These cinnamon rolls lean on a pack of soft Hawaiian sweet rolls so you skip all the yeast and kneading. In about 20 minutes you get buttery, cinnamon-lined spirals with a simple powdered sugar glaze dripping into every seam. It is the kind of shortcut that feels like you got away with something, and no one will complain about a warm pan of these on a weekend morning.

Why This Shortcut Keeps Working

The rolls are already tender and just sweet enough, so the only job is to add butter, brown sugar, and cinnamon. No proofing, no waiting. The finished pan comes out with all twelve rolls still attached in a single sheet, which makes the glaze feel generous as it puddles between them.

Texture wise, the bread stays pillowy while the sugary filling melts into a thin, sticky layer right inside the cut. That soft crumb against the crisp outer edges is exactly what you want from a cinnamon roll, without the all-morning project.

Ingredients

1 package (12 count) Hawaiian sweet rolls: any brand works; keep them attached for easier slicing.
6 tbsp unsalted butter, softened: salted butter works too, just omit any extra salt.
1/4 cup packed light brown sugar: dark brown gives a deeper molasses note.
1 tbsp ground cinnamon
1/2 cup powdered sugar: for the glaze.
1 to 2 tbsp milk: any milk you have. Almond or oat milk is fine.
1/4 tsp vanilla extract: optional, but rounds out the glaze.

Variations / Substitutions

Add a smear of cream cheese frosting: swap the quick glaze for a cream cheese buttercream if you want something richer.
Tuck in chopped pecans: scatter 2 tbsp finely chopped pecans over the cinnamon sugar before baking for a little crunch.
Use pumpkin pie spice: replace the cinnamon with pumpkin pie spice in the fall; it works beautifully with the sweet bread.
Make them dairy-free: use vegan butter and plant milk. The texture will be a touch less rich but still good.

Mango Smoothie Bowl makes a great breakfast to go with these cinnamon rolls.

How To Make Quick Hawaiian Roll Cinnamon Rolls

Step 1: Slice the Rolls in Half

Keep the entire block of 12 rolls intact and use a long serrated knife to cut horizontally through the middle, separating the top half from the bottom half in one piece. A slow sawing motion stops the bread from tearing. Lift the top off and set it aside. You now have a solid base and a solid lid, with no individual rolls falling apart.

Step 2: Spread the Butter

In a small bowl, mix the 6 tbsp softened butter with a pinch of salt if your butter is unsalted. Spread the butter in an even layer over the cut side of the bottom half of the rolls, reaching all the way to the edges. This butter is what builds that sticky bottom layer during baking, so do not skimp on the corners.

Step 3: Sprinkle the Cinnamon Sugar

Stir together the 1/4 cup brown sugar and 1 tbsp ground cinnamon, breaking up any lumps. Sprinkle the mixture evenly over the buttered bottom half, then press it gently with your fingertips so it adheres. Place the top half of the rolls back on, cut side down, lining up the edges.

Step 4: Bake Until Golden

Preheat the oven to 350°F (175°C). Transfer the reassembled block of rolls to a parchment-lined baking dish that fits them snugly. Bake for 12 to 14 minutes, until the tops are golden brown and you can hear a faint sizzle from the butter in the pan. If the rolls are browning too fast, tent loosely with foil after 8 minutes.

Step 5: Drizzle the Glaze

While the rolls bake, whisk the 1/2 cup powdered sugar with 1 tbsp milk and the 1/4 tsp vanilla. Add more milk a few drops at a time until the glaze falls off the whisk in a thin ribbon. As soon as the rolls come out of the oven, pull the block onto a cutting board and drizzle the icing over the whole thing while it is still screaming hot. The glaze will melt into the crevices between each roll. Let them sit for 3 minutes, then tear apart and serve warm.

Tips for the Best Cinnamon Rolls From a Pack

Do not separate the rolls before slicing. Cutting the block as a whole slab keeps every roll connected, which makes spreading and assembling far easier.
Soft butter is key. Cold butter tears the bread. If you forgot to set it out, microwave in 10-second bursts until it is spreadable but not liquid.
Use a serrated bread knife for clean horizontal cuts. A chef’s knife will crush the rolls and the pieces will start to fall apart.
Bake in a dish that is just larger than the whole block. If the pan is too big, the butter runs off and the outer edges dry out. A loaf pan or a 9-inch square dish works well.
Wait to glaze until the rolls are out of the oven. Pouring the icing over hot bread lets it soak into every little crack, so each bite gets sweetness without a dry layer of powdered sugar on top.

Keeping the Rolls Fresh

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. The glaze will firm up and get a little tacky, which tastes great cold.
Reheating: Pop a single roll or a whole slab into a 300°F (150°C) oven for 5 to 7 minutes. The butter will soften again and the bread will steam up nicely.

Frequently Asked Questions

Can I assemble these the night before?

Yes, but with a small tweak. Do the slicing, buttering, and cinnamon sugar step, then wrap the block tightly with plastic and refrigerate overnight. In the morning, set it out while the oven preheats and bake from cold, adding 2 to 3 minutes to the bake time. Keep the glaze separate until right before serving.

My rolls came apart during slicing. Is there a fix?

If the slab separates, just work with individual roll pairs. Spread the butter on the cut side of each bottom piece, add cinnamon sugar, and close them back up. Arrange them side by side in the dish so they bake into a single block naturally. Nobody will be able to tell.

Can I skip the glaze?

You can, but the rolls will be drier without that final moisture. A dusting of powdered sugar is an okay substitute, though it won’t soak in the same way.

Why are my rolls soggy on the bottom?

Too much butter pooling in a large pan usually causes that. Use a pan that cradles the rolls closely so most of the butter stays between the layers where it belongs.