This Hawaiian Roll French Toast is a morning tradition that began as an experiment and quickly became a household favorite. I first made this when I had a leftover pack of sweet rolls after a holiday brunch and wanted something warm and comforting without the fuss of slicing bread. The rolls turn into miniature custard pockets with a soft, pillowy center and a golden, caramelized exterior. The vanilla and cinnamon in the egg bath pair beautifully with the natural sweetness of the rolls, and the finished bites are a perfect marriage of breakfast and dessert.

I love how fast this comes together—five minutes of prep and about ten minutes of cooking—and how it feels celebratory without requiring a lot of work. The toothpick trick to poke holes in the bottom helps the custard soak in evenly so you get that tender inside that gives way with each bite. Serve with powdered sugar, fresh berries, and maple syrup and you have a crowd-pleasing plate that disappears fast. This is the recipe I reach for when friends stop by unexpectedly or when I want to make a mid-week breakfast that still feels special.

Ingredients

• Sweet Hawaiian rolls: Use a 12-count pack of sweet rolls such as King's Hawaiian for the soft, sweet crumb that caramelizes beautifully when cooked; avoid rolls with filling. The slightly sweet dough balances the custard perfectly.
• Eggs: Three large eggs provide the structure and custardy texture. Use fresh eggs at room temperature for best absorption into the rolls.
• Half-and-half: Three quarters of a cup of half-and-half delivers a rich custard; whole milk is an acceptable substitute and will produce a slightly lighter texture.
• Vanilla extract: One tablespoon of pure vanilla extract adds warmth and depth—avoid imitation if you can for a cleaner flavor.
• Ground cinnamon: One teaspoon; freshly ground or pre-ground both work. Cinnamon complements the sweet rolls without overpowering them.
• Brown sugar: Two tablespoons for a touch of caramelized sweetness; light brown sugar melts into the custard and helps create a golden crust.
• Salt: A small pinch to brighten flavors and round out the sweetness.
• Butter: Four tablespoons for frying—use salted or unsalted depending on your preference; add more between batches to prevent sticking and to promote even browning.
• Toppings: Powdered sugar, fresh fruit like berries, and pure maple syrup to serve. Crispy bacon or a citrus compote are lovely accompaniments.

Instructions

Prepare the custard base:Crack 3 large eggs into a large mixing bowl. Add 3/4 cup half-and-half (or whole milk). Whisk vigorously until the mixture is uniform and no streaks of egg white remain. Whisk in 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons brown sugar, and a small pinch of salt. The brown sugar dissolves into the liquid and helps create a light caramelization on the exterior.Prep the rolls:Use a toothpick or skewer to poke a few holes in the bottom of each roll—this encourages the custard to penetrate without turning the roll into a soggy mass. Work in small batches so the rolls soak evenly.Soak the rolls briefly:Drop a few rolls at a time into the custard and allow them to soak for about 30 seconds. You want them saturated but not falling apart; much longer soaking will make them mushy. Flip gently so all sides become moistened.Heat the skillet:Warm a nonstick skillet over medium-low heat. For accurate cooking, aim for a surface temperature around 325 to 350 degrees F; too hot and the exterior will burn before the interior cooks. Add about 2 tablespoons of butter to the pan and let it melt, swirling to coat the surface.Cook in batches:Place the soaked rolls in the pan in a single layer, leaving a little space between them. Cook in small batches—four rolls at a time works well—turning every 30 seconds or when a side reaches a deep golden brown. Cook each of the four sides plus the top and bottom, using tongs to rotate. If the butter browns too quickly, lower the heat and add a touch more butter between batches.Finish and serve:Once all sides are golden and the interior feels tender when pressed, transfer the rolls to a plate. Dust with powdered sugar, scatter fresh berries, and serve with warm maple syrup and optional bacon on the side.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When cooling, lay a paper towel between layers to absorb excess moisture. To reheat, place on a baking sheet and warm in a 325 degrees F oven for 8 to 10 minutes or until heated through; this prevents the exterior from becoming tough like a microwave can cause. To freeze, flash-cool cooked rolls on a wire rack, then freeze in a single layer on a tray. Transfer to a freezer-safe bag and label with the date. Reheat from frozen in a 325 degrees F oven for 12 to 15 minutes, covered with foil for the first half to prevent over-browning.

Ingredient Substitutions

If you need dairy-free options, replace half-and-half with an unsweetened almond or oat milk and use a plant-based butter alternative for frying; flavor will be slightly lighter but still delicious. For a richer custard, swap in 1/4 cup heavy cream for part of the milk. If you prefer less sweetness, reduce the brown sugar to 1 tablespoon or skip it entirely and rely on the topping. To make this gluten-free, use a certified gluten-free sweet roll brand and ensure all other ingredients are labeled gluten-free. Note that texture and absorption will vary slightly with different breads and milks.

Serving Suggestions

Serve warm with a dusting of powdered sugar, a handful of fresh berries, and warm maple syrup. For extra contrast, add crisp bacon or a citrusy orange marmalade to cut the richness. These are perfect alongside scrambled eggs and coffee for brunch, or plated with a scoop of vanilla ice cream for an indulgent dessert. Garnish with chopped toasted pecans or a lemon zest for brightness.

Cultural Background

While not a traditional Hawaiian preparation, this dish uses sweet rolls popularized by Hawaiian-style bakeries. The concept borrows from classic soaked bread custard techniques used in French toast and bread pudding across many cultures. The sweet roll’s soft interior and subtly sweet dough reflect the American adaptation of Hawaiian-style sweet bread into comfort-food breakfasts.

Seasonal Adaptations

In spring and summer, top with macerated strawberries, a squeeze of lemon, and fresh mint. For autumn, stir a pinch of nutmeg into the custard and top with warm apple compote and toasted pecans. During winter holidays, add 1/4 teaspoon ground cardamom and orange zest to the custard for a festive twist and serve with spiced maple syrup.

Meal Prep Tips

To streamline weekend breakfasts, prepare the custard and keep it covered in the refrigerator for up to 24 hours. Briefly dip rolls and cook in batches each morning for fresh texture. Cooked rolls can be frozen individually and reheated in a toaster oven for a quick breakfast on busy weekdays. Use shallow airtight containers for layering to keep shapes intact.

This recipe turns everyday rolls into something celebratory and comforting. It’s fast, forgiving, and endlessly adaptable—try it for your next brunch and make it your own with toppings and swaps that suit your family’s tastes.