I turned King’s Hawaiian original sweet rolls into Cream Cheese Rolls with a hidden cream cheese filling and a cinnamon-sugar topping that make them a standout for breakfast or brunch.

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I didn’t mean to get obsessed with King’s Hawaiian original sweet rolls, but here I am. When paired with cream cheese, softened, room temp, they become almost suspiciously good.

Sweet and buttery but not cloying, every bite makes me promise just one more even though I know I won’t stop. I show up with a platter and people forget basic manners, they just reach and laugh until it’s gone.

The soft rolls and creamy center somehow feel like a small surprise every time. This is totally a Brunch Recipes thing and honestly I’m not sorry about it.

Ingredients

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Kings Hawaiian rolls: soft sweet enriched bread adding tender texture and lots of simple carbohydrates.
Salted butter: melts into glossy richness, adds fat, flavor and helps browning.
Brown sugar: molasses notes give caramel sweetness and moisture, small amount of minerals.
Cream cheese: tangy creamy filling gives protein and a rich mouthfeel, not low calorie.
Granulated sugar: pure sweetness, raises carbs and browning no nutrients beyond calories.
Ground cinnamon: warm spice, antioxidants, low calorie, gives aromatic depth and cozy flavor.
Fresh berries: optional bright tartness adds fiber, vitamin C, color and fresh balance.

Ingredient Quantities

1 (12-count) package King’s Hawaiian original sweet rolls

6 tbsp salted butter, melted

2 tbsp packed brown sugar

8 oz cream cheese, softened, room temp

2 tbsp granulated sugar for the cream cheese filling

2 tbsp granulated sugar for the cinnamon sugar topping

1 tsp ground cinnamon for the cinnamon sugar topping

Fresh berries for serving, optional

How to Make this

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1. Preheat oven to 350 F and lightly grease a 9×13 or similar baking dish.

2. Using a serrated knife slice each King’s Hawaiian roll in half horizontally and place the bottom halves in the dish. If they’re stuck together, microwave the package for 6 to 8 seconds to loosen them, then separate.

3. In a bowl beat the 8 oz softened cream cheese with 2 tbsp granulated sugar until smooth and spreadable.

4. Spread the cream cheese mixture evenly over the bottom halves of the rolls, then place the top halves back on, pressing down gently so they sit snug.

5. Stir the 6 tbsp melted salted butter with the 2 tbsp packed brown sugar until combined, then brush this mixture over the tops of all the rolls.

6. Mix 2 tbsp granulated sugar with 1 tsp ground cinnamon and sprinkle it evenly over the buttered tops.

7. Bake for 10 to 14 minutes, just until they’re warmed through, the tops look glossy and the sugar is slightly melted. Don’t overbake or they’ll dry out.

8. Let cool about 3 to 5 minutes, then serve warm with fresh berries on top if you want an extra special touch.

Equipment Needed

1. 9×13 inch baking dish or a similar sized pan, lightly greased
2. Serrated knife and cutting board for slicing the rolls apart
3. Microwave or microwave safe plate, if the rolls are stuck together and need loosening
4. Mixing bowl and a hand mixer or whisk to beat the cream cheese smooth
5. Rubber spatula or offset spatula to spread the cream cheese evenly
6. Small bowl and measuring spoons for mixing the butter, brown sugar and cinnamon sugar
7. Pastry brush to paint the butter mixture over the tops
8. Oven mitts and a cooling rack or heatproof surface to let the rolls rest before serving

FAQ

Q: Can I use frozen Kings Hawaiian rolls or a different brand? A: Yes. Thaw them completely and bring to room temp so the cream cheese spreads easy. If theyre straight from the fridge warm them a few minutes in a 325 degrees F oven, dont overbake though. Kings gives the classic sweet flavor but any soft, sweet roll will work.

Q: How do I get the cream cheese filling smooth and not lumpy? A: Let the 8 oz cream cheese sit at room temp until very soft, then beat it with the 2 tbsp sugar until silky. If youre in a hurry grate it on a box grater or microwave in 5 second bursts, stirring between, until soft.

Q: Can I swap salted butter or low fat cream cheese? A: Yes you can. If you only have unsalted butter add a pinch of salt to the filling. Low fat cream cheese works but it will be thinner and less rich, so expect a slightly different mouthfeel.

Q: Whats the best way to store leftovers and reheat? A: Because of the cream cheese keep leftovers in an airtight container in the fridge up to 3 days. Reheat in a 325 degrees F oven for 8 to 10 minutes or microwave 20 to 30 seconds. For longer storage you can freeze up to 1 month, thaw in the fridge before reheating.

Q: Can I make these ahead for a party? A: Absolutely. You can assemble them and refrigerate up to 24 hours before baking or bake them, then chill and reheat the day of. If you assemble and freeze, bake from mostly thawed and add a few extra minutes.

Q: Why did my rolls get soggy or runny? A: Usually because the cream cheese was too warm or there was too much melted butter on top. Use room temp but not soupy cream cheese, brush butter sparingly, and dont pile on wet toppings until after warming. A little extra bake time can help firm them up too.

Kings Hawaiian Cream Cheese Cinnamon Rolls Recipe Substitutions and Variations

King’s Hawaiian original sweet rolls: use brioche or challah rolls, or any soft sweet dinner roll — they give the same rich, fluffy base and wont change the bake time much.
Salted butter: swap for unsalted butter plus a pinch of salt, or try melted coconut oil or vegan butter for a dairy-free version (flavor will be slightly different).
Packed brown sugar: substitute with coconut sugar or light brown sugar, or use 1 tbsp maple syrup or honey instead (if you use a liquid sweetener cut back a tad on other liquids).
Cream cheese (8 oz): use mascarpone for a silkier filling, or ricotta (blended smooth and sweetened a bit) or Neufchatel for lower fat — all work well, just change texture slightly.

Pro Tips

– Let the cream cheese get almost, but not completely, soft then beat it well with a fork or mixer till fluffy, it spreads nicer that way and wont squeeze out when you press the tops on. If it seems a little stiff add a teaspoon of milk, just a little, dont overdo it or the filling gets runny.

– Let the melted butter cool for a few minutes before brushing, hot butter will melt the cream cheese and make the topping slide off. Also try to brush some butter into the little gaps between rolls so every bite has that sweet buttery flavor.

– If you need to make these ahead, assemble them and cover tightly then chill overnight, bake straight from the fridge but add 3 to 5 extra minutes so the center warms through. They still taste better warm so reheat briefly before serving, but dont microwave too long or the rolls go soggy.

– For cleaner slices and less squishing use a serrated knife with a gentle sawing motion, or hold the roll steady with a towel while cutting, its an easy trick that makes them look nicer on the plate.