1. Prep the Rolls

I start by separating the Hawaiian rolls into individual pieces. If they’re connected, gently pull them apart no need to slice anything!

2. Make the Custard

In a mixing bowl, I whisk together the eggs, milk, vanilla, cinnamon, and salt until smooth. The cinnamon adds warmth, while the vanilla gives a subtle sweetness that complements the rolls.

3. Soak the Rolls

Here’s the key step: I dip each roll into the custard mixture, letting it soak for 10–15 seconds per side. Don’t rush this! The bread needs time to absorb the liquid without becoming soggy.

4. Cook to Golden Perfection

I melt butter in my skillet over medium heat. Once it’s sizzling, I add the soaked rolls in a single layer. They cook for about 3–4 minutes per side until golden brown. If the pan gets too hot, I reduce the heat to avoid burning.

5. Serve Warm

I transfer cooked rolls to a baking sheet in a 200°F oven to keep them warm while I finish the batch. Serve with your favorite toppings!