Buffalo Chicken-Stuffed Sweet Rolls

These buffalo chicken rolls (or really, buffalo chicken-stuffed sweet rolls) are sooooooo easy to throw together for a yummy party appetizer.

They’re sort of like your favorite buffalo chicken dip had a baby with some warm and fluffy garlic bread — ummm, YES PLEASE!

Buffalo Chicken Sweet Roll Ingredients

Here’s everything you’ll need to make these super flavorful rolls:

Chicken breast: I poach and shred my own chicken using chicken breast, but you can also use chicken thighs — or even shred up some pre-made chicken!

Hawaiian Sweet Rolls: I’m using King’s Hawaiian for this recipe.

Buffalo sauce: Pick your favorite buffalo sauce for this (I used Sweet Baby Ray’s).

Blue Cheese: I can only use Marie’s Blue Cheese because I actually can’t stand blue cheese and this is the only brand that doesn’t taste like feet to me!

Ranch: Use your favorite ranch dressing!

Cheddar cheese: I shred my own mild cheddar.

Mozzarella: Also shred my own. (Shredding your own helps to make sure the cheese melts properly.)

Cream cheese: Softened.

Chives: For flavor (and color!).

Parsley: Also for flavor (and color!).

Garlic: You can grate or mince the garlic.

Melted butter: I use salted for this recipe.

Spices: You’ll be needing red pepper flakes and oregano.

How to Make These Buffalo Chicken Rolls

Now for the fun! Let’s make these sweet rolls:

Step 1: Prep everything.

If you’re cooking your own chicken, the first thing you’ll want to do is poach it and then shred it and let it cool a bit. While it’s cooling, preheat your oven to 350 degrees F, shred your cheese, cut your herbs and cut your little holes out of the sweet bread by cutting a square into the middle of each roll and just pulling it out (and obviously popping right into your mouth as a gift to the chef):

Step 2: Mix your buffalo chicken.

Now add the buffalo sauce, blue cheese, cream cheese, chives and parsley to the shredded chicken and mix. Then, add the cheese and fold to incorporate.

Step 3: Stuff the rolls.

Now you can just stuff each hole with the chicken mixture. I use about 2–3 tbs per roll, but just make sure you fill it all out until they look like this:

Step 4: Make your garlic butter.

Now melt the butter and add the red pepper flakes, oregano and garlic to it and mix.

Brush the mixture the top and sides of the rolls liberally.

Step 5: Bake the rolls.

Now add more cheese on top of the rolls and bake, uncovered, until the cheese melts and the edges are crispy (about 15–18 minutes). Top with ranch, buffalo sauce, red pepper flakes, chives and parsley.