Name: Hawaiian Roll French Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 12 Hawaiian rolls, split (about 24 halves); 4 large eggs; 1 cup whole milk + 1/4 cup heavy cream; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; Pinch of salt; 3 tablespoons unsalted butter (more as needed); Optional: powdered sugar, maple syrup, fresh berries, or cream cheese for serving

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This Hawaiian Roll French Toast is a quick, crowd-pleasing twist on classic French toast that uses sweet, fluffy Hawaiian rolls for extra softness and a lightly caramelized edge. I first tested this for a weekend brunch and loved how the small rolls soak up custard without falling apart. For playful bite-sized alternatives, you can compare the technique to recipes like cinnamon French toast bites when you want finger-food style servings.

Why Make This Recipe

Sweet Hawaiian rolls give a tender, pillowy texture that contrasts beautifully with a crisp skillet exterior.
It’s fast to assemble and cooks in about 15–20 minutes, perfect for busy mornings or last-minute brunches.
The small rolls are portion-friendly for kids and buffet-style serving at parties.
You can easily dress it up—fruit, compotes, or a cream-cheese filling add restaurant-level flair. I love this recipe because the rolls stay soft inside while getting a golden crust, which I learned by adjusting soak time.
It’s versatile for holidays or casual weekends—swap spices for seasonal flavors like pumpkin or eggnog.

I often pair it with slow-cooker brunch ideas when feeding a crowd, similar in spirit to this cozy slow-cooker French toast casserole.

Recipe Overview

Prep time: 10 minutes.
Cook time: 12–15 minutes (skillet) or 8–10 minutes (oven finish).
Total time: 25 minutes.
Servings: 6 (about 12–16 halves, depending on roll count).
Difficulty: Easy.
Method: Quick custard soak and pan-fry on medium heat, finishing in a 350°F oven if needed for even warming.

My Experience Making This Recipe

On my third test I adjusted soak time to 20–30 seconds per side to keep rolls custardy without sogginess. I also switched to a mix of whole milk and a splash of cream for richness without overpowering sweetness. Finishing in a 350°F oven for 5 minutes helped when making larger batches.

How to Make Hawaiian Roll French Toast

This recipe uses a simple custard: eggs, milk, a little cream, sugar, vanilla, and cinnamon. Halve 12 Hawaiian rolls, dip each half in custard 20–30 seconds per side, then cook in a buttered nonstick skillet over medium (about 325–350°F) until golden brown, about 2–3 minutes per side. For larger batches, arrange cooked pieces on a sheet pan and warm at 350°F for 5–8 minutes before serving.

Ingredients (tested):

12 Hawaiian rolls, split (about 24 halves)
4 large eggs
1 cup whole milk + 1/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
3 tablespoons unsalted butter (more as needed)
Optional: powdered sugar, maple syrup, fresh berries, or cream cheese for serving

Equipment: shallow bowl for custard, 10–12 inch nonstick or cast-iron skillet, instant-read thermometer (helpful), rimmed sheet pan for holding/finishing.

Expert Tips for Success

Use a shallow dish wide enough to lay halves flat; this ensures even soaking without overhandling the bread.
Keep skillet at medium (325–350°F). If you have an infrared thermometer, aim for surface temps around 325°F to get a golden crust without burning.
Toast in batches and keep finished pieces on a rimmed baking sheet in a warm 200°F oven to prevent sogginess.
Choose slightly stale or day-old Hawaiian rolls—fresh very soft rolls can break down if soaked too long. If rolls are too fresh, reduce soak time to 10–15 seconds per side.
For richer custard, swap 1/4 cup milk for heavy cream or add a tablespoon of cornstarch dissolved in milk to help custard cling to the bread.

I also find techniques from other flavored recipes—like the spice balance in eggnog French toast—help refine the spice level here.

How to Serve Hawaiian Roll French Toast

Classic: dust with powdered sugar and drizzle pure maple syrup, add a handful of fresh berries.
Stuffed: spread a thin layer of cream cheese and a fruit compote between halves for a creamy center.
Brunch spread: serve with scrambled eggs, bacon, and citrus salad for contrast.
Party platter: cut into quarters and arrange on a board with compotes, sliced bananas, and toasted nuts for guests.

Presentation tip: stack two halves slightly offset to show the soft interior, and finish with a sprinkle of toasted coconut for tropical flair.

Storage and Reheating Guide

Refrigeration: Store cooled leftovers in an airtight container for up to 3 days. Lay parchment between layers to prevent sticking.
Freezing: Flash-freeze single layers on a sheet pan for 1 hour, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat from refrigerated in a 325°F oven or toaster oven for 6–8 minutes until warmed through and crisped. From frozen, heat at 325°F for 12–15 minutes, flipping halfway. Avoid microwaving unless you’re short on time—microwaving yields soggier texture.

Recipe Variations

Cream-cheese stuffed: spread 2 ounces softened cream cheese mixed with 1 tablespoon powdered sugar into each roll half before dipping for a decadent center (works well with a fruit compote). See a similar idea in this cream-cheese stuffed French toast.
Gluten-free: use gluten-free Hawaiian-style slider rolls or thick GF brioche, but reduce soak time to 10–15 seconds to avoid falling apart.
Dairy-free: replace milk and cream with full-fat coconut milk or almond milk, and use coconut oil or vegan butter for frying.
Seasonal flavors: add 1/2 teaspoon pumpkin pie spice and swap half the sugar for brown sugar to echo autumn notes similar to this pumpkin French toast.

Nutritional Highlights

This recipe provides protein from eggs and calcium from milk; using whole milk and cream increases calories but improves texture and richness.
Be mindful of added sugars—maple syrup and sugar in custard increase carbs; reduce sugar in custard if watching intake.
Allergen note: contains eggs, dairy, and wheat (gluten). For allergies, follow the dairy-free and gluten-free adaptations above. Portion guidance: one or two halves per adult as part of a balanced brunch.

Troubleshooting Common Issues

Soggy interior: likely from over-soaking; reduce soak time to 15–25 seconds and use day-old rolls. Also ensure skillet is properly preheated.
Burnt outside, raw inside: skillet too hot. Lower heat to medium (325–350°F) and cook a bit longer per side, or finish in a 350°F oven for 5 minutes.
Rolls falling apart: bread too fresh or soaked too long. Cut handling time, support each half with a spatula, or use a thicker custard (add 1 tablespoon flour or cornstarch).

Frequently Asked Questions

Q1: Can I make the custard ahead of time?
A1: Yes, you can make custard up to 24 hours ahead and refrigerate it in a covered container. Give it a quick whisk before using. If it thickens in the fridge, let it sit 10 minutes and whisk to loosen.

Q2: How do I scale this recipe for a crowd?
A2: Double or triple the custard and cook in batches, keeping finished pieces warm on a sheet pan in a 200°F oven. For very large groups, consider a baked French toast casserole adaptation to save active cooking time.

Q3: Can I use whole Hawaiian rolls vs. split halves?
A3: You’ll get quicker, more even soaking and crisping with halved rolls. Whole rolls absorb custard slower and may need longer cooking, which risks uneven texture.

Q4: What’s the best fat to cook in for flavor and browning?
A4: Unsalted butter offers excellent flavor and browning; a mix of 1 tablespoon butter + 1 tablespoon neutral oil (canola or sunflower) raises the smoke point and prevents burning for longer batches.

Conclusion

For a tested, crowd-friendly take on French toast, try this Hawaiian Roll French Toast and adapt toppings to suit your brunch style. If you’d like a recipe reference and inspiration from another creator, check this Hawaiian Roll French Toast Recipe – We are not Martha.

Hawaiian Roll French Toast