Hawaiian Roll French Toast

Hawaiian Roll French Toast

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Hawaiian Roll French Toast: Your New Favorite Brunch Obsession

This Hawaiian Roll French Toast makes breakfast effortless, transforming sweet, fluffy rolls into a delightful, pull-apart dish perfect for any morning gathering or easy brunch.

Using only 7 common pantry ingredients, this recipe comes together quickly and bakes to golden perfection in just 25 minutes, making it an ideal choice for a stress-free meal.

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Serve warm with your favorite fruits, a dusting of powdered sugar, or a generous drizzle of maple syrup for a complete and satisfying breakfast experience.

Hawaiian Roll French Toast

Hawaiian Roll French Toast
Hawaiian Roll French Toast

Prepare sweet, soft Hawaiian rolls into French toast. This recipe yields a fluffy, flavorful breakfast or brunch.

Prep time:15 min
Cook time:20 min
Total time:35 min
Servings:6 servings

Ingredients

  • 1 package (368g / 13 oz) King’s Hawaiian Original Sweet Rolls (12-count), whole
  • 4 large eggs (200g / 7 oz), beaten
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60ml) heavy cream, room temperature
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/2 teaspoon (2.5g) ground cinnamon
  • 1/8 teaspoon (0.6g) fine sea salt
  • 2 tablespoons (28g) unsalted butter, divided
  • For Serving (Optional)
  • 2 tablespoons (25g) powdered sugar, sifted
  • 1/4 cup (60ml) pure maple syrup, warmed
  • 1 cup (150g) mixed fresh berries, washed
  • 1/2 cup (120ml) whipped cream or coconut whipped cream

Instructions

  1. Whisk French toast batter: In a medium bowl, whisk 4 large beaten eggs (200g / 7 oz), 1/2 cup (120ml) whole milk, 1/4 cup (60ml) heavy cream, 2 tablespoons (25g) granulated sugar, 1 teaspoon (5ml) pure vanilla extract, 1/2 teaspoon (2.5g) ground cinnamon, and 1/8 teaspoon (0.6g) fine sea salt for 1-2 minutes until thoroughly combined and slightly frothy.
  2. Heat skillet or griddle: Place a large non-stick skillet or electric griddle over medium heat (325-350°F / 160-175°C). Add 1 tablespoon (14g) unsalted butter; melt and swirl to coat. Heat until butter sizzles gently (1-2 minutes).
  3. Dip Hawaiian rolls: One at a time, dip each Hawaiian roll into the batter for 5-10 seconds, coating all sides. Allow excess batter to drip off before transferring to the skillet.
  4. Cook French toast: Place 4-6 dipped Hawaiian rolls onto the hot, buttered skillet. Cook 2-3 minutes per side until deep golden-brown and interiors are heated through and soft.
  5. Repeat cooking: Remove cooked French toast to a wire rack or warmed plate. If needed, add remaining 1 tablespoon (14g) unsalted butter to skillet and melt. Repeat dipping and cooking for remaining rolls until all are golden-brown.
  6. Serve immediately: Arrange warm French toast. Dust with 2 tablespoons (25g) sifted powdered sugar. Drizzle with 1/4 cup (60ml) warm pure maple syrup. Garnish with 1 cup (150g) fresh mixed berries and 1/2 cup (120ml) whipped cream.
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Notes

  • Batter Consistency Adjustment: For richer French toast, increase heavy cream to 1/3 cup (80ml) and reduce whole milk by 1/6 cup (40ml). For lighter French toast, use only whole milk.
  • Preventing Burning: If French toast browns too quickly before cooking through, reduce heat on skillet or griddle by one setting. Cook until golden brown and interiors are fluffy.
  • Keeping Warm: To keep French toast warm, transfer to a baking sheet in an oven preheated to 200°F (95°C).
  • Flavor Variations: For citrus flavor, add 1/2 teaspoon (2.5g) finely grated orange or lemon zest to batter. For nutty flavor, add 1/8 teaspoon (0.5g) ground nutmeg with cinnamon.
  • Make-Ahead Option: Prepare French toast batter up to 24 hours in advance. Store in an airtight container in the refrigerator. Whisk well before use.
  • Storage and Reheating: Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven at 300°F (150°C) for 5-7 minutes until warmed and slightly crispy. Alternatively, microwave for 30-60 seconds for a softer texture.

