Grease a 13"x9" glass baking dish. Set aside.

Slice the Hawaiian Sweet Rolls in half.

Place the bottom halves in the dish. You should be able to fit 6 rolls across and 3 rows down.

Slice/cube the cream cheese into 18 pieces. Coat each piece with the cinnamon sugar mix.

Place a cream cheese cube on each roll. Add the tops of the Hawaiian rolls for the top layer. (Like mini cream cheese sandwiches)

Beat together (a whisk works best) -- eggs, milk, whipping cream, vanilla, So-Co, orange zest and about 4 tablespoons of the cinnamon sugar mix. Gradually whisk in the melted butter. (IMPORTANT: make sure the melted butter is cool, place in refrigerator after melting for quicker results, or else you will scramble the eggs and your mixture will be lumpy).

Pour egg mixture over the rolls.

Press down bread so all is covered with egg mixture. (NOTE: the entire top of the roll may not be covered, but press down to ensure the rolls soak up the egg mixture.)

Sprinkle the remaining cinnamon sugar mix on top of the rolls evenly.

Cover with plastic wrap and refrigerate 2-24 hours. I personally do mine overnight.

Bake at 325F for 45 minutes (will stay warm in oven for a few hours).

Serve with Hawaiian syrup/glaze. Optional topping variations: shredded coconut, chopped pecans, and whipped cream.

Hawaiian Syrup/Glaze:

In a small saucepan, combine crushed pineapple, mandarin oranges, honey, maple syrup and cinnamon sugar. Simmer over medium heat for 5-8 minutes.