I still remember the first time I tore into a warm Hawaiian roll drenched in custardy goodness — sweet, pillowy bread soaking up a cinnamon-vanilla batter and crisping at the edges. Hawaiian Roll French Toast turns an everyday sweet roll into a weekend brunch star: easy to make, comforting, and great for feeding a crowd or turning leftover rolls into something special. If you like simple breakfast swaps, this is as satisfying as an Air Fryer Egg and Cheese Toast but decidedly sweeter and perfect when you want a treat.

Why you’ll love this dish

This version of French toast uses Hawaiian rolls, which are slightly sweet and exceptionally soft. That means each bite is tender and richer than ordinary sandwich bread French toast. It’s fast to pull together, needs minimal ingredients you probably already have, and is kid-approved — the sweetness and small size make it ideal for little hands.

Hawaiian Roll French Toast shines for weekend brunches, holiday breakfasts, and quick weekday treats. Because the rolls are small, you can serve individual portions without slicing a loaf, and they crisp up beautifully in a skillet for a contrast of textures.

“The Hawaiian roll makes this French toast uniquely fluffy and sweet — crisp edges, custardy middle, and a maple-y finish. A new family favorite!”

Step-by-step overview

Before you dive in: you’ll slice the rolls, whisk a simple custard of eggs, milk, vanilla, cinnamon, and sugar, then soak the rolls briefly. After a few minutes of soaking, cook each half in a buttered skillet until golden on both sides and serve hot with maple syrup. Total hands-on time is minimal and the skillet method gives the best browned crust.

What you’ll need

• 8 Hawaiian rolls (soft, dinner-size)
• 4 large eggs
• 1 cup milk (whole or 2% for best richness; almond or oat milk works for dairy-free)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup sugar (substitute maple syrup or honey, reduce if using a sweet milk)
• Butter for cooking (or oil for dairy-free)
• Maple syrup for serving

Notes: If your rolls are a day old they’ll soak a touch better. For a lower-sugar version, cut the sugar to 2 tablespoons and top with fresh fruit.

Directions to follow

1. Slice each Hawaiian roll in half horizontally and arrange the halves in a shallow baking dish, cut side up.
2. In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, and sugar until smooth and slightly frothy.
3. Pour the egg mixture evenly over the sliced rolls. Press gently so the custard soaks into the rolls, and let them sit for 3–5 minutes. If rolls are very fresh, give them a few extra minutes to soak.
4. Heat a skillet over medium heat and add a pat of butter to coat the surface.
5. Working in batches if needed, transfer soaked roll halves to the skillet. Cook 2–3 minutes per side or until a deep golden-brown crust forms. Adjust heat to avoid burning.
6. Serve immediately, warm, with maple syrup and any toppings you like.

Best ways to enjoy it

Serve these warm with a drizzle of real maple syrup and a scattering of fresh berries for brightness. For a brunch spread, pair with scrambled eggs or a simple green salad to cut through the sweetness. For a playful combo, serve alongside cinnamon-scented pastries or a soft scone; try these delicious cinnamon twists found in this Cinnamon Roll Scones recipe for a matching flavor profile.

Plating tip: stack two halves slightly offset, dust lightly with powdered sugar, and add a small ramekin of warmed syrup on the side for an elevated presentation.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place pieces on a baking sheet and warm in a 350°F oven for 8–10 minutes to crisp the outside; an air fryer at 325°F for 3–5 minutes also works well. Microwaving will heat quickly but can make them soggy — if you must microwave, then finish on a skillet for 30–60 seconds to restore some crispness.

To freeze: arrange cooled, fully cooked pieces in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 12–15 minutes.

Food safety: discard any custard-soaked bread left at room temperature for more than 2 hours.

Helpful cooking tips

• Let the rolls soak just long enough to absorb custard but not fall apart; 3–5 minutes is usually ideal. Thicker or stale rolls can soak a bit longer.
• Use medium heat to get a golden crust without burning. If the skillet gets too dark, lower the heat.
• Butter adds flavor and browning — clarify it if you want higher smoke point and less browning risk. For dairy-free, use a neutral oil or vegan butter.
• For evenly sized servings, press each roll half into the custard so it soaks uniformly.
• If making a large batch, keep finished pieces warm on a baking sheet in a 200°F oven while you finish the rest.

Creative twists

• Stuffed French toast: add a thin smear of cream cheese and jam between the roll halves before soaking for a gooey center.
• Tropical twist: top with macerated pineapple and toasted coconut to echo Hawaiian flavors.
• Baked casserole: arrange rolls in a greased baking dish, pour custard, cover, refrigerate overnight, then bake at 350°F for 25–30 minutes for a breakfast bake.
• Vegan swap: use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, let sit) and plant milk, and fry in coconut oil.
• Add crunch: sprinkle chopped nuts (pecans or macadamia) on top before serving.

Your questions answered

Can I use frozen Hawaiian rolls?

Yes. Thaw them fully before slicing. Slightly stale or day-old rolls actually absorb the custard better and hold together more reliably.

How long does this take to prepare?

Hands-on time is about 10 minutes; cooking in batches adds another 10–15 minutes depending on skillet size. Plan for 20–30 minutes total.

Can I make this ahead of time?

You can assemble and soak the rolls, then cover and refrigerate for up to 8 hours before cooking — great for overnight prep. If assembled and soaked longer than that, texture may become overly soft.

Is it safe to soak the rolls in egg mixture?

Yes, as long as you cook the soaked rolls immediately (or refrigerate and cook within 8 hours). Keep custard and soaked bread refrigerated if not cooking right away.

What else can I serve with it for a brunch?

Savory sides like beef, sausage, or eggs add balance. A tangy yogurt parfait or citrus salad brightens the plate.

If you want another quick sweet breakfast idea or a pastry to serve with this, check the cinnamon-inspired twist at the linked scones recipe above.

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