Hawaiian roll french toast uses soft, sweet dinner rolls as individual bites of custard soaked toast with crisp, buttery edges.
Because the rolls are already small and tender, they soak up custard in seconds and cook through quickly. A single pack of twelve feeds six people, and the whole skillet job takes about 30 minutes from start to finish.
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Why This Hawaiian Roll French Toast Recipe Works
Hawaiian sweet rolls have a fine, soft crumb and a touch of sweetness, so they taste like dessert bread without extra sugar in the custard. They are also a convenient size for a quick soak, which means every roll gets coated evenly.
Poking a few holes in the bottom of each roll lets the custard travel into the center. A short 15 second soak is enough, since a longer one turns the inside soggy before the outside can brown.
Cooking over medium low heat and turning the rolls onto each side gives you a crust on every surface. The result is a golden roll that is crisp outside and custardy inside.
Ingredients for Hawaiian Roll French Toast
- 1 pack (12 count) Hawaiian sweet rolls, separated
- 3 large eggs
- 1 cup half and half
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, for cooking
- Powdered sugar, fresh berries, and maple syrup, for serving
Sweet rolls. Pull the rolls apart before soaking. Rolls that sat out overnight absorb custard evenly and hold their shape better than a very fresh pack.
Half and half. It makes a richer custard than milk. Whole milk works too and keeps the rolls slightly lighter.
Brown sugar and cinnamon. Brown sugar adds a caramel note and dissolves fully into the custard when whisked for a full minute.
Unsalted butter. Use about 1 tablespoon per batch so the rolls fry gently instead of burning.
How to Make Hawaiian Roll French Toast
1. Whisk the custard. In a wide bowl, whisk the eggs and half and half until smooth, then whisk in the vanilla, cinnamon, brown sugar, and salt until the sugar dissolves.
2. Poke the rolls. Use a toothpick to poke 4 or 5 holes in the bottom of each roll so the custard can reach the center.
3. Soak briefly. Add four rolls at a time to the custard and soak them for about 15 seconds, turning to coat every side. Lift them out and let the excess drip back into the bowl.
4. Heat the pan. Melt 1 tablespoon of butter in a large nonstick skillet over medium low heat. Preheat the oven to 200 degrees F for holding the finished rolls.
5. Brown on every side. Cook the rolls for 1 1/2 to 2 minutes per side, turning with tongs, until the top, bottom, and sides are golden and the center springs back.
6. Cook the remaining batches. Wipe the pan if any sugar darkens, add another tablespoon of butter, and repeat with the next two batches of four rolls.
7. Dust and serve. Pile the warm rolls on a platter, dust with powdered sugar, and add berries and syrup for dipping.
How to Serve Hawaiian Roll French Toast
Serve the rolls warm in a pile with maple syrup for dipping and fresh berries on the side. Round out a brunch table with biscuits and gravy, air fryer asparagus, air fryer broccoli with Parmesan, or fluffy homemade dinner rolls for a savory contrast. Another one to try: churro french toast.
How to Store and Reheat Hawaiian Roll French Toast
Cool leftover rolls completely, then refrigerate them in an airtight container for up to 3 days. Reheat in a toaster oven at 350 degrees F for 5 to 8 minutes, until warm and crisp at the edges. For longer storage, freeze the cooked rolls flat on a tray, then bag them for up to 1 month and reheat from frozen for about 10 minutes.
Tips and Variations for Hawaiian Roll French Toast
Soak for 15 seconds only. A longer soak makes the center wet and the crust soft instead of crisp.
Use day old rolls. Slightly stale rolls drink up custard evenly and keep their shape in the pan.
Keep the heat low. Sugar in the custard darkens fast, so medium low heat gives the center time to cook before the outside burns.
Turn gently. Tongs work better than a spatula because they grip the sides of each round roll.
Add a cinnamon sugar coat. Toss the warm cooked rolls in 2 tablespoons sugar mixed with 1/2 teaspoon cinnamon for a donut style finish.
Add citrus. A teaspoon of orange zest in the custard pairs well with the sweet bread.
Serve with a dip. Warm maple syrup, fruit compote, or whipped cream turns the rolls into a shareable platter.
Check one roll. Cut one open to be sure no wet center remains. Eggs are cooked when the center reaches 160 degrees F, and Texas A&M AgriLife Extension offers a handy guide to washing, cooking, and chilling food safely.
Frequently Asked Questions About Hawaiian Roll French Toast
Can I make hawaiian roll french toast ahead of time?
Whisk the custard up to a day ahead and keep it covered in the refrigerator. Cook the rolls fresh, or cook them earlier and reheat in a toaster oven.
Do I need to poke holes in the rolls for hawaiian roll french toast?
It is not required, but it helps. The holes let the custard soak into the center so the middle is not plain dry bread.
What size skillet works well for hawaiian roll french toast?
A 12 inch nonstick skillet holds four rolls with enough room to turn them without crowding.
Can I use regular dinner rolls?
Yes. Soft white dinner rolls work, but they are less sweet, so add an extra tablespoon of brown sugar to the custard.
How many rolls make a serving?
Two rolls per person works for breakfast, and three rolls suits a bigger brunch.
Hawaiian Roll French Toast
Equipment
- Large nonstick skillet
- Tongs
- Toothpick
- Wire rack
- Shallow bowl
Ingredients
- 12 Hawaiian sweet rolls one 12 count pack, separated
- 3 large eggs
- 1 cup half and half or whole milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp brown sugar
- ⅛ tsp salt
- 3 tbsp unsalted butter for cooking
- 2 tbsp powdered sugar, fresh berries, and maple syrup for serving
Instructions
- Mix the custard. Whisk 3 eggs, 1 cup half and half, 2 teaspoons vanilla, 1 teaspoon cinnamon, 2 tablespoons brown sugar, and 1/8 teaspoon salt until the sugar dissolves. Prick the rolls. Pull the 12 rolls apart and poke several holes in the base of each one.
- Soak in batches. Dip four rolls at a time for 15 seconds, turning once, then let them drain.
- Warm the skillet. Melt 1 tablespoon of the 3 tablespoons butter over medium low heat and heat the oven to 200 degrees F.
- Turn and brown. Cook 1 1/2 to 2 minutes per side until every side is golden.
- Finish all batches. Add butter before each batch and keep cooked rolls on a rack in the oven.
- Dust to serve. Sift 2 tablespoons powdered sugar over the top and serve with syrup and berries.
