This recipe for Hawaiian Roll French Toast has been a weekend favorite in our house since I first made it for a sleepy Saturday brunch with friends. I discovered this version when I realized that a pack of sweet Hawaiian rolls could turn ordinary French toast into something playful and irresistible. The rolls are soft and slightly sweet on their own, and when they’re gently soaked in a vanilla-and-cinnamon custard, toasted in butter until every face is golden and crisp, they become a pillow of comfort that everyone loves. That first time, my partner and I had friends over and watched the kids’ faces light up as they dove into the warm rolls heaped with berries and syrup. The leftovers — if there are any — reheat beautifully.

I love how fast this comes together: a five-minute prep, ten minutes in the skillet, and a table full of smiling people. The texture is what makes it special — the interior is custardy and tender while each side develops a delicate, caramelized crust from the butter and brown sugar. It’s the kind of dish that feels special without needing complicated ingredients or hours in the kitchen. Use store-bought Kings-style sweet rolls (I often buy the 12-pack) and pantry staples, and you’re set for a cozy morning that smells like Sunday.

Ingredients

• Hawaiian Rolls (1 12-pack): Choose a soft, sweet variety such as King’s Hawaiian-style rolls. Fresh rolls yield the best texture — avoid overly stale buns. They provide sweetness and a tender crumb that soaks up the custard beautifully.
• Large eggs (3): Eggs add structure and richness to the custard. Use room-temperature eggs for a smoother custard; they blend more evenly with the dairy.
• Half-and-half (3/4 cup): Half-and-half creates a luxuriously rich custard; swap with whole milk if needed (a lighter texture). Measure by volume for consistent results.
• Vanilla extract (1 tablespoon): Use pure vanilla extract for depth of flavor. I prefer Nielsen-Massey or a good store brand — imitation works in a pinch but pure is noticeably better.
• Ground cinnamon (1 teaspoon): Warm and aromatic, cinnamon lifts the sweet roll’s flavor without overpowering. Freshly ground is ideal, but pre-ground is fine.
• Brown sugar (2 tablespoons): Adds caramel notes and helps form a slightly crunchy exterior when frying. Light brown sugar is my go-to for its mild molasses flavor.
• Salt (small pinch): Balances the sweetness and enhances the custard flavors; don’t skip it.
• Butter (4 tablespoons): Use salted or unsalted butter for frying — butter aids browning and adds flavor. You can add more for additional batches if needed.
• Toppings: Powdered sugar, fresh fruit (berries or sliced banana), and maple syrup to finish. Bacon or yogurt make excellent savory companions.

Instructions

Make the custard: Crack 3 large eggs into a large mixing bowl, and add 3/4 cup half-and-half. Whisk vigorously until fully combined and the mixture is smooth with no visible white streaks. Add 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons brown sugar, and a small pinch of salt. Whisk again until the sugar dissolves and the custard is homogeneous — this ensures even flavor and texture. Poke the rolls: Using a toothpick or skewer, pierce the bottoms of each roll a few times to allow the custard to penetrate the interior. This encourages light soaking without turning the rolls into mush and helps the center heat through while frying. Soak briefly: Drop 3–4 rolls at a time into the custard and allow them to soak for about 30 seconds. Turn them once so both sides absorb some custard. Be careful not to soak longer than 45 seconds or they will become overly soft and difficult to handle. Heat the skillet: Set a non-stick skillet over medium-low heat. Add about 2 tablespoons of butter and let it melt, coating the pan. Medium-low ensures the exterior browns slowly while the interior cooks through — if the heat is too high, the outside will burn before the center is warm. Fry the rolls: Place soaked rolls in the skillet, leaving space to turn. Sear each side for about 30 seconds or until golden brown; you’ll want to brown each of the four side faces and the top and bottom, so expect to turn each roll several times. For even browning, cook only 3–4 rolls per batch and add a little more butter between batches. Finish and serve: Once all rolls are evenly golden and cooked through, transfer to a serving platter. Dust with powdered sugar, top with fresh berries, and drizzle with maple syrup. Serve immediately with optional sides like crispy bacon or yogurt.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and restore the crisp exterior, preheat the oven to 350°F and place the rolls on a baking sheet for 5–8 minutes, flipping once. If you prefer a quicker method, reheat single rolls in a skillet over medium-low heat for 2–3 minutes per side. For longer storage, cool completely, wrap each roll tightly in plastic wrap, and freeze for up to 1 month. Reheat frozen rolls directly in a 325°F oven for 12–15 minutes.

Ingredient Substitutions

If you need to adapt, use whole milk (3/4 cup) instead of half-and-half for a lighter custard; the texture will be slightly less rich. For dairy-free preparation, swap with unsweetened almond milk plus 1 tablespoon melted coconut cream to approximate the richness. If you can’t find Hawaiian rolls, use small brioche buns or day-old challah cut into individual pieces — reduce soak time slightly with these denser breads. For lower sugar, use 1 tablespoon brown sugar or omit it and finish with a light dusting of powdered sugar.

Serving Suggestions

Serve warm with a dusting of powdered sugar, a scattering of fresh berries, and real maple syrup. For a savory-sweet plate, add crisp bacon or breakfast sausage on the side and a dollop of Greek yogurt. Garnish with orange zest to brighten the plate, or drizzle with a simple bourbon caramel for a special occasion. These rolls also work as a sweet finger-food at brunch buffets — arrange on a platter and provide small ramekins of syrup and fruit compote for guests to customize.

Cultural Background

While Hawaiian rolls themselves originated as a soft, sweet bread influenced by Hawaiian bakeries and the King’s Hawaiian brand, the idea of turning sweet rolls into a French toast-like dish is an adaptation of classic custard-soaked bread breakfasts. This fusion embraces American brunch culture — taking a beloved packaged bread and elevating it with a French toast technique. The result is a cross-cultural comfort dish that nods to sweet Hawaiian bakery traditions while celebrating timeless custard methods.

Seasonal Adaptations

In spring and summer, top with macerated strawberries and a squeeze of lemon for brightness. In fall, stir a teaspoon of pumpkin pie spice into the custard and serve with warm apple compote. For winter brunches, add a splash of rum or bourbon to the custard for a festive aroma and finish with toasted pecans. These small seasonal swaps tailor the dish to the mood of the season without changing the core technique.

Meal Prep Tips

For meal-prep friendly breakfasts, prepare the custard and store it in the refrigerator up to 24 hours ahead. Keep the rolls whole and only soak them immediately before cooking to avoid sogginess. Cooked rolls can be portioned into individual containers and refrigerated for up to three days. Reheat in a hot skillet or oven for best texture, and pack fresh fruit separately to keep everything bright and fresh.

Whether you make this for a lazy weekend, a festive brunch, or a quick weekday treat, these Hawaiian roll bites are an easy way to make a meal feel special. Gather friends, pour coffee, and enjoy — these sweet, custardy rolls are meant to be shared and savored.