Pro Tips for Perfect Hawaiian Roll French Toast

Ingredient Tips

  • Slightly Stale Rolls:Use Hawaiian rolls that are 1-2 days old; their drier texture absorbs 30-40% more batter without becoming mushy, resulting in a more custardy interior.
  • Optimal Egg-to-Milk Ratio:For a standard 12-count pack of rolls, whisk 4 large eggs with 1/2 cup whole milk; this 8:1 ratio (fluid ounces) creates a rich, absorbent batter that clings well without being too thin or thick.
  • Sweetener Integration:Incorporate 2 tablespoons of packed light brown sugar and 1/2 teaspoon of ground cinnamon into the egg mixture; whisk vigorously for 45-60 seconds until the sugar completely dissolves, visible as a smooth, streak-free liquid.
  • Vanilla Boost:Add 1 teaspoon of pure vanilla extract to the batter after the sugar and cinnamon; it enhances the sweet bread flavor and prevents eggy notes, noticeable as a fragrant aroma.
  • Unsalted Butter for Browning:Use 1 tablespoon of unsalted butter for every batch of 4-6 rolls; it provides superior browning control and creates a beautifully golden-brown crust without adding extra salt.

Technique Tips

  • Optimal Batter Depth:Pour your prepared batter into a shallow dish, ensuring it’s at least 1 inch deep; this allows the entire surface of the roll to make even contact, enabling quick and uniform absorption within 10-15 seconds per side.
  • Precise Dipping Time:Dip each side of a Hawaiian roll for exactly 10-12 seconds; this duration allows the dense interior to fully soak without saturating the delicate exterior, preventing disintegration upon cooking.
  • Medium-Low Heat Setting:Preheat your griddle or non-stick pan to a consistent medium-low heat, around 275-300°F; maintain this temperature to cook the French toast for 3-4 minutes per side, achieving a deep golden-brown color and a fully cooked, puffed center.
  • The “Jiggle” Test:Cook French toast until the edges appear set and the center of the roll no longer “jiggles” excessively when nudged with a spatula, typically after 3.5 minutes on the first side; this indicates sufficient internal cooking before flipping to reveal a golden-brown underside.
  • Keep Warm Strategy:As batches cook, transfer finished French toast to a wire rack placed on a baking sheet in an oven preheated to 200°F; this keeps them uniformly warm and prevents them from steaming and becoming soggy, maintaining their crisp exterior.
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Common Issues

  • Soggy Interior:If French toast is cooked on the outside but remains raw and wet in the middle, increase your cooking temperature slightly to a steady 300°F on a preheated griddle. Cook for a full 4 minutes per side, or until the edges are firm and the center feels slightly puffed and springs back when gently pressed, ensuring thorough heat penetration.
  • Burnt Exterior, Undercooked Center:If rolls brown too quickly on the outside before the interior can fully cook, reduce heat to 275°F. Cook for 5 minutes per side. The slower, gentler heat will allow the exterior to achieve a deep golden-brown while giving the interior ample time to cook through, preventing a burnt crust and raw core.
  • Rolls Falling Apart:If the delicate Hawaiian rolls become too fragile and tear when handled or flipped, ensure your rolls are at least 1 day old for structural integrity. Reduce dipping time to 8 seconds per side to prevent oversaturation. Additionally, incorporate 1 tablespoon of all-purpose flour into your batter (total 4 eggs, 1/2 cup milk, 1 tbsp flour); it adds binding power without altering flavor.
  • Uneven Browning:If some areas are dark brown while others are pale, add 1/2 tablespoon of unsalted butter and swirl it to coat the entire cooking surface evenly, aiming for an 8-inch diameter, before each batch. Preheat the pan for a solid 5 minutes at medium-low (275°F) before cooking to ensure uniform temperature across the surface.

How to Store, Reheat & Serve Hawaiian Roll French Toast

Hawaiian Roll French Toast is a delightful breakfast treat, renowned for its pillowy softness, inherent sweetness, and ability to soak up a rich custard batter. While best enjoyed fresh off the griddle, its make-ahead potential makes it a fantastic option for meal prepping or feeding a crowd. Proper storage and reheating techniques are key to preserving its unique texture and flavor, ensuring every bite is as delicious as the first.

Refrigerator Storage

Duration: 3-4 days in airtight container

Once cooled completely, arrange leftover Hawaiian Roll French Toast in a single layer or stack with parchment paper between slices within an airtight glass container or a shallow plastic food storage container. Storing them this way prevents sticking and helps maintain individual slices. Over time, the French toast will naturally soften and lose some of its initial exterior crispness, becoming more uniformly tender. The characteristic sweetness of the Hawaiian rolls holds well, but after day 4, the bread may start to absorb excess moisture and become slightly soggy or develop a subtle stale undertