This recipe for Hawaiian Roll French Toast is one of those small discoveries that became a Sunday morning tradition in my house. I first tried it on a slow weekend when I had a pack of King's Hawaiian rolls leftover from a barbecue. The rolls' soft, slightly sweet crumb begged to be transformed, so I whisked together a simple vanilla-cinnamon custard and gave each roll a quick, careful soak. The result was tender inside, crisp and golden on the outside, and just sweet enough to please everyone at the table. It became our go-to when we wanted something special without a lot of fuss.

I love how fast this comes together. From measuring to plating takes less than twenty minutes, and it always feels indulgent. The texture is the star: the rolls stay pillowy in the center because you do not oversoak them, while the exterior caramelizes slightly in butter for a thin, crisp shell. Serve with berries and real maple syrup to balance sweetness and add freshness. I often make a double batch for guests because they disappear in minutes.

Ingredients

• Base: 12 King's Hawaiian sweet rolls. Look for original brand for its signature sweet, fluffy crumb—day-old rolls hold structure better when soaked.
• Eggs: 3 large eggs. Room temperature eggs blend more evenly into the custard, creating a smoother texture.
• Half-and-half or whole milk: 3/4 cup. I use half-and-half for a richer custard; whole milk works if you prefer lighter richness.
• Vanilla extract: 1 tablespoon. Pure vanilla extract adds aromatic warmth—use a good-quality brand for the best flavor.
• Ground cinnamon: 1 teaspoon. Freshly ground or a well-sealed jar gives the brightest cinnamon notes.
• Light brown sugar: 2 tablespoons. Brown sugar lends caramel undertones; substitute granulated sugar if needed but expect slightly different depth.
• Fine sea salt: A pinch. Salt rounds and balances the sweetness in the custard.
• Unsalted butter: 4 tablespoons for frying. Use unsalted and add more in-between batches to maintain a golden crust without burning.
• To serve: Powdered sugar, fresh berries, pure maple syrup. Fresh strawberries, blueberries, or raspberries are my favorites for brightness.

Instructions

Make the custard:In a large mixing bowl, vigorously whisk 3 large eggs with 3/4 cup half-and-half (or whole milk) until smooth and homogeneous. Whisk in 1 tablespoon pure vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons light brown sugar, and a pinch of fine sea salt. This balance of sugar and salt enhances flavor while cinnamon provides aromatic warmth.Prepare the rolls:Using a toothpick or skewer, make several small holes in the base of each roll. These perforations allow the custard to penetrate the interior without over-saturating the exterior. If your rolls are very fresh and squishy, press gently to compact slightly before poking to avoid tearing the crumb.Soak the rolls:Working in batches, dip each roll into the custard for about 30 seconds, turning to coat all sides. Hold the roll with tongs or a fork to control contact time. The goal is even, light absorption—avoid long soaks which collapse the texture and create sogginess.Preheat the skillet:Set a nonstick skillet or griddle over medium-low heat and melt 2 tablespoons unsalted butter until foamy and aromatic, not browned. Medium-low heat gives time for the custard to set inside while the exterior turns golden rather than burning.Cook until golden:Place soaked rolls on the skillet and cook 30 to 60 seconds per side, rotating to brown all surfaces evenly. Add remaining butter between batches. Visual cues: look for a warm golden color and a thin, crisp crust; the interior should feel pillowy when pressed gently.Finish and serve:Arrange warm rolls on a platter. Dust with powdered sugar and garnish with fresh berries. Serve immediately with pure maple syrup poured tableside. For larger gatherings, keep cooked rolls on a sheet tray in a 200°F oven for up to 20 minutes while finishing remaining batches.

Storage Tips

Store leftovers in a single layer in an airtight container in the refrigerator for up to 48 hours. To avoid soggy surfaces, place a paper towel between layers to absorb excess moisture. Reheat in a preheated 325°F oven, on a wire rack set over a sheet tray, for 6 to 8 minutes until warmed through and the exterior crisps. For quick reheating, use a toaster oven at medium setting, flipping once for even color. Avoid microwaving directly as it softens the crust and makes the interior gummy.

Ingredient Substitutions

If you do not have King's Hawaiian rolls, use small brioche buns or slider rolls for similar richness; reduce the soak time slightly for softer buns. For a dairy-free version, substitute full-fat coconut milk for half-and-half and plant-based butter for frying. Replace brown sugar with maple syrup (reduce custard liquid by 1 tablespoon) for a deeper maple flavor. If you prefer spiced notes, add 1/4 teaspoon ground nutmeg to the custard.

Serving Suggestions

Serve these rolls with a selection of toppings: a dusting of powdered sugar, a bowl of mixed berries, lemon zest for brightness, and warm pure maple syrup. For a more decadent brunch, offer whipped mascarpone sweetened with a touch of honey and orange zest. Complement with crisp bacon or a green salad to add contrast and balance on the plate.

Cultural Background

Sweet roll French toast is a modern American twist on the classic custard-soaked bread technique that dates back centuries. Using King's Hawaiian rolls introduces a Pacific Islands–inspired sweetness—these rolls were popularized in the United States post-20th century and became pantry staples. This variation celebrates American brunch culture’s love of comfort food made effortless with quality store-bought ingredients.

Seasonal Adaptations

Spring: top with strawberries and a light lemon glaze. Summer: use peaches or nectarines and a sprinkle of toasted almonds. Fall: add a pinch of ground ginger and serve with warm apple compote. Winter: stir 1/4 teaspoon ground cardamom into the custard and garnish with poached pears. Each season’s fruit adds freshness or warmth to complement the roll’s sweetness.

Meal Prep Tips

For make-ahead convenience, prepare and cool the custard and store in the refrigerator for up to 24 hours. Pre-slice rolls in half if you prefer open-faced cooking and assemble toppings in separate containers. Cooked rolls can be refreshed in an oven for serving to a crowd. If feeding a group, stagger cooking so batches stay warm in a low oven and serve in rounds.

This simple recipe turns a humble pack of rolls into something memorable. It’s fast, forgiving, and perfect for weekend mornings or celebratory brunches. Share it with friends and make it your own—swap spices, toppings, or bread and enjoy the smiles it brings.