Name: Hawaiian Roll French Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 12-pack King’s Hawaiian Rolls (These rolls are sweet and soft, perfect for French toast.); 3 large eggs (Vital for the custard base.); 3/4 cup half-and-half or whole milk (Use milk for a lighter version.); 1 tablespoon vanilla extract (Adds flavor to the custard.); 1 teaspoon ground cinnamon (Spice to enhance the custard.); 2 tablespoons brown sugar (Sweetens the mixture.); 1 pinch salt (Enhances flavors in the custard.); 4 tablespoons butter for cooking (More may be needed as you cook in batches.); to taste powdered sugar (For dusting when serving.); to taste fresh fruit (Berries, sliced bananas, or stone fruit for garnish.); to taste maple syrup (A classic topping for French toast.)

I first made Hawaiian Roll French Toast one slow Sunday when I wanted something that felt indulgent but didn’t take all morning. Tiny, sweet King’s Hawaiian rolls soak up a cinnamon-vanilla custard and caramelize into golden, pillowy bites — perfect for a crowd or a quick, kid-approved weekend treat. This version is fast, adaptable, and highlights why bite-sized French toast is such a crowd-pleaser.

Why you’ll love this dish

Hawaiian rolls flip French toast into a bite-sized, portable delight. Because the rolls are already soft and slightly sweet, they need only a brief dunk in the custard, which keeps the interior tender and prevents a mushy center. Make this when you want something:

Fast: assembly and cooking take under 30 minutes.
Crowd-friendly: a 12-pack feeds several guests or a big family.
Kid-approved: small, sweet portions are easy for little hands and picky eaters.
Special: sweet rolls give a richer, almost brioche-like result without the fuss.

“Crunchy edges, pillowy middle — this was the easiest brunch upgrade I’ve made in ages.” — a happy bite-sized review

If you’re planning a sweet-and-savory brunch, pair these with a hearty side like a slow-baked casserole to round out the table; try a savory option for inspiration: savory weekend casserole.

The cooking process explained

Before you start: you’ll whisk a simple egg-based custard, halve the Hawaiian rolls, briefly dip, and griddle them until both cut sides are golden. Expect about 2–3 minutes per side over medium heat; the whole batch should take roughly 20–25 minutes depending on your pan size. This overview helps you time fruit or coffee while the rolls cook.

What you’ll need

1 12-pack King’s Hawaiian Rolls
3 large eggs
3/4 cup half-and-half or whole milk (use milk for a lighter, more budget-friendly option)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons brown sugar
Pinch of salt
4 tablespoons butter for cooking (more as needed)
Powdered sugar for serving
Fresh fruit for serving (berries, sliced bananas, or stone fruit)
Maple syrup for serving

If you want to experiment: swap half-and-half for coconut milk for a subtle tropical twist, or use a touch of orange zest in the custard for brightness. Need more breakfast ideas to round a menu? Try a light fruit-forward side: fruit and cheesecake roll-ups work nicely.

Step-by-step instructions

Preheat a large skillet or griddle over medium heat until hot but not smoking.
In a shallow bowl, whisk the eggs, half-and-half (or milk), vanilla, cinnamon, brown sugar, and a pinch of salt until smooth.
Slice each Hawaiian roll in half horizontally so you have two cut faces per roll. Briefly dip each cut side into the custard — don’t soak. A quick, 1–2 second dunk is enough.
Melt 1 tablespoon of butter in the skillet and immediately place the rolls cut-side down. Cook for about 2–3 minutes, watching for a golden-brown color.
Flip the rolls and cook the other side for another 2–3 minutes until warmed through and golden.
Repeat in batches, adding butter as needed so the pan stays lightly coated.
Serve the rolls warm topped with powdered sugar, fresh fruit, and maple syrup.

These short steps keep the process moving and avoid soggy centers — a brief dip and medium heat are the keys to success.

Best ways to enjoy it

Serve the warm rolls stacked on a platter with powdered sugar dusted over the top, a bowl of mixed berries on the side, and warm maple syrup in a carafe for pouring. For brunch, pair with:

Crispy bacon or breakfast sausage for salty contrast.
A fruit salad for acidity and freshness.
Whipped cream or mascarpone for a decadent touch.

For a festive plate, garnish with mint leaves and a few halved strawberries. If you like layering textures, add toasted pecans or granola for crunch.

Storage and reheating tips

Leftovers: store cooled rolls in an airtight container in the refrigerator for up to 3 days.
Freezing: arrange cooled, un-sauced rolls on a tray to freeze individually, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 10–12 minutes, or thaw overnight in the fridge and reheat at 350°F for 6–8 minutes.
Reheating (fresh): Warm in a 350°F oven for 6–8 minutes or in a skillet over low heat until heated through to retain exterior crispness. Microwave for 20–30 seconds per roll if you’re in a hurry, but the texture will be softer.
Food safety note: consume refrigerated leftovers within 3 days and always reheat to steaming hot before serving.

Helpful cooking tips

Don’t over-soak: Hawaiian rolls are very absorbent. A quick dip preserves a tender interior and caramelized exterior.
Temperature control: medium heat gives good browning without burning the sugar in the rolls. If the pan smokes, it’s too hot.
Butter management: use small knobs of butter between batches rather than one large pool — it prevents burning.
Make ahead: you can prep the custard the night before and slice the rolls the morning of. Cook just before serving for best texture.
For even browning, press rolls lightly into the pan with a spatula for the first 15–20 seconds.

For a related sweet breakfast that uses similar timing and heat techniques, see this cinnamon roll primer: make-ahead cinnamon roll tips.

Creative twists

Stuffed centers: spread a thin layer of cream cheese and jam between roll halves before dipping for a filled surprise.
Savory variation: omit brown sugar, add a pinch of black pepper and grated Parmesan, and serve with roasted tomatoes for a brunchy savory take.
Tropical spin: add 1 teaspoon coconut extract to the custard and top with toasted coconut and pineapple.
Vegan swap: use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) and a plant-based milk; fry in coconut oil for flavor.

Want more sweet roll ideas to riff on the texture and flavor? Check another approach for cinnamon-focused rolls here: cinnamon roll variations.

Common questions

Q: How long does this take from start to finish?
A: Plan on 20–30 minutes total. Prep (custard + slicing) is about 5–10 minutes; cooking takes roughly 15–20 minutes depending on pan size.

Q: Can I use regular bread instead of Hawaiian rolls?
A: Yes. Brioche or challah give a similar rich result. Thicker-sliced sandwich bread works too, but may need a slightly longer soak.

Q: Can I make this ahead for a crowd?
A: You can prepare the custard and slice rolls ahead, then cook just before serving. For larger gatherings, keep finished rolls in a low oven (200–225°F) on a wire rack to maintain crisp edges.

Q: Is it safe to soak bread in raw egg?
A: Yes, when cooked thoroughly. Ensure the cooked French toast reaches steaming hot and the egg custard is set (no runny centers). If serving to very young children, pregnant people, or immunocompromised guests, use pasteurized eggs.

Q: What’s the best syrup or topping?
A: Pure maple syrup is classic. For variety, try warmed berry compote, honey-butter, or lemon curd for a bright contrast.

Conclusion

Hawaiian Roll French Toast is a quick, joyfully sweet option for weekend brunches, holiday mornings, or anytime you want an elevated but simple breakfast. If you like comparing variations, I found the presentation and method here very helpful: Coco and Ash’s Hawaiian Roll French Toast. For another take with different garnishes and tips, see the approachable write-up at We Are Not Martha’s Hawaiian Roll French Toast Recipe.