This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div><\/div>\nSometimes you just need warm, gooey cinnamon rolls<\/strong> without the hours of waiting. These Hawaiian Roll Cinnamon Rolls are the cozy little hack that brings all the cinnamon-sugar joy with half the effort<\/strong>.<\/p>\n\n\n\n<\/figure>\n\n\n\n\nWhy This Shortcut Is Pure Genius<\/h2>\n\n\n\n\nNo Messy Pull-Aparts:<\/strong> With my recipe, you just slice the whole slab in half. It\u2019s way easier, way cleaner, and the rolls stay perfectly fluffy.<\/li>\n\n\n\nDouble Butter, Double Cinnamon Sugar:<\/strong> My version layers it inside and<\/em> out, so you get gooey centers and<\/em> caramelized tops in every single bite.<\/li>\n\n\n\nQuick Bake, Perfect Texture:<\/strong> I bake them covered, then uncovered, so you get soft, pillowy middles with golden, bakery-style tops every time.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\nIngredients Needed <\/h3>\n\n\n\n<\/figure>\n\n\n\n\nButter: <\/strong>Use salted butter, or add a few pinches of salt if you use unsalted butter. <\/li>\n\n\n\nBrown Sugar: <\/strong>I prefer dark, but you can use light brown sugar.<\/li>\n\n\n\nAdd Nuts:<\/strong>\u00a0Add \u00bd cup of chopped nuts like pecans or walnuts to the cinnamon sugar mixture for a nutty twist!<\/span><\/li>\n\n\n\nPumpkin Spice:<\/strong> Add \u00bd teaspoon nutmeg, \u00bc teaspoon ginger, and a pinch of cloves for that pumpkin spice<\/a> flavor.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n<\/div><\/div><\/div> \n\n\nHow to Make Hawaiian Cinnamon Rolls<\/h2>\n\n\n\nI\u2019m obsessed with cinnamon rolls<\/a>, but I\u2019m not always in the mood for all the work. This recipe takes just 5 minutes of prep, and you\u2019ll have gooey, soft cinnamon rolls<\/a> ready in under 30 minutes!<\/p>\n\n\n\n\nPrep: <\/strong>Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish<\/a> with nonstick cooking spray and set aside. Without breaking the rolls apart, slice\u00a0the King\u2019s Hawaiian rolls\u00a0in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls, cut side up, in the prepared baking pan.<\/li>\n\n\n\nButter Bottom Half:<\/strong> Spread 5 tablespoons of the softened butter\u00a0over the bottom half of the rolls. Combine\u00a0the brown sugar,\u00a0cinnamon, and salt\u00a0in a small bowl. Sprinkle about \u2154 of the mixture evenly on top of the butter.<\/li>\n\n\n\nTop and Bake: <\/strong>Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. Cover with aluminum foil<\/a> and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/li>\n\n\n\nCream Cheese Frosting<\/a>:<\/strong> While the rolls are baking, prepare the frosting. Beat the cream cheese, butter, powdered sugar, and\u00a0vanilla<\/a>\u00a0together in a medium bowl using a hand mixer\u00a0until smooth. Let the rolls sit for 2-3 minutes before frosting them and serving.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nDon\u2019t rush the frosting!<\/strong> Give the rolls a couple of minutes to cool so the frosting stays thick and dreamy instead of melting and disappearing.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p><\/li>Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls<\/span> in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.<\/span><\/p><\/li>Spread 5 tablespoons of the \u00bd cup softened salted butter<\/span> over the bottom half of the rolls. <\/span><\/p><\/li>Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Sometimes you just need warm, gooey cinnamon rolls<\/strong> without the hours of waiting. These Hawaiian Roll Cinnamon Rolls are the cozy little hack that brings all the cinnamon-sugar joy with half the effort<\/strong>.<\/p>\n\n\n\n<\/figure>\n\n\n\n\nWhy This Shortcut Is Pure Genius<\/h2>\n\n\n\n\nNo Messy Pull-Aparts:<\/strong> With my recipe, you just slice the whole slab in half. It\u2019s way easier, way cleaner, and the rolls stay perfectly fluffy.<\/li>\n\n\n\nDouble Butter, Double Cinnamon Sugar:<\/strong> My version layers it inside and<\/em> out, so you get gooey centers and<\/em> caramelized tops in every single bite.<\/li>\n\n\n\nQuick Bake, Perfect Texture:<\/strong> I bake them covered, then uncovered, so you get soft, pillowy middles with golden, bakery-style tops every time.