If you are looking for the ultimate crowd-pleasing appetizer or game day snack, these Cheesy Dynamite Chicken Buns are exactly what you need. They are loaded with shredded chicken, a creamy spicy sauce, and plenty of melted cheese, all wrapped in soft dinner roll dough and baked until golden. I first made these for a Super Bowl party and they disappeared within minutes. The combination of tangy dynamite sauce, tender chicken, and gooey cheese inside a pull-apart bun is irresistible. Whether you are hosting a party or just want a fun dinner, this recipe delivers.
What Makes These Cheesy Dynamite Chicken Buns So Good?
The magic here is all in the contrast. You get a soft, slightly sweet dinner roll that pulls apart easily, revealing a warm filling of shredded chicken coated in a creamy, spicy sauce. The cheese melts into every crevice and creates a gooey pocket of flavor. Each bun is essentially a mini sandwich that you can eat with your hands.
Another thing I love about this recipe is that it uses store-bought dough. I use Rhode’s frozen roll dough or Pillsbury Grands biscuits, but you can also make your own if you prefer. The dynamite sauce is the star – it is not just spicy for the sake of heat. It has a tangy kick from sriracha and a rich creaminess from mayonnaise and sour cream. This sauce is also excellent on tacos or as a dip for fries.
How to Prepare the Shredded Chicken Filling
Start with cooked chicken. You can use leftover rotisserie chicken, boiled chicken breasts, or even canned chicken in a pinch. For the best texture, I recommend poaching boneless skinless chicken breasts. Place them in a pot, cover with water, add a teaspoon of salt and a bay leaf, bring to a boil, then simmer for about 15 minutes until cooked through. Let them cool slightly, then shred with two forks.
You want about 2 cups of shredded chicken. If you are in a hurry, use a stand mixer with the paddle attachment on low speed – it shreds in seconds. Do not over-shred or it becomes mushy. Set the chicken aside while you make the sauce.
- Use rotisserie chicken for maximum flavor and zero prep time.
- Shred while warm – it pulls apart much easier than cold chicken.
- Pat dry if the chicken is too moist, otherwise your filling will be watery.
Making the Dynamite Sauce from Scratch
The dynamite sauce is what sets these buns apart from generic cheesy chicken rolls. It is incredibly simple: mix 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons sriracha (adjust for heat), 1 tablespoon rice vinegar, 1 teaspoon garlic powder, and 1 teaspoon sugar. Whisk until smooth. Taste and add more sriracha if you want more kick.
I like to let the sauce sit for 10 minutes so the flavors meld. If you are short on time, proceed immediately. For a thicker sauce, add an extra tablespoon of mayonnaise. You can also use Greek yogurt in place of sour cream for a lighter version – it works but the texture is slightly less rich. This sauce will smell amazing and will make your kitchen smell like your favorite Asian fusion restaurant.
Now combine the shredded chicken with about 3/4 cup of the dynamite sauce and 1 cup of shredded mozzarella or Monterey Jack cheese. Mix gently. The filling should be cohesive but not too wet. If it seems dry, add more sauce. Set aside.
Assembling the Pull-Apart Dinner Rolls
This is where the fun begins. If you are using frozen roll dough, thaw it according to package directions. Usually, you let it rise on a baking sheet for a few hours. For canned biscuits, separate them and flatten each one into a 4-inch circle. You want the dough to be pliable but not sticky.
Place a heaping tablespoon of the chicken mixture in the center of each dough circle. Pull the edges up and pinch together to seal. Roll the bun in your hands to form a smooth ball. Place each bun seam-side down in a greased 9×13 inch baking dish, nestled next to each other. They should be touching but not crammed. If you like extra cheese, sprinkle a little shredded cheese on top of each bun before the final bake.
Cover the dish with a clean kitchen towel and let the buns rise in a warm place for about 30 minutes (skip this if using canned biscuits, which do not need a rise). Meanwhile, preheat your oven to 350°F (175°C).
Baking Tips for Perfectly Golden Buns
Before baking, brush the tops of the buns with melted butter mixed with a pinch of garlic powder. This gives them a beautiful golden color and a soft crust. You can also sprinkle sesame seeds or Everything Bagel seasoning on top for extra texture and flavor.
Bake for 20 to 25 minutes, or until the tops are deep golden brown and the filling is bubbly. If you notice the tops browning too quickly, tent the dish with foil for the last 10 minutes. Let the buns rest in the pan for 5 minutes after baking – this allows the cheese to set slightly so they do not fall apart when you pull them apart.
For a crispier bottom, place the baking dish on the lowest oven rack. For a softer bun, keep it on the middle rack. Every oven varies, so check at 20 minutes and go from there. The internal temperature of the dough should reach about 190°F if you want to be precise.
Variations and Substitutions to Try
Once you master the basic recipe, feel free to experiment. You can swap the chicken for shredded pork or cooked ground beef. Vegetarians can use crumbled tofu or a mix of black beans and corn with the same dynamite sauce. Cheese-wise, pepper jack gives an extra spicy kick, while cheddar adds a sharper taste.
- Spicy version: Add diced jalapeños or a teaspoon of chili flakes to the sauce.
- Sweet twist: Drizzle a little honey over the buns before serving – the sweet-spicy combo is fantastic.
- Gluten-free: Use gluten-free biscuit dough (like Pillsbury’s GF option) or make your own gluten-free roll dough.
- Low carb: Replace the dough with large cabbage leaves or roasted bell pepper halves (but then it is not a bun, more of a wrap).
You can also double the recipe and freeze half. Assemble the buns in an aluminum pan, cover tightly with foil, and freeze before baking. When you are ready, bake from frozen, adding 10-15 minutes to the baking time. Perfect for busy weeknights.
Serving Suggestions and Storage
Serve these buns hot, fresh from the oven. They are great on their own, but I like to offer extra dynamite sauce on the side for dipping. A simple side salad of cucumber and cilantro with a lime vinaigrette cuts the richness beautifully. For a heartier meal, pair them with steamed rice or roasted broccoli.
Leftovers keep well in the fridge for up to three days. Reheat in a 350°F oven for 10 minutes, or in the microwave for 30-60 seconds – but the oven keeps the buns soft and the filling gooey. You can also reheat them in an air fryer at 350°F for 5 minutes. Do not freeze after baking, because the texture of the dough changes. Instead, freeze unbaked buns as I mentioned above.
These Cheesy Dynamite Chicken Buns have become a staple in my kitchen for potlucks, movie nights, and just because. They are easy to put together, feel special, and taste like you spent hours in the kitchen. Give them a try and let me know how they turn out in the comments below. If you post a photo on social media, tag me so I can see your beautiful pull-apart creations.
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