Hawaiian Roll French Toast
This sweet and fluffy Hawaiian Roll French Toast is a delicious twist on a breakfast classic. Made with soft, buttery Hawaiian rolls soaked in a cinnamon-vanilla egg mixture, each bite is golden, custardy perfection. It’s an easy yet impressive dish perfect for weekend brunch or a special morning treat. Top with maple syrup, powdered sugar, and fresh berries for a picture-perfect plate!
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 9" x 13" baking dish, whisk together the eggs, milk, cinnamon, vanilla extract, and salt.
- Dip the Hawaiian rolls into the mixture, turning to coat all sides. Let them soak for 5 minutes, flipping once halfway through.
- Remove the rolls from the mixture and set aside 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 until golden brown on all sides, about 1 minute per side (approximately 6 minutes per batch). Transfer cooked rolls to a platter covered with 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: See full instructions in the original post for prepping in advance and keeping warm.
Storage: Store leftovers in the fridge for 4–5 days. Reheat by cutting in half and microwaving for 30 seconds.