Loaded Buffalo Chicken Rolls
Add Preferred SourceLoaded Buffalo Chicken Rolls take everything you love about buffalo wings and turn them into a delicious, bite-sized treat wrapped in soft, buttery rolls. Packed with juicy shredded chicken, zesty buffalo sauce, melted cheese, and a touch of ranch, these rolls are an instant hit for game days, parties, or even a fun dinner. The best part? They’re super easy to make and will have everyone coming back for more.
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In less than 30 minutes, you can be enjoying these crowd-pleasing loaded buffalo chicken rolls! They are perfect for tailgating, potlucks, and movie nights, as well as the holidays. You can customize them to suit your tastes, and they are a great alternative to buffalo wings.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Loaded Buffalo Chicken Rolls with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
These stuffed rolls are incredibly easy to make if you follow my step-by-step instructions.
Mix the Buffalo Chicken Filling
In a large bowl, toss together the shredded chicken, buffalo sauce, ranch dressing, ½ cup of shredded Colby jack, and ⅓ cup of chopped scallions. Stir it all until the mixture is nice and creamy.
Set it aside while you get everything else ready.
Prepare the Garlic Butter
Melt the butter in a microwave-safe bowl. Stir in the dried parsley and minced garlic. Set this garlic butter aside—we’ll be using it to give the rolls that perfect golden crust.
Prep the Rolls
Place the Hawaiian rolls on a parchment-lined baking sheet. Use a spoon to scoop out the centers of each roll, making room for all that delicious buffalo chicken filling. Don’t go too deep—just enough to create a little pocket.
Stuff the Rolls
Take your buffalo chicken mixture and spoon 2-3 tablespoons into each hollowed-out roll. Don’t be shy with the filling!
Butter and Cheese the Tops
Brush the tops of the rolls generously with the garlic butter you made earlier. Then, sprinkle the remaining ½ cup of Colby jack cheese over the top. More cheese means more melty goodness.
Bake to Perfection
Pop the rolls in the preheated oven at 350°F (180°C) and bake for about 10 minutes, or until the cheese is fully melted and the tops are golden.
Final Touches
After baking, brush the rolls one last time with garlic butter (because you can never have too much garlic) and sprinkle some extra chopped scallions on top.
Serve them up hot, and enjoy!
Recipe Notes and Expert Tips
Here are some extra tips for you to make sure your buffalo chicken stuffed rolls turn out perfectly.
- Don’t Overfill: Be careful not to overstuff the rolls, or the filling might spill out during baking.
- Cheese Options: Feel free to swap Colby jack for cheddar or pepper jack if you want more heat.
- Garlic Butter Goodness: Brushing the rolls with garlic butter before baking adds flavor and helps create a golden crust.
- Make Ahead: The buffalo chicken filling can be made a day ahead and stored in the fridge until you’re ready to assemble the rolls.
- Spice Level: Adjust the buffalo sauce to make the rolls as spicy or mild as you like.
- Roll Substitutes: If you don’t have Hawaiian rolls, slider buns or dinner rolls will work just as well.
- Extra Crunch: For a crispier top, broil the rolls for 1-2 minutes at the end of baking.
How to Store Leftover Loaded Buffalo Chicken Rolls
Store any leftover rolls in an airtight container in the fridge for up to 3 days. These rolls are best fresh, but you can reheat them in the oven to keep the bread from getting too soggy.
Freezing isn’t recommended since the sauce can make the rolls mushy when thawed.
More Easy Appetizer Recipes for You to Try at Home
If you’re looking for more appetizer inspiration, try these recipes.
- Chicken and Bacon Ranch Crack Dip
- Charcuterie Board
- Smoky Bacon Pig Shots
- Roasted Pepper Pinwheel Sandwiches
- Creamy Baked Brie
Ingredients
- 2 cups shredded cooked chicken
- 1 cup buffalo sauce
- ½ cup ranch
- ½ cup shredded Colby jack
- ⅓ cup scallions chopped
- ½ cup butter melted
- 2 tablespoons dried parsley
- 1 teaspoon garlic minced
- 12 Hawaiian rolls
- ½ cup shredded Colby Jack for topping
- ¼ cup scallions chopped for topping
Instructions
- Preheat your oven to 350°F (180°C). In a large bowl, mix together the shredded chicken, buffalo sauce, ranch, shredded cheese, and chopped scallions. Stir until well combined and set the mixture aside.2 cups shredded cooked chicken, 1 cup buffalo sauce, ½ cup ranch, ½ cup shredded Colby jack, ⅓ cup scallions
- In a separate bowl, melt the butter and stir in the dried parsley and minced garlic. Set aside for brushing over the rolls.½ cup butter, 2 tablespoons dried parsley, 1 teaspoon garlic
- Line a baking sheet with parchment paper and arrange the Hawaiian rolls on it. Using a spoon, carefully hollow out the center of each roll to create a small pocket.12 Hawaiian rolls
- Spoon the buffalo chicken mixture into each hollowed roll, filling them generously. Brush the tops of the rolls with the garlic butter and sprinkle the remaining shredded cheese evenly across the tops. Place the baking sheet in the oven and bake for 10 minutes, or until the cheese is fully melted and the tops are golden.½ cup shredded Colby Jack for topping
- Once out of the oven, brush the tops with any remaining garlic butter and garnish with extra chopped scallions. Serve warm and enjoy!¼ cup scallions
Notes
- Don’t Overfill: Be careful not to overstuff the rolls, or the filling might spill out during baking.
- Cheese Options: Feel free to swap Colby jack for cheddar or pepper jack if you want more heat.
- Garlic Butter Goodness: Brushing the rolls with garlic butter before baking adds flavor and helps create a golden crust.
- Make Ahead: The buffalo chicken filling can be made a day ahead and stored in the fridge until you’re ready to assemble the rolls.
- Spice Level: Adjust the buffalo sauce to make the rolls as spicy or mild as you like.
- Roll Substitutes: If you don’t have Hawaiian rolls, slider buns or dinner rolls will work just as well.
- Extra Crunch: For a crispier top, broil the rolls for 1-2 minutes at the end of baking.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
