Description

These Hawaiian Rolls Sticky Buns are soft, buttery, and covered in a gooey brown sugar pecan glaze. Using store-bought Hawaiian sweet rolls makes them extra easy and fast — perfect for breakfast, brunch, or a sweet snack. Just bake, flip, and enjoy the sticky goodness!

Ingredients

1 package (12-count) Hawaiian sweet rolls
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed brown sugar
1/4 cup light corn syrup
1/8 tsp salt
1 tsp vanilla extract (optional)

1 cup chopped pecans (or walnuts)

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Instructions

Prep the oven and pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Make the sticky glaze:
In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, corn syrup, salt, and vanilla (if using). Bring to a gentle boil, then stir in the chopped nuts. Let simmer for 2–3 minutes until glossy.
Layer the dish:
Pour the sticky glaze evenly into the bottom of the prepared baking dish. Separate the Hawaiian rolls and place them upside down, cut-side facing the glaze.
Bake:
Bake for 15–18 minutes, or until the tops are golden brown and the glaze is bubbling around the edges.
Invert and serve:
Let the dish sit for 2–3 minutes after baking. Carefully place a serving tray or baking sheet on top and flip the pan to release the sticky buns. Scrape out any extra glaze and spoon it over the rolls.

Enjoy warm!

Notes

For extra flavor, sprinkle cinnamon or nutmeg into the glaze.
These are best served warm right after flipping.
You can use chopped walnuts instead of pecans if you prefer.

To reheat, microwave for 10–15 seconds or warm in the oven at 300°F for 5 minutes.