First, a big warm thank you to you for stopping by today. It means the world to me that you’re here, and I cannot wait to share this little gem of a recipe that has absolutely stolen my heart (and probably my entire brunch table, too). If you’re a fan of simple recipes that taste like a hug from the inside out—this Hawaiian Roll Bundt Cake is going to feel like home.
Soft, sweet Hawaiian rolls are transformed into a gooey, buttery, cinnamon-swirled cake that comes together in just minutes. YES—minutes! I’ve made it for lazy Sunday mornings, impromptu coffee chats, and even a few brunch potlucks, and it disappears faster than I can slice it.
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Why You’ll Fall in Love With This Recipe 💛
This isn’t just another “bread cake.” This is comfort food magic that starts with a humble bag of Hawaiian rolls and ends in sticky-fingered bliss. I promised you versatile, and here’s proof!
🍞 What Is a Hawaiian Roll Bundt Cake?
Think bread pudding meets cinnamon roll, baked in a beautiful bundt shape and finished with a sweet vanilla drizzle. It’s soft in the center, golden on the outside, with caramelized edges that’ll have you fighting for the crusty pieces. Anything but boring!!
❤️ Reasons to Love This Recipe
- Ready in under 30 minutes! (Seriously.)
- Only 7 ingredients total (including the icing!)
- Kid-friendly, brunch-perfect, and potluck-approved
- No mixer required!
- Uses store-bought Hawaiian rolls—hello, convenience!
🤤 What Does It Taste Like?
It’s buttery. It’s cinnamon-y. It’s gooey in the middle with crispy golden edges. The brown sugar caramelizes around the rolls while baking, and the simple icing melts beautifully into the warm nooks and crannies of the cake. Every bite is a perfect sweet-and-savory swirl of texture.
Ingredients
For the Cake:
- 1 (12 oz) package Hawaiian Rolls (about 12 rolls)
- 3 large eggs
- ¾ cup brown sugar (light or dark)
- ½ cup butter, melted
- ⅓ cup milk (whole or 2% preferred)
- 1 teaspoon ground cinnamon
For the Icing:
- 1 tablespoon milk
- ⅓ cup powdered sugar
Tools You’ll Need 🧁
- Bundt pan (well-greased!)
- Large mixing bowl
- Whisk
- Rubber spatula or spoon
- Small bowl (for icing)
- Sharp knife or kitchen shears
Optional Add-Ins & Easy Substitutions
- Add nuts: Chopped pecans or walnuts add crunch!
- Fruit it up: Toss in a few raisins or chopped apples.
- Swap cinnamon for pumpkin pie spice in the fall.
- No milk? Use half-and-half or even a splash of cream.
- Use brioche or challah rolls if Hawaiian isn’t available—still dreamy!
Step-by-Step: How to Make Hawaiian Roll Bundt Cake
1. Prep Your Pan
Preheat your oven to 350°F. Grease your bundt pan generously with butter or nonstick spray. (This cake loves to stick if you’re not careful!)
2. Cube the Rolls
Cut the Hawaiian rolls into small cubes and toss them into a large mixing bowl. No need to be perfect—rustic is beautiful here!
3. Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, brown sugar, milk, cinnamon, and melted butter until smooth and luscious.
4. Soak & Layer
Pour half of the wet mixture over the bread cubes and toss gently to coat. Transfer this into your bundt pan, then pour the remaining egg mixture evenly over the top. Press down gently to help it settle.
5. Bake It Up
Bake for 22–24 minutes, until golden brown and slightly crisp on the edges. The smell when this is in the oven is incredible!!
6. Cool & Flip
Let it cool for just 3–5 minutes. Run a knife along the edges and carefully invert onto a serving plate.
7. Drizzle the Icing
Whisk together powdered sugar and milk until smooth. Drizzle over the warm cake, letting it melt right in.
What to Serve With It 🍽️
- A hot cup of coffee or chai latte
- Fresh berries or citrus salad
- Greek yogurt and honey
- A scoop of vanilla ice cream for dessert vibes!
Tips for the Perfect Cake Every Time
- Don’t skip the greasing—a bundt pan can be tricky!
- Press the rolls down gently into the pan to eliminate large gaps.
- For extra caramelization, sprinkle a little extra brown sugar on top before baking.
- Want a crispier finish? Bake 2–3 minutes longer and let cool slightly in the pan.
Storage Instructions
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keep up to 4 days. Reheat slices in the microwave for 15–20 seconds.
- Freeze: You can freeze slices individually wrapped for up to 2 months. Thaw and warm before serving.
FAQs About Hawaiian Roll Bundt Cake
Can I make this ahead of time?
Yes! Assemble and refrigerate overnight. Bake fresh in the morning.
What if I don’t have a bundt pan?
Use a loaf pan or an 8×8-inch baking dish. Just watch the baking time—it may need a few extra minutes.
Can I double the recipe?
Absolutely. Use a larger bundt pan or make two smaller ones. Just be sure not to overfill.
In Conclusion
If you’re looking for an easy, irresistible cake that uses what you already have in the pantry—this Hawaiian Roll Bundt Cake is it. It’s cozy, comforting, and totally worthy of seconds (or thirds, let’s be honest). No stand mixer, no fussy ingredients, just pure, golden-baked joy.
🍑 Looking for more fruity, comforting bakes? Check out these reader favorites:
- Peach Cobbler Pound Cake
- Spiced Peach Crumble Bars
- Brown Sugar Peach Skillet Cake
Let’s Keep the Party Going!
Made this recipe? I’d love to see it! Tag me on Pinterest and drop a comment below with your rating—it helps so much and makes my day every time! 💛
Nutritional Info (Approximate Per Serving)
Servings: 8
Calories: ~290
Fat: 15g
Carbs: 35g
Protein: 5g
Sugar: 20g
Thanks for baking with me today! Until next time—may your bundts be golden and your icing always drizzle just right. 💫
