hawaiian sweet rolls recipe
The Best hawaiian sweet rolls recipe
I’ve tweaked the recipe over the years to keep them light and fluffy without relying on heavy shortcuts. The cinnamon and brown sugar give them that classic Hawaiian flavor, while the warm, moist texture makes them feel like a hug in bite-sized pieces. My kids adore them because they’re not too sweet, not too salty, and just sweet enough to make them feel like dessert. They’re also surprisingly healthy—packed with whole wheat flour, which gives them a little extra fiber, and no refined sugar if you skip the extra brown sugar. Plus, they’re great for meal prep, so you can bake a batch on Sunday and enjoy them all week.
Classic Hawaiian Sweet Rolls
Soft, pillowy Hawaiian sweet rolls are perfect for breakfast or brunch. These tender rolls are lightly sweetened with a hint of vanilla and topped with a tangy tomato sauce glaze for a delightful twist.
🥘Ingredients
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm milk
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 large egg
- 1 tbsp melted butter
- 1 cup tomato sauce
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tbsp melted butter
👨🍳Directions
-
1
In a large bowl, dissolve yeast and sugar in warm milk. Let sit for 5 minutes until foamy. -
2
In another bowl, whisk together flour and salt. Add the yeast mixture, egg, and melted butter. Mix until a soft dough forms. -
3
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Punch down the dough and shape into 8 equal rolls. Place them in a greased loaf pan, cover, and let rise for another 30 minutes. -
5
Preheat oven to 375°F. Bake for 25–30 minutes, or until golden brown. -
6
While rolls bake, prepare the glaze by mixing tomato sauce, brown sugar, vanilla extract, and melted butter. Brush over the warm rolls once they come out of the oven.
🔧Equipment
- Mixing bowls
- Oven
- Rolling pin
- Loaf pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Hawaiian Sweet Rolls Works
❓ Frequently Asked Questions About Hawaiian Sweet Rolls
Can I substitute any of the ingredients in this Hawaiian sweet rolls recipe?
Yes, you can make adjustments, but keep the ratios balanced. For example, if you don’t have fresh yeast, you can use active dry yeast (1/4 teaspoon per roll) and let it proof for 15 minutes before mixing. For dairy-free, replace the butter with coconut oil—just ensure it’s fully melted and cooled slightly before using. If you’re short on sugar, a mix of brown sugar and a touch of honey can work, but the texture may vary slightly.
How do I know when the rolls are done baking?
The rolls are ready when they’re golden brown on top and the internal temperature reaches 350°F (175°C) when inserted with a toothpick. They should also sound hollow when tapped gently on the bottom. If they’re underbaked, they’ll be soft inside, but overbaking can make them dry, so aim for that golden hue and the correct temp.
Can I make these rolls ahead of time and reheat them?
Absolutely! Bake the rolls fresh, then cool completely before storing in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet at 350°F (175°C) for 5–8 minutes until warm and fluffy. For a crispier top, broil for 1–2 minutes at the end.
Why do my sweet rolls taste bland or flat?
Bland rolls often come down to two things: yeast activity or underproofing. First, ensure your yeast is fresh—it should foam within 5 minutes when mixed with warm water and sugar. If it doesn’t, try using yeast food (like a pinch of sugar + warm water) to kickstart it. Also, let the dough rise in a warm place for 1–1.5 hours (or until doubled in size). If the dough is too cold, the yeast won’t work as well. A touch of vanilla extract or a sprinkle of cinnamon in the batter can also add depth.
How can I prevent the rolls from sticking to the pan?
To avoid sticking, lightly grease your baking sheet with butter or oil, then dust it with coarse sugar or semolina (like cornmeal) before placing the rolls. If you’re using a silicone mat, brush it with a thin layer of melted butter to prevent adhesion. For extra insurance, you can also place a sheet of parchment paper underneath the dough before shaping.
