Hawaiian Roll Bundt Cake has been my go-to for turning humble leftovers into something truly spectacular. I vividly remember the first time I made this after a family BBQ; I had a bag of King’s Hawaiian rolls staring at me, and inspiration struck! The aroma of warm cinnamon and sweet bread filling my kitchen instantly made it feel like home. This isn’t just any dessert; it’s a wonderfully moist and tender sweet Hawaiian roll cake that’s incredibly easy to make. You’ll love how the rolls absorb the rich, buttery custard, transforming into a golden-brown delight with perfectly crisp edges and a soft, pudding-like center. It’s a fantastic way to create a memorable dessert using Hawaiian rolls without any fuss. Let’s get cooking!

Why You’ll Love This Hawaiian Roll Bundt Cake

I genuinely believe this Hawaiian Roll Bundt Cake will become a new favorite in your home. It’s more than just a dessert; it’s a comforting treat that brings smiles all around. Here’s why I think you’ll absolutely adore it:

The taste is simply divine; it’s like a warm, buttery, cinnamon-spiced hug in every bite.
Prep time is minimal, making this an ideal easy Hawaiian roll dessert cake for busy weeknights or impromptu gatherings.
It’s incredibly budget-friendly, transforming humble Hawaiian rolls into a gourmet-tasting dessert without breaking the bank.
This King’s Hawaiian Bundt cake recipe is a fantastic way to use up those leftover sweet rolls, preventing food waste.
My family, even the pickiest eaters, can’t get enough of this sweet Hawaiian roll cake.
The process of making this King’s Hawaiian Bundt cake recipe is so simple, even beginner bakers will feel confident.
It’s incredibly versatile; you can enjoy it for breakfast, brunch, or as a delightful after-dinner treat.

Ingredients for Hawaiian Roll Bundt Cake

Here’s what you’ll need to create this amazing Hawaiian Roll Bundt Cake. I love how simple the ingredient list is; it proves you don’t need a lot to make a truly special dessert using Hawaiian rolls.

1 12 oz package Hawaiian rolls – the star of our show, providing that signature sweetness and soft texture.
3 large eggs – these will bind everything together and create a rich, custardy texture.
3/4 cup brown sugar – adds depth and a lovely caramel note to our sweet bread Bundt cake recipe.
1/2 cup unsalted butter, melted – for richness and to help crisp those edges.
1/3 cup whole milk – contributes to the moistness of the cake.
1 teaspoon ground cinnamon – essential for that warm, comforting spice flavor.
1/3 cup powdered sugar – for a simple, elegant glaze.
1 tablespoon milk – to mix with the powdered sugar for our drizzle.

How to Make Hawaiian Roll Bundt Cake

Making this delightful Hawaiian Roll Bundt Cake is incredibly straightforward. You’ll be amazed at how quickly you can transform simple ingredients into a show-stopping dessert. Just follow these easy steps to create your own homemade Hawaiian roll Bundt cake.

