Mini Grilled Cheese Hawaiian Rolls (Print Layout)

Buttery Hawaiian rolls filled with melted cheese and baked until golden and crispy.

# What You Need:

→ Breads

01 - 1 package (12-count) Hawaiian sweet rolls

→ Cheeses

02 - 8 oz shredded mozzarella cheese
03 - 4 oz cheddar cheese, sliced or shredded

→ Spreads

04 - 4 tbsp unsalted butter, melted
05 - 1 tsp garlic powder

→ Toppings (optional)

06 - 2 tbsp fresh parsley, chopped
07 - 2 tbsp grated Parmesan cheese

# Directions:

01 - Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Without separating the rolls, cut the entire block of Hawaiian rolls in half horizontally to create a top and bottom layer.
03 - Place the bottom half onto the prepared baking sheet.
04 - Evenly layer the mozzarella and cheddar cheeses over the bottom half of the rolls.
05 - Place the top half of the rolls over the cheese.
06 - In a small bowl, mix the melted butter with garlic powder. Brush the butter mixture liberally over the tops of the rolls.
07 - Sprinkle with chopped parsley and Parmesan cheese, if using.
08 - Bake for 12–15 minutes, or until the cheese is melted and the tops are golden brown.
09 - Remove from oven. Let cool for 2 minutes, then separate into individual rolls using a sharp knife. Serve warm and enjoy.

# Expert Suggestions:

01 -
  • Everything bakes together on one sheet pan, so cleanup is practically non-existent and you can actually hang out with your people instead of being stuck at the stove
  • That touch of sweetness from Hawaiian rolls against sharp cheddar creates this perfect salty-sweet magic that keeps everyone reaching for seconds
02 -
  • Cutting the rolls apart before they've had those two minutes to set means the cheese will just pull right out with the top layer, leaving sad empty bread behind
  • Using shredded cheese instead of slices ensures every bite has the same cheese-to-bread ratio instead of those random bare spots
03 -
  • Brush some of that garlic butter on the cut side of the bottom layer too—it seems like extra work but makes every bite buttery instead of just the top
  • Let the butter cool slightly after melting so it's thick enough to cling to the rolls instead of running right off the edges

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