Easy Sticky Buns with Hawaiian Rolls
These shortcut sticky buns start with soft Hawaiian rolls and bake up with a buttery brown sugar pecan glaze. Flip them out warm for gooey, pull-apart bliss.
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Servings:
Ingredients
Main Ingredients
- 16 oz sweet Hawaiian rolls keep attached as one slab
- 7 tbsp unsalted butter, melted
- 0.66 cup packed light brown sugar
- 0.33 cup heavy cream
- 1.5 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 0.25 tsp kosher salt
- 0.75 cup chopped pecans toast for extra flavor
- 0.33 cup raisins optional
Instructions
Preparation Steps
- Heat oven to 350°F. Butter a 9x13-inch baking dish.
- Simmer melted butter, brown sugar, heavy cream, cinnamon, vanilla, and salt in a small saucepan for 2 minutes, stirring until smooth.
- Pour about half of the sauce into the dish and scatter half of the pecans over it.
- Slice the slab of rolls horizontally to make a top and bottom. Set the top aside.
- Nestle the bottom half in the dish. Spoon a few tablespoons of sauce over the cut side.
- Replace the top half. Pour the remaining sauce over and around the rolls. Sprinkle on remaining pecans and raisins, if using.
- Bake until deeply golden and bubbling at the edges, 18–22 minutes.
- Cool 5 minutes. Run a knife around edges, invert onto a platter, and spoon any sauce from the pan over the buns. Serve warm.
Notes
Swap pecans for walnuts, add orange zest to the sauce, or finish with flaky salt. Store leftovers covered at room temperature up to 1 day; rewarm briefly in the microwave to revive the gooey glaze.
This recipe is an original creation inspired by classic Easy Sticky Buns with Hawaiian Rolls flavors. All ingredient ratios and instructions are independently developed.