Hawaiian Roll Cinnamon Rolls

Pro tips

• Brush the melted butter evenly onto the rolls while they're still warm from the oven so the cinnamon-sugar mixture adheres better.
• Soften cream cheese at room temperature for 30 minutes before mixing to avoid lumps in the icing.
• If using pumpkin icing, apply it only after the rolls have cooled slightly so it doesn't melt off.
• Toast the pumpkin pie spice gently in a dry pan before mixing into the icing to intensify its flavor.

Substitutions

• Brown sugar → granulated sugar (lighter flavor, same texture)
• Butter → coconut oil or vegetable oil (dairy-free, slight texture change)
• Pumpkin puree → applesauce, maple puree, or sweet potato puree (seasonal swap)
• Cream cheese → mascarpone or Greek yogurt (tanginess differs)

Storage & make-ahead

Store baked rolls covered at room temperature for 1–2 days, or refrigerate up to 4 days. Reheat gently in a 300°F oven for 5–10 minutes.

Can I make these without the pumpkin icing?

Yes. The cinnamon-sugar topping with melted butter is delicious on its own; the pumpkin cream cheese icing is optional.

How do I prevent the rolls from drying out?

Don't overbake them. Follow the package instructions for the Hawaiian rolls, and apply the melted butter while warm so it absorbs.

Can I make this ahead?

Yes. Assemble and refrigerate unbaked up to 12 hours, or bake fully and store covered at room temperature for 1–2 days. Reheat gently before serving.

What if I don't have pumpkin puree?

Omit it and use cream cheese icing alone, or swap in 1/4 cup applesauce or maple puree for a different seasonal flavor.

Do I need to separate the rolls before topping?

No. Leave them connected in the package or baking vessel, brush with butter, sprinkle cinnamon-sugar, and bake as instructed.