Step 1: First, preheat your oven to 350°F (175°C). Then, make sure to thoroughly grease and flour your Bundt pan. I like to use baking spray with flour for an extra easy release.
Step 2: Take your Hawaiian rolls and cut them into 1-inch cubes. Don’t worry about perfection here; rustic cubes work just fine. Place all the cubed bread into a large mixing bowl.
Step 3: In a separate medium bowl, whisk together the eggs, brown sugar, melted butter, 1/3 cup milk, and cinnamon. Whisk until the mixture is smooth and well combined; this creates a rich, French toast-like batter.
Step 4: Pour about half of the wet mixture evenly over the cubed Hawaiian bread in the large bowl. Gently toss the bread to coat it, being careful not to overmix or mush the rolls. We want them to absorb the liquid without becoming soggy.
Step 5: Carefully transfer the bread mixture into your prepared Bundt pan, spreading it out evenly. Press it down lightly to ensure an even layer.
Step 6: Pour the remaining wet mixture over the top of the bread in the pan. Let it seep into all the nooks and crannies of the sweet Hawaiian rolls. This ensures every piece gets infused with flavor.
Step 7: Bake for 22–24 minutes. Keep an eye on it; you’ll know your homemade Hawaiian roll Bundt cake is ready when the edges are golden brown and your kitchen smells absolutely divine with cinnamon and sweet bread.
Step 8: Once baked, let the Hawaiian Roll Bundt Cake cool in the pan for just 3–5 minutes. This brief cooling period helps it set slightly before inversion.
Step 9: Carefully loosen the edges of the cake from the pan using a butter knife. Then, invert the Bundt cake with Hawaiian sweet rolls onto a serving plate. It should slide right out!
Step 10: While the cake is cooling a bit more, prepare your icing. In a small bowl, mix the 1 tablespoon of milk with the powdered sugar until you have a smooth, drizzle-able glaze.
Step 11: Drizzle the icing generously over the warm Hawaiian Roll Bundt Cake. The warmth of the cake will allow the glaze to melt slightly and coat beautifully.
Step 12: Serve your easy Hawaiian roll dessert cake warm or at room temperature. I promise, everyone will be asking for this amazing homemade Hawaiian roll Bundt cake recipe!

Pro Tips for the Best Hawaiian Roll Bundt Cake

I’ve made this Hawaiian Roll Bundt Cake countless times, and I’ve picked up a few tricks along the way that guarantee a perfect result every time. These expert tips will help you create the absolute best sweet Hawaiian roll cake imaginable.

Always use fresh, soft Hawaiian rolls. Stale rolls won’t absorb the liquid as well and can lead to a drier cake.
Don’t overmix the bread once the wet ingredients are added. Gentle tossing ensures the rolls remain intact enough to create a delightful texture.
Thoroughly grease and flour your Bundt pan. This is crucial for a clean release and to maintain the beautiful shape of your Bundt cake with Hawaiian sweet rolls.
Allow the cake to cool slightly in the pan before inverting. This short rest helps the cake set and prevents it from breaking apart.

What’s the secret to perfect Hawaiian Roll Bundt Cake?

The real secret to a perfect Hawaiian Roll Bundt Cake lies in the gentle handling of the rolls and the rich, custardy batter. Ensuring the rolls are just coated, not soggy, allows them to bake up golden with a tender, pudding-like interior. This simple Hawaiian roll Bundt cake technique makes all the difference.

Can I make Hawaiian Roll Bundt Cake ahead of time?

Absolutely! You can prepare the cubed Hawaiian rolls and the wet mixture separately, refrigerating them overnight. Assemble and bake the next day. Once baked, the finished Hawaiian Roll Bundt Cake can be stored covered at room temperature for up to two days, making it excellent for meal prep.

How do I avoid common mistakes with Hawaiian Roll Bundt Cake?

To avoid common mistakes, first, don’t over-saturate the rolls; a gentle toss is key. Second, ensure your Bundt pan is very well prepped to prevent sticking. Lastly, resist the urge to overbake, as this can dry out your delicious Hawaiian Roll Bundt Cake.

Best Ways to Serve Hawaiian Roll Bundt Cake

This delightful Hawaiian Roll Bundt Cake is incredibly versatile and shines in many serving scenarios. I love serving it warm, fresh from the oven, as a cozy dessert after dinner. The warm, sweet bread paired with the cinnamon glaze is simply irresistible.

For a truly indulgent experience, I often serve slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cold, creamy topping beautifully complements the warm, soft cake. It transforms an already delicious treat into something truly special.

This easy Hawaiian roll dessert cake also makes a fantastic brunch item. Imagine it alongside a hot cup of coffee or tea, perhaps with some fresh berries on the side. It’s a comforting and satisfying way to start your day or enjoy a lazy weekend morning. No matter how you serve it, this sweet Hawaiian roll cake is sure to be a hit!

