This Hawaiian Roll French Toast is like eating sweet, fluffy little pillows of cinnamon and sugar happiness! This Hawaiian roll recipe is such a fun twist on traditional french toast! I like to pair these sweet rolls with some salty bacon and it’s a perfect weekend breakfast!
I first saw this recipe on Tiktok on Chef Candace’s page and I knew I had to attempt them! (By the way…ALL of her recipes look amazing so be sure to check them out!)
How to make French Toast with Hawaiian Rolls
The first step is making a basic French toast recipe. It contains: eggs, half and half, vanilla, cinnamon, brown sugar, and a pinch of salt (see the recipe card below for exact measurements.)
All of that gets whisked together in a large bowl. It needs to be large enough to fit a few of your rolls in it so don’t go too small. The next step is to get a toothpick or skewer and poke quite a few holes in the bottom of each roll. The rolls are a lot thicker than traditional french toast bread so I find that this helps the rolls absorb a little more of the egg mixture. And I’ll have to ask forgiveness for the weird hand angle! I had one hand on the camera.
When you’re ready to cook the rolls and your pan is already heated, you can start soaking them. You’ll want to soak your Hawaiian rolls for just about 30 seconds. You don’t want to soak any longer than that or you risk the inside becoming mush and it won’t cook.
Make sure to only soak what you’re ready to cook. If you have a smaller pan, you can work in batches.
When you’re cooking the rolls in that yummy melted butter, be sure to turn them and brown all the sides. You’ll also want to keep your heat on medium low. You want to give the inside plenty of time to cook before the outside gets burnt.
Once they’ve browned on all sides, they’re done! I like to give them a dusting of powdered sugar and serve with fresh berries. A side of salty bacon also goes very well with these sweet rolls!
Hawaiian Roll French Toast
- Toothpick or skewer
- 1 (12 pack) of Kings sweet Hawaiian Rolls
- 3 large eggs
- ¾ cup half and half (or whole milk if that's all you have)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1 small pinch salt
- 4 tablespoons butter (salted or unsalted is fine)
- Powdered sugar, fresh fruit, and syrup for topping
- Crack your eggs into a large bowl, then add the half and half. Whisk until they full combined and you no longer see bits of egg whites.
- Add in the vanilla, cinnamon, sugar, and salt and whisk again.
- Take a toothpick or skewer and poke a few holes in the bottom of each roll so the egg mixture can soak in a bit better.
- Drop a few rolls at a time in the egg mixture and allow to soak for about 30 seconds. (not much longer or they will be too mushy)
- Heat a non-stick skillet over medium-low heat. (If your heat is too high, the outside of the rolls will burn before the inside can cook.)
- Add about 2 tablespoons of butter to the pan and allow to melt. You can add more butter for each batch of rolls (I like to cook only 4 rolls at a time since it's a lot of turning)
- Add the soaked rolls to the pan and turn the rolls after about 30 seconds per side or when each side is golden brown. (You should cook each of the 4 sides plus the top and bottom.)
- Once all the rolls are cooked, you can serve them immediately.( I like to sprinkle some powdered sugar on top and serve with berries and maple syrup. Bacon is also a great side dish for these sweet rolls!)