Hawaiian Roll French Toast

By Tyla | Last modified on Oct 22, 2025

Okay, so you know how regular French toast is good? Well, throw that out the window because Hawaiian Roll French Toast is about to ruin you for all other breakfast foods. We’re taking those soft, sweet, pillowy Hawaiian rolls and transforming them into the most decadent, custardy French toast situation you’ve ever experienced. They’re already buttery and slightly sweet, so when you dip them in cinnamon-vanilla custard and fry them up? Pure magic. They get this caramelized exterior while staying ridiculously fluffy inside. I made these for brunch once and my friend literally said “I want these at my wedding.” Not as a dessert. As the main event. She was dead serious. That’s the kind of life-changing breakfast we’re talking about here.

Why You’ll Love This Recipe

Soft and fluffy beyond belief. Hawaiian rolls are next-level tender even before you French toast them.

Already slightly sweet. Less work, more flavor. The rolls do half the job for you.

Perfect portion control. Individual rolls = no fighting over who got the bigger piece.

Kid-approved, adult-obsessed. Everyone at the table will demolish these.

Makes brunch look fancy. Minimal effort, maximum “wow, you made THIS?” reactions.

Great for crowds. Easy to make a ton at once for holiday mornings or weekend gatherings.

The Good Stuff You’ll Need

For the French Toast:

12 Hawaiian sweet rolls (the King’s Hawaiian ones are chef’s kiss)
4 large eggs
1 cup whole milk (or half-and-half for extra richness)
1/4 cup heavy cream
1/4 cup granulated sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
1/4 tsp nutmeg
Pinch of salt
Butter for cooking (don’t be shy with it)

For Topping Options (go wild):

Powdered sugar for dusting
Pure maple syrup (warm it up, trust me)
Fresh berries (strawberries, blueberries, raspberries)
Whipped cream
Toasted coconut flakes
Sliced bananas
Chopped macadamia nuts
Caramel sauce
Cream cheese glaze (recipe below)

For the Cream Cheese Glaze (optional but incredible):

4 oz cream cheese, softened
1/4 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

Let’s Do This

Step 1: Prep Your Rolls

If your Hawaiian rolls are connected, separate them gently. Keep them whole — don’t slice them in half. The beauty is in the pillowy thickness.

Let them sit out for 15-20 minutes if they’re fresh. Slightly stale rolls actually work better because they absorb the custard without falling apart. Day-old rolls? Perfect. Fresh rolls? Still amazing.

Step 2: Make the Custard

In a large, shallow bowl or dish (a pie dish works great), whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt.

Whisk it really well until everything is completely combined and slightly frothy. The better you mix it, the more evenly flavored your French toast will be.

Step 3: Soak Those Rolls

Preheat a large skillet or griddle over medium heat. Add a good pat of butter and let it melt.

Working in batches, dip each roll into the custard mixture. Turn it gently to coat all sides. Let it soak for about 10-15 seconds per side — long enough to absorb but not so long that it gets soggy and falls apart.

The rolls are soft, so handle them gently. Use a fork or your hands to flip them carefully.

Step 4: Cook to Golden Perfection

Place the soaked rolls in the buttered skillet. Don’t overcrowd — give them space to get golden and beautiful.

Cook for 2-3 minutes per side until deep golden brown and slightly caramelized. The sugar in the rolls helps them get that gorgeous color.

Add more butter to the pan between batches. This is not the time to be health-conscious. The butter = flavor = happiness.

Adjust heat if needed — if they’re browning too fast, lower the heat. You want them cooked through, not raw in the middle with burnt outsides.

Step 5: Make the Cream Cheese Glaze (If You’re Fancy)

While the French toast cooks, beat softened cream cheese with powdered sugar until smooth.

Add milk 1 tablespoon at a time until you reach a drizzle-able consistency. Think thick but pourable.

Stir in vanilla extract. Taste and adjust sweetness if needed.

Step 6: Serve and Watch Them Disappear

Stack the Hawaiian roll French toast on plates — they look adorable in little stacks.

Dust generously with powdered sugar.

Drizzle with warm maple syrup and/or cream cheese glaze.

Top with fresh berries, whipped cream, toasted coconut, or whatever your heart desires.

Serve immediately while they’re hot and watch everyone lose their minds.

Serving Suggestions

Serve with crispy bacon or breakfast sausage on the side for that sweet-savory combo.

Fresh fruit salad adds a nice bright, refreshing contrast.

Mimosas or fresh-squeezed orange juice complete the brunch vibe.

Make a French toast bar with all the toppings and let people customize their own.

Switch It Up

Go Tropical: Top with grilled pineapple, toasted coconut, and macadamia nuts for full Hawaiian vibes.

Stuffed Version: Slice rolls almost in half, stuff with cream cheese and strawberries before dipping in custard.

Banana Foster Style: Top with caramelized bananas, rum sauce, and pecans.

Berry Bliss: Make a quick berry compote by simmering mixed berries with sugar and lemon juice.

Chocolate Lovers: Add chocolate chips to the custard or drizzle with Nutella.

Savory Twist: Skip the sugar and cinnamon, add a pinch of salt and pepper, top with bacon and maple syrup for sweet-savory magic.

Baked Version: Arrange dipped rolls in a greased 9×13 dish, pour remaining custard over top, and bake at 350°F for 25-30 minutes. Brunch casserole style!

Make-Ahead Tips

You can whisk the custard mixture the night before and store it covered in the fridge.

The rolls can be dipped in custard and arranged on a baking sheet, covered tightly, and refrigerated overnight. Cook them fresh in the morning.

Cooked French toast can be kept warm in a 200°F oven on a baking sheet while you finish the rest.

Leftovers (if there are any) can be refrigerated for 2 days and reheated in a toaster oven or skillet. They won’t be quite as magical but still delicious.

Don’t freeze these — the texture gets weird when thawed. Just make what you’ll eat or invite more people over.

Questions People Actually Ask

Q: Can I use regular bread instead?
A: You can, but you’ll lose that soft, sweet Hawaiian roll magic. Brioche or challah are closer substitutes if you can’t find Hawaiian rolls.

Q: My rolls are falling apart when I dip them. Help?
A: Don’t soak them too long — 10-15 seconds per side max. And be gentle! Use a fork or spatula to support them as you flip.

Q: Can I make these dairy-free?
A: Use coconut milk or almond milk instead of dairy milk, and coconut cream instead of heavy cream. Skip the butter or use vegan butter. The Hawaiian rolls themselves contain dairy though, so check labels or use a different sweet roll.

Q: What if I don’t have heavy cream?
A: Just use all milk. It’ll be slightly less rich but still delicious. Or use half-and-half as a middle ground.

Q: Can I use egg substitute?
A: You can try a flax egg or commercial egg replacer, but the texture won’t be quite the same. Eggs are what make French toast custardy and delicious.

Q: These are too sweet for me. Can I reduce the sugar?
A: The rolls are already sweet, so you can definitely cut the sugar in the custard to 2 tablespoons or skip it entirely. Just add more cinnamon and vanilla for flavor.

Q: How do I keep them warm while making batches?
A: Place finished French toast on a baking sheet in a 200°F oven. They’ll stay warm and perfect while you cook the rest.

Q: Can I use the slider-size Hawaiian rolls?
A: Absolutely! They’ll be bite-sized and adorable. Adjust cooking time to about 1-2 minutes per side since they’re smaller.