Hawaiian Roll French Toast

Hawaiian Roll French Toast is my absolute go-to breakfast when I want to impress without breaking a sweat in the kitchen. I discovered this twist on traditional French toast a few years ago, and it’s become my signature morning treat. These pillowy-soft Hawaiian rolls soak up the egg mixture perfectly, creating little bites of heaven that are crispy on the outside and custardy on the inside.

The slight sweetness of the Hawaiian rolls paired with the warm cinnamon and vanilla creates a breakfast experience that’ll have everyone asking for seconds. Trust me, once you try making French toast with Hawaiian rolls, you might never go back to regular bread!

Why You’ll Love This Roll French Toast

You’ll absolutely fall head over heels for this Hawaiian Roll French Toast recipe because it’s foolproof and fantastic. I’ve made this for sleepy weekend mornings and fancy brunch gatherings alike, and it’s always a hit. The small size of the rolls makes them perfect for serving a crowd or kids who love finger foods.

What really sets this recipe apart is how the sweetness of the Hawaiian rolls eliminates the need for tons of added sugar. Plus, the compact size of each roll means more crispy, caramelized surface area in every bite. I’m all about that perfect golden exterior! Even my cooking-challenged friends have mastered this recipe on their first try, so I promise you can too.

Ingredients

• 1 (12 pack) of Kings sweet Hawaiian Rolls
• 3 large eggs
• ¾ cup half and half (or whole milk if that’s all you have)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• 1 small pinch salt
• 4 tablespoons butter (salted or unsalted is fine)
• Powdered sugar, fresh fruit, and syrup for topping

How To Make Hawaiian Roll French Toast

1. Crack your eggs into a large bowl, then add the half and half. Whisk until they’re fully combined and you no longer see bits of egg whites.
2. Add in the vanilla, cinnamon, sugar, and salt and whisk again until smooth.
3. Take a toothpick or skewer and poke a few holes in the bottom of each Hawaiian roll so the egg mixture can soak in better.
4. Drop a few rolls at a time in the egg mixture and allow to soak for about 30 seconds (not much longer or they’ll be too mushy).
5. Heat a non-stick skillet over medium-low heat. (If your heat is too high, the outside of the rolls will burn before the inside cooks.)
6. Add about 2 tablespoons of butter to the pan and allow to melt. Add more butter for each new batch.
7. Add the soaked rolls to the pan and turn after about 30 seconds per side or when golden brown. (Cook each of the 4 sides plus the top and bottom.)
8. Once all rolls are cooked, serve immediately with your favorite toppings.

Quick Prep Tricks

I’ve found that getting everything ready before I start cooking makes this Hawaiian Roll French Toast process so much smoother. I like to set up a little assembly line: egg mixture in one bowl, raw rolls waiting to be dipped, and a plate ready for the finished product. This keeps things organized when I’m cooking multiple batches.

Another trick I’ve discovered is to gently squeeze each roll after soaking to remove excess egg mixture. This prevents the dreaded soggy center while still keeping enough moisture for that perfect custardy texture. When I’m feeling extra fancy, I’ll warm my maple syrup with a handful of berries to create a quick, flavorful sauce that takes this breakfast from great to unforgettable!

Tips for Perfect Hawaiian Roll French Toast

The secret to nailing this Hawaiian Roll French Toast is all in the details. I learned the hard way that high heat is the enemy here – it’ll give you a burned exterior and raw interior. Keep that heat on medium-low and be patient! The rolls should sizzle gently when they hit the pan, not scream.

I’ve also found that using day-old Hawaiian rolls works even better than fresh ones. They’re slightly drier and soak up the egg mixture perfectly without falling apart. And don’t skip the poking step! Those little holes make all the difference in getting the custard mixture into every nook and cranny of the rolls. Sometimes I add a splash of bourbon or rum to the egg mixture for an adult version that’s absolutely divine for special brunches!

Storage and Reheating

I rarely have leftovers when I make Hawaiian Roll French Toast, but when I do, they’re surprisingly easy to save for later. Just let them cool completely, then store in an airtight container in the refrigerator for up to 2 days. Don’t stack them or they’ll stick together something fierce!

When it’s time to reheat, I avoid the microwave which makes them soggy. Instead, I pop them in my toaster oven for about 3-4 minutes or in a skillet over low heat until warmed through. This brings back some of that exterior crispness we all love. If I’m planning ahead, I sometimes make a double batch on purpose so I can freeze some for busy mornings – just separate layers with parchment paper in a freezer container and reheat from frozen in the toaster oven.

Recipe Notes

• Using half and half creates a richer custard, but whole milk works great too
• The rolls only need about 30 seconds of soaking – any longer and they’ll become too soggy
• Medium-low heat is crucial – patience yields perfectly cooked French toast
• Each roll needs cooking on all six sides for even golden perfection
• Day-old Hawaiian rolls work even better than fresh as they absorb more mixture
• For a dairy-free version, use coconut milk and coconut oil instead of half and half and butter

Favorite Topping Combinations

One of the reasons I adore this Hawaiian Roll French Toast is how versatile it is when it comes to toppings. My absolute favorite combination is a dusting of powdered sugar, fresh sliced strawberries, and real maple syrup warmed with a tiny pinch of cinnamon. The way the warm syrup melts the sugar and mingles with the berry juice is simply magical.

For a more decadent treat, I sometimes whip up a quick cream cheese glaze by mixing softened cream cheese with a bit of powdered sugar and milk until pourable. Drizzled over these warm bites with some toasted pecans on top – it’s basically dessert for breakfast, and I’m not sorry about it! Another winning combination is sliced bananas, a dollop of peanut butter that gets all melty on the warm rolls, and a light drizzle of honey. The beauty of these little French toast bites is how easily they can be customized for everyone at your table.

Frequently Asked Questions

Can I use regular dinner rolls instead of Hawaiian rolls?
You can definitely use regular dinner rolls, but you’ll miss out on that signature subtle sweetness that makes Hawaiian Roll French Toast so special. I’ve tried both, and while regular rolls work in a pinch, the Hawaiian rolls create a more decadent result that perfectly balances with the cinnamon and vanilla flavors.

Why did my rolls turn out soggy in the middle?
This usually happens for two reasons: either the rolls soaked too long in the egg mixture (remember, just 30 seconds is enough!) or the heat was too high, causing the outside to cook quickly while the inside stayed raw. Keep your heat on medium-low and be patient with the cooking process. If they’re still soggy, try poking more holes in the rolls next time and giving them a gentle squeeze after soaking.

Can I prepare the egg mixture the night before?
Absolutely! I often whisk up the egg mixture the night before and store it covered in the refrigerator. This actually helps the flavors meld together nicely overnight. Just give it a quick re-whisk in the morning before using. The rolls themselves should be dipped right before cooking for best results.

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