Hawaiian Rolls Sticky Buns are a quick and indulgent treat that takes the soft, slightly sweet Hawaiian rolls to the next level. Coated in a gooey caramel sauce with hints of cinnamon and topped with crunchy pecans, these sticky buns are perfect for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
- Super easy to make using store-bought Hawaiian rolls.
- Ready in under 30 minutes—perfect for last-minute gatherings.
- A perfect balance of buttery, sweet, and nutty flavors.
- Minimal prep and cleanup.
- A crowd-pleasing treat that feels homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Hawaiian rolls
- Unsalted butter
- Brown sugar
- Heavy cream
- Cinnamon
- Chopped pecans (optional but recommended)
- Vanilla extract
Directions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-sized pan.
- Make the Caramel Sauce: In a saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Bring to a gentle boil, then reduce heat and simmer for 2–3 minutes until thickened.
- Arrange the Rolls: Place the Hawaiian rolls in the prepared pan. If desired, cut them in half horizontally to allow more caramel to seep into the rolls.
- Add Pecans: Sprinkle chopped pecans over the rolls.
- Pour the Sauce: Pour the caramel sauce evenly over the rolls, ensuring they are well-coated.
- Bake: Bake for 15–20 minutes or until the sauce is bubbly and the rolls are slightly golden.
- Serve: Allow to cool slightly before serving. Flip the pan onto a serving plate if you want the caramel topping on top.
Servings and Timing
- Servings: Serves 8–10
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
Variations
- Chocolate Drizzle: Add melted chocolate or chocolate chips for a rich, decadent twist.
- Fruit Topping: Incorporate dried cranberries, raisins, or thin apple slices for added texture and flavor.
- Nut-Free: Skip the pecans for a nut-free version.
- Spiced Up: Add a pinch of nutmeg or cardamom to the caramel sauce for extra warmth.
- Mini Sticky Buns: Use slider-sized Hawaiian rolls to create bite-sized treats.
Storage/Reheating
- Storage: Store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for 3–4 days.
- Freezing: Freeze tightly wrapped sticky buns for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or microwave individual portions for 15–20 seconds.
FAQs
1. Can I make these sticky buns ahead of time?
Yes, assemble them and refrigerate overnight. Bake fresh the next morning.
2. Can I use homemade rolls instead of Hawaiian rolls?
Absolutely! Soft dinner rolls or brioche are great alternatives.
3. What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk, but the sauce may be less rich.
4. How can I ensure even caramel coverage?
Pour the sauce slowly and evenly, using a spoon to spread it if necessary.
5. Can I make this recipe gluten-free?
Use gluten-free rolls to adapt this recipe for dietary needs.
6. What nuts work best in this recipe?
Pecans are classic, but walnuts or almonds work well too.
7. Can I add a glaze?
Yes, a drizzle of powdered sugar glaze adds extra sweetness and visual appeal.
8. How do I prevent the rolls from sticking to the pan?
Grease the pan generously, and if flipping the buns, use parchment paper to line the bottom.
9. Are Hawaiian rolls necessary?
Hawaiian rolls add a unique sweetness, but regular soft rolls or crescent dough can be used.
10. Can I add cream cheese to the recipe?
Yes, dollops of cream cheese in the rolls or a cream cheese glaze make a delicious addition.
Conclusion
Hawaiian Rolls Sticky Buns are a delightful and fuss-free way to enjoy the comforting flavors of caramel and cinnamon. Perfect for any occasion, these sticky buns will have everyone reaching for seconds. Try them out and elevate your next gathering with this irresistible treat!
PrintHawaiian Rolls Sticky Buns
These Hawaiian Rolls Sticky Buns are an easy twist on the classic sticky buns, featuring soft, sweet rolls baked in a gooey caramel sauce with crunchy pecans. Perfect for breakfast, brunch, or a dessert everyone will love!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 sticky buns 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Sticky Sauce:
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) brown sugar, packed
- 1/4 cup (60 ml) heavy cream
- 1 tsp vanilla extract
- 1/2 cup (50 g) chopped pecans (optional)
For the Buns:
- 1 package (12 rolls) Hawaiian sweet rolls
- 1/2 cup (100 g) brown sugar
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Make the Sticky Sauce:
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, and stir until smooth and bubbly.
- Remove from heat, stir in the vanilla extract, and pour the mixture evenly into the prepared baking dish. Sprinkle with chopped pecans, if using.
3. Prepare the Rolls:
- Slice the Hawaiian rolls in half horizontally, keeping the rolls attached. Place the bottom half in the baking dish on top of the sticky sauce.
- In a small bowl, mix the brown sugar and cinnamon. Brush the cut sides of the rolls with melted butter and sprinkle the cinnamon-sugar mixture generously over the bottom half of the rolls. Place the top half of the rolls back on top.
4. Bake the Sticky Buns:
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are golden brown and the sticky sauce is bubbling.
5. Flip and Serve:
- Let the buns cool for 5 minutes, then carefully invert the baking dish onto a serving platter to let the sticky sauce coat the rolls. Serve warm.
Notes
- For extra indulgence, drizzle the sticky buns with cream cheese icing or a caramel drizzle after flipping.
- You can substitute walnuts or omit the nuts entirely if desired.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.