I stumbled upon Hawaiian Roll French Toast on a lazy Sunday morning when friends were sleeping over and I needed to make breakfast for eight people with minimal effort. I grabbed the leftover Hawaiian rolls from dinner, whisked up some eggs and cinnamon, and fifteen minutes later, everyone was raving about the best French toast they had ever eaten. The soft, pillowy texture of King’s Hawaiian rolls transforms into something magical when dipped in custard and pan-fried to golden perfection.
What makes this recipe so special is how the slightly sweet Hawaiian rolls soak up just enough custard without getting soggy. The result is French toast with a crispy golden exterior and an impossibly fluffy, cloud-like interior that melts in your mouth. Unlike traditional French toast made with sliced bread, these bite-sized rolls cook evenly on all sides and look absolutely gorgeous piled high on a plate. Whether you are feeding a crowd for brunch or treating yourself to something special, Hawaiian Roll French Toast is about to become your new breakfast obsession.
Ingredients for Hawaiian Roll French Toast
- 1 package (12 count) King’s Hawaiian Original Sweet Rolls
- 3 large eggs
- 3/4 cup half-and-half or whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- Pinch of salt
- 4 tablespoons of butter for cooking
- Powdered sugar for dusting
- Fresh berries for topping (optional)
- Maple syrup for serving
How to Make This Recipe
Start by whisking together the eggs and half-and-half in a large shallow bowl until completely smooth. You want to make sure the egg whites are fully incorporated so you do not end up with streaks of white in your custard. Add the vanilla extract, ground cinnamon, brown sugar, and a pinch of salt to the egg mixture. Whisk everything together vigorously until the brown sugar dissolves and the mixture looks uniform in color and texture.
Take a toothpick or skewer and gently poke three to four small holes in the bottom of each Hawaiian roll. This step might seem unnecessary, but it makes a huge difference in how the custard soaks into the rolls. The holes allow the egg mixture to penetrate deeper into the fluffy interior without requiring excessive soaking time that would make the rolls fall apart.
Working in batches of three to four rolls at a time, drop them into the egg mixture. Let each roll soak for about thirty seconds, turning them gently to coat all sides. Do not leave them in longer than a minute or they will absorb too much liquid and become mushy. The key is finding that sweet spot where the rolls are thoroughly coated but still hold their shape when you pick them up.
Heat a large nonstick skillet or griddle over medium heat and add two tablespoons of butter. Let the butter melt completely and spread it around the pan, but do not let it brown. Medium heat is crucial here because too high will burn the outside before the inside cooks through, while too low will make them greasy instead of crispy.
Place half of the soaked rolls in the hot skillet, spacing them so they are not touching [web:60]. Cook each roll for about two to three minutes per side, rotating carefully with tongs or a spatula to brown all sides evenly. Hawaiian rolls have six sides, so you will need to turn them several times to get that beautiful golden-brown color all the way around. The total cooking time per batch should be about eight to ten minutes.
When the first batch is done, transfer the cooked rolls to a plate and tent loosely with foil to keep warm [web:60]. Add the remaining two tablespoons of butter to the pan and repeat the process with the second batch of rolls [web:67]. Serve the French toast immediately while still hot, dusted generously with powdered sugar and accompanied by fresh berries and warm maple syrup.
Pro Tips for Success
- Use day-old Hawaiian rolls for the best texture as they absorb custard better without falling apart.
- Do not skip poking holes in the rolls – this ensures even custard absorption throughout.
- Soak rolls for only thirty seconds to one minute maximum to prevent sogginess.
- Keep the heat at medium to ensure the inside cooks through without burning the outside.
- Rotate the rolls frequently to brown all six sides evenly for the best appearance.
- Add butter between batches to prevent sticking and maintain that rich buttery flavor.
- Serve immediately for the crispiest exterior and fluffiest interior.
Delicious Variations
For a decadent cinnamon sugar version, mix together one-quarter cup white sugar with one-half teaspoon cinnamon in a shallow dish. Immediately after cooking each batch, toss the hot French toast rolls in the cinnamon sugar mixture until completely coated. Serve with salted caramel sauce for dipping instead of maple syrup for an extra special treat.
Try a tropical variation by adding one-quarter teaspoon coconut extract to the custard mixture and topping with toasted coconut flakes, fresh pineapple chunks, and a drizzle of honey. For a chocolate lover’s twist, add two tablespoons of cocoa powder to the egg mixture and serve with Nutella or chocolate sauce. A fall-inspired version uses one-half teaspoon pumpkin pie spice instead of cinnamon and is topped with warm apple compote and whipped cream.
Troubleshooting Common Issues
- Rolls falling apart during soaking means you soaked them too long. Reduce time to twenty to thirty seconds maximum.
- Soggy, greasy French toast indicates your pan was not hot enough. Increase the heat to medium or medium-high.
- Burnt exterior with raw interior means the heat was too high. Lower the temperature and cook more slowly.
- Custard not absorbing evenly happens when you skip poking holes. Always pierce the bottom of each roll.
- Rolls sticking to the pan means you need more butter or a better nonstick surface. Add extra butter and use quality nonstick cookware.
Storage and Make-Ahead Tips
Leftover Hawaiian Roll French Toast stores in an airtight container in the refrigerator for up to two days. Reheat individual rolls in a toaster oven at 350 degrees F for about five minutes to restore crispiness, or microwave for thirty seconds if you are in a rush. The texture will not be quite as perfect as fresh, but they still taste delicious.
You can prepare the custard mixture the night before and store it covered in the refrigerator. Just give it a good whisk before using in the morning. For meal prep, cook the entire batch and freeze individual rolls in a single layer on a baking sheet, then transfer to freezer bags once solid. They keep frozen for up to one month. Reheat from frozen in a 350 degree F oven for ten to twelve minutes [web:64].
Serving Suggestions
Pile the Hawaiian Roll French Toast high on a serving platter and dust generously with powdered sugar for a beautiful presentation. Arrange fresh berries like strawberries, blueberries, and raspberries around the base for pops of color. Serve with warm maple syrup in a small pitcher so everyone can drizzle to their liking.
For a more indulgent brunch spread, offer multiple dipping sauces like salted caramel, chocolate sauce, berry compote, or honey butter. Pair with crispy bacon or breakfast sausage for a sweet and savory combination [web:65]. A side of fresh fruit salad or yogurt parfaits balances the richness of the French toast. Strong black coffee, hot tea, or fresh-squeezed orange juice make perfect beverage accompaniments.
Frequently Asked Questions
Can I use regular dinner rolls instead of Hawaiian rolls?
Regular dinner rolls will work in a pinch, but they lack the signature sweetness and soft texture that makes Hawaiian rolls so special for this recipe. If you substitute, add an extra tablespoon of sugar to the custard to compensate for the missing sweetness.
Why do I need to poke holes in the rolls?
Poking holes allows the egg custard to penetrate deeper into the fluffy interior without over-soaking the outside. This ensures even flavor distribution and prevents the rolls from getting too soggy or falling apart.
Can I make this dairy-free?
Yes, substitute the half-and-half with full-fat coconut milk or oat milk, and use dairy-free butter for cooking. The texture will be slightly different but still delicious. Note that Hawaiian rolls contain dairy, so choose a dairy-free sweet roll alternative if needed.
How do I prevent the rolls from getting soggy?
The key is limiting soak time to just thirty seconds to one minute maximum. Use day-old rolls, which hold up better than fresh ones, and make sure your pan is properly heated to medium before adding the rolls.
Can I bake these instead of pan-frying?
While pan-frying gives the best crispy exterior, you can bake them at 375 degrees F for about twelve to fifteen minutes, flipping halfway through. They will not be quite as crispy but still taste great.
What is the best way to reheat leftovers?
A toaster oven at 350 degrees F for five minutes gives the crispiest results. An air fryer at 350 degrees F for three to four minutes also works wonderfully. Avoid the microwave if possible as it makes them soggy.
Can I make a casserole version?
Absolutely. Cut the rolls into cubes, layer in a greased baking dish, pour the custard over top, and bake at 350 degrees F for thirty to thirty-five minutes. This makes a great make-ahead breakfast option.
Hawaiian Roll French Toast
Ingredients
Equipment
Method
- In large shallow bowl, whisk together eggs and half-and-half until completely smooth with no streaks of egg whites visible.
- Add vanilla extract, cinnamon, brown sugar, and salt to egg mixture. Whisk vigorously until brown sugar dissolves and mixture is uniform in color.
- Using toothpick or skewer, gently poke 3-4 small holes in bottom of each Hawaiian roll. This allows custard to penetrate interior.
- Working in batches of 3-4 rolls, drop rolls into egg mixture. Soak for about 30 seconds, turning gently to coat all sides. Do not oversoak.
- Heat large nonstick skillet or griddle over medium heat. Add 2 tablespoons butter and let melt completely without browning.
- Place half of soaked rolls in hot skillet, spacing so they don’t touch. Cook for 2-3 minutes per side, rotating carefully to brown all 6 sides evenly. Total cooking time about 8-10 minutes per batch.
- Transfer cooked rolls to plate and tent loosely with foil to keep warm.
- Add remaining 2 tablespoons butter to pan and repeat cooking process with second batch of rolls.
- Serve immediately while hot. Dust generously with powdered sugar, top with fresh berries, and serve with warm maple syrup.
Notes
- Use day-old Hawaiian rolls for best texture as they absorb custard better without falling apart
- Do not skip poking holes in rolls – ensures even custard absorption
- Soak rolls for maximum 30 seconds to 1 minute to prevent sogginess
- Keep heat at medium to ensure inside cooks through without burning outside
- Rotate rolls frequently to brown all 6 sides evenly
- Serve immediately for crispiest exterior and fluffiest interior
- Leftover French toast stores in airtight container in fridge for up to 2 days
- Reheat in toaster oven at 350°F for 5 minutes or microwave for 30 seconds
- Custard mixture can be prepared night before and stored covered in refrigerator
- Cooked rolls can be frozen up to 1 month – reheat from frozen at 350°F for 10-12 minutes
- For cinnamon sugar version: toss hot cooked rolls in mixture of 1/4 cup sugar + 1/2 tsp cinnamon
- Can be baked instead of pan-fried at 375°F for 12-15 minutes, flipping halfway
