This unique recipe combines the soft, fluffy texture of Hawaiian sweet rolls with the sweet, glossy delight of tanghulu—a traditional Chinese candied fruit. The result is a fun and visually stunning dessert that’s perfect for parties or family gatherings.
Ingredients
Scale:
1 package (12 count) Hawaiian sweet rolls
1 cup of mixed fresh fruits (strawberries, blueberries, and kiwi), diced
1 cup cream cheese, softened
1/3 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 cup granulated sugar (for tanghulu topping)
1/3 cup water
1/4 teaspoon cream of tartar
1 teaspoon food-safe edible glitter (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy.
Carefully slice each Hawaiian sweet roll in half horizontally to create a pocket for the filling.
Spread a generous amount of the cream cheese mixture inside each roll, followed by a few pieces of mixed fresh fruits.
Arrange the st￭ rolls in a baking dish and bake for about 10-15 minutes, or until the tops are lightly golden.
While the rolls are baking, prepare the tanghulu topping by mixing sugar, water, and cream of tartar in a saucepan. Heat until sugar is dissolved.
Once boiling, let it boil undisturbed until it reaches 300°F (150°C).
Remove from heat and let cool for a minute. Optional: stir in edible glitter.
Dip the tops of each warmed roll into the tanghulu syrup and let harden on a parchment-lined tray.
