Yield(s): Makes 12 rolls
15 m prep time . 15 m cook time
Ingredients
2 tablespoons butter, melted
1 (24 oz) package Hawaiian rolls
1/4 cup butter, melted
2 tablespoons granulated sugar
Zest of 2 lemons, divided
3 cups milk
1 (3.4 oz) box instant lemon pudding mix
1 (3.4 oz) box instant cheesecake pudding
Frosting
4 oz cream cheese, softened
2 tablespoons milk
1/3 cup powdered sugar
Preparation
Preheat oven to 350 degrees F and grease a 9×13 baking dish with 2 tablespoons melted butter. Place the Hawaiian rolls in dish.
Cut an X into the top each roll, careful not to cut through the bottom. Use the handle of a wooden spoon to widen the hole, making room for the filling.
In a small bowl, mix together ¼ melted butter, sugar, and zest of 1 lemon. Pour mixture over the rolls and bake for 10 minutes.
As the rolls bake, prepare the filling. In a large bowl, whisk together both pudding mixes, milk, and the zest of 1 lemon. Transfer filling mixture into a piping bag or large ziplock with the corner snipped.
Remove rolls from oven.
Starting at the base of each hole, fill the rolls to the top with the filling. Alternatively, you can spoon the filling into the rolls, but we’ve found the bag method works best.
Return rolls to the oven and bake for 5 more minutes.
Whisk frosting ingredients together in a small bowl and drizzle over rolls before serving.
