Hawaiian Roll French Toast

Okay, this Hawaiian Roll French Toast? Total breakfast magic. It’s soft, sweet, buttery, and turns those little rolls into golden, custardy bites of heaven.

I made it one lazy weekend morning when I had a pack of leftover Hawaiian rolls. Whisked up some eggs, milk, a little cinnamon, and dipped the rolls right in. Cooked them until golden—and oh wow, they came out pillowy and perfect.

They soak up the custard just right without falling apart. Each bite is rich and fluffy with that hint of sweetness from the rolls. Add some syrup, fresh fruit, or a dusting of powdered sugar—and you’re set.

If you want an easy, crowd-pleasing breakfast that feels a little extra, this one’s for you. Let’s get the skillet hot—these don’t last long.

Why You’ll Love This Recipe

• Ultra-Soft Texture: Unlike traditional French toast, which can become chewy or dry, King’s Hawaiian rolls hold their shape while staying ultra-soft and creamy inside.
• Simple and Approachable: All ingredients are easy to find, and you don’t need advanced cooking skills—just a few basic kitchen tools.
• Flexible for Busy Schedules: Prep and cook in less than half an hour. Rolls can be sliced ahead and the custard mixed in advance.
• Customizable Toppings: Fresh fruit, nuts, whipped cream, or just a drizzle of honey or syrup all work beautifully.
• Family-Friendly: Kids and adults alike find the small size and sweetness inviting—great for hands-on eating or dipping.

What You Need to Know Before You Start

Timing:

• Prep Time: 10 minutes (slice the rolls, mix the custard)
• Cook Time: 10–12 minutes (pan-frying in batches)
• Total Time: About 20–25 minutes, including heating the pan and serving

Serving Size:

• One package (12 rolls) is ideal for a hearty breakfast for 4 people.
• If you’re serving a crowd, simply double or triple the recipe.

Skill Level:

• Very beginner-friendly. The process is easy for all skill levels, and older kids can help with soaking and flipping the rolls under supervision.

Best Practice:

• For best results, let the rolls sit out for 30 minutes (or use day-old rolls) so they absorb custard without falling apart.
• Don’t overcrowd the pan—work in batches for an even golden crust.

Required Kitchen Tools

• Mixing Bowl: For making the custard base.
• Whisk: Helps break up eggs and combine ingredients evenly.
• Shallow Dish or Pie Plate: For dipping and soaking the rolls.
• Large Nonstick Skillet or Griddle: Ensures even browning without sticking.
• Flexible Spatula: For turning the rolls gently.
• Measuring Cups and Spoons: For accuracy in mixing.
• Knife: To separate rolls if needed and for slicing if you want halves.

Ingredients for Hawaiian Roll French Toast

These ingredients are chosen to deliver classic French toast flavor with a sweet, island-inspired twist:

• 1 pack (12 rolls) King’s Hawaiian Rolls: The signature, slightly sweet bread provides a tender texture and distinctive taste. If you can’t find King’s Hawaiian brand, any similar soft, sweet roll works.
• 3 large eggs: Essential for the custard base, providing structure and richness.
• 3/4 cup half-and-half or whole milk: Half-and-half adds extra creaminess, but whole milk keeps it light and fluffy.
• 1 tablespoon vanilla extract: Brings warmth and a bakery-style aroma to the dish.
• 1 teaspoon ground cinnamon: Adds classic French toast flavor and gentle spice.
• 2 tablespoons brown sugar: Lends mild caramel notes and helps brown the crust.
• Pinch of salt: Enhances overall flavor and balances the sweetness.
• 4 tablespoons butter (for frying): Gives the rolls their crisp, golden crust and adds flavor.

Optional for Serving:

• Powdered sugar, maple syrup, fresh fruit, whipped cream, chopped nuts, or honey.

Variations for Hawaiian Roll French Toast

• Tropical Flair: Replace half-and-half with coconut milk, then top with pineapple and toasted coconut for a truly tropical breakfast.
• Stuffed Rolls: Slice each roll horizontally, fill with sweetened cream cheese or Nutella, dip in custard, and cook as directed.
• Savory Option: Omit sugar and cinnamon, add a handful of chopped chives or parsley, and serve with ham and cheese for a brunch twist.
• Citrus Zest: Add orange or lemon zest to the custard for brightness.
• Make-Ahead: Mix the custard the night before and store in the fridge. In the morning, just dip and cook.

How to Make Hawaiian Roll French Toast Step-by-Step

1. Prepare the Rolls

Start by separating each King’s Hawaiian roll from the pack. If you prefer smaller bites or want more surface area for soaking, slice each roll in half horizontally. Slightly stale or day-old rolls work best because they soak up custard without falling apart, but fresh rolls also work—just handle them gently.

