First of all, thank you—truly—for being here and for letting me share a recipe that’s equal parts nostalgic, clever, and just downright delicious. Whether you’re baking for yourself, a last-minute gathering, or just want to turn a humble pack of rolls into something magical… this one’s for you.
This Hawaiian Roll Bundt Cake is a fast, fun dessert that tastes like monkey bread met bread pudding in the best way possible. It’s rich, buttery, sweet, and spiced with cinnamon—all held together in a gorgeous, drizzle-kissed bundt shape. Best part? It’s ready in under 30 minutes and made with pantry basics.
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🍞 What Is Hawaiian Roll Bundt Cake?
It’s a quick, no-yeast cake made from chopped Hawaiian rolls—those soft, slightly sweet dinner rolls we all know and love. When soaked in a cinnamon-spiced egg custard and baked in a bundt pan, they transform into a pull-apart cake with a crisp edge and soft, almost custardy center.
Top it off with a vanilla glaze, and you’ve got a dessert that’s simple but never boring.
❤️ Why You’ll Love This Recipe
- Fast: Ready in 25 minutes from start to finish
- Minimal Ingredients: Just 6 main ingredients plus icing
- Festive but Easy: Looks fancy, but couldn’t be easier
- Great for Sharing: A hit at brunches, potlucks, and parties
- Customizable: Add chocolate chips, nuts, or fruit
📝 Ingredients
Serves 6–8 | Prep: 5 min | Bake: 22–24 min
For the Cake:
- 1 (12 oz) package Hawaiian rolls
- 3 eggs
- ¾ cup brown sugar
- ½ cup butter, melted
- ⅓ cup milk
- 1 teaspoon ground cinnamon
For the Icing:
- ⅓ cup powdered sugar
- 1 tablespoon milk
Optional Add-Ins:
- Chopped pecans or walnuts
- A handful of mini chocolate chips
- A few diced apples or bananas
🍴 Tools You’ll Need
- 1 bundt pan
- 1 large mixing bowl
- 1 whisk
- 1 small bowl for icing
- Spatula or spoon
🧁 How to Make Hawaiian Roll Bundt Cake
Step 1: Prep the Oven & Pan
Preheat oven to 350°F (175°C). Generously grease a bundt pan with butter or cooking spray.
Step 2: Cube the Rolls
Chop the Hawaiian rolls into bite-sized cubes and place in a large mixing bowl.
Step 3: Make the Custard
In a separate bowl, whisk together the eggs, brown sugar, melted butter, milk, and cinnamon until smooth.
Step 4: Toss & Soak
Pour half the custard mixture over the cubed rolls and gently toss until mostly coated.
Step 5: Layer It In
Pour the roll mixture into the greased bundt pan. Pour the remaining custard mixture evenly over the top.
Step 6: Bake
Bake for 22–24 minutes, or until the edges are golden and crispy and the center feels set.
Step 7: Cool & Flip
Let the cake cool in the pan for 3–5 minutes. Use a butter knife to gently loosen the sides and center ring, then invert onto a serving plate.
Step 8: Glaze
Whisk together the powdered sugar and milk until smooth. Drizzle generously over the warm cake.
🍯 Want a caramel-style glaze? Swap milk for heavy cream and add a pinch of sea salt.
🥂 What to Serve with Hawaiian Roll Bundt Cake
This cake shines on its own, but if you want to go all out:
- Serve with fresh berries and a dollop of whipped cream
- Pair with coffee or chai for brunch
- Add a scoop of vanilla ice cream for dessert
- Drizzle with maple syrup for breakfast-style indulgence
💡 Tips for Success
- Use stale rolls: Slightly older rolls soak up the custard better.
- Don’t overbake: Keep it tender in the center by checking at 22 minutes.
- Make it ahead: Bake the cake earlier in the day and reheat gently before serving.
- Loosen with care: Be gentle with the knife when releasing from the bundt pan to keep that gorgeous shape intact.
🧊 Storage Instructions
To Store:
Wrap leftovers tightly in foil or keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To Reheat:
Warm slices in the microwave for 10–15 seconds, or in a 300°F oven for 5–8 minutes.
🙋♀️ FAQ
Can I use other types of bread?
Yes! Brioche or challah will give you similar rich results.
Can I use a different pan?
If you don’t have a bundt pan, use an 8×8 baking dish or loaf pan. Just note the bake time may need slight adjusting.
Can I make it ahead?
Yes, you can assemble the bread and custard, refrigerate for a few hours, then bake when ready.
✨ Final Thoughts
This Hawaiian Roll Bundt Cake is the kind of low-effort, high-reward dessert I’ll always keep in my back pocket. It’s cozy, comforting, and endlessly adaptable. Whether you need something sweet on the fly or want to wow your brunch guests without breaking a sweat, this one checks all the boxes.
And it looks impressive too—like something that took way more effort than it actually did. Win-win!
🧁 More Simple Desserts to Try:
- [Pistachio Bread – festive, fun, and freezer-friendly!]
- [Apple Fritter Pull-Apart Bread – fall flavor in every layer!]
- [Cheater Cheese Soufflé – a savory option when you need one]
📸 Share Your Slice!
Did you try this Hawaiian Roll Bundt Cake? I’d love to see it!
Tag your creation on Pinterest or Instagram and don’t forget to leave a review. Your photos and feedback help others bake with confidence. 💛
🔢 Nutrition (Per Slice – Approximate, 1 of 8)
- Calories: ~310
- Fat: 17g
- Carbohydrates: 36g
- Sugar: 22g
- Protein: 4g
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