to add extra sugar to the pan.
Make the filling by stirring together the 6 tablespoons (85 g) softened butter, brown sugar, cinnamon, salt, and 1/2 teaspoon (2.5 ml) of the vanilla in a small bowl. Mix until the sugar is evenly moistened and the cinnamon is distributed, with no large dry pockets. The mixture should be soft enough to spread. If the butter is still firm, let it sit for a few minutes rather than melting it, since melted butter can run out of the rolls before the filling warms through.
Keep the rolls joined together as a single slab. Place them on a cutting board and use a long serrated knife to cut horizontally through the middle, creating one top section and one bottom section. Work slowly with a gentle sawing motion so the rolls do not tear apart or become compressed. Set the top section aside, cut side up, and place the bottom section cut side up in the prepared baking dish.
Spread the cinnamon mixture in an even layer over the cut surface of the roll bottoms, reaching close to the edges. If you are using pecans, scatter the 1/3 cup (38 g) chopped pecans evenly over the filling now. Set the top half of the rolls back in place, lining up the edges. Pour the heavy cream around the perimeter of the rolls and into any visible gaps, rather than over the top; it helps keep the bottom and sides soft as the rolls warm.
Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for another 3 to 5 minutes, until the tops look lightly toasted and the filling is hot and bubbling slightly at the edges. The bread is already baked, so the goal is to warm the center and melt the filling, not to bake the rolls until dry. If your oven browns unevenly, rotate the dish when you remove the foil.
While the rolls bake, beat the cream cheese and the 2 tablespoons (28 g) softened butter in a medium bowl until smooth. Add the powdered sugar and the remaining 1/2 teaspoon (2.5 ml) vanilla, then mix again. Add 1 tablespoon (15 ml) milk first and beat until the icing is thick but easy to spread; add the second tablespoon a little at a time only if you want a looser drizzle. This icing can be mixed by hand with a sturdy spoon, though an electric mixer makes it especially smooth.
Take the dish from the oven and let it stand for 5 minutes so the filling settles and the rolls are easier to pull apart. Spread the icing over the warm rolls for a soft, melty finish, or wait until they are just warm for a thicker layer that stays more distinct. Serve from the dish, pulling apart individual rolls at the table. The listed 25 minutes of cook time includes this short rest; allow about 55 minutes total, including preheating and preparation.

Tips

Use softened, not hot or fully melted, butter for the filling. Soft butter spreads in a thin layer and stays between the bread sections. If it is too cold, it can tear the soft rolls; if it is melted, the sugar mixture can slide toward the bottom of the dish. Leave it at room temperature until a fingertip presses into it easily.
A serrated knife is the easiest tool for splitting the joined rolls horizontally. Keep one hand lightly on top of the slab and saw gently from one short end to the other. If the rolls separate a little, arrange them snugly in the dish before adding the filling; the bake will still work, though the edges may be less uniform.
Check the center before taking the dish out. If the top is already golden but the middle still feels cool, cover it again and bake for a few more minutes. Conversely, do not keep baking just to make the rolls deeply browned: they can dry out because they are already fully baked before going into the oven.
For a less rich icing, use milk instead of cream in the glaze and begin with just 1 tablespoon (15 ml). For a more pronounced tang, keep the full amount of cream cheese and reduce the powdered sugar slightly, adding it gradually until the icing is sweet enough for your preference. The rolls themselves are quite sweet, so a thicker layer of icing is not necessary.

Serving Suggestions

Serve these rolls warm as the centerpiece of a weekend breakfast or brunch. Since each roll pulls away from the shared slab, guests can take a portion without needing a knife, and the 9-by-13-inch dish is convenient for carrying straight to the table. Pair them with fresh berries, sliced oranges, or a bowl of fruit to add a bright contrast to the buttery filling. Coffee, tea, or cold milk also suit the sweet, spiced flavor.

For a dessert-style serving, offer the rolls after a lighter meal and add extra icing at the table for anyone who wants it. They are richest while warm, when the filling is soft and the icing begins to melt into the creases. If serving a crowd, keep the dish loosely covered with foil after it comes out of the oven and uncover it just before serving; avoid leaving it covered for too long, since trapped steam can soften the tops.

