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Hawaiian Roll French Toast: The Ultimate Breakfast Recipe

Hawaiian Roll French Toast

This Hawaiian Roll French Toast recipe uses soft, sweet Hawaiian rolls to create an indulgent breakfast. The rolls soak up a rich, cinnamon-spiced custard, resulting in a dish that is perfectly custardy on the inside with golden, slightly crisp edges. It's a gourmet-tasting treat that is surprisingly simple and easy for any cook to master.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • One 12-count package Hawaiian Sweet Rolls
  • 6 Large Eggs
  • 1 cup Milk
  • 1/4 cup Heavy Cream
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • A pinch of Salt
  • 4 tablespoons Butter, divided
  • Optional Toppings: Maple syrup, powdered sugar, fresh berries, whipped cream, chopped nuts, or toasted coconut flakes

Equipment

  • Large shallow bowl (or pie plate)
  • whisk
  • Large skillet or griddle
  • baking sheet
  • wire rack

Method
 

Instructions
  1. Prepare the Custard: In a large, shallow bowl (a pie plate works great), whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt. Keep whisking until the mixture is completely smooth and a uniform pale yellow color, with no visible streaks of egg white.
  2. Soak the Rolls: Gently pull the Hawaiian rolls apart. Working one at a time, dip each roll into the custard mixture. Let it soak for about 15-20 seconds on each side. You want the roll to be saturated with the custard but not so delicate that it starts to fall apart.
  3. Heat the Skillet: Place a large skillet or griddle over medium heat and add 2 tablespoons of the butter. Let it melt and sizzle; this indicates the pan is ready. Don’t let the butter brown too much, or it will burn during cooking.
  4. Cook the French Toast: Carefully place the soaked rolls onto the hot skillet, leaving a little space between each one to ensure they cook evenly. Cook for about 2-3 minutes per side. You're looking for a deep golden-brown crust. The internal temperature should be hot enough that the custard is cooked through.
  5. Finish and Serve: Repeat the cooking process with the remaining rolls, adding the last 2 tablespoons of butter to the pan for the second batch. Arrange the finished French toast on a platter and serve immediately while warm. Go wild with your favorite toppings like maple syrup, a dusting of powdered sugar, and a handful of fresh berries.

Notes

Key tips include not oversoaking the soft rolls (15-20 seconds per side is enough) and cooking on medium heat to prevent burning while ensuring the center cooks through. To keep batches warm, place them on a wire rack on a baking sheet in a 200°F (95°C) oven. For a dairy-free version, use full-fat oat milk or a mix of almond milk and coconut cream. Brioche or challah can be substituted for Hawaiian rolls. Nutritional information was not provided in the source.