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Hawaiian Roll French Toast is a fun twist on the classic, with sweet, buttery rolls that stay soft inside and turn golden outside. Instead of cutting them up, which made them too soggy, I used the whole rolls for the best texture. The real game changer was pairing them with my homemade coconut buttermilk syrup for an extra indulgent touch.
Reasons You’ll Love This Recipe
- Sweet Buttery Flavor: You could not find a more irresistible bread to make French toast with than these soft, sweet, and buttery Hawaiian rolls!
- Perfect Texture: Hawaiian rolls have the perfect light and fluffy texture to soak up the custard and be pillowy-soft on the inside with scrumptious caramelization on the outside.
- Different Syrups to Serve It With! These rolls go well with all different syrups. I used my homemade coconut syrup. But you could use cinnamon syrup, buttermilk syrup, or blueberry syrup.
Should I slice the rolls or leave them whole?
I tested these Hawaiian French toast rolls dredged whole as well as slicing each roll into 3 slices and dredging each of those before cooking. I stuck with the whole roll because the little slices soaked up a lot of the egg mixture and ended up too soggy for my liking. If you like extra, extra custardy french toast, you should try it with slices instead of the whole roll!
Ingredients Needed
How to Make Hawaiian Roll French Toast
Hawaiin rolls have become a staple in my home. We use them for quick little sandwiches, rolls for dinner, or just to snack on. This French toast recipe made perfect sense! The sweet flavor and light and fluffy texture of the rolls perfectly complement French toast.
- Whisk to Combine: Add the eggs, half & half, vanilla extract, and cinnamon to a medium bowl and whisk until well combined.
- Melt Butter: Heat a large nonstick pan over medium-low heat. Add the butter to the skillet, starting with 1 tablespoon, and let it melt.
- Dip Rolls In Egg Mixture: Dredge the rolls one at a time in the egg custard mixture and place them in the butter.
- Cook and Serve: Cook for about 1 minute per side or until golden brown. Continue with the remaining rolls, adding more butter to the skillet as needed. Dust the French toast with powdered sugar and serve with fresh berries and a drizzle of syrup.
Coconut Buttermilk Syrup
Maple syrup is classic, but if you can spare the time to make some of my coconut buttermilk syrup, I promise you won’t regret it! It’s the perfect compliment to these Hawaiian sweet rolls and gives them more Island flare.
Recipe Tips and Variations for Hawaiian Roll French Toast
Depending on your taste preferences, you can switch things up to make these just how you like them. Here are some ideas to get you started.
- What kind of milk or cream should I use? I used half & half with my egg mixture, but you can use milk (cow’s or plant), well-mixed, high-fat coconut milk, or even heavy cream for an extra-rich flavor.
- Do I have to use cinnamon? To let the sweet flavor of the rolls shine, you can reduce or omit the ground cinnamon. For me, it’s not French toast without cinnamon! But it’s not necessary to enjoy these delicious rolls!
- Finger Food! One of my favorite aspects of this Hawaiian roll french toast is that you can use your fingers to dip the rolls in syrup! Fewer dishes!
Leftover Hawaiin Roll French Toast
- Refrigerate: This Hawaiian roll french toast is best enjoyed fresh! But leftovers can be stored in the fridge in an airtight container for up to 5 days.
- Reheating: Reheat Hawaiian roll french toast for 30-60 seconds in the microwave until heated through.
More Delicious French Toast Recipes
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Hawaiian Roll French Toast
Ingredients
- 12 Hawaiian rolls
- 3 large eggs
- ½ cup half & half
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter
Instructions
- Add 3 large eggs, ½ cup half & half, 1 teaspoon vanilla extract, and 2 teaspoons ground cinnamon to a medium bowl and whisk until well combined.
- Heat a large nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter to the skillet, starting with 1 tablespoon, and let it melt.
- Dredge 12 Hawaiian rolls one at a time in the egg mixture and place them in the butter. Cook for about 1 minute per side, until golden brown. Continue with the remaining roll slices, adding more butter to the skillet as needed.
- Dust the French toast with powdered sugar and serve with fresh berries and maple syrup or coconut buttermilk syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
