Ingredients

One (1) 12-count package Hawaiian Sweet Rolls

1/2 cup (113g) unsalted butter, softened

1/4 cup (60g) mayonnaise

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

8 ounces (approx. 2 cups) shredded cheddar cheese

4 ounces (approx. 1 cup) shredded Monterey Jack cheese

4 ounces (approx. 1 cup) thinly sliced deli beef, cut into small pieces

1/2 cup finely diced pineapple (fresh or well-drained canned)

Optional Glaze:

2 tablespoons unsalted butter, melted

1/2 teaspoon garlic powder

1 tablespoon fresh parsley, finely chopped

Instructions

Step 1: In a bowl, combine the softened butter, mayonnaise, 1 teaspoon garlic powder, onion powder, and black pepper until smooth. Using a serrated knife, slice the entire block of Hawaiian rolls horizontally about three-quarters of the way through, keeping them connected at the back (hinged).

Step 2: Open the hinged rolls and generously spread half of the butter-mayonnaise mixture onto the inside surfaces. Close the rolls, then generously coat all outside surfaces (top, bottom, edges) with the remaining butter-mayonnaise mixture.

Step 3: Gently open the rolls again. Layer half of the cheddar cheese on the bottom half, followed by all the Monterey Jack cheese, then the remaining cheddar cheese. Evenly scatter the thinly sliced deli beef and finely diced pineapple over the cheese layers. Close the rolls and press gently to secure the fillings.

Step 4 (Stovetop Grilling – Recommended): Preheat a large non-stick skillet over medium-low heat for 3-5 minutes. Carefully place the entire block of rolls in the skillet. Cover and cook for 5-7 minutes until the bottom is golden brown and the cheese melts. Flip the block, cover again, and cook for another 5-7 minutes until the second side is golden and the cheese is fully melted. For extra crispiness, briefly stand the rolls on edges for 1-2 minutes per side. Remove to a cutting board and let rest for 2-3 minutes.

Step 4 (Oven Grilling – Alternative for Crowd): Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Transfer filled rolls to the sheet, cover loosely with foil, and bake for 15-20 minutes until cheese is mostly melted. Remove foil and bake for another 5-10 minutes until tops are golden and crispy. Remove to a cutting board and let rest for 2-3 minutes.

Step 5: While the rolls rest, melt 2 tablespoons unsalted butter. Stir in 1/2 teaspoon garlic powder and 1 tablespoon fresh parsley. Brush this glaze generously over the top and sides of the grilled rolls.

Tips & Variations

For a vegetarian option, replace deli beef with sliced mushrooms or grilled vegetables.

Use a mix of your favorite cheeses like mozzarella or pepper jack for different flavors.

Make sure to drain canned pineapple well to avoid soggy rolls.

Serve with a side of marinara or ranch dipping sauce for extra flavor.

Storage

Store any leftover grilled cheese rolls tightly wrapped in foil or an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in an oven preheated to 350°F (175°C) until warmed through and the cheese is melted again. Avoid microwaving to keep the rolls from becoming soggy.

FAQs

Can I use frozen Hawaiian rolls for this recipe?

Yes, you can use frozen rolls. Just make sure to thaw them completely before slicing and assembling to ensure even cooking and the best texture.

Can I prepare these mini grilled cheese rolls ahead of time?

Absolutely! You can prepare the assembled rolls the day before and store them covered in the refrigerator. Grill or bake them just before serving to keep them fresh and melty.