Nutrition Facts for Hawaiian Roll Bundt Cake

Here are the estimated nutrition facts per serving for this delicious Hawaiian Roll Bundt Cake, based on the recipe yielding 8 servings:

Calories: 350
Fat: 18g
Saturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 45g
Sugar: 35g
Fiber: 1g
Protein: 6g
Sodium: 280mg
Cholesterol: 100mg

Please note that these nutritional values are estimates and may vary based on specific brands and ingredients used in your homemade Hawaiian roll Bundt cake.

How to Store and Reheat Hawaiian Roll Bundt Cake

Proper storage is key to enjoying your delicious Hawaiian Roll Bundt Cake for days. Once your easy Hawaiian roll dessert cake has completely cooled, I recommend storing it at room temperature, loosely covered with plastic wrap or in an airtight container, for up to 2 days. This keeps it perfectly soft and moist.

For longer storage, you can refrigerate the Hawaiian Roll Bundt Cake, tightly wrapped, for up to 4 days. If you’ve made a larger batch or want to save some for later, this sweet bread Bundt cake recipe freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 3 months. It’s almost like a Hawaiian roll casserole dessert when you reheat it!

To reheat, simply microwave individual slices for 10-15 seconds, or warm larger portions in an oven preheated to 300°F (150°C) for about 5-10 minutes, until heated through. This brings back that fresh-baked warmth and aroma.

Frequently Asked Questions About Hawaiian Roll Bundt Cake

What is a Hawaiian roll Bundt cake?

A Hawaiian roll Bundt cake is a delicious dessert that transforms sweet Hawaiian rolls into a moist, custardy cake, often flavored with cinnamon and topped with a simple glaze. It’s essentially a French toast-like casserole baked in a Bundt pan, offering a delightful texture that’s soft on the inside with slightly crisp edges. I find it to be a creative and easy way to use those beloved sweet rolls.

Can I use other types of sweet bread for this Bundt cake recipe?

While the recipe is specifically designed for Hawaiian roll Bundt cake due to their unique sweetness and texture, you could experiment with other sweet breads like challah or brioche. Just be aware that the flavor and moisture content might vary. I’ve found that the King’s Hawaiian rolls truly give it that signature taste and moistness.

How do I prevent my Hawaiian roll Bundt cake from sticking to the pan?

To prevent your Hawaiian roll Bundt cake from sticking, thoroughly grease and flour your Bundt pan before adding the bread mixture. I always use a baking spray with flour to ensure every nook and cranny is coated. This simple step is crucial for a clean release and a beautifully shaped cake, which is key for any Bundt cake with Hawaiian sweet rolls.

What are some popular variations for a Hawaiian roll Bundt cake?

There are many fun variations for a Hawaiian roll Bundt cake! I love adding chopped pecans or walnuts for extra crunch, or even mini chocolate chips for a richer dessert. For a festive touch, especially around the holidays, replacing some of the milk with eggnog gives this easy Hawaiian roll dessert cake a wonderful seasonal twist. You can also swirl in cream cheese for a richer flavor profile.

Variations of Hawaiian Roll Bundt Cake You Can Try

One of the best things about this Hawaiian Roll Bundt Cake is how adaptable it is! I love playing around with different flavors and additions to keep things exciting. Here are a few variations you might enjoy:

For a richer, more decadent treat, try swirling in some cream cheese frosting before baking. Simply dollop small spoonfuls of softened cream cheese mixed with a little sugar over the bread mixture in the pan.
If you’re a fan of nuts, adding a handful of chopped pecans or walnuts to the bread mixture before baking provides a lovely textural contrast to the soft Hawaiian Roll Bundt Cake.
During the holidays, I sometimes swap out the milk for eggnog in this sweet bread Bundt cake recipe. It gives the cake a wonderfully festive flavor that’s perfect for seasonal gatherings.
You can also experiment with different spices beyond cinnamon. A pinch of nutmeg or cardamom can add another layer of warmth and complexity to your easy Hawaiian roll dessert cake.