Hawaiian Roll French Toast

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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published Sep 11, 2024
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angled shot of maple syrup being drizzled over a pile of hawaiian roll french toast, on a white plate
Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner

Use Hawaiian rolls and a cinnamon-vanilla custard for the incredibly fluffy French toast.

Serves4

Makes12 pieces

Prep10 minutes

Cook20 minutes

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angled shot of maple syrup being drizzled over a pile of hawaiian roll french toast, on a white plate
Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner

French toast is a breakfast classic — serve it with a platter of crispy bacon and a fried egg, and you’ll be ready to greet the day. Classic French toast, or “pain perdu,” usually relies on day-old or stale bread, but for this recipe we’ve got our eye on another bakery find. Hawaiian sweet rolls are often reserved for savory party sliders, but these tender, three-bite wonders have found their calling in French toast.

In this recipe, you’ll separate the rolls and then quickly dip them in a velvety egg custard (that’s just a fancy term for dairy plus egg) that has a drizzle of maple syrup, ground cinnamon, and vanilla extract for an irresistible flavor. Each side of the rolls sizzles in butter and fries up golden brown for perfectly plush, fluffy, and custardy French little toasts. Here’s how to make it.

Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner

Why You’ll Love It

  • Use Hawaiian rolls for the fluffiest French toast you’ve ever tried. Hawaiian rolls are tender and perfectly plush straight from the package, so naturally they’re the best choice for ultra-fluffy French toast.
  • Serve hot, homemade breakfast in a flash. It takes just 30 minutes from start to finish to make Hawaiian roll French toast.

Key Ingredients in Hawaiian Roll French Toast

  • Hawaiian sweet rolls. There’s no need to slice or stale these rolls for French toast. Since they’re already soft and fluffy, just a quick dip in the custard is all they need before they hit the pan.
  • Eggs. Use 3 large eggs for the custard.
  • Dairy. Use whatever dairy you have on hand — half-and-half, whole milk, heavy cream, or a combination. For a lighter custard, use whole milk. Heavy cream will give you the richest custard.
  • Flavorings. Whisk in maple syrup, vanilla extract, ground cinnamon, and kosher salt into the custard for a sweet and warmly spiced flavor that’s worth waking up for.
Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner
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Hawaiian Roll French Toast Recipe

Use Hawaiian rolls and a cinnamon-vanilla custard for the incredibly fluffy French toast.

Prep time 10 minutes

Cook time 20 minutes

Makes 12 pieces

Serves 4

Nutritional Info

Ingredients

  • 3

    large eggs

  • 3/4 cup

    half-and-half, whole milk, heavy cream, or a combination

  • 1 tablespoon

    maple syrup, plus more for serving

  • 1 teaspoon

    vanilla extract

  • 1/4 teaspoon

    ground cinnamon

  • 1 pinch

    kosher salt

  • 1 12-ounce) package

    Hawaiian sweet rolls, such as Kings

  • 2 tablespoons

    unsalted butter, divided, plus more for serving

  • Powdered sugar, for serving (optional)

Instructions

  1. Whisk 3 large eggs, 3/4 cup dairy of choice, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and 1 pinch kosher salt together in a wide, shallow dish (like a pie dish) until combined and no streaks of egg remain.

  2. Separate the rolls from 1 (12-ounce) package Hawaiian sweet rolls. Place half of the rolls in a single layer on a cut side into the egg mixture. Quickly soak all 4 cut sides, about 30 seconds per side. The top and bottom of the rolls do not need to soak, and the rolls should hold their shape and not be soggy or falling apart. Transfer to a plate.

  3. Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat. Add the soaked rolls bottom side down in a single layer with space around each one. Cook, turning occasionally, until the bottom and all four sides are golden-brown, about 2 minutes per side (no need to cook the top of the roll). If the rolls are getting too dark, reduce the heat to medium-low. Transfer to a serving plate.

  4. Soak the remaining rolls, then melt the remaining 1 tablespoon unsalted butter in the pan before cooking the second batch. Serve with powdered sugar or more maple syrup.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Filed in:
Breakfast
vegetarian
milk
Eggs
dairy
quick