Time: 45 min.
Complexity: easily
Quantity: 24 buns

Everyone loves fragrant cinnamon rolls, but making them is a labor-intensive process. Here's a life hack for those who don't have time to work with yeast dough or for those baking with children: take a stack of sealed Hawaiian rolls, cut each roll horizontally in half, grease with butter, sprinkle with cinnamon sugar, seal the two halves of the rolls together again, and roll them out flat. The rolls are almost ready! All that's left is to form the roll, cut, and bake. It's best to bake in a muffin tin so the snails hold their shape. Drizzle the finished cinnamon rolls with buttercream glaze and enjoy.

Ingredients:

Buns

• 330 g unsalted butter, room temperature, plus extra for greasing the pan
• 1.5 cups granulated sugar + extra for sprinkling
• 1/4 cup ground cinnamon
• 24 Sweet Hawaiian Buns

Glaze

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted
• 0.5 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Hawaiian buns, powdered sugar, cinnamon

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Preparation:

Step 1
• Preheat oven to 175°C. Grease a 12-cup muffin tin with butter and dust with powdered sugar. Set aside.
Step 2
• In a small bowl, combine granulated sugar and cinnamon.
Step 3
• Cut each bun in half horizontally (keeping the top and bottom halves attached). Open the buns like a book on a sheet of parchment paper so they are cut-side up. Spread 220g (1 cup) of butter on the cut sides of both halves and spread it out. Sprinkle half of the cinnamon-sugar mixture over the butter on the bottom half of the buns, then top with the top half of the buns to create a large cinnamon-sugar sandwich.
Step 4
• Using a rolling pin, flatten the buns. Spread 8 tablespoons of butter on top and sprinkle with the remaining cinnamon sugar. Starting from the long end closest to you, using parchment paper to help you, roll the flattened buns into a tight log.
Step 5
• Cut the roll into 12 slices and place one slice in each cavity of the prepared muffin tin. Bake until golden brown, about 20 minutes.
  
  Glaze:
  Meanwhile, combine the sugar, butter, and vanilla extract in a small bowl. Add hot water, 1 tablespoon at a time, and bring the glaze to the desired consistency.
Step 6
• Cool the buns in the pan for 10 minutes, then transfer to a plate. Drizzle with glaze and serve warm.

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