One Sunday morning, after a rainy Saturday cleaning the gutters with my husband, I realized we had a dozen King’s Hawaiian rolls leftover from a neighborhood potluck. My daughter bounded into the kitchen, coffee in tow, hopeful for something sweet yet easy.
We decided to transform those soft rolls into breakfast crowns—French toast crowns. As I began whisking eggs, milk, cinnamon, and sugar, she punctured each roll to ensure every nook absorbed flavor. Soon, the skillet hissed with butter, and the sweet-spiced aroma filled the house.
Even our usually reserved teenager floated in, drawn by the scent and the promise of warm, gooey bites. As each golden roll hit the plate, we dusted them with powdered sugar and scattered fresh berries. The first bite was soft, custardy, and slightly crisp on the outside—like breakfast and dessert rolled into one.
Hawaiian Roll French Toast is now part of our weekend routine, perfect for cozy mornings, lazy brunches, or just a sweet pick-me-up after a busy week.
Short Description
Hawaiian Roll French Toast features fluffy sweet rolls soaked in a vanilla‑cinnamon custard and pan‑fried golden—served with berries, sugar, and syrup. A quick yet indulgent treat.
Key Ingredients
- 12 King’s Hawaiian rolls
- 3 large eggs
- 180 ml half-and-half or whole milk
- 1 Tbsp vanilla extract
- 1 tsp ground cinnamon
- 2 Tbsp light brown sugar
- Pinch fine sea salt
- 4 Tbsp unsalted butter
- Powdered sugar, fresh fruits, and maple syrup for serving
Tools Needed
- Large shallow bowl or pie plate
- Whisk
- Nonstick skillet or griddle
- Spatula
- Toothpick or skewer
Cooking Instructions
Step 1: Mix Custard
In a bowl, whisk eggs, half-and-half, vanilla, cinnamon, sugar, and salt until smooth.
Step 2: Prep Rolls
Poke holes in each roll with a toothpick—helps custard soak in.
Step 3: Soak Rolls
Dip rolls in custard for about 30 seconds each side, rotating gently to coat, avoiding too much soggy areas.
Step 4: Melt Butter
Melt 2 Tbsp butter in skillet over medium-low until foam subsides.
Step 5: Cook Rolls
Cook rolls in batches, 30–60 seconds per side, rotating for even golden color. Add more butter as needed.
Step 6: Serve
Arrange warm rolls. Dust with powdered sugar, top with berries, and drizzle maple syrup. Serve immediately.
Why You’ll Love This Recipe
Sweet & Comforting: Soft, custardy bread with sweet cinnamon-flavored crust.
Quick Breakfast: Ready in under 20 minutes from start to finish.
Kid-Approved: Fun finger-food size and crowd-pleasing flavor.
Customizable: Use any leftover sweet rolls or buns homemade or store-bought.
Mistakes to Avoid & Solutions
Soggy Toast: Don’t oversoak, 30 seconds each side is enough.
Burned Butter: Cook low‑medium and refill butter between batches.
Uneven Color: Rotate rolls to brown every surface evenly.
Custard Thin or Thick: Adjust slightly—too thin makes texture runny; too thick means less flavor inside.
Serving and Pairing Suggestions
Pair with fresh fruit: berries, sliced mango, or banana.
Add whipped cream or Greek yogurt on the side.
Serve buffet-style for brunch with mini toppings bar.
Drink pairings: coffee, tea, or sparkling fruit juice.
Storage and Reheating Tips
Store: Keep cooled leftovers in fridge for up to 2 days in airtight container.
Reheat: Warm in oven at 350 °F for 5–7 minutes or microwave briefly—toast exterior if possible to restore crispness.
FAQs
1. Can I use regular dinner rolls?
Yes, any slightly sweet roll works well.
2. Can I prep custard ahead?
Yes, mix custard the night before and refrigerate.
3. What if I have no half‑and‑half?
Whole milk works fine; the texture is slightly lighter.
4. Can I freeze leftovers?
Freeze cooled rolls on a tray, then store in freezer bag. Reheat in oven.
5. How do I keep hot cross buns from falling apart?
Poke more holes and soak gently—don’t press hard.
Tips & Tricks
Preheat skillet before butter to maintain even browning.
Use a silicone brush to reapply butter between batches.
Sprinkle cinnamon sugar mix on top for extra sparkle.
Swap berries with caramelized apples or peaches for seasonal flair.
Set up a toppings bar for neighbors or friends on brunch day.
Recipe Variations
Coconut Macaron Twist:
Dip rolls in coconut flakes after soaking, then pan-fry for a crispy, tropical exterior.
Stuffed French Toast Rolls:
Slice open and fill with cream cheese mixed with jam before soaking and cooking.
Savory Version:
Skip sugar in custard, sprinkle cheese and herbs over rolls after browning for a breakfast sandwich vibe.
Final Thoughts
Hawaiian Roll French Toast transforms simple sweet rolls into something truly special. It’s the kind of breakfast that wraps comfort and indulgence into every bite, yet comes together quickly.
When life gets busy, and mornings feel rushed, this recipe brings us back to slow Sundays, family chatter, and small acts of care. It feels effortlessly elegant, and I love how everyone gathers round the table for that first warm bite.
Fluffy Hawaiian Roll French Toast
Ingredients
- 12 King’s Hawaiian rolls
- 3 large eggs
- 180 ml half-and-half or whole milk
- 1 Tbsp vanilla extract
- 1 tsp ground cinnamon
- 2 Tbsp light brown sugar
- Pinch fine sea salt
- 4 Tbsp unsalted butter
- Powdered sugar fresh berries, and maple syrup for serving
Instructions
- Whisk together eggs, milk, vanilla, cinnamon, sugar, and salt until smooth.
- Use a toothpick to poke holes in the bottom of each roll so they soak better.
- Soak each roll in the custard for 30 seconds, turning to coat all sides. Don’t let them get too soggy.
- Melt 2 tablespoons of butter in a skillet over medium-low heat.
- Fry rolls in batches for 30–60 seconds on each side until golden. Add more butter as needed.
- Place rolls on a plate. Sprinkle with powdered sugar, add berries, and drizzle with syrup. Serve right away.
