Description
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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~48g
- Protein: ~12g