This Hawaiian Roll French Toast is a soft, pillowy twist on the classic breakfast favorite. I love how the slightly sweet and buttery flavor of Hawaiian rolls soaks up the rich custard mixture perfectly, creating a golden, fluffy interior with a light, crisp exterior. Whether I’m making breakfast for a lazy weekend or hosting brunch, this dish always impresses with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it turns a simple pack of Hawaiian rolls into something that tastes special and indulgent. The rolls are already sweet and soft, which makes them ideal for absorbing the creamy egg mixture without falling apart. Plus, it cooks up quickly and pairs beautifully with toppings like maple syrup, powdered sugar, or fresh fruit. It’s one of those feel-good recipes that I can make anytime with just a few ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hawaiian sweet rolls (cut in half or kept whole, depending on preference)
Eggs
Milk or half-and-half
Vanilla extract
Ground cinnamon
Nutmeg (optional)
Sugar or maple syrup (optional, for added sweetness)
Butter (for cooking)
Powdered sugar, maple syrup, or fruit (for serving)

Directions

I start by whisking together the eggs, milk, vanilla, cinnamon, nutmeg, and sugar (if using) in a shallow bowl.
I slice the Hawaiian rolls in half horizontally if I want them more like traditional French toast slices—or I leave them whole for a fun, bite-sized version.
I dip each roll piece into the egg mixture, letting them soak for a few seconds on each side so they absorb the custard without getting too soggy.
I melt butter in a skillet or griddle over medium heat and cook the rolls for about 2–3 minutes per side, until golden brown.
I serve them warm with a dusting of powdered sugar, a drizzle of maple syrup, and any fruit I have on hand.

Servings and Timing

This recipe serves about 4 people, depending on how many rolls I use and how big the portions are. It takes around 15–20 minutes from start to finish.

Variations

Stuffed Version: I add a layer of cream cheese, Nutella, or fruit preserves between the roll halves before dipping and frying.
Baked French Toast Casserole: I arrange the rolls in a baking dish, pour the custard over them, and bake for about 25–30 minutes at 350°F.
Coconut Twist: I add shredded coconut to the egg mixture or sprinkle it on top after cooking.
Savory Style: I skip the sugar and cinnamon, and serve the French toast with scrambled eggs for a sweet-and-savory combo.
Overnight Option: I prep everything the night before and let the rolls soak overnight for extra richness—especially great for holidays.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over low heat or pop them in the toaster oven or microwave until heated through. They stay fluffy and delicious even after a day or two.

FAQs

Can I use stale rolls for this recipe?

Yes, I actually prefer using slightly stale rolls—they soak up the custard better without falling apart.

What’s the best way to slice the rolls?

I like to cut them in half horizontally if I want a traditional French toast look. For fun, I sometimes keep them whole for pull-apart bites.

Can I make this ahead of time?

Definitely. I prepare the custard and dip the rolls in advance, then store them covered in the fridge until I’m ready to cook.

What toppings go well with Hawaiian Roll French Toast?

I love using maple syrup, powdered sugar, fresh berries, whipped cream, or even caramelized bananas.

Can I make this dairy-free?

Yes, I use a plant-based milk like almond or oat milk and cook with dairy-free butter or coconut oil.

Conclusion

This Hawaiian Roll French Toast is one of those breakfast recipes I keep coming back to. It’s quick, easy, and so satisfying with its soft, custardy center and golden edges. Whether I dress it up with toppings or keep it simple, it always delivers cozy, comforting flavor in every bite.