Without separating the rolls, slice the entire pack horizontally (like cutting a big sandwich bun in half).
Make the filling
In a small bowl, mix softened butter, brown sugar, cinnamon, and nutmeg until it forms a spreadable paste.
Assemble
Spread the cinnamon-sugar butter evenly over the bottom half of the rolls.
Place the top half of the rolls back on.
Bake
Place in a greased baking dish or lined pan.
Cover loosely with foil and bake for 15–18 minutes, until warmed through and gooey.
Glaze
Whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle generously over the warm rolls.
Serve
Pull apart and enjoy warm, soft, and sticky!
✨ Tips & Twists:
Add chopped pecans or walnuts inside for crunch.
Mix a little cream cheese into the glaze for tangy richness.
If you want extra sticky, pour a spoonful of caramel sauce or honey over before baking.
Ashley, would you like me to also give you a from-scratch dough version (like real bakery-style cinnamon rolls but with that King’s Hawaiian sweetness), or keep it simple with the packaged rolls hack?
