
Sweet Hawaiian rolls filled with shredded chicken, crispy bacon, ranch dressing, and gooey cheddar make these sliders an irresistible crowd-pleaser for game day, parties, or family dinners.

This chicken bacon ranch stuffed bread is one of those recipes that slipped into our rotation during a busy weekend when I wanted something comforting, shareable, and utterly satisfying. I first made this combination after discovering a box of Hawaiian rolls in my pantry and a leftover rotisserie chicken in the fridge. The balance of sweet rolls, tangy ranch, smoky bacon, sharp cheddar, and a hint of garlic butter turned a simple idea into an instant favorite. Every party I’ve taken these to ends in the same way: empty baking pans and requests for the recipe.
What makes this preparation special is the textural contrast — soft, pillowy rolls hugging a creamy, savory filling with pockets of melted cheddar and crunchy bacon. The Parmesan adds a subtle nutty backbone while the garlic-butter glaze on top creates an irresistible sheen and aroma. I often make a double batch for gatherings because they disappear fast; they’re easy to scale and travel well, making them perfect for potlucks, tailgates, or a relaxed family dinner when everyone wants something simple but decadent.
Personally, the first time I served these I watched the whole family hover around the pan, scraping up every cheesy bit. My sister told me they tasted like the best diner sandwich compressed into a perfect handheld portion. Over the years I’ve tweaked the garlic-butter ratio and the amount of ranch to reach a balance that gets compliments every time.
My favorite part of this recipe is how forgiving it is: if you’re short on an ingredient, a simple swap usually works without compromising the core flavor — the sweet roll against savory filling is the heart of the dish. I’ve served these at backyard barbecues and holiday brunches; once, a friend used them as a late-night snack at a rehearsal dinner, and they vanished within thirty minutes. They’re always greeted with delighted surprise at how simple yet satisfying they are.
Store leftovers in an airtight container in the refrigerator for 3–4 days. For best texture, separate layers with parchment paper to prevent the tops from becoming soggy. To reheat, cover with foil and bake at 325°F for 10–12 minutes or microwave individual sliders for 45–60 seconds; finish under the broiler for 1–2 minutes if you want the top crispier. For longer storage, freeze fully assembled, unbaked sliders wrapped tightly in foil and plastic wrap — bake from frozen at 350°F for 25–30 minutes, covered, then uncover for the final 5 minutes.
Swap cooked turkey or grilled chicken breast for a lighter protein option; increase the ranch slightly if using leaner meat to maintain creaminess. Use turkey bacon or vegetarian bacon when avoiding pork. For dairy-free variations, choose dairy-free ranch and vegan cheddar, and replace the butter glaze with olive oil mixed with minced garlic. If you need gluten-free, substitute gluten-free slider rolls; note the texture and sweetness of Hawaiian-style rolls are unique, so consider a soft gluten-free roll with a touch of honey for similarity.
Serve these with extra ranch or a tangy hot sauce on the side for dipping. Pair with a crisp green salad or coleslaw to balance richness, or offer a bowl of pickle spears for a palate-cleansing bite. For parties, place the pan on a warming tray and provide small plates and toothpicks for easy serving. Garnish with chopped chives or parsley sprinkled over the top just before serving to add color and a fresh herbal note.
Sliders trace their origins to mini-sandwich culture popularized in American diners and fast casual spots; Hawaiian sweet rolls were popularized by commercial brands like King’s Hawaiian in the late 20th century. Combining ranch dressing and bacon is a modern American comfort-food tradition, merging creamy condiments with smoky cured meats. This particular combination blends convenience (pre-cooked shredded chicken, bottled dressing) with classic diner flavors, resulting in a portable, crowd-friendly dish that reflects casual American entertaining.
In spring and summer, add finely diced red pepper or fresh corn kernels to the filling for brightness and texture. For autumn, swap in smoked gouda instead of cheddar and add a tablespoon of Dijon mustard to complement the smoky flavors. During the holidays, elevate the sliders with chopped dried cranberries and a teaspoon of fresh thyme in the filling for a festive twist that echoes seasonal flavors without straying far from the original appeal.
Prepare the chicken filling up to two days ahead and store it covered in the refrigerator. Assemble the sliders the morning of your event and cover the pan with foil until ready to bake. If you’re packing these for a potluck, consider transporting them unbaked in a foil pan and then warming them in the host’s oven briefly before serving — they heat quickly and will look freshly baked right before guests arrive.
These sliders are a tried-and-true crowd-pleaser that bring comfort and convenience to any gathering. Make them your own by experimenting with cheeses, herbs, and bacon types — the core combination of sweet roll, creamy filling, and crunchy bacon never fails to impress.
Use rotisserie chicken to save time and add flavor; shred while slightly warm for better texture.
Brush the tops generously with garlic butter for a glossy finish and great aroma.
If using pre-shredded cheese, toss with a teaspoon of cornstarch to reduce clumping and ensure even melting.
Press the top and bottom halves together before baking to compact the filling and help the sliders hold their shape.
If you want extra crispness, remove the foil for the last 2–4 minutes of baking and watch closely to prevent burning.
This nourishing chicken bacon ranch stuffed bread (hawaiian roll sliders) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — assemble ahead and refrigerate for up to 24 hours; bake covered at 350°F for 15 minutes and uncover for a couple minutes before serving.
Freeze assembled sliders (unbaked) wrapped tightly for up to 3 months; bake from frozen at 350°F for 25–30 minutes covered, then uncover for 5 minutes.
Yes — gently reheat covered in a 325°F oven for 10–12 minutes or microwave individual sliders for about 45–60 seconds.
This Chicken Bacon Ranch Stuffed Bread (Hawaiian Roll Sliders) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or nonstick spray.
Slice the package of 15 Hawaiian rolls in half horizontally and place the bottom halves into the prepared pan so they fit snugly together.
In a large bowl, combine 4 cups shredded chicken, 1 cup ranch dressing, 1/2 cup crumbled bacon, and 3 tablespoons grated Parmesan. Mix until evenly combined.
Spread the chicken mixture evenly over the bottom rolls and sprinkle 2 cups shredded cheddar over the filling.
Place the top halves of the rolls over the cheese. Mix 1/4 cup melted butter with 1 teaspoon garlic powder and brush the tops of the rolls generously.
Cover the pan with foil and bake at 350°F for 15 minutes, until cheese is melted and hot throughout. Remove foil and optionally bake 2–4 more minutes for a crisper top. Slice and serve warm.
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