Name: Hawaiian Roll French Toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 large eggs; 1 cup whole milk (or dairy/non-dairy alternative); 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp salt; 1/8 tsp ground nutmeg (optional); 2 tbsp unsalted butter (for griddling); 12 Hawaiian rolls (King’s Hawaiian original recommended); Confectioners’ sugar, for serving; Maple syrup, for serving

I take sweet, buttery Hawaiian rolls, dip them in a cinnamon‑vanilla egg custard, then griddle them until golden and crisp. They’re pillowy soft inside and caramelized on the outside—perfect for brunch or a fun breakfast treat. Hawaiian Roll French Toast

Why You’ll Love This Recipe

I love how easy this is without sacrificing flavor. The sweet rolls absorb just the right amount of custard for a rich texture, and their mini size makes them fun to eat. I find the balance of crisp exterior and fluffy interior absolutely irresistible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
‑ Large eggs
‑ Milk (I use whole milk, but any dairy or non‑dairy milk works)
‑ Vanilla extract
‑ Ground cinnamon
‑ Salt
‑ Nutmeg (optional, I like a touch for depth)
‑ Unsalted butter
‑ Hawaiian rolls (I use original sweet rolls)
‑ Confectioners’ sugar and maple syrup for serving

directions

I slice each roll in half horizontally, though some prefer to dip them whole to avoid sogginess.
I whisk together eggs, milk, vanilla, cinnamon, salt, and nutmeg in a wide bowl.
I heat a griddle or nonstick skillet over medium heat and brush it with butter.
Working in small batches, I dip each roll half in the custard until saturated, shake off excess, and place them on the griddle.
I cook about 2–3 minutes per side, until golden and crisp, flipping to brown all sides as needed.
I keep finished pieces warm in a low oven (about 200 °F) while I cook the rest.
I dust them with confectioners’ sugar and serve hot with maple syrup and fresh fruit.

Servings and timing

This recipe takes about 10 minutes to prep and 10 minutes to cook for a total of roughly 20 minutes, yielding about 12 roll halves (serving 6 people at 2 halves each). Serving size can vary depending on how many pieces are served per person.

Variations

‑ I like using half & half or coconut milk instead of regular milk for extra richness or tropical flair.
‑ If I want a sweeter twist, I sometimes add brown sugar or pumpkin pie spice to the custard.
‑ Other times I toss the cooked pieces in cinnamon sugar and serve with salted caramel dipping sauce.
‑ For a fun twist, I’ll wrap cooked rolls around breakfast sausages before serving with syrup as breakfast pigs in blankets.

storage/reheating

I let leftovers cool completely, then store them in an airtight container in the fridge for up to 3–5 days. To reheat, I preheat the oven to about 350 °F and warm them on a baking sheet for about 10 minutes or until heated through. I also like popping them in the toaster for crispiness or microwaving for about 30 seconds for convenience. Freeze cooled pieces in a freezer-safe bag for up to 3 months; when ready, thaw and reheat as above.

FAQs

What if I don’t have whole milk?

I often substitute with half-and-half, heavy cream, or even coconut milk or nondairy milk for flavor variations.

Should I slice the rolls or leave them whole?

I usually slice them in half for more surface area and quicker cooking, but some prefer dipping whole rolls to avoid oversaturating them.

How long do I soak the rolls in the custard?

Just until saturated—no more than 20–30 seconds. Soaking too long can make them soggy and harder to cook through properly.

How can I avoid soggy French toast?

I dip quickly and only cook over medium to medium-low heat. I also drain excess custard before placing on the griddle and keep the cooked ones warm in the oven on a rack so they stay crisp.

Can I add flavors to the custard?

Absolutely! I sometimes stir in vanilla, nutmeg, and a pinch of sugar or pumpkin pie spice. You could also mix in a little pineapple juice or coconut extract for tropical notes.

Conclusion

I find Hawaiian Roll French Toast to be a fun, indulgent twist on classic French toast. Between the buttery sweetness of the rolls and the custardy interior, it always feels like a treat. Whether I’m whipping it up for a family breakfast or brunch with friends, it’s consistently a hit. I hope you’ll enjoy making and eating it as much as I do.