2. Make the Custard Mixture

In a medium mixing bowl, crack in the eggs. Whisk until the yolks and whites are well blended and no streaks remain. Add the half-and-half (or whole milk), vanilla extract, ground cinnamon, brown sugar, and a pinch of salt. Whisk again until the mixture is smooth and uniform. The custard should have a light brown color from the cinnamon and sugar.

3. Soak the Rolls

Pour the custard mixture into a wide, shallow dish or pie plate. Add a few rolls at a time, cut side down if you sliced them. Let them sit in the custard for 20–30 seconds, then gently turn to coat the other side. The goal is to let the rolls absorb custard but not become so saturated that they break apart.

Chef’s Tip:
If you want an extra-custardy French toast, let the rolls soak up to 1 minute per side, especially if the bread is a bit dry or stale. For very fresh rolls, keep soaking time short.

4. Heat the Pan

Set a large nonstick skillet or griddle over medium heat. Allow the pan to warm up for about 2–3 minutes before adding any butter or rolls. This helps prevent sticking and gives a more even golden color.

5. Add Butter and Cook

Add 1 tablespoon of butter to the pan. When it melts and foams, arrange the soaked rolls in the pan without crowding—leave space between each piece so steam can escape and the edges can brown. Cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown on all surfaces.

Depending on the size of your skillet, you may need to cook in two or three batches. Add more butter for each batch as needed.

6. Keep Warm and Serve

Transfer cooked French toast rolls to a plate or wire rack. If cooking in batches, you can keep finished rolls warm in a 200°F (95°C) oven until ready to serve.

Chef’s Tip:
For a crispier crust, wipe the pan clean between batches and use fresh butter each time. This prevents burned butter and helps each roll stay golden.

Tips and Tricks for Success

• Don’t Over-Soak: Rolls should be moist, not soggy. Over-soaking can cause them to collapse and lose their shape.
• Even Cooking: Cook over medium—not high—heat to ensure the inside cooks through without burning the exterior.
• Batch Cooking: If making a large batch, keep rolls warm in the oven and serve all at once.
• Customizable Texture: For softer French toast, soak longer; for more structure, soak less.
• Freshness Factor: Day-old rolls hold up better, but even fresh rolls can be used if handled carefully.

Serving and Decoration

Hawaiian Roll French Toast is delicious straight from the pan, but you can take it to the next level with simple toppings and presentation:

• Classic: Dust with powdered sugar and drizzle with maple syrup for a timeless finish.
• Fresh Fruit: Add sliced strawberries, blueberries, or bananas for color and freshness.
• Whipped Cream: A dollop of lightly sweetened whipped cream makes each bite feel special.
• Crunchy Touch: Sprinkle toasted nuts (pecans or almonds) for added texture.
• Tropical Vibe: Top with diced pineapple, a spoonful of coconut yogurt, or a splash of coconut syrup for an island-inspired breakfast.

Serving Tip:
Arrange the rolls on a platter or stack them in a small pyramid for family-style serving. Set out toppings in bowls so everyone can customize their plate.

Storing Hawaiian Roll French Toast

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently in a skillet over low heat, or use a toaster oven to keep the crust crisp.
• Freezing: Place cooled French toast in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Reheat from frozen in a 350°F oven until warmed through.

Chef’s Note:
French toast is best enjoyed fresh, but these rolls retain their texture well, even after a short time in the fridge or freezer.

Nutrition

Serving Size	Calories	Fat (g)	Carbs (g)	Protein (g)	Sugar (g)
3 rolls	310	13	41	8	16

Nutrition values are approximate and will vary with toppings and bread brand.

Hawaiian Roll French Toast FAQs

Can I use a different type of bread?
Yes. Any soft, slightly sweet dinner roll will work, but King’s Hawaiian provides the signature flavor and texture.

Can I prepare the custard ahead?
Absolutely. The custard mixture can be made a day ahead and stored in the refrigerator.

Can I bake instead of pan-fry?
You can. Arrange soaked rolls in a buttered baking dish, cover with foil, and bake at 350°F for 20 minutes. Remove foil and bake 5–10 more minutes for a golden top.

Is this recipe suitable for kids?
Yes! The texture and flavor are very kid-friendly, and the small rolls are easy for little hands.

Conclusion

Hawaiian Roll French Toast turns everyday rolls into a special, comforting breakfast. It’s easy, adaptable, and always a crowd-pleaser, whether you keep it classic or add your own twist with fresh fruit and toppings. Enjoy this recipe as part of a weekend brunch, holiday breakfast, or any time you want something a little extra.