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Hawaiian Cinnamon Rolls with Custard and Caramelized Sear Technique Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Description

These Hawaiian Cinnamon Rolls transform soft and sweet King’s Hawaiian Rolls into a decadent cinnamon-swirl breakfast treat. Filled with a creamy cinnamon swirl and cream cheese, dipped in a rich vanilla-cinnamon custard, and pan-seared like French toast until golden and coated in cinnamon sugar, these rolls are warm, gooey, and full of flavor. Perfect for a special breakfast or brunch gathering.

Ingredients

Scale

Rolls and Filling

  • 1 package King’s Hawaiian Rolls
  • 8 oz. cream cheese, softened
  • 2 tablespoons butter, cubed

Cinnamon Swirl

  • 4 tablespoons butter, melted
  • 1 tablespoon ground cinnamon
  • â…“ cup brown sugar

Cinnamon Sugar Coating

  • 1 cup granulated sugar
  • 3 tablespoons ground cinnamon

Custard Mixture

  • â…” cup half and half
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare Cinnamon Swirl: In a bowl, combine the melted butter, ground cinnamon, and brown sugar. Stir well until the mixture forms a smooth paste. Set this aside for later use.
  2. Prepare Cinnamon Sugar: In a large bowl, mix together the granulated sugar and cinnamon. Set this cinnamon sugar mixture aside to coat the rolls after cooking.
  3. Fill the Rolls: Slice the Hawaiian rolls in half horizontally. Spread softened cream cheese evenly on both the top and bottom halves of each roll. Then drizzle the prepared cinnamon swirl paste over the cream cheese.
  4. Assemble and Chill: Sandwich the top and bottom halves of each roll back together and place them on a tray. Chill these assembled rolls in the refrigerator for 20 minutes to set the filling.
  5. Prepare Custard: In a large bowl, whisk together half and half, beaten eggs, vanilla extract, and ground cinnamon until fully blended and smooth.
  6. Dip Rolls in Custard: Remove the chilled rolls from the fridge and dip each roll into the custard mixture for 15-30 seconds, ensuring they are soaked and well coated on all sides.
  7. Sear the Rolls: Preheat a large sauté pan over medium-low heat for about 1 minute. Add one cube of butter to the pan. In batches, place the custard-dipped rolls in the pan and cook them like French toast, searing until they become golden brown on at least three sides. This should take roughly 4-5 minutes per batch.
  8. Clean Pan Between Batches: To avoid burning the sugar, wipe out the pan with a paper towel between batches before adding butter and cooking the next set of rolls.
  9. Coat with Cinnamon Sugar: Once seared, transfer the rolls into the bowl with the cinnamon sugar and toss or roll gently to fully coat all sides with the cinnamon sugar mixture.
  10. Serve: Place the coated cinnamon rolls on a serving plate and enjoy them warm for the best flavor and texture.

Notes

  • Make sure to chill the assembled rolls before dipping to help them hold together better when dipped in custard.
  • Use a non-stick sauté pan for best results and easier cleanup.
  • Adjust cinnamon sugar coating to taste if you prefer sweeter or spicier rolls.
  • Serve immediately after cooking for the best warm texture and flavor.
  • These rolls are best eaten the same day but can be gently reheated in a skillet or microwave.

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Find it online: https://quickhomedishes.com/hawaiian-cinnamon-rolls-with-custard-and-caramelized-sear-technique-recipe/