Hawaiian Roll French Toast
This Hawaiian Roll French Toast transforms sweet, pillowy rolls into a rich, custardy breakfast treat with golden caramelized edges. Naturally sweet and perfectly portioned, it’s an easy, crowd-pleasing brunch that comes together in under 20 minutes.
Equipment
- non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 1 package (12 count) Hawaiian sweet rolls
- 3 large eggs
- 0.5 cup whole milk or heavy cream
- 1 Tbsp granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- pinch of salt
- 2 Tbsp unsalted butter (for pan)
- fresh berries, maple syrup, powdered sugar, or whipped cream (optional toppings)
Instructions
- Slice Hawaiian rolls in half horizontally. Keep them attached in groups for thicker slices or separate individually for smaller portions.
- In a shallow bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until fully combined.
- Dip rolls into custard for 10–15 seconds per side. Avoid over-soaking to prevent breakage.
- Melt butter in a non-stick skillet over medium-low heat. Place soaked rolls in the pan.
- Cook for 2–3 minutes per side until golden brown and slightly puffed.
- Serve warm with desired toppings such as powdered sugar, maple syrup, fresh berries, or whipped cream.
Notes
Use slightly stale rolls for best texture. Cook over medium-low heat to prevent burning due to the rolls' higher sugar content.