These easy Hawaiian Rolls Sticky Buns recipe make a delightful choice for breakfast or brunch. Soft and rich, I guarantee you will devour these sweet breakfast rolls.
These semi-homemade pecan sticky rolls have all the goodness of traditional sticky buns without the wait. Made with King’s Hawaiian sweet rolls, these King’s Hawaiian Sticky Buns are on your table and ready to eat in less than 30 minutes.
HAWAIIAN ROLLS STICKY BUNS
I challenged myself with how many recipes I can develop with King’s Hawaiian sweet rolls and slider buns. I’m trying to see how many recipes I can develop using Hawaiian rolls. Below are some that I have already shared.
WHAT ARE STICKY BUNS?
Sticky buns are traditionally sweet yeast rolls that are baked in a pan with nuts, butter, and sugar. Once they’re done, the rolls are flipped over and the caramel, nutty bottom becomes the top. As the caramel cools, it gets thicker and sticky.
Typically, pecans are used for nuts. However, you can use your favorite.
Furthermore, like cinnamon roll dough, sticky bun dough is made with a ‘rich dough’ with butter, milk, and/or eggs worked into it.
However, for my pecan sticky rolls, I used a shortcut. For my semi-homemade sticky buns, I used already-cooked Hawaiian rolls. (King’s Hawaiian Sweet Rolls to be specific!) By using already cooked rolls, these Hawaiian Rolls Sticky Buns are ready in 15 minutes.
INGREDIENTS FOR STICKY BUNS WITH HAWAIIAN ROLLS
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet. 😍
As well, for your convenience, I highlighted and linked to the products so that you can see exactly what I used. You are not obligated to purchase them if you just want to open and look at them. Of course, you can easily add them to your grocery cart if you do want to purchase them.
- Hawaiian sweet rolls. Hawaiian rolls are slightly sweet, buttery, soft rolls. You’re probably most familiar with King’s brand Hawaiian rolls but they do come in other brands, like this, and any brand will work. Actually, you can also use Sister Schubert parker house rolls for this recipe.
- Butter. No substitutions.
- Heavy cream. I haven’t tested with a substitute. Therefore, I can’t give a good recommendation for one.
- Light or dark brown sugar.
- Light corn syrup.
- Pecans. You can use chopped or whole pecans. Chopped are cheaper.
- 9×13-inch baking dish.
- Heavy bottom saucepan.
- Silicone spatula.
- Parchment paper.
KING’S HAWAIIAN ROLLS SWEET BUNS FAQs
What kind of bread are King’s Hawaiian sweet rolls?
It’s an enriched sweet bread much like brioche and challah bread. It’s enriched with butter and eggs. It has less fat than brioche.
Is Hawaiian bread like brioche?
Yes, very much but not exactly. Hawaiian bread has less butter.
WANT MORE HAWAIIAN STICKY BUNS? YOU MUST TRY THESE!
- Quick Cinnamon Hawaiin Rolls
- Hawaiian Rolls Strawberry Cheesecake Sliders
- Apple Fritter Hawaiian Rolls Sticky Buns
- Birthday Cake Cinnamon Rolls
- 5 Ingredient Puff Pastry Pineapple Upside Down Cinnamon Rolls
- Carrot Cake Cinnamon Rolls
- Snickers Bars Cinnamon Rolls
- Cinnamon Roll Cherry Cobbler
- Old Fashioned Cinnamon Rolls
- Quick Biscuit Dough Cinnamon Rolls
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These rolls are completely irresistible. I hope you enjoy them.
HAWAIIAN ROLLS STICKY BUNS
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- ½ cup butter unsalted
- ½ cup heavy cream
- 1 cup brown sugar light or dark, packed
- 4 tablespoons light corn syrup
- ⅛ teaspoon salt
- 1 cup pecans chopped
- 12 pack Hawaiian sweet rolls
- Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper. Cut an 'X' in the top of each roll, cutting almost to the bottom of the roll.
- In a small saucepan over medium heat, add the butter, cream, brown sugar, corn syrup, and salt. Stir until the butter has melted. Bring to a boil to ensure all of the sugar has dissolved. Stir constantly. After the mixture reaches a boil. Turn it off, stir until it stops bubbling. Pour the mixture into the bottom of your prepared dish. Sprinkle the pecans evenly over the caramel mixture.
- Place the Hawaiian sweet rolls top side down in the caramel.
- Bake for 14 to 18 minutes or until brown. Remove the rolls from the oven and allow them to rest for about 5 minutes. Time it because you do not want to wait much longer than 5 minutes.
- Place a large serving platter over the baking dish and invert the rolls out onto the platter. Be cautious, the caramel is still very hot.
- Spoon any remaining caramel and pecans that are left in the pan over the rolls and into the places that you cut in the rolls. You want that caramel to seep down into the rolls.
- Serve warm.
- Wrap any leftovers in an airtight container and refrigerate. They'll stay fresh for 3 days in the fridge.
Dana Lane says
These sound extra yummy. I think I’ll try these for Thanksgiving. I’m sure they’ll be a hit!
Paula, you may want to check the spelling on your printable recipe. It calls for “1 cup brown sugar light or dar, packed”, rather than “dark”.
oh, thank you! I’ll correct that
Teresa Dyer says
I made these for Thanksgiving! I loved them but some parts were chewy.