Hawaiian Roll French Toast: Perfect Weekend Breakfast

If I’m looking for a cozy, indulgent start to the day, Hawaiian Roll French Toast is the answer. This recipe transforms soft, sweet Hawaiian rolls into golden, fluffy French toast bites that are perfect for weekend brunch, holiday mornings, or any time I want something special. It’s quick to make, family-friendly, and guaranteed to disappear fast from the breakfast table.

Why I Love This Recipe

I love this recipe because it takes something simple—store-bought Hawaiian rolls—and turns it into a show-stopping breakfast. The rolls soak up the creamy, spiced custard beautifully, and they cook up with a golden crust and a melt-in-the-mouth interior. It’s one of those easy comfort recipes that feels extra fancy without needing much effort. Plus, it’s a fun twist on traditional French toast that always surprises and delights.

Ingredients

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

• 1 package (12 rolls) of King’s Hawaiian Original Hawaiian Sweet Rolls
• 3 large eggs
• ¾ cup half-and-half or whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• A pinch of salt
• 4 tablespoons butter (for cooking)
• Powdered sugar, fresh fruit, and maple syrup for serving

Directions

1. In a large mixing bowl, I whisk together the eggs, half-and-half, vanilla extract, cinnamon, brown sugar, and salt until well combined.

2. I take each Hawaiian roll and poke a few holes in the bottom using a toothpick—this helps the custard soak in evenly.

3. I dip a few rolls at a time into the egg mixture, making sure they’re coated but not soggy—about 30 seconds per roll is perfect.

4. In a large skillet over medium-low heat, I melt 2 tablespoons of butter and cook the rolls in batches. Each side, including the top and bottom, should cook for about 30 seconds until golden and slightly crisp.

5. Once all the rolls are cooked, I serve them warm with powdered sugar, maple syrup, and fresh fruit on the side.

Servings and Timing

• Servings: 12 rolls

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• Stuffed French Toast Rolls: I like to slice the rolls and fill them with a spoonful of sweetened cream cheese or jam before dipping them into the custard. It adds a creamy surprise in every bite.

• Cinnamon Sugar Finish: After cooking, I roll the warm French toast bites in cinnamon sugar for a churro-inspired twist.

• Tropical Flavor Boost: I sometimes mix a bit of coconut extract into the custard and top the rolls with toasted coconut and diced pineapple for a tropical take.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a 350°F oven for about 10 minutes to get that nice texture back. The microwave works too—just 20-30 seconds per roll—but they’ll be softer. I avoid reheating them in a skillet to prevent burning the already-cooked exterior.

FAQs

Can I use a different bread instead of Hawaiian rolls?

Yes, I’ve tried this with brioche and challah as well. They’re both rich and slightly sweet, making them great alternatives if I can’t find Hawaiian rolls.

Do I need to poke holes in the rolls?

It’s not absolutely necessary, but I find it helps the custard soak in more evenly, especially since Hawaiian rolls are quite dense inside.

Can I make these ahead of time?

I don’t recommend fully cooking them ahead, but I do mix the custard the night before and keep it in the fridge. That way, breakfast comes together fast in the morning.

What toppings go best with this recipe?

I usually stick to powdered sugar and maple syrup, but I’ve also topped them with whipped cream, berries, or even caramel drizzle for a dessert-style version.

How do I keep the rolls from getting soggy?

I make sure to dip them quickly—no more than 30 seconds—and cook them over medium-low heat so they cook through without getting too soft.

Conclusion

Hawaiian Roll French Toast is one of my favorite go-to breakfast recipes when I want something quick, comforting, and just a little indulgent. The rolls hold up perfectly, the flavor is rich and sweet, and it’s always a crowd-pleaser whether I’m feeding family or just treating myself. If I’m craving French toast with a twist, this is the recipe I keep coming back to.

Hawaiian Roll French Toast: Perfect Weekend Breakfast

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• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 12 rolls (serves 4–6 depending on portions)
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American, Hawaiian-inspired
• Diet: Vegetarian

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Description

Start your weekend right with this Hawaiian Roll French Toast—a sweet, cozy breakfast that transforms soft King’s Hawaiian rolls into golden, fluffy bites. Ideal for brunch, holidays, or a special treat, this easy French toast recipe is a crowd favorite and ready in just 15 minutes. Serve with powdered sugar, maple syrup, and fruit for a beautiful breakfast spread.

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Ingredients

• 1 package (12 rolls) King’s Hawaiian Original Hawaiian Sweet Rolls
• 3 large eggs
• ¾ cup half-and-half or whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• Pinch of salt
• 4 tablespoons butter (for cooking)
• Powdered sugar, fresh fruit, and maple syrup (for serving)

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Instructions

1. In a large bowl, whisk together eggs, half-and-half, vanilla, cinnamon, brown sugar, and salt.
2. Use a toothpick to poke holes in the bottom of each Hawaiian roll.
3. Dip each roll in the custard mixture for about 30 seconds—coated but not soggy.
4. Heat 2 tablespoons of butter in a large skillet over medium-low heat.
5. Cook the rolls in batches, turning every 30 seconds until all sides are golden and slightly crisp.
6. Serve warm with powdered sugar, maple syrup, and fresh fruit.

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Notes

• For a fun variation, fill the rolls with cream cheese or jam before dipping.
• After cooking, roll them in cinnamon sugar for a churro-style French toast.
• Add coconut extract to the custard for a tropical flair, and top with toasted coconut and pineapple.
• Store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes or microwave for 20–30 seconds.