Difficulty
Easy
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Servings
4-6 servings
Experience the perfect blend of pillowy soft sweetness and golden-brown crispiness with this Hawaiian Roll French Toast. This innovative breakfast transforms King’s Hawaiian sweet rolls into an irresistible morning treat that combines the best qualities of traditional French toast with the convenience of pull-apart bread. The signature sweetness of Hawaiian rolls creates a caramelized exterior while maintaining a tender, custard-like center that soaks up maple syrup beautifully. Whether you’re hosting a weekend brunch or treating your family to a special breakfast, this simple yet impressive dish delivers maximum flavor with minimal effort. The familiar comfort of classic French toast gets a delightful upgrade that will have everyone reaching for seconds!
Why You Will Love This Hawaiian Roll French Toast
- Time-Saving Shortcut: Using pre-made Hawaiian rolls eliminates the need to slice bread and creates perfect portion-sized French toast pieces.
- Perfect Texture Contrast: The rolls develop a beautifully crisp exterior while maintaining a soft, custard-like center that traditional bread often can’t achieve.
- Built-in Sweetness: The natural sweetness of Hawaiian rolls means you need less added sugar in your custard mixture.
- Kid-Friendly Favorite: The small size and sweet flavor make these irresistible to children and adults alike.
- Versatile Serving Options: Serve them intact as pull-apart French toast or separated for individual servings.
- Make-Ahead Friendly: The entire dish can be prepped the night before for an effortless morning bake.
- Ideal for Gatherings: Easily scaled up by using multiple packages of rolls for larger crowds.
- No Special Equipment Needed: Just basic kitchen tools and ingredients create this impressive breakfast.
Ingredients
1 package (12 count) King’s Hawaiian sweet rolls
5 large eggs
3/4 cup whole milk
1/4 cup heavy cream
2 tablespoons maple syrup, plus more for serving
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons unsalted butter, divided
Powdered sugar for dusting
Optional toppings: fresh berries, sliced bananas, whipped cream, chopped macadamia nuts
Execution
Keep Rolls Intact: Leave the Hawaiian rolls connected in the original block shape. Using a serrated knife, carefully slice the entire block horizontally through the middle (as if making one giant sandwich), creating a top and bottom half.
Prepare the Custard: In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy.
Soak the Rolls: Place both halves of the Hawaiian roll block, cut side up, in a large baking dish. Slowly pour about half of the egg mixture over the cut sides, allowing it to soak in for about 2-3 minutes.
Flip and Soak Again: Carefully flip both halves over and pour the remaining egg mixture over them. Gently press down to ensure absorption. Let soak for at least 10 minutes, or cover and refrigerate overnight for a make-ahead option.
Preheat and Prep: Preheat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt and coat the surface.
Cook First Side: Carefully transfer one half of the roll block to the skillet, placing it cut side down. Cook for 3-4 minutes until golden brown and crispy.
Flip and Continue Cooking: Add another tablespoon of butter to the skillet, then flip the roll block and cook the other side for another 3-4 minutes until golden brown. Transfer to a plate and repeat with the remaining half.
Optional Oven Finish: For extra thoroughness, place both cooked halves on a baking sheet and bake at 350°F for 5-7 minutes to ensure the center is fully cooked.
Serve: Let the French toast rest for 2 minutes, then dust with powdered sugar. Serve warm with maple syrup and optional toppings of your choice.
Portion Options: Either cut along the original roll divisions for individual servings, or serve as pull-apart sections for a fun, interactive breakfast.
Additional tips
- Dry Bread Option: If your Hawaiian rolls are very fresh and soft, leave them unwrapped overnight to dry out slightly for better custard absorption.
- Flavor Variations: Add 1 teaspoon of coconut extract to the custard and top with toasted coconut flakes for a tropical twist.
- Make-Ahead Method: Prepare through the soaking step, cover with plastic wrap, and refrigerate overnight for quick morning cooking.
- Cooking Alternative: Bake the entire dish in a 350°F oven for 25-30 minutes instead of pan-frying for a less hands-on approach.
- Extra Richness: Brush the tops with melted butter mixed with a little maple syrup during the last few minutes of cooking for a glossy, sweet finish.
- Savory Version: Create a Monte Cristo-style variation by adding thin slices of ham and Swiss cheese between the halves after cooking, then assembling like a sandwich.
- Serving Suggestion: For a complete Hawaiian-inspired breakfast, serve with a side of tropical fruit salad featuring pineapple, mango, and papaya.
- Freezer-Friendly: Fully cook, cool completely, then freeze individual portions for quick toaster reheating on busy mornings.
FAQ
1. Can I use other types of Hawaiian bread products for this recipe?
Yes! Hawaiian hamburger or hot dog buns work well too. You’ll just need to adjust the cooking time slightly for different shapes and sizes.
2. How do I know when the French toast is fully cooked in the center?
The exterior should be golden brown and crispy, and when you press gently on the center, it should spring back slightly. If you’re unsure, you can insert a knife in the center – it should come out clean without wet custard.
3. Can I make this recipe dairy-free?
Absolutely! Substitute the milk and cream with coconut milk or almond milk. The coconut milk especially complements the Hawaiian theme beautifully.
4. What if my French toast is browning too quickly?
Lower the heat to medium-low and continue cooking. You can also finish in a 350°F oven to ensure the center cooks through without burning the exterior.
5. Can I use just one type of milk instead of both milk and cream?
Yes, you can use all whole milk or half-and-half instead of the milk and cream combination. The cream adds richness, but the recipe works fine without it.
6. How long can I soak the rolls in the custard?
Anywhere from 10 minutes to overnight. The longer they soak, the more custard-like the interior will become, but don’t exceed 24 hours or they may become too soggy.
7. Can I add alcohol to this recipe for an adult version?
Yes! Add 1-2 tablespoons of rum or bourbon to the custard mixture for a delicious grown-up twist that pairs beautifully with the sweet rolls.
8. Are there any nut-free topping suggestions?
Toasted coconut flakes, caramelized bananas, or a tropical fruit compote are excellent nut-free options that complement the Hawaiian theme.