Hawaiian Roll French Toast
This sweet and fluffy Hawaiian Roll French Toast is a delicious twist on a breakfast classic! Soft, buttery Hawaiian rolls are soaked in a cinnamon-vanilla egg custard, then cooked to golden perfection. Perfect for weekend brunch or special mornings, especially when served with maple syrup, powdered sugar, and fresh berries.
Servings: 8
Calories: 250kcal
Ingredients
- 6 eggs
- 1/3 cup milk
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 24-pack sweet Hawaiian rolls
- 4 tablespoons butter divided
Instructions
- In a 9x13-inch baking dish, whisk together the eggs, milk, cinnamon, vanilla extract, and salt.
- Dip the Hawaiian rolls into the egg mixture, turning to coat all sides. Let them soak for 5 minutes, flipping halfway through.
- Remove the rolls from the mixture and place them on a plate.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add half of the rolls (or as many as will fit) and cook for about 1 minute per side, until golden brown on all sides (about 6 minutes total per batch).
- Transfer the cooked rolls to a platter covered with aluminum foil to keep warm.
- Wipe out the skillet, add the remaining 2 tablespoons of butter, and cook the remaining rolls until golden brown.
- Serve warm with maple syrup, powdered sugar, and fresh berries.
Notes
To make ahead: Refer to full instructions for prepping in advance and keeping warm before serving.
Storage: Keep leftovers refrigerated for 4–5 days. To reheat, cut in half and microwave for 30 seconds.