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\nIngredients Needed <\/h3>\n\n\n\n<\/figure>\n\n\n\n\nButter: <\/strong>Use salted butter, or add a few pinches of salt if you use unsalted butter. <\/li>\n\n\n\nBrown Sugar: <\/strong>I prefer dark, but you can use light brown sugar.<\/li>\n\n\n\nAdd Nuts:<\/strong>\u00a0Add \u00bd cup of chopped nuts like pecans or walnuts to the cinnamon sugar mixture for a nutty twist!<\/span><\/li>\n\n\n\nPumpkin Spice:<\/strong> Add \u00bd teaspoon nutmeg, \u00bc teaspoon ginger, and a pinch of cloves for that pumpkin spice<\/a> flavor.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n<\/div><\/div><\/div> \n\n\nHow to Make Hawaiian Cinnamon Rolls<\/h2>\n\n\n\nI\u2019m obsessed with cinnamon rolls<\/a>, but I\u2019m not always in the mood for all the work. This recipe takes just 5 minutes of prep, and you\u2019ll have gooey, soft cinnamon rolls<\/a> ready in under 30 minutes!<\/p>\n\n\n\n\nPrep: <\/strong>Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish<\/a> with nonstick cooking spray and set aside. Without breaking the rolls apart, slice\u00a0the King\u2019s Hawaiian rolls\u00a0in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls, cut side up, in the prepared baking pan.<\/li>\n\n\n\nButter Bottom Half:<\/strong> Spread 5 tablespoons of the softened butter\u00a0over the bottom half of the rolls. Combine\u00a0the brown sugar,\u00a0cinnamon, and salt\u00a0in a small bowl. Sprinkle about \u2154 of the mixture evenly on top of the butter.<\/li>\n\n\n\nTop and Bake: <\/strong>Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. Cover with aluminum foil<\/a> and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/li>\n\n\n\nCream Cheese Frosting<\/a>:<\/strong> While the rolls are baking, prepare the frosting. Beat the cream cheese, butter, powdered sugar, and\u00a0vanilla<\/a>\u00a0together in a medium bowl using a hand mixer\u00a0until smooth. Let the rolls sit for 2-3 minutes before frosting them and serving.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nDon\u2019t rush the frosting!<\/strong> Give the rolls a couple of minutes to cool so the frosting stays thick and dreamy instead of melting and disappearing.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p><\/li>Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls<\/span> in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.<\/span><\/p><\/li>Spread 5 tablespoons of the \u00bd cup softened salted butter<\/span> over the bottom half of the rolls. <\/span><\/p><\/li>Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
I\u2019m obsessed with cinnamon rolls<\/a>, but I\u2019m not always in the mood for all the work. This recipe takes just 5 minutes of prep, and you\u2019ll have gooey, soft cinnamon rolls<\/a> ready in under 30 minutes!<\/p>\n\n\n\n\nPrep: <\/strong>Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish<\/a> with nonstick cooking spray and set aside. Without breaking the rolls apart, slice\u00a0the King\u2019s Hawaiian rolls\u00a0in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls, cut side up, in the prepared baking pan.<\/li>\n\n\n\nButter Bottom Half:<\/strong> Spread 5 tablespoons of the softened butter\u00a0over the bottom half of the rolls. Combine\u00a0the brown sugar,\u00a0cinnamon, and salt\u00a0in a small bowl. Sprinkle about \u2154 of the mixture evenly on top of the butter.<\/li>\n\n\n\nTop and Bake: <\/strong>Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. Cover with aluminum foil<\/a> and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/li>\n\n\n\nCream Cheese Frosting<\/a>:<\/strong> While the rolls are baking, prepare the frosting. Beat the cream cheese, butter, powdered sugar, and\u00a0vanilla<\/a>\u00a0together in a medium bowl using a hand mixer\u00a0until smooth. Let the rolls sit for 2-3 minutes before frosting them and serving.<\/li>\n<\/ol>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\nAlyssa\u2019s Pro Tip<\/h2>\n\n\n\nDon\u2019t rush the frosting!<\/strong> Give the rolls a couple of minutes to cool so the frosting stays thick and dreamy instead of melting and disappearing.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p><\/li>Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls<\/span> in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.