This recipe turned a simple pack of sweet rolls into an instant family favorite. I first made this after grabbing a 12-pack of King's Hawaiian sweet rolls for a potluck and realizing I had more rolls than sandwiches to make. I dipped one roll into a quick egg-and-cream mixture and pan-fried it; the result was a golden, tender bite with a crisp exterior and a soft, almost custardy center. From that first batch, it became our go-to weekend brunch treat and an easy holiday morning indulgence.

What makes this preparation special is the balance between the rolls’ slightly sweet, soft crumb and the warm, cinnamon-scented custard coating. The rolls soak up just enough custard to stay moist without becoming soggy if you follow the timing closely. I love serving these with fresh berries and a dusting of powdered sugar; the contrast of tart fruit and sweet maple syrup keeps each bite balanced. They’re fast — ready in about 15 minutes from start to finish — and perfect when you want something elevated but uncomplicated.

Ingredients

• Sweet Rolls: 1 (12-pack) of King's sweet Hawaiian rolls — choose the original soft variety for the best balance of sweetness and structure. The small size makes them perfect for individual bites and quick cooking.
• Eggs: 3 large eggs — they create the custard base that gives the exterior a light crispness while keeping the interior tender. Use fresh, room-temperature eggs when possible for smoother mixing.
• Dairy: 3/4 cup half-and-half (or 3/4 cup whole milk if you prefer or if that’s what you have). Half-and-half yields a richer custard; milk will still be delicious and lighter.
• Vanilla: 1 tablespoon good-quality vanilla extract — it brings warm, rounded flavor. I reach for Nielsen-Massey or store-brand pure vanilla for reliable results.
• Spices & Sugar: 1 teaspoon ground cinnamon and 2 tablespoons packed brown sugar — cinnamon balances the sweetness and brown sugar adds a molasses note that caramelizes during cooking.
• Salt: A small pinch of salt — essential to lift the sweetness and round the flavors.
• Fat for frying: 4 tablespoons butter (salted or unsalted) — butter browns beautifully and adds a nutty richness; if you prefer, use clarified butter or a neutral oil with a knob of butter for flavor.
• Toppings: Powdered sugar, fresh fruit (berries are my favorite), and pure maple syrup for serving. Bacon or sausages make an excellent savory side.

Instructions

Make the custard: Crack 3 large eggs into a large mixing bowl and add 3/4 cup half-and-half. Whisk briskly until the mixture is uniform and no streaks of white remain. Add 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons brown sugar, and a small pinch of salt. Whisk again until the sugar begins to dissolve and the custard is smooth — this takes about 20–30 seconds. Prep the rolls: Using a toothpick or skewer, poke a few holes in the bottom of each roll so the custard can penetrate slightly without making them fall apart. This step helps the center become custardy without over-soaking the exterior. Keep the rolls whole; you’ll turn each roll to brown all sides. Soak the rolls: Working with a few rolls at a time (I prefer 3–4), drop them briefly into the custard and allow them to soak for about 30 seconds. Turn them gently to wet all sides, but avoid long soaking times — more than 45 seconds can make them too mushy. You want the center to be moist but not collapsing. Cook the rolls: Heat a non-stick skillet over medium-low heat and add about 2 tablespoons of butter. Once the butter is melted and foaming, add the soaked rolls. Sear each side for roughly 30–45 seconds or until golden brown, turning carefully to brown all four sides plus the top and bottom. Keep the heat moderate — too hot and the outside will burn before the inside warms through. Finish and serve: Transfer cooked rolls to a warming plate or baking tray in a low oven (200°F) while you finish the remaining batches, adding more butter as needed. Serve immediately with a dusting of powdered sugar, a bowl of fresh berries, and warm maple syrup on the side. Crispy bacon makes a lovely accompaniment.

Storage Tips

Store cooled rolls airtight in the refrigerator for up to 3 days. To retain crispness, place a paper towel in the container to absorb excess moisture. For longer storage, freeze cooked rolls in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 1 month. Reheat from frozen in a 325°F oven for 8–10 minutes or on a baking sheet at 350°F for 6–8 minutes; a short turn under the broiler (watch closely) will re-crisp edges.

Ingredient Substitutions

If you don’t have half-and-half, use whole milk for a lighter custard or a mixture of milk and a tablespoon of melted butter for richness. For a dairy-free option, try full-fat coconut milk (shake the can first) — flavor will skew slightly coconutty. Swap brown sugar for maple syrup (use slightly less) for a different caramel note. If you want less sweetness, reduce brown sugar to 1 tablespoon and add a pinch more salt.

Serving Suggestions

Serve on a large platter dusted with powdered sugar with bowls of warm maple syrup and fresh berries alongside. For savory contrast, offer crispy bacon, breakfast sausages, or a simple arugula salad with lemon vinaigrette. Garnish with toasted chopped pecans or a spoonful of whipped cream for a more decadent brunch presentation. These also make a playful finger-food dessert at gatherings.

Cultural Background

While not an island classic, this twist borrows the signature soft, sweet rolls from Hawaiian-style baking and marries them with the French technique of custard-dipped bread cooked on a griddle. The result is a cross-cultural comfort food that leverages the tender texture of King's-style rolls and the universal joy of custard-fried bread — an American brunch reinterpretation rather than a traditional Hawaiian or French dish.

Seasonal Adaptations

In summer, top with macerated berries and a splash of lemon zest for brightness. In autumn, fold a pinch of nutmeg and cardamom into the custard and serve with warm spiced apple compote. During the holidays, sprinkle with toasted coconut and drizzle warm rum-infused syrup for a festive twist. Small changes to spices and toppings can transform the mood without altering technique.

Meal Prep Tips

Make the custard the night before and refrigerate in a covered container (give it a quick whisk before using). Pre-poke the rolls and store on a plate covered with plastic wrap; soak and cook the morning of for the freshest texture. Cooked rolls reheat well, so consider making a double batch and freezing half for quick breakfasts later in the week. Label frozen portions by date and use within a month.

These little bites are easy to make your own — change up the toppings, sides, and spices to suit the season and your table. They’re fast, forgiving, and guaranteed to bring smiles at the table.