Fluffy Hawaiian Roll French Toast Recipe – Easy Brunch Ideas to Try

What’s the deal with this?

Okay, so last Sunday I was standing in my kitchen staring at a bag of leftover Hawaiian rolls from dinner the night before, and I had this lightbulb moment. What if I used these sweet, pillowy little rolls for French toast instead of regular bread? Game. Changer. These rolls are already sweet and soft, so they soak up the custard like little sponges and turn into the most ridiculously fluffy French toast you’ve ever had. It’s like breakfast met vacation vibes and had the most delicious baby ever.

Why You Need This in Your Life

Trust me when I say this will ruin regular French toast for you forever:

• These rolls are already sweet and buttery, so your French toast starts with a major flavor advantage.
• The texture is INSANE – crispy outside, custardy middle, but still somehow light as air.
• They’re the perfect individual serving size, so no fighting over who gets the bigger piece.
• Takes literally 15 minutes from start to finish, which is perfect for weekend mornings when you’re still half asleep.
• Looks fancy enough for company but easy enough for a Tuesday (if you’re into fancy Tuesday breakfasts).
• Kids think they’re getting dessert for breakfast, so no complaining about eating.
• Great way to use up day-old Hawaiian rolls that might be getting a little stale.

The Good Stuff You’ll Need

For the French Toast:

• 8-12 Hawaiian rolls (King’s Hawaiian are my favorite, but any sweet dinner roll works)
• 4 large eggs (the fresher the better – they make fluffier custard)
• 1/2 cup whole milk (don’t go skim on me here – we need the richness)
• 2 tablespoons heavy cream (this is what makes them EXTRA fluffy)
• 2 tablespoons sugar (just a touch since the rolls are already sweet)
• 1 teaspoon vanilla extract (the real stuff, not that fake vanilla nonsense)
• 1/2 teaspoon ground cinnamon (adds warmth without being overpowering)
• Pinch of salt (brings out all the other flavors)
• 3-4 tablespoons butter for cooking (or more as needed)

For the Toppings (pick your favorites):

• Maple syrup (the real deal, not that corn syrup stuff)
• Fresh berries (strawberries, blueberries, raspberries – whatever looks good)
• Sliced bananas (they go crazy good with the Hawaiian roll sweetness)
• Powdered sugar for dusting
• Whipped cream (store-bought is fine, homemade is better)
• Toasted coconut flakes (really plays up that Hawaiian theme)
• Chopped macadamia nuts (if you want to get fancy)
• A pat of butter (because butter makes everything better)

Optional Flavor Boosters:

• 1 tablespoon coconut extract (instead of some of the vanilla for tropical vibes)
• 1 teaspoon orange zest (brightens everything up)
• 2 tablespoons coconut milk (instead of some regular milk)

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Let’s Make This Magic Happen

Prep Time (5 minutes):

1. If your Hawaiian rolls are fresh and super soft, let them sit out uncovered for about 30 minutes to firm up slightly. Day-old rolls are actually perfect for this – they absorb the custard better without falling apart.
2. Slice each roll in half horizontally if they’re thick, or keep them whole if they’re the smaller dinner roll size. You want pieces that are about 1/2 to 3/4 inch thick.

Make the Custard (2 minutes):

3. In a shallow dish (I use a pie plate), whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until everything’s well combined. You want it smooth with no streaks of egg white floating around.
4. Let this sit for a minute while you heat up your pan – the sugar needs time to dissolve completely.

The Cooking Part (8-10 minutes):

5. Heat a large skillet or griddle over medium heat. Add about a tablespoon of butter and let it melt and get all foamy.
6. Working in batches (don’t overcrowd!), dip each roll piece into the custard mixture. Let it soak for about 10-15 seconds per side – you want them saturated but not falling apart. Hawaiian rolls are soft, so they absorb quickly.
7. Place the soaked rolls in the hot buttered pan. Cook for 2-3 minutes per side until golden brown and slightly crispy on the outside. The inside should still be custardy and soft.
8. Add more butter to the pan between batches as needed. Keep finished pieces warm in a 200°F oven if you’re cooking for a crowd.

The Grand Finale:

9. Stack those beautiful golden pillows on plates, dust with powdered sugar if you’re feeling fancy, and load them up with your favorite toppings.
10. Serve immediately while they’re still warm and at peak fluffiness!

