Recipe

Hawaiian Sweet Roll Breakfast Sliders

Sweet rolls, fluffy eggs, savory meat, melty cheddar, and a glossy butter, brown sugar, Dijon finish that turns the tops golden and irresistible.

By Matt Campbell

•

4.8

Hawaiian sweet roll breakfast sliders on a sheet pan, topped with a glossy butter and brown sugar Dijon glaze, with melty cheddar and visible layers of eggs and ham in warm morning kitchen light

Jump to Recipe

These breakfast sliders are my go-to move when I want to feed a group without running a short-order egg station like I’m auditioning for a diner job. You slice a whole tray of Hawaiian sweet rolls in half, build one giant sandwich with eggs, ham or sausage, and cheddar, then finish it with a buttery brown sugar Dijon glaze that makes the tops shiny, salty-sweet, and aggressively snackable.

The vibe here is cozy and a little chaotic in the best way. You pull the pan out, everyone hovers, and suddenly “just one” turns into three. No judgment. That’s kind of the point.

Cutting board with sliced Hawaiian sweet rolls, a bowl of scrambled eggs, shredded cheddar, and sliced ham ready for assembling breakfast sliders on a kitchen counter

Why It Works

Big flavor with basic ingredients: Sweet rolls plus savory filling plus tangy Dijon equals that salty-sweet breakfast magic.
Sheet-pan friendly: One pan bakes everything together so the cheese melts and the tops turn golden without drying out the eggs.
Easy to scale for crowds: Make 12 sliders on one 9x13 pan, or do two pans at once for a bigger brunch.
Texture wins: Soft, fluffy interior with crisp, glossy edges on top from the glaze.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Let sliders cool, then wrap the pan tightly or transfer to an airtight container. Store up to 3 days.
Freeze: Wrap individual sliders in foil, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge for best texture.
Reheat (best method): Cover with foil and warm in a 325°F oven for 10 to 15 minutes until hot throughout (again, 165°F in the center if you want to be precise). Uncover for the last 2 minutes if you want the tops a little crisper.
Reheat (microwave): Works in a pinch, but the rolls get softer. Microwave 1 slider for 30 to 45 seconds, then give it a minute to cool so the cheese doesn’t lava you.

Common Questions

Can I make these breakfast sliders ahead of time?

Yes. Cook the eggs and (if using) sausage first, then let them cool for a few minutes so they’re not steaming hot. Assemble the sliders (eggs, meat, cheese), cover tightly, and refrigerate promptly. You can chill them up to 12 hours. For best results, add the glaze right before baking. If you glaze ahead, it still works, but the tops can get a bit softer.

Food-safety note: Bake until the sliders are hot throughout. If you like using a thermometer, aim for 165°F in the center.

Do I need to cook the ham or sausage first?

Fully cooked ham or deli ham: No, it just needs to warm through in the oven. Sausage: Yes. Use fully cooked breakfast sausage patties or cook and crumble sausage before assembling.

How do I keep the eggs from getting rubbery?

Cook them soft on the stove. They’ll finish in the oven. If your eggs look perfectly done in the skillet, they’ll be overdone after baking.

Can I use other cheeses?

Absolutely. Cheddar is classic, but pepper jack, Swiss, provolone, or American all melt well. If you want maximum melt with minimal drama, do half cheddar and half American.

What if I don’t have Dijon mustard?

Use spicy brown mustard, yellow mustard, or a mix of mayo and a little hot sauce for tang. Dijon is ideal because it tastes sharp without being harsh.

How many sliders per person?

For a brunch spread, plan 1 to 2 sliders per person. If these are the main event, go 2 to 3, especially for hungry teenagers and anyone who “skipped breakfast.”

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (a metal pan browns best) or a rimmed sheet pan if your rolls fit snugly without spreading
Large nonstick skillet for scrambling eggs
Mixing bowl for the glaze
Whisk or fork
Serrated knife for slicing rolls
Aluminum foil

I love cooking for people, but I also love not being trapped at the stove while everyone else is laughing in the living room. These sliders are my compromise: all the comfort of a big breakfast sandwich, none of the line-cook energy. The first time I brushed on that butter, brown sugar, Dijon glaze, I knew I was in trouble, because suddenly the tops tasted like French toast met a ham and cheese melt and decided to throw a party. Now it’s the dish I make when I want a table full of friends to go quiet for a second after the first bite.

Hawaiian Sweet Roll Breakfast Sliders

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Servings 12 sliders

Ingredients

Slider Ingredients

1 package (12 count) Hawaiian sweet rolls
8 large eggs
2 tablespoons milk (optional, helps soften the scramble)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon butter (for the eggs)
8 ounces sliced deli ham or fully cooked ham or 12 fully cooked breakfast sausage patties (or 12 ounces cooked crumbled breakfast sausage)
2 cups shredded cheddar cheese (about 8 ounces)

Butter, Brown Sugar, Dijon Glaze

6 tablespoons butter, melted
2 tablespoons packed light brown sugar
1 1/2 tablespoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon poppy seeds (optional but great)
Pinch of salt

Instructions

How to Make Hawaiian Sweet Roll Breakfast Sliders

Heat the oven. Preheat to 350°F. Lightly butter or spray a 9x13-inch baking dish. A rimmed sheet pan also works if the rolls fit snugly without sliding around. If you want extra edge browning and your sheet pan is roomy, use two smaller pans instead of letting the sliders spread out.
Slice the rolls as one slab. Without separating the rolls, use a serrated knife to slice the whole tray horizontally into a top and bottom “sheet.” Place the bottom half in your baking dish.
Scramble the eggs soft. Whisk eggs with milk (if using), salt, and pepper. Melt 1 tablespoon butter in a skillet over medium-low heat. Add eggs and cook gently, stirring often, until they’re just set and still glossy. Pull them early. The oven will finish the job.
Build the layers. On the bottom rolls, add the ham in an even layer (fold slices so every bite gets some), or place sausage patties evenly across all 12 rolls (or sprinkle cooked crumbles in a single, even layer). Add the scrambled eggs, then top with cheddar. Add the top slab of rolls.
Make the glaze. In a bowl, whisk melted butter, brown sugar, Dijon, garlic powder, onion powder, poppy seeds (if using), and a pinch of salt.
Glaze the tops. Brush the glaze all over the tops and into the creases. Don’t be shy. This is where the magic happens.
Bake covered, then uncovered. Cover loosely with foil and bake for 12 minutes. Remove foil and bake 6 more minutes, or until the cheese is fully melted, the tops are golden and shiny, and the center is hot throughout. If you like to check with a thermometer, shoot for 165°F in the middle.
Rest and slice. Let rest for 5 minutes, then cut along the roll lines and serve warm.

Sheet-Pan Timing

If you’re feeding a group and want everything hot at the same time, here’s a simple game plan.

For 12 sliders (1 pan): Bake as written, 12 minutes covered + 6 minutes uncovered.
For 24 sliders (2 pans): Keep oven at 350°F. Put pans on the middle and lower racks. Bake 14 minutes covered, then 6 to 8 minutes uncovered, rotating pans halfway through for even browning.
Holding warm: Once baked, cover with foil and keep in a 200°F oven for 20 to 30 minutes. (The longer they sit, the softer the eggs can get, so keep them covered and don’t push it unless you have to.) If the tops start to soften, uncover for the last 5 minutes before serving.

Freshly baked Hawaiian sweet roll breakfast sliders with golden glazed tops being sliced in a baking dish, with melted cheddar stretching slightly

Nutrition information is estimated.

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