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Hawaiian Roll French Toast Recipe
Ben Carraoli

Hawaiian Roll French Toast Recipe

I recently made this fun twist on breakfast Hawaiian Roll French Toast and I have to say, it’s now one of my absolute favorites. I’m always looking for something a little different in the morning, and these sweet little rolls soaked in custard, browned in butter, and topped with fresh berries were just perfect.
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Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 12-pack of sweet Hawaiian rolls – These soft, buttery rolls soak up the custard beautifully without falling apart.
  • 3 large eggs – The heart of your custard mixture; they give the toast structure and a lovely golden color.
  • ¾ cup half-and-half or whole milk – Half-and-half makes the custard rich and creamy. Milk works too, but it’s slightly lighter.
  • 1 tablespoon vanilla extract – Adds a warm sweet aroma that enhances the flavor of the rolls.
  • 1 teaspoon ground cinnamon – Brings that cozy classic French toast spice that pairs perfectly with the sweet bread.
  • 2 tablespoons brown sugar – Adds a hint of caramel flavor and helps create that slightly crisp outer layer.
  • A pinch of salt – Balances the sweetness and makes every flavor stand out more.
  • 4 tablespoons butter salted or unsalted – Used for frying; gives the rolls a buttery crust and deep golden color.
  • Powdered sugar fresh fruit, and maple syrup for topping – Optional, but they make the final dish look and taste amazing.

Method
 

  1. In a large bowl, whisk together the eggs, half-and-half (or milk), vanilla extract, cinnamon, brown sugar, and salt. Mix until everything is smooth and fully combined with no streaks of egg white left.
  2. Use a toothpick or skewer to poke a few holes in the bottom of each roll so the custard can soak in evenly. Then dip a few rolls at a time into the egg mixture and let them soak for about 30 seconds. Avoid soaking too long, or the rolls may become soggy.
  3. Melt about 2 tablespoons of butter in a non-stick skillet over medium-low heat. Place the soaked rolls in the pan, a few at a time, and cook until each side is golden brown. Rotate them carefully so they brown evenly without burning.
  4. Once the rolls are golden on all sides, remove them from the pan and serve while warm. Sprinkle with powdered sugar, drizzle with maple syrup, and top with fresh fruit. For a balanced brunch, serve with bacon or sausage on the side.

Notes

  • I found that poking holes in the bottom of each roll helped the custard soak in perfectly without making the inside soggy.
  • Keeping the heat at medium-low was key; higher heat browned the outside too quickly while the inside stayed undercooked.
  • Cooking in small batches made it easier to turn the rolls evenly and control browning.
  • Letting the butter melt fully before adding the rolls gave them a smooth, even crust.
  • Serve them right away! They’re best hot off the skillet when the outside is crisp and the inside is fluffy.