If you love Hawaiian sweet rolls, then this Hawaiian Roll Bundt Cake is about to become your new favorite dessert. Imagine those soft, slightly sweet rolls transformed into a golden, caramelized cake with a buttery glaze that soaks into every bite. It’s easy to make, requires minimal ingredients, and is ridiculously delicious—perfect for brunch, dessert, or even a sweet breakfast treat!
This recipe takes those iconic King’s Hawaiian Rolls and gives them a warm, buttery, pull-apart cake makeover. The secret? A rich butter and brown sugar mixture that creates a sticky, gooey bottom layer when flipped out of the pan. It’s like a cross between a bread pudding and a monkey bread—only easier!
Why This Recipe Works
- Minimal ingredients, maximum flavor – just a few pantry staples turn Hawaiian rolls into a decadent cake.
- The buttery glaze caramelizes the rolls – creating a golden, sweet crust.
- Super easy to make – no mixer, no complicated steps, just layer, bake, and flip!
- Perfect for any occasion – breakfast, brunch, or dessert!
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 10 minutes | Bake Time: 30-35 minutes)
- 1 pack (12 rolls) of Hawaiian sweet rolls (like King’s Hawaiian)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional, for extra warmth)
- Pinch of salt
Optional Toppings:
- Powdered sugar
- Whipped cream
- Chopped nuts (pecans or walnuts)
- Caramel drizzle
How to Make Hawaiian Roll Bundt Cake (Step-by-Step)
1. Preheat and Prep the Pan
Preheat your oven to 350°F (175°C). Grease a Bundt pan well with butter or nonstick spray.
2. Make the Buttery Caramel Sauce
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, vanilla, cinnamon, and a pinch of salt. Cook for about 2 minutes, just until everything is combined and smooth. Don’t boil!
3. Coat the Bundt Pan
Pour half of the butter-brown sugar mixture into the bottom of the Bundt pan. This will create a caramelized toppingonce the cake is flipped out.
4. Arrange the Rolls
Take the Hawaiian rolls and cut them into quarters. Gently place them in the pan, arranging them evenly. Pour the remaining butter mixture over the rolls, making sure to coat them well.
5. Bake Until Golden
Bake for 30-35 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
6. Flip and Serve
Let the cake cool for 5-10 minutes, then place a serving plate over the pan and carefully invert it so the gooey caramel side is on top.
7. Add Toppings and Enjoy!
Dust with powdered sugar, drizzle with caramel, or top with whipped cream. Serve warm and watch it disappear!
Pro Tips for the Best Hawaiian Roll Bundt Cake
- Use fresh Hawaiian rolls – stale rolls won’t absorb the butter mixture as well.
- Let it sit before flipping – this helps the caramel set slightly so it doesn’t run everywhere.
- Add nuts for extra crunch – chopped pecans or walnuts make a great addition!
- Want a gooier cake? Add an extra 2 tablespoons of heavy cream to the butter mixture.
What to Serve With This Bundt Cake
This cake is already amazing on its own, but here are some fun pairings:
- Coffee or tea – the perfect cozy morning treat.
- Fresh fruit – strawberries or bananas add a refreshing balance.
- Vanilla ice cream – because why not?
FAQs (From My Kitchen to Yours)
Q: Can I make this ahead of time?
A: Yes! You can assemble it in the pan the night before, then bake fresh in the morning.
Q: Do I have to use a Bundt pan?
A: Nope! A regular 8×8-inch baking dish works too—just layer and bake as directed.
Q: Can I use other types of bread?
A: Absolutely! Brioche or challah work great, but the sweet rolls really take it to the next level.
Q: How do I store leftovers?
A: Keep it in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat in the microwave for 15-20 seconds.
Why You Need to Try This Recipe
This Hawaiian Roll Bundt Cake is sweet, buttery, gooey, and ridiculously easy to make. Whether you serve it for brunch, dessert, or just because, it’s guaranteed to be a crowd-pleaser.
Try it out and let me know how you like it! Did you add nuts, caramel, or maybe a cinnamon twist? However you make it, one thing’s for sure—you’ll want to make it again! Happy baking!
Hawaiian Roll Bundt Cake: A Buttery, Sweet Twist on a Classic
Ingredients
- 2 cups unsalted butter
- 2 cups brown sugar
- 4 cups Hawaiian sweet rolls, torn into pieces
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a large mixing bowl, melt the butter and mix in the brown sugar until well combined.
- Add the torn Hawaiian sweet rolls to the butter mixture and stir until the rolls are fully coated.
- In a separate bowl, whisk together the heavy cream, vanilla extract, and cinnamon (if using).
- Pour the cream mixture over the roll mixture and stir until everything is evenly combined.
- Transfer the mixture to the prepared Bundt pan and bake for 30 minutes, or until the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
- Drizzle with additional melted butter or glaze if desired before serving.
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