KING'S HAWAIIAN Cinnamon Rolls

KING'S HAWAIIAN Cinnamon Rolls
Meet the Chef!
Carrie Higgins
I'm a former school librarian, now stay-at-home mom of two preschool aged kiddos. My passion is helping others create a home and lifestyle they love by embracing what works for their family in this season of life. My blog, Making Lemonade focuses on DIY projects, recipes, activities and ideas for kids, home decor, and the occasional post of motherhood's joys and tribulations.
Recipe Details

1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Honey Butter *

1/2 cup Butter softened

1/4 cup Honey

1/4 cup Powdered sugar

1 teaspoon Vanilla extract

Cinnamon Sugar *

1/2 cup Sugar

1 teaspoon Cinnamon

Icing *

1/2 cup Powdered sugar

1 teaspoon Milk

Step 1
Preheat oven to 350 degrees.
Step 2
Butter or add non-stick spray to sides and bottom of baking dish (I used a 9X9 casserole dish, but you could go bigger or smaller depending on how many you wish to make).
Step 3
Slice each roll about ¾ of the way across horizontally, but not all the way through.
Step 4
Combine the softened butter, honey, vanilla and powdered sugar in a small bowl until thoroughly mixed. Spread the inside of each roll generously with the honey butter. Then spread the honey butter on the sides of each individual roll where they touch each other.
Step 5
Combine sugar and cinnamon. Sprinkle inside each roll and in between each roll where you added butter.
Step 6
Spread a thin layer of honey butter on top of each roll. Sprinkle with the cinnamon sugar. You may have extra butter and the sugar left over, but both are delicious spread or sprinkled on toast, sweet potatoes, or other yummy food so it won’t go to waste.
Step 7
Cover with foil and bake 20-25 minutes until warm.
Step 8
Remove from oven. Combine powdered sugar and milk until desired consistency is reached. It should be the consistency of thin icing. Drizzle over the rolls and serve warm. MELT into the deliciousness!
I loved the flavor. I didn't have honey on hand so I substituted agave sweetener 1:1 and it tasted great. It was very messy to prepare and eat much sticky butter, EVERYWHERE. The mushy bottoms of the rolls I think would leave even the most brazen foodie feeling a little guilty--dieters should run and hide.

Next time I make this making the following adjustments:

--I'm spreading less of the butter on the inside and more on the sides (or less all together).
--If I keep the butter the same, I'll slice the rolls so the TOP is 1/4 and the BOTTOM is 3/4, instead of vice-versa (maybe there will be more of the roll soaking up the butter and it won't be as mushy)
--I'm using about a 1/4-1/3 cup milk for the icing (instead of 1 tsp)
--I'm adding a 1/2 tsp vanilla or almond extract to the icing.
I used a generous amount of the butter inside the rolls as described and the bottom of the rolls became a soggy mess. Also took more than a teaspoon of milk to thin icing to drizzling capacity. The top halves were edible, but had too much of a honey taste for my liking. I would suggest about 1/8 cup of honey and to lightly spread the rolls with the honey butter as opposed to generous spreading.
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