<\/span><\/p><\/li>Spread 5 tablespoons of the \u00bd cup softened salted butter<\/span> over the bottom half of the rolls. <\/span><\/p><\/li>Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Don\u2019t rush the frosting!<\/strong> Give the rolls a couple of minutes to cool so the frosting stays thick and dreamy instead of melting and disappearing.<\/p>\n\n<\/div>\n\nPin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p><\/li>Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls<\/span> in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.<\/span><\/p><\/li>Spread 5 tablespoons of the \u00bd cup softened salted butter<\/span> over the bottom half of the rolls. <\/span><\/p><\/li>Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Pin this now to find it later<\/p>Pin It<\/a><\/div>\n\n\n\n<\/div>\n\n\t\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p><\/li>Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls<\/span> in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.<\/span><\/p><\/li>Spread 5 tablespoons of the \u00bd cup softened salted butter<\/span> over the bottom half of the rolls. <\/span><\/p><\/li>Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\t\n\tPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p><\/li>Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls<\/span> in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.<\/span><\/p><\/li>Spread 5 tablespoons of the \u00bd cup softened salted butter<\/span> over the bottom half of the rolls. <\/span><\/p><\/li>Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. <\/span><\/p><\/li>Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls<\/span> in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.<\/span><\/p><\/li>Spread 5 tablespoons of the \u00bd cup softened salted butter<\/span> over the bottom half of the rolls. <\/span><\/p><\/li>Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls<\/span> in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.<\/span><\/p><\/li>Spread 5 tablespoons of the \u00bd cup softened salted butter<\/span> over the bottom half of the rolls. <\/span><\/p><\/li>Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Spread 5 tablespoons of the \u00bd cup softened salted butter<\/span> over the bottom half of the rolls. <\/span><\/p><\/li>Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Combine \u2154 cup brown sugar<\/span>, 1 tablespoon ground cinnamon<\/span>, and \u2159 teaspoon salt<\/span> in a small bowl and sprinkle about \u2154 of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining \u2153 of the cinnamon sugar. <\/span><\/p><\/li>Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.<\/span><\/p><\/li>While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese<\/span>, 1 tablespoon softened salted butter<\/span>, 1 cup powdered sugar<\/span>, and 1 teaspoon vanilla extract<\/span> together in a medium bowl until smooth.<\/span><\/p><\/li>Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving. <\/span><\/p><\/li><\/ul><\/div><\/div>\n\t\n\t<\/span>\n\nStorage:<\/strong> Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days. <\/li>\nReheat:<\/strong> Warm in the microwave in 20\u201330 second bursts until heated through. <\/li>\nMake Ahead:<\/strong> Assemble through step 4, cover, and refrigerate overnight. Add 3\u20134 minutes to the bake time the next day.<\/li>\n<\/ul><\/div><\/div>\n\t\n\t\tCalories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Calories: <\/span>184<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>23<\/span>g<\/span><\/span>Protein: <\/span>1<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>28<\/span>mg<\/span><\/span>Sodium: <\/span>122<\/span>mg<\/span><\/span>Potassium: <\/span>29<\/span>mg<\/span><\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span>Sugar: <\/span>22<\/span>g<\/span><\/span>Vitamin A: <\/span>331<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.02<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>0.2<\/span>mg<\/span><\/span><\/p><\/div>\n\t\tNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n\t\n\t\n<\/div>\n<\/div><\/div>\n\n\n<\/figure>\n\n\n\n\nMore Cinnamon Roll Recipes<\/h2>\n\n<\/p><\/header><\/section><\/div>
\n\n
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<\/figure>\n<\/figure>\n\n\n