A few weeks ago, I had one of those half-full bags of Hawaiian rolls on the counter. You know the kind — slightly squished, a few lonely ones clinging to the edge of the plastic tray. I was this close to tossing them (guilt included), but something in me whispered, “Don’t do it. Turn them into something good.”
Well, sweet Lord, did I ever.
What came out of that oven was like bread pudding and cinnamon rolls had a baby, and that baby was golden, soft in the middle, and had just the right crisp along the edges. My husband walked in from mowing the lawn and said, “What is that smell?!” before he even had both shoes off. That’s how you know it’s a keeper. Try our Sopapilla Pie: The Dessert That Made My Husband Think I Was Hiding a Bakery in the House next.
And since then? I’ve made it three more times. No shame.
Why You’ll Fall Head Over Fork for This Cake
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You don’t need a mixer. Or a plan. Or a reason, really.
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It’s cozy like breakfast and indulgent like dessert.
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Ready in under 30 minutes. Faster than a Target run. (And cheaper.)
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Great way to use up leftover rolls. Or an excuse to buy more.
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Drizzle icing = no one cares it’s made from bread. They’ll love it anyway.
What You’ll Need (And What You Can Fudge a Little)
Let’s keep it real — this isn’t one of those fussy recipes. It’s flexible, cozy, and forgiving. Just like stretchy pants. If you like this, you'll love our Creamy Chicken Ranch Bacon Sliders on Hawaiian Rolls.
The Basics:
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1 pack Hawaiian Rolls (12 oz)
The sweet kind! King’s Hawaiian is the gold standard, but store brand is fine. -
3 eggs
These bind the whole thing together and give that custardy texture. No subs here. -
¾ cup brown sugar
Light or dark. I like dark — it’s got a little more depth. Like me after 5 p.m. -
½ cup butter, melted
Salted, unsalted — whatever’s in the fridge. You can’t mess this up. -
⅓ cup milk
I usually use whole milk, but I’ve also done it with almond milk when that’s all I had. Still dreamy. -
1 tsp cinnamon
Optional, but recommended. Adds that cozy morning smell.
Icing Ingredients (Optional… But Is It Really?)
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⅓ cup powdered sugar
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1 tablespoon milk
That’s it. Just stir it up until it’s drizzle-able. You can add a splash of vanilla or a drop of almond extract if you’re feeling fancy.
How to Make It (Trust the Process)
This is the “I just want something sweet without making a huge mess” kind of baking. Here’s how it goes: For another easy option, see our These Grab-and-Go Breakfast Rolls Saved My Sanity—They Might Save Yours Too.
More easy dinners you might like
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Preheat the oven to 350°F
Grease your bundt pan really well. Spray, butter, whatever you trust. -
Cube those rolls
Chop ‘em into little pieces, about 1-inch chunks. Throw them in a big ol’ bowl. -
Mix the wet stuff
In a separate bowl, whisk the eggs, brown sugar, milk, melted butter, and cinnamon. It should smell like French toast batter. You’ll want to lick the spoon. (Don’t. Yet.) -
Toss it all together
Pour half that gooey mixture over the bread cubes. Gently stir — you don’t want mush. Let it soak in a bit. -
Transfer to your greased bundt pan
It’s okay if it looks a little uneven. This ain’t a wedding cake. -
Pour the rest of the mix on top
Let it drip down into all the nooks and crannies. That’s where the magic lives. -
Bake 22–24 minutes
Until it’s golden around the edges and smells like someone baked love into the house. -
Cool just a bit (3–5 mins)
Not too long or it’ll stick. Loosen it with a butter knife, say a little prayer, and flip it onto a plate. Plop. You did it. -
Drizzle that icing
Or slather it. No judgment.
Switch It Up If You Want (I Do All the Time)
Want to make it your own? Here’s how you can play with it:
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Add chopped pecans for crunch
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Toss in mini chocolate chips (my grandkids lose their minds)
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Swirl in a few spoonfuls of cream cheese or even peanut butter
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Use eggnog instead of milk around the holidays (yes, yes, yes)
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Add raisins or dried cranberries if you’re into that kind of thing
How to Store It (If You Have Leftovers… Ha!)
Honestly, it rarely lasts a full day here, but: You might also like our Overnight Orange Roll Casserole.
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Counter: Covered, it’ll be fine for 2 days.
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Fridge: Up to 4 days, tightly wrapped.
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Reheat: Microwave a slice for 10–15 seconds or pop it in the oven at 300°F for 5 minutes. Still soft. Still heavenly.
From My Kitchen to Yours
If you’re anything like me, sometimes you just want a warm bite of something sweet that doesn’t take a lot of work — and doesn’t look like you tried too hard.
That’s this cake. It’s humble, it’s sweet, and it makes the whole house smell like someone’s home. Which, in this busy world, is sometimes the best feeling of all. Try our Muffuletta Sliders — Big Easy Flavor in Every Bite next.
So make it. Share it. Or eat it in your pajamas with a second cup of coffee. Either way, let me know how it goes. I’d love to hear what twists you add — or just who you shared it with. If you like this, you'll love our S'Mores Casserole.
Take care, and happy baking, friend.
Hawaiian Roll Bundt Cake
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Ingredients
- 1 12 oz package Hawaiian rolls
- 3 eggs
- 3/4 cup brown sugar
- 1/2 cup butter, melted
- 1/3 cup milk
- 1 teaspoon cinnamon
- 1 tablespoon milk (for glaze)
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 350°F and grease a bundt pan thoroughly.
- Cut Hawaiian rolls into small cubes and place in a large bowl.
- Whisk together eggs, brown sugar, butter, 1/3 cup milk, and cinnamon in a small bowl.
- Pour half the mixture over the cubed bread and gently toss to coat.
- Transfer bread to the bundt pan and pour remaining mixture over the top.
- Bake for 22–24 minutes until golden and edges are crisp.
- Let cool for 3–5 minutes. Loosen edges with a knife and invert onto a plate.
- Mix 1 tbsp milk with powdered sugar to form a glaze and drizzle over cake.
- Serve warm or at room temperature.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
