This recipe for Hawaiian Roll French Toast has been a weekend tradition in my kitchen ever since Coco and Ash introduced me to the idea of turning soft, sweet rolls into little golden pockets of comfort. I first tried it on a sleepy Saturday brunch when I had a pack of Kings Hawaiian rolls left over from a cookout—what I expected to be a simple tweak became a moment: the buttery aroma, the warm vanilla-scented custard, and the way the rolls crisped into caramelized edges while staying tender inside. It’s an easy recipe that somehow feels indulgent, and the family always crowds the counter to nibble the warm rolls straight from the pan.

What makes this version special is its combination of accessibility and texture: the rolls are already slightly sweet and soft, so the egg mixture simply amplifies their richness and creates a custardy interior with a lightly crisped exterior. I use half-and-half when I want a richer finish, but whole milk works perfectly in a pinch. Small adjustments—brief soaking, medium-low heat, and frequent turning—are the difference between a soggy bite and a perfectly caramelized mini French toast. Whether you’re serving a crowd, feeding hungry kids, or making a cozy breakfast-for-dinner, this technique gives consistent, delicious results.

Ingredients

• Kings sweet Hawaiian Rolls (1 12-pack): The soft, slightly sweet texture of these rolls is essential—the enriched dough soaks up custard without falling apart. Choose the original sweet variety for the best balance of sugar and structure.
• Large eggs (3): Eggs provide structure and richness. Use large eggs at room temperature for smoother emulsification when mixed with the milk or half-and-half.
• Half-and-half (3/4 cup) or whole milk: Half-and-half creates a silkier custard and richer finish; whole milk is a lighter, perfectly acceptable substitute if that’s what you have on hand.
• Vanilla extract (1 tbsp): Pure vanilla deepens the flavor; opt for a trusted brand like Nielsen-Massey if possible, but any decent pure vanilla will do.
• Ground cinnamon (1 tsp): Adds warm spice—use good-quality cinnamon for the best aroma. Adjust by 1/4 tsp if you prefer subtler spice.
• Brown sugar (2 tbsp): A touch of brown sugar rounds the sweet profile and helps caramelize the exterior during cooking.
• Salt (small pinch): Balances the sweetness and enhances all the flavors.
• Butter (4 tbsp): Use salted or unsalted butter—salted will add a little savory contrast, unsalted gives you more control over seasoning.
• Toppings: Powdered sugar, fresh fruit, and maple syrup for serving. Optional sides like crisp bacon or Greek yogurt make great complements.

Instructions

Prepare the custard: Crack 3 large eggs into a large bowl and add 3/4 cup half-and-half (or whole milk). Whisk vigorously until fully combined and the mixture is smooth with no visible egg whites. Stir in 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons brown sugar, and a small pinch of salt. Whisk again until the sugar dissolves and the custard is homogeneous—this ensures even flavor and consistent browning. Prepare the rolls for soaking: Use a toothpick or skewer to poke a few holes in the bottom of each roll; this helps the custard penetrate without turning the rolls into mush. Doing this prevents soggy centers and promotes a custardy interior instead of a raw doughy texture. Soak briefly: Drop a few rolls (I usually do four at a time) into the custard and allow them to soak about 30 seconds. Turn them to coat evenly, but don’t leave them longer—over-soaking will cause a gummy, overly soft interior. Look for a glossy, slightly saturated surface—not dripping but clearly moistened. Heat the pan and cook: Warm a non-stick skillet over medium-low heat. Add about 2 tablespoons of butter and let it melt until foaming. Place the soaked rolls in the pan and cook, turning every 30 seconds or so, until each side is golden brown. You’ll be cooking four sides—top, bottom, and both long sides—so gentle, frequent turning gives even color without burning. Add a touch more butter between batches. Finish and serve: Once all rolls are golden and cooked through, transfer to a serving platter. Dust with powdered sugar and top with fresh berries and warm maple syrup. Serve immediately with crispy bacon or your preferred sides.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, place a paper towel in the container to absorb excess moisture. To reheat, spread rolls on a baking sheet and heat in a preheated 350°F oven for 5–7 minutes; the oven restores crisp edges without drying the custard. An air fryer at 325°F for 3–4 minutes also works well for one or two rolls. To freeze, cool completely on a rack, flash-freeze on a tray, then move to a freezer bag; reheat from frozen at 350°F for 8–10 minutes.

Ingredient Substitutions

If you don’t have half-and-half, swap equal parts whole milk and a tablespoon of melted butter per 3/4 cup to approximate the richness. For dairy-free options, use full-fat canned coconut milk—expect a subtle coconut flavor. Replace brown sugar with maple syrup (about 1 tablespoon) for a more complex sweetness; reduce soaking time slightly as liquid sweeteners can penetrate faster. Gluten-free rolls can be used but choose sturdier bakery-style buns to avoid falling apart during soaking.

Serving Suggestions

Serve warm with a dusting of powdered sugar, a drizzle of pure maple syrup, and a handful of fresh berries for brightness. A side of crispy bacon or turkey bacon balances the sweetness with savory crunch. For a brunch spread, pair with scrambled eggs, coffee cake, or a simple green salad dressed with lemon vinaigrette. Garnish with mint leaves or a small dollop of whipped cream for a celebratory touch.

Cultural Background

While not a traditional Hawaiian dish, these rolls come from the enriched, sweet bread style popularized by brands like Kings in the U.S. The concept of soaking bread in egg and milk to make custard-like slices goes back centuries—this is simply an American, sweet-roll twist on classic custardy preparations. The soft texture of Hawaiian rolls makes them particularly well-suited to this adaptation, bridging bakery sweet rolls and the timeless technique of pan-fried custard-bread.

Seasonal Adaptations

In spring and summer, top with macerated strawberries and a citrus zest to brighten the palate. For fall and winter, add a pinch of nutmeg, swap brown sugar for dark brown, and serve with spiced maple syrup or candied pecans. Holiday brunches are perfect for adding orange or rum-flavored syrup and a scattering of toasted coconut for a tropical-yet-festive note.

Meal Prep Tips

For easy weekday breakfasts, pre-mix the custard and store it covered in the fridge for up to 24 hours—soak and cook rolls in the morning for freshly cooked results. Cooked rolls freeze well: cook, cool, then freeze in a single layer before transferring to a bag. Portion into meal-prep boxes with fruit and a small container of syrup for grab-and-go mornings. For serving a crowd, cook in small batches and keep warm on a baking sheet in a 200°F oven.

These mini French toast rolls are a testament to how small technique changes—brief soaking, lower heat, and frequent turning—can turn simple ingredients into something memorable. Make them your own with favorite toppings, and enjoy the way a humble pack of rolls transforms an ordinary morning into a special occasion.