Hawaiian Roll French Toast

As a girl, French toast, more than anything else, was a special breakfast, something you could enjoy as a little weekend treat. As I grew up, I started experimenting with different breads, one day grabbing a pack of Hawaiian rolls from the pantry. All I must say is: total game changer. Soft and pillowy, and just a little bit sweet themselves, Hawaiian rolls give French toast an almost dessert quality while still being for breakfast.

This recipe is special because it is super easy but feels indulgent, like it should be on the menu at a brunch spot. So that exterior is golden and custard-soaked, while its interior remains airy and tender. That feels comforting and fun, and honestly, after you have it, you just can’t go back to sandwich bread.

Why You’ll Love This Recipe

Please picture a plate stacked with golden, buttery Hawaiian Roll French toast dusted with powdered sugar, with maybe a drizzle of maple syrup running down the sides. This is what awaits you here. I believe you are going to love it for these reasons:

• Sweet and pillowy. Hawaiian rolls are soft by nature, slightly sweet, and just perfect for custard soaking.
• Fast and easy. You can whip this up in 20 flat-no overnight prep needed.
• Crowd-pleasing: Perfect for brunch, holidays, or when you just want something cozy.
• Customizable: Top it with fruit, nuts, syrups, or even Nutella—it’s all fair game.
• Kid and adult approved: Sweet enough for kids, but with room for fancier toppings for grown-ups.

Tools You’ll Need

Nothing fancy here—just your everyday kitchen basics.

• Mixing bowl – for whisking the custard mixture.
• Whisk – makes the eggs and milk light and smooth.
• Measuring cups + spoons (US) / kitchen scale (metric) – accuracy matters for custard balance.
• Nonstick skillet or griddle – where the magic happens; prevents sticking and gives a golden crust.
• Spatula – for flipping rolls without tearing them.
• Plate with paper towel – to rest the cooked rolls and absorb any excess butter.

Ingredients

For the French Toast

• 12 Hawaiian rolls (about 1 standard pack, 340 g)
• 3 large eggs
• ½ cup (120 ml) whole milk
• ¼ cup (60 ml) heavy cream (optional, for richness)
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon (5 ml) vanilla extract
• ½ teaspoon (1 g) ground cinnamon
• Pinch of salt
• 2 tablespoons (30 g) unsalted butter, for cooking

For Serving (optional but recommended)

• Maple syrup
• Powdered sugar
• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream

Step-by-Step Instructions

1. Whisk the custard
2. In a medium bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Whisk until smooth and lightly frothy. (Do keep it whisking it’s to keep the texture airy).
3. Prepare the rolls
4. You can bake them whole, or you can slice them in half to get more surface area for soaking in the custard. I personally prefer halving them-it makes for an even golden layer of custard in each bite.
5. Heat the skillet
6. Put your skillet or griddle over medium heat and melt a tablespoon of butter. Let it sit to sizzle for a while, but do not let it brown too much-you want it ready to coat the rolls.
7. Dip the rolls
8. Dip each roll (or half) into the custard mixture, turning quickly so they’re coated but not soggy. Think of it as giving them a little bath, not a deep soak.
9. Cook until golden
10. The dipped rolls go onto the hot skillet. Cook for about 2-3 minutes on each side until they brown and get a bit crispy. Flip them carefully using a spatula.
11. Serve warm
12. Transfer to a serving plate, powder sugar, syrup, and your personal favorite toppings.

Serving Ideas

• Keep it simple with powdered sugar and syrup.
• Go tropical: The pineapples are put into chunks with shredded coconut and macadamia nuts.
• Make it dessert-style: add Nutella and bananas.
• Turn it into a casserole: arrange dipped rolls in a baking dish, bake at 350°F (175°C) for 25–30 minutes, and serve family-style.

Variations & Customizations

• Almond or oat milk for a lighter version, if desired.
• For fall vibes, try pumpkin pie spice instead of cinnamon.
• Add a splash of rum extract for an adult tropical flair.
• Make it savory! Skip the sugar in the custard and drizzle with crispy bacon and hot honey.

Storage & Make-Ahead

• The fridge: Store leftovers in an airtight container for up to 2 days; for best texture, reheat in a toaster oven or skillet.
• The freezer: Cooked French toast can be frozen for up to 1 month (single layer, then bagged). Reheat in the oven from frozen.
• Make-ahead: Whisk the custard the night before and store it in the fridge. In the morning, just dip and cook.

Pro Tips & Mistakes to Avoid

French toast has had its share of disappointments in my kitchen, so let me save you a few:

• Don’t soak them with your custard too long; they’ll fall apart.
• Keep your skillet at medium heat. Too high and they’ll burn outside while staying raw inside.
• Always melt fresh butter between batches. It keeps each roll golden, not greasy.
• For picture-perfect rolls, slice them in half before dipping. More surface = more caramelized goodness.
• Taste-test one roll before serving the whole batch. Adjust sugar or cinnamon if needed.

Recipe Notes

• Yield: About 4 servings (3 rolls each)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Nutrition (per serving, without toppings):

• Calories: ~280
• Carbs: 36 g
• Fat: 11 g
• Protein: 8 g

A Warm Send-Off

And there you have it—Hawaiian Roll French Toast is as simple as it is beautiful. It is fluffy, custardy, and just sweet enough to feel special with every bite. Honestly, I think after one go, this may forever change how you think of French toast.