Go Back

Hawaiian Roll French Toast

Pillowy soft, sweet Hawaiian rolls quickly dipped in a rich cinnamon-vanilla custard and pan-fried to golden, buttery perfection. The ultimate bite-sized breakfast treat!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 package Hawaiian sweet rolls 12-count pack, separated
  • 3 large eggs
  • 0.5 cup whole milk or heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 2-3 tbsp unsalted butter for frying
For Serving
  • 0.25 cup powdered sugar for dusting
  • 0.5 cup maple syrup warmed

Equipment

  • Large Skillet or Griddle
  • Shallow bowl or pie dish
  • Whisk
  • Spatula

Method
 

  1. Separate the Hawaiian sweet rolls into 12 individual pieces.
  2. In a wide, shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until completely smooth.
  3. Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt to coat the pan.
  4. Working in batches, quickly dip each roll into the egg mixture, coating all sides. Do not let them soak long (just 2-3 seconds per side).
  5. Place the coated rolls onto the hot skillet. Cook for 1 to 2 minutes per side until deeply golden brown and slightly crisp.
  6. Wipe the skillet if necessary, add more butter, and repeat with the remaining rolls.
  7. Serve hot, generously dusted with powdered sugar and drizzled with warm maple syrup.

Notes

Be careful not to over-soak the rolls, as their soft texture will cause them to fall apart if left in the custard too long. A quick dip is all they need!