Hawaiian Roll Grilled Cheese turns a package of soft, lightly sweet rolls into a pan of warm, pull-apart sandwiches filled with melted cheddar and mozzarella. The rolls develop crisp, buttery tops while staying tender inside, and the blend of cheeses gives each sandwich both bold flavor and a satisfying cheese pull.
This baked version is easier to prepare for a group than cooking individual grilled cheese sandwiches on the stovetop. The entire slab is assembled in a 9-by-13-inch pan, baked until the cheese melts, and divided into 12 small sandwiches.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Additional Time: 5 minutes
- Total Time: 45 minutes
- Yield: 12 pull-apart sandwiches
- Servings: 6
- Difficulty: Easy
What Makes This Recipe Work
- Keeping the rolls connected makes the sandwiches faster to assemble and prevents the cheese from sliding out as easily.
- Sharp cheddar provides a pronounced cheese flavor, while low-moisture mozzarella melts smoothly and adds stretch.
- Brushing the cut sides with melted butter creates a richer filling and helps protect the bread from becoming soggy.
- Covering the pan during the first part of baking traps enough heat to melt the cheese before the tops become too dark.
- A brief uncovered bake gives the sweet rolls a crisp, golden surface without drying out their centers.
Tools for This Recipe
- 9-by-13-inch (23-by-33-cm) baking dish
- Large serrated knife
- Small microwave-safe bowl or saucepan
- Pastry brush
- Aluminum foil
- Thin spatula or knife for separating the sandwiches
Ingredient Notes
For the Sandwiches
- â– 1 package, 12 ounces (340 g), Hawaiian sweet rolls, 12-count
- â– 6 ounces (170 g) sharp cheddar cheese, thinly sliced or shredded
- â– 6 ounces (170 g) low-moisture mozzarella cheese, thinly sliced or shredded
For the Buttery Garlic Topping
- â– 4 tablespoons (57 g) unsalted butter, melted, divided
- â– 1 teaspoon (5 g) Dijon mustard
- â– 1/2 teaspoon garlic powder
- â– 1/2 teaspoon dried parsley
- â– 1/4 teaspoon fine sea salt
For Serving
- â– 2 cups (480 ml) warm tomato soup, optional, for serving
Step-by-Step Method
- Preheat the oven: Position a rack in the center of the oven and preheat it to 350°F (175°C). Lightly brush the bottom and sides of a 9-by-13-inch (23-by-33-cm) baking dish with about 1 teaspoon of the melted butter.
- Slice the rolls: Keep the rolls connected and place them on a cutting board. Using a large serrated knife, slice horizontally through the entire slab to create one top layer and one bottom layer. Work slowly so the rolls stay attached.
- Prepare the bottom layer: Place the bottom half of the rolls cut-side up in the prepared baking dish. Brush the cut surface with about 1 tablespoon of the melted butter, reaching the edges without saturating the bread.
- Add the cheese: Arrange the cheddar evenly over the bottom rolls, followed by the mozzarella. Spread the cheese all the way to the outer edges so each sandwich receives a similar amount. If using shredded cheese, keep it in an even layer rather than forming thick mounds.
- Replace the tops: Set the top half of the rolls over the cheese with the cut-side facing down. Press very lightly so the slab sits evenly, but do not compress the soft bread.
- Mix the garlic butter: Whisk the remaining melted butter with the Dijon mustard, garlic powder, dried parsley, and salt. The mixture may look slightly separated, so stir it again immediately before brushing.
- Brush the rolls: Brush the garlic butter over the tops and exposed sides of the rolls. Use a light, even coating, allowing a small amount to run between the individual rolls without pooling heavily in the bottom of the dish.
- Cover and bake: Cover the baking dish loosely with foil. Bake for 15 minutes, until the rolls are warm and the cheese has begun to melt. The center sandwiches may take slightly longer to heat than those around the edges.
