Hawaiian Roll French Toast

I’ve transformed sweet and fluffy Hawaiian rolls into a decadent French toast that’s golden, tender, and bursting with tropical flavor—a perfect treat for weekends or special breakfasts.

Why You’ll Love This Recipe

I love this recipe because it turns simple Hawaiian rolls into a luscious, custardy French toast with minimal fuss. The rolls soak up the egg mixture beautifully, while their buttery sweetness complements warm spices and any topping I add. It’s indulgent yet surprisingly easy, and it always feels festive and fun at the table.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Hawaiian sweet rolls (split in half)

• large eggs

• milk (whole, 2%, or plant-based)

• vanilla extract

• ground cinnamon

• pinch of salt

• butter (for cooking)

directions

1. Preheat & Prep – I warm my skillet or griddle over medium heat and beat together eggs, milk, vanilla, cinnamon, and salt in a shallow dish.

2. Soak Rolls – I dip each Hawaiian roll half into the egg mixture, coating both sides but not soaking it to the point of sogginess.

3. Cook – I melt a bit of butter on the skillet and cook each soaked roll for 2–3 minutes per side, until golden brown and slightly crisp at the edges.

4. Repeat & Keep Warm – I repeat with all rolls, adding more butter as needed, and keep the cooked ones warm in a low oven if making a batch.

5. Serve – I serve my French toast rolls warm, with toppings like fresh fruit, maple syrup, whipped cream, or powdered sugar.

Servings and timing

• Servings: 6–8 halves (3–4 people)

• Prep time: 5 minutes

• Cook time: 10–12 minutes

• Total time: 15‑17 minutes

Variations

• Citrus twist: I add a bit of orange or lemon zest to the egg mixture for a bright, zesty note.

• Stuffed version: I slice the rolls almost all the way through and tuck in cream cheese or fruit preserves before dipping.

• Tropical flair: I sprinkle toasted coconut on top or serve with mango or pineapple slices.

• Spiced upgrade: I use pumpkin pie spice, nutmeg, or cardamom for deeper flavor.

storage/reheating

I store leftover rolls in an airtight container in the fridge for up to 2 days. When I want to reheat them, I gently warm them in a 350 °F (175 °C) oven for about 5 minutes or use a toaster oven for 2–3 minutes, which brings back the crisp edges and soft interior.

FAQs

Can I use regular sandwich bread instead of Hawaiian rolls?

Yes—I can, but Hawaiian rolls add extra sweetness and pillowy texture that really elevate the dish. Regular bread works fine, though the flavor is less tropical.

Can I make these ahead of time?

I can prep the egg mixture and slice the rolls ahead of time, but it’s best to cook them fresh. If needed, I soak them, store them in a single layer, and cook within an hour.

What toppings go well with it?

I love pairing them with maple syrup, honey, fresh berries, sliced bananas, whipped cream, and nuts. A drizzle of chocolate or caramel sauce also feels decadent.

Can I make these vegan or dairy‑free?

Yes—I substitute eggs with a flax or chia “egg” and use plant-based milk and dairy-free butter or oil. The texture is slightly different but still delightful.

Is it okay to freeze leftovers?

Absolutely—I freeze cooled rolls flat in a freezer bag. When I want one, I reheat it in the toaster oven or microwave; it warms up well and still tastes great.

Conclusion

I hope this Hawaiian Roll French Toast brings a bright, sweet twist to my breakfast table. It’s simple to make, customizable, and always feels like a mini celebration. Each bite is soft, golden, and filled with joy.