Easy Buffalo Chicken Sliders on Hawaiian Rolls
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My Easy Buffalo Chicken Sliders are layered with creamy, tangy buffalo chicken and plenty of melted cheese on soft Hawaiian rolls. The filling bakes up rich and slightly spicy, while the tops turn golden and buttery. This is the perfect 30-minute slider recipe for game days, parties, or an easy weeknight dinner.
Chicken Buffalo Sliders
My buffalo chicken dip has been one of the most popular recipes on the blog for years, and every time I serve it at a party, it disappears fast. After making it for so many gatherings, I wanted to create something with those same creamy, cheesy buffalo chicken flavors, but in a version people could easily grab with their hands.
That is exactly how these Buffalo Chicken Sliders came to be. They have all the bold buffalo flavor everyone loves from the dip, layered into soft Hawaiian rolls with melty cheese and baked until warm and buttery. They are easy to serve, perfect for parties and game days, and always one of the first things to disappear.
My daughter likes my crack chicken sliders a bit better since they have a milder flavor, and be sure to check out my buffalo chicken pinwheels and crack chicken pinwheels.
Why My Recipe is the Best
- Big buffalo flavor made easy – The combination of buffalo sauce, ranch, and cream cheese creates a rich, flavorful filling without extra steps.
- Perfect texture – The filling is creamy but thick enough to stay inside the rolls, so the sliders hold together well.
- Quick and reliable – Ready in about 30 minutes, these sliders are great for last-minute meals or entertaining.
Ingredients for Buffalo Chicken Sliders
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Hawaiian sweet rolls – Soft, slightly sweet rolls that balance the spicy buffalo flavor and hold everything together.
- Shredded chicken – Rotisserie chicken works great and keeps this recipe quick and easy.
- Buffalo sauce – Adds the classic tangy heat and bold buffalo flavor.
- Cream cheese – Creates a rich, creamy base that helps balance the spice. Needs to be room temperature.
- Ranch dressing – Adds extra flavor and helps mellow the heat of the buffalo sauce.
- Mozzarella or Monterey Jack cheese – Melts smoothly and gives that gooey, stretchy texture.
- Sharp cheddar cheese – Adds a deeper flavor and extra richness to the filling.
- Unsalted butter – Brushed on top to help the rolls turn golden and flavorful.
- Garlic powder – Seasons the buttery topping and adds a subtle savory flavor.
- Blue cheese crumbles (optional) – Adds a bold, tangy finish for serving.
- Extra ranch or blue cheese dressing (optional) – Perfect for drizzling or dipping when serving.
Substitutions or Variations
- Don’t have rotisserie chicken? Cooked chicken breasts or canned chicken work if you do not have rotisserie.
- Want different cheese? Mozzarella can be replaced with Monterey Jack or Colby Jack.
- Blue cheese dressing can be used instead of ranch for a stronger flavor.
- Want a milder flavor? Use a mild buffalo sauce if you prefer less heat.
Instructions
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
Prepare the Filling
- Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish or line with parchment paper.
- In a large bowl, combine shredded chicken, buffalo sauce, softened cream cheese, and ranch dressing. Stir until smooth and fully blended.
- Stir in half of the mozzarella and part of the cheddar cheese. The mixture should be creamy and easy to spread.
Assemble the Sliders
- Using a serrated knife, slice the rolls in half horizontally, keeping them connected. Place the bottom half in the baking dish.
- Spread the buffalo chicken mixture evenly over the rolls, pressing gently into an even layer.
- Sprinkle the remaining cheese over the top.
- Place the top half of the rolls over the filling.
- In a small bowl, mix melted butter and garlic powder. Brush evenly over the tops.
- Cover loosely with foil and bake for 15 minutes.
- Remove foil and bake for another 5 minutes until the tops are golden and the cheese is melted.
- Let rest for 5 minutes before serving.
- Let the cream cheese soften – This helps everything mix smoothly and evenly.
- Use a serrated knife – It keeps the rolls from tearing when slicing.
- Don’t skip covering with foil – This keeps the tops from browning too quickly before the inside is heated.
- Let them rest before cutting – This helps the filling set slightly so they stay together when serving.
FAQs
Yes, assemble the sliders and refrigerate up to 24 hours before baking.
They have a mild to medium heat depending on the buffalo sauce. Use a mild version if needed.
Yes, blue cheese dressing works well and adds a stronger flavor.
No, the filling is thick and creamy, which helps keep the rolls from getting soggy.
Storage Instructions
- Refrigerate – – Store leftovers in an airtight container for up to 3 days.
- Freeze – Wrap tightly and freeze for up to 2 months.
- Reheat – Warm in a 325 degree oven until heated through for the best texture.
More Great Appetizers
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Buffalo Chicken Sliders
Equipment
- 9 x 13 baking dish
Ingredients
- 12 Hawaiian sweet rolls kept connected
- 2 ½ cups cooked shredded chicken rotisserie works great
- ½ cup buffalo sauce like Frank’s
- 4 ounces cream cheese softened
- ¼ cup ranch dressing
- 1 cup shredded mozzarella or Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 2 Tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- Blue cheese crumbles Optional
- Extra ranch or blue cheese dressing Optional
Instructions
- Preheat oven to 350℉ degrees. Lightly grease a 9 x 13 inch baking dish or line with parchment paper.
- In a large bowl, combine shredded chicken, buffalo sauce, softened cream cheese, and ranch dressing. Stir until fully blended and creamy. The mixture should be evenly coated and easy to dressing. Stir until fully blended and creamy. The mixture should be evenly coated and easy to spread.2 ½ cups cooked shredded chicken, ½ cup buffalo sauce, 4 ounces cream cheese, ¼ cup ranch dressing
- Stir in ½ cup of the mozzarella and ¼ cup of the cheddar cheese to create a rich, cheesy filling.0.5 cup shredded mozzarella or Monterey Jack cheese, ½ cup shredded sharp cheddar cheese
- Assemble sliders: Using a serrated knife, slice the slab of rolls in half horizontally, keeping them connected. Place the bottom half in the prepared baking dish.12 Hawaiian sweet rolls
- Spread the buffalo chicken mixture evenly over the bottom buns, pressing gently to create an even layer. Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.0.5 cup shredded mozzarella or Monterey Jack cheese
- Place the top half of the rolls over the filling and cheese.
- Brush and Bake: In a small bowl, combine melted butter and garlic powder. Brush evenly over the tops of the rolls.2 Tablespoons unsalted butter, ½ teaspoon garlic powder
- Cover loosely with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is melted and the tops are lightly golden.
- Let rest for 5 minutes before slicing along the roll lines and serving. Garnish with chopped parsley if desired.Blue cheese crumbles
Notes
- Monterey Jack can be replaced with mozzarella or Colby Jack.
- Blue cheese dressing can be used instead of ranch.
- Cooked chicken breasts or canned chicken may be substituted for rotisserie.
- Mild buffalo sauce can be used for less heat.
Nutrition
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