Variations

Make them nut-free: Simply leave out the optional pecans. The cinnamon-sugar filling works just as well without them, and the rolls remain easy to pull apart. If you want a little texture without nuts, serve toasted coconut on the side rather than adding it to the filling, so guests can choose whether to use it.

Add a fruit layer: Spread 1/3 cup (80 g) thick apple butter over the bottom half of the rolls before adding the cinnamon filling. Use a thin layer so the bread does not become soggy or slide apart. Apple butter adds a mellow fruit flavor; a very wet fruit spread can make the lower rolls soft and may need a few extra minutes in the oven.

Use a simple vanilla glaze: If you do not have cream cheese, whisk 1 cup (120 g) powdered sugar with 1 tablespoon (15 ml) milk and 1/2 teaspoon (2.5 ml) vanilla. Add up to another tablespoon (15 ml) milk gradually until it can be drizzled. This version is sweeter and less tangy than the cream cheese icing, so drizzle it lightly over the rolls.

Add citrus: Stir 1 teaspoon (2 g) finely grated orange zest into the cream cheese icing. Orange brightens the rich cinnamon flavor without changing the baking method. Zest only the colored outer peel, avoiding the bitter white pith, and mix it into the icing after the sugar has been incorporated.

Storage and Reheating

Let leftovers cool, then refrigerate them within 2 hours in an airtight container or cover the baking dish securely. They keep for 3 to 4 days in the refrigerator. The icing may firm up when chilled, and the bread will be less pillowy than it is fresh from the oven, but gentle reheating brings back a soft texture. For the neatest portions, separate the rolls before packing them and place parchment between layers if stacking.

Reheat one roll in the microwave for about 15 to 25 seconds, checking and adding short bursts if needed. For several rolls, cover the dish with foil and warm them in a 300°F (150°C) oven for about 10 to 15 minutes, until heated through. If possible, store extra icing separately and add it after reheating; if the icing is already on the rolls, it will soften and melt slightly. Reheat only the portion you plan to eat, since repeated warming can dry the bread.

To freeze, wrap uniced rolls tightly and freeze for up to 2 months for best texture. Thaw them overnight in the refrigerator, then warm covered in a 300°F (150°C) oven until heated through and add freshly made icing. Freezing iced leftovers is possible, but the cream cheese topping may become grainy or separate slightly as it thaws. Do not leave the rolls at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make King’s Hawaiian cinnamon rolls ahead?
Yes. Assemble the rolls, cover the dish, and refrigerate it for up to 8 hours before baking. Because the cold dish and rolls need time to warm, set the covered dish on the counter while the oven preheats, then bake until the middle is hot; it may need a few extra minutes. Do not leave the prepared dish out for more than 2 hours. For the best texture, mix the icing close to serving time.

Should I pull the rolls apart before baking?
No. Keep them connected when you slice the slab horizontally, fill it, and put the top back on. The connected rolls hold the filling in place and bake into a cohesive pull-apart loaf. If a few separate while you are cutting, place them close together in the dish so the edges support one another.

Can I use salted butter?
Yes. Use the same quantity of salted butter and omit the 1/8 teaspoon (0.75 g) salt in the filling. Salt levels vary by brand, so this adjustment keeps the filling from becoming too salty. The cream cheese icing does not require additional salt.

Can I prepare these without cream cheese?
Yes. Use the vanilla glaze in the variations section, or serve the rolls without icing. The cinnamon filling provides plenty of flavor, and a light dusting of powdered sugar is another simple finish. The cream cheese icing gives a tangier, richer topping, while a sugar-and-milk glaze is thinner and sweeter.

Why did the bottom of my rolls turn soggy?
The most common reasons are too much liquid in the dish, a wet fruit spread, or covering the rolls for too long after baking. Measure the 2 tablespoons (30 ml) cream, pour it around the edges, and avoid adding extra. Uncover the dish after it comes out of the oven so steam can escape, and bake a few minutes longer if the center is still cool.

Can I use another brand of sweet rolls?
Yes, provided the package contains a similar 12-roll slab and the rolls fit snugly in a 9-by-13-inch (23-by-33-cm) dish. Sweetness, size, and softness vary between brands, so watch the bake rather than relying only on the clock. Smaller rolls may warm sooner; a denser or larger slab may need a few additional minutes.

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King’s Hawaiian Cinnamon Rolls with Quick Cream Cheese Icing