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Hawaiian Roll French Toast

This Hawaiian Roll French Toast is soft, sweet, and golden on the outside with a custardy center that melts in your mouth. Made with fluffy King’s Hawaiian rolls, a rich vanilla-egg custard, and a buttery skillet finish — it’s an indulgent breakfast that’s super simple to whip up and totally irresistible.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 pack of Hawaiian sweet rolls 12-count
  • 4 large eggs
  • ¾ cup whole milk or any milk of choice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp sugar optional
  • Butter for frying
Optional Add-ins
  • Maple syrup or honey for serving
  • Fresh fruit bananas, strawberries, blueberries
  • Powdered sugar
  • Nutella or peanut butter
  • Whipped cream
  • Chopped pecans or almonds

Equipment

  • Nonstick skillet or griddle
  • Mixing bowl and whisk
  • Bread knife
  • Spatula

Method
 

Prep the rolls:
  1. Slice Hawaiian rolls in half horizontally (like sandwich buns). Set aside.
Make the custard:
  1. In a medium bowl, whisk eggs, milk, vanilla, cinnamon, and sugar (if using) until smooth.
Soak the bread:
  1. Dip each half of the roll briefly into the custard—don’t oversoak, just enough to coat.
Heat the pan:
  1. Melt butter over medium heat in a large nonstick skillet or griddle.
Cook the rolls:
  1. Place soaked rolls cut-side down and cook 2–3 minutes until golden, flip and cook the tops for another 2 minutes.
Serve:
  1. Plate warm, drizzle with syrup, dust with powdered sugar, or pile on toppings of choice!

Notes

Hawaiian Roll French Toast – Helpful Tips

Choose the Right Rolls
  • Use original King’s Hawaiian rolls for their pillowy texture and hint of sweetness.
  • Don’t separate them before dipping—they’re easier to handle and flip as a whole slab.
Stale = Success
  • Slightly stale rolls soak up the custard without getting mushy. Let them sit out overnight or pop them in a low oven (250°F for 10–12 minutes) to dry out a bit.
Whisk that Custard
  • Blend your eggs, milk, vanilla, and cinnamon until smooth and frothy—this gives you that dreamy, custardy soak.
  • For extra richness, use half-and-half or heavy cream instead of just milk.
Quick Soak, Not a Swim
  • Don’t drown the rolls! A 15–20 second soak per side is enough to soak without turning soggy.
Cook Low and Slow
  • Cook on medium-low heat so the inside cooks through before the outside browns too much.
  • Use butter and a little oil in your pan to prevent sticking and get a golden, crisp finish.
Flavor Boosters
  • Add orange zest, nutmeg, or almond extract for a flavor twist.
  • Sprinkle cinnamon sugar on the rolls before cooking for a caramelized crust.
Top It Like a Pro
  • Fresh berries, powdered sugar, whipped cream, or maple syrup—don’t be shy!
  • Turn it into a brunch showstopper with caramelized bananas, crushed nuts, or cream cheese glaze.
Serving & Storing
  • Serve immediately for best texture. Leftovers? Store in the fridge up to 3 days and reheat in a toaster oven or skillet to bring back the crisp.
  • These also freeze well—wrap in foil and store up to 1 month. Reheat straight from frozen!