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Spicy Buffalo Chicken Sweet Rolls

  • Author: Joy the Baker
  • Prep Time: 30
  • Total Time: 30 minutes


  • 112 pack Hawaiian Sweet Rolls
  • 2 small chicken breasts
  • bay leaf, black peppercorns, salt,
  • 2 stalks celery, sliced
  • 1/2 cup bottled hot wing sauce (however hot you’d like)
  • 3 tablespoons mayonnaise
  • salt and pepper if you’d like
  • 1/3 cup crumbled blue cheese
  • 3 tablespoons chopped fresh chives


  1. Place chicken breast in a medium saucepan. Sprinkle with salt and pepper. Add cool water to cover the chicken by 1-inch and and a few peppercorns and bay leaf if you’d like. Place over medium heat. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes. Remove from the heat and test the chicken for doneness.
  2. Remove the cooked chicken from the poaching liquid, place on a clean cutting board and use two forks to shread the chicken. Allow to cool to mostly room temperature.
  3. Stir in hot sauce, and mayonnaise. Add more of each or both according to your desired wetness and taste. Toss in celery, and salt and pepper if needed.
  4. Slice 2-inch slices into each sweet bun. Don’t separate the rolls and don’t slice through to the bottom of the rolls. Gently use your fingers to create a space for the chicken within the roll. Spoon chicken mixture into the rolls. Top with crumbled blue cheese and chopped chives.
  5. Cover and store in the refrigerator for up to 6 hours (they can start to get soggy) or serve immediately. They’re delicious!