- Brown the tops: Remove the foil and continue baking for 8 to 10 minutes. The tops should be golden and lightly crisp, and the cheese should be fully melted. If the rolls are browning too quickly, loosely return the foil to the pan.
- Rest and separate: Let the sandwiches rest for 5 minutes so the melted cheese settles slightly. Cut along the roll seams with a thin knife or separate them gently with a spatula. Serve warm with tomato soup, if using.
Make-Ahead and Storage Notes
- Refrigerate leftover sandwiches within 2 hours of baking. Store them in an airtight container for up to 3 days.
- For the best texture, reheat the sandwiches in a 350°F (175°C) oven or toaster oven for 8 to 12 minutes, loosely covered with foil for the first half of the.
- To freeze, cool the baked sandwiches completely and separate them into individual portions. Wrap each sandwich tightly and place the wrapped pieces in a freezer-safe container for up to 1.
FAQ
Can I use only one type of cheese?
Yes. Use 12 ounces of cheddar, mozzarella, Monterey Jack, Colby, or provolone.
Why is the bottom of my grilled cheese soggy?
The cheese may have contained too much moisture, or too much butter may have pooled in the baking dish. Use low-moisture cheese and brush the butter on in a thin layer rather than pouring it over the rolls.
Can I add meat to these sandwiches?
Yes. Add up to 8 ounces of thinly sliced cooked ham or turkey between the two cheese layers.
Can I prepare Hawaiian Roll Grilled Cheese ahead of time?
The sandwiches can be assembled and refrigerated for up to 6 hours. Keep the butter topping separate and brush it on immediately before baking so the rolls do not absorb too much moisture.
How do I keep the tops from becoming too dark?
Cover the baking dish with foil for the first 15 minutes. If the rolls are already golden after the foil is removed, cover them again loosely and continue baking until the center cheese has melted.
Ingredients
Method
Method
- Preheat the oven: Position a rack in the center of the oven and preheat it to 350°F (175°C). Lightly brush the bottom and sides of a 9-by-13-inch (23-by-33-cm) baking dish with about 1 teaspoon of the melted butter.
- Slice the rolls: Keep the rolls connected and place them on a cutting board. Using a large serrated knife, slice horizontally through the entire slab to create one top layer and one bottom layer. Work slowly so the rolls stay attached.
- Prepare the bottom layer: Place the bottom half of the rolls cut-side up in the prepared baking dish. Brush the cut surface with about 1 tablespoon of the melted butter, reaching the edges without saturating the bread.
- Add the cheese: Arrange the cheddar evenly over the bottom rolls, followed by the mozzarella. Spread the cheese all the way to the outer edges so each sandwich receives a similar amount. If using shredded cheese, keep it in an even layer rather than forming thick mounds.
- Replace the tops: Set the top half of the rolls over the cheese with the cut-side facing down. Press very lightly so the slab sits evenly, but do not compress the soft bread.
- Mix the garlic butter: Whisk the remaining melted butter with the Dijon mustard, garlic powder, dried parsley, and salt. The mixture may look slightly separated, so stir it again immediately before brushing.
- Brush the rolls: Brush the garlic butter over the tops and exposed sides of the rolls. Use a light, even coating, allowing a small amount to run between the individual rolls without pooling heavily in the bottom of the dish.
- Cover and bake: Cover the baking dish loosely with foil. Bake for 15 minutes, until the rolls are warm and the cheese has begun to melt. The center sandwiches may take slightly longer to heat than those around the edges.
- Brown the tops: Remove the foil and continue baking for 8 to 10 minutes. The tops should be golden and lightly crisp, and the cheese should be fully melted. If the rolls are browning too quickly, loosely return the foil to the pan.
- Rest and separate: Let the sandwiches rest for 5 minutes so the melted cheese settles slightly. Cut along the roll seams with a thin knife or separate them gently with a spatula. Serve warm with tomato soup, if using.