Serving Ideas That’ll Blow Your Mind

• Classic Hawaiian: Top with sliced bananas, toasted coconut, a drizzle of honey, and maybe some chopped macadamia nuts. It’s like eating breakfast on the beach.
• Berry Bliss: Fresh mixed berries, a dollop of whipped cream, and a light dusting of powdered sugar. Simple but stunning.
• Tropical Paradise: Diced pineapple, coconut flakes, a drizzle of coconut syrup, and maybe a tiny umbrella if you’re really committed to the theme.
• Decadent Weekend: Cream cheese glaze (mix softened cream cheese with powdered sugar and a splash of milk), fresh strawberries, and maple syrup.
• Coffee Shop Style: Dust with cinnamon sugar, add a side of whipped butter, and serve with good coffee. Boom, fancy café vibes at home.
• Kid-Friendly Fun: Let them build their own with bowls of berries, whipped cream, syrup, and sprinkles. They’ll think it’s the best day ever.

Switch It Up

Feeling adventurous? Try these variations:

• Stuffed Version: Slice the rolls almost in half, stuff with cream cheese and strawberries before dipping in custard. It’s like French toast and cheesecake had a baby.
• Savory Twist: Skip the sugar and vanilla in the custard, add herbs and cheese, then top with bacon and avocado. Weird but surprisingly amazing.
• Orange Cream Dream: Add orange zest to the custard and serve with orange butter (butter mixed with orange zest and a touch of honey).
• Chocolate Lovers: Add a tablespoon of cocoa powder to the custard and serve with fresh berries and chocolate sauce. Breakfast dessert? Yes, please.
• Overnight Version: Arrange dipped rolls in a baking dish, cover, refrigerate overnight, then bake at 350°F for about 20 minutes. Perfect for lazy mornings.
• Vegan-ish: Use coconut milk, aquafaba (chickpea liquid) instead of eggs, and coconut oil for cooking. Still delicious, just different.

Pro Tips From Someone Who’s Made Way Too Many Batches

• Don’t let the rolls soak too long or they’ll turn to mush. Hawaiian rolls are delicate little flowers.
• Medium heat is key – too hot and you’ll burn the outside before the inside cooks through.
• Fresh butter for each batch keeps things from sticking and adds flavor.
• Make extra custard – you’ll probably want seconds, and it’s annoying to run out.
• If your rolls are super fresh and squishy, pop them in the toaster for 30 seconds first to firm them up slightly.
• These freeze really well! Make a big batch, freeze them, and pop them in the toaster for quick weekday breakfasts.

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Storage and Reheating

• Leftovers keep in the fridge for 2-3 days, but let’s be honest, there probably won’t be any.
• Reheat in the toaster or toaster oven to get that crispy exterior back. Microwave makes them soggy.
• You can prep the custard the night before and keep it covered in the fridge.
• Freeze cooked French toast in a single layer, then store in freezer bags. They’ll keep for about a month and toast beautifully from frozen.

Questions Everyone Asks

Q: Can I use regular bread if I can’t find Hawaiian rolls?
A: You could, but it won’t be the same magical experience. If you’re desperate, brioche or challah are your best substitutes – anything rich and slightly sweet.

Q: My rolls are falling apart when I dip them. What am I doing wrong?
A: They’re probably too fresh and soft. Let them sit out for a bit to firm up, or give them a quick toast first. Also, don’t oversoak them – Hawaiian rolls absorb liquid fast.

Q: Can I make these ahead for a brunch party?
A: Sort of. You can make the custard ahead and even slice the rolls, but for best results, cook them fresh. If you must make ahead, keep them warm in a low oven and they’ll be okay for about 30 minutes.

Q: These seem sweet already. Can I cut the sugar?
A: Absolutely! The rolls are already sweet, so you can totally skip the sugar in the custard or cut it in half. Taste your custard and adjust to your preference.

Q: What if I want to make a huge batch for a crowd?
A: Use multiple pans or do it in the oven. Arrange dipped rolls on buttered baking sheets and bake at 425°F for about 10-12 minutes, flipping halfway through.

Q: My family is gluten-free. Any suggestions?
A: Look for gluten-free Hawaiian-style rolls (some brands make them now), or use thick slices of gluten-free challah or brioche if you can find it. The texture won’t be exactly the same, but it’ll still be tasty.

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