Ingredients
4 servings
- •cooking spray
- •¼ cup white sugar
- •2 teaspoons ground cinnamon
- •1 (4 roll) package Hawaiian bread rolls (such as King's®), unseparated
- •4 tablespoons butter, at room temperature, divided
- •2 ounces cream cheese, softened
- •2 tablespoons unsalted butter, softened
- •¼ teaspoon vanilla extract
- •⅛ teaspoon salt
- •1 cup white sugar
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 717
- Carbohydrate: 106g
- Fat: 22g
- Fiber: 3g
- Protein: 15g
- Sugar: 63g