I turn soft, sweet Hawaiian rolls into an incredibly rich and fluffy French toast that practically melts in my mouth. The slightly caramelized edges and custardy center make this recipe feel indulgent yet simple to prepare.
Why You’ll Love This Recipe
I love how this recipe transforms basic ingredients into something bakery-level delicious. The natural sweetness of the Hawaiian rolls means I don’t need much added sugar, and the texture comes out perfectly soft on the inside with a lightly crisp exterior. I also appreciate how quick it is to make, which makes it perfect for breakfast, brunch, or even a sweet snack.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 Hawaiian sweet rolls (kept whole or sliced in half) 3 large eggs 3/4 cup milk 1/4 cup heavy cream 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt 2 tablespoons butter (for cooking) Maple syrup, powdered sugar, or fresh fruit for serving
directions
I start by whisking together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt in a bowl until everything is well combined.
I gently dip each Hawaiian roll into the mixture, making sure it absorbs the custard without becoming too soggy. If I slice them in half, I soak each side briefly.
I heat a skillet or griddle over medium heat and melt the butter. Once hot, I place the soaked rolls onto the pan.
I cook them for about 2–3 minutes per side until they turn golden brown and slightly crisp on the outside.
I remove them from the pan and serve warm with maple syrup, powdered sugar, or fresh fruit.
I sometimes add a splash of orange juice or a bit of orange zest to the custard for a citrus twist. I like stuffing the rolls with cream cheese or Nutella before dipping them for a richer version. I also enjoy topping them with caramelized bananas or berries for extra flavor.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat them, I prefer using a skillet or oven to keep the outside slightly crisp, though the microwave works for a quick option.
FAQs
Can I make this recipe ahead of time?
I can prepare the custard mixture ahead, but I prefer cooking the rolls fresh for the best texture.
Can I freeze Hawaiian roll French toast?
I can freeze cooked pieces in a sealed container for up to 2 months and reheat them in the oven.
Do I have to use heavy cream?
I can substitute it with more milk, but I find the cream gives a richer texture.
Why are my rolls soggy?
I avoid soaking them too long, since Hawaiian rolls absorb liquid quickly.
Can I use other types of bread?
I can, but I find Hawaiian rolls give the best soft and slightly sweet result.
Conclusion
I love how this Hawaiian Roll French Toast comes out soft, rich, and full of flavor every time. It’s a simple recipe that feels special, and I keep coming back to it whenever I want a comforting and satisfying treat.
Soft, sweet Hawaiian rolls are transformed into a rich, fluffy French toast with a custardy center and lightly caramelized edges for a melt-in-your-mouth breakfast treat.
Ingredients
12 Hawaiian sweet rolls (kept whole or sliced in half)
3 large eggs
3/4 cup milk
1/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
2 tablespoons butter (for cooking)
Maple syrup, powdered sugar, or fresh fruit for serving
Instructions
Whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt in a bowl until well combined.
Gently dip each Hawaiian roll into the mixture, allowing it to absorb the custard without becoming overly soggy. If sliced, soak each side briefly.
Heat a skillet or griddle over medium heat and melt the butter.
Place the soaked rolls onto the hot skillet.
Cook for 2–3 minutes per side until golden brown and slightly crisp on the outside.
Remove from the pan and serve warm with maple syrup, powdered sugar, or fresh fruit.
Notes
Avoid over-soaking the rolls as they absorb liquid quickly.
Heavy cream adds richness but can be substituted with milk.
Add orange zest or juice for a citrus flavor variation.
Stuff rolls with cream cheese or chocolate spread for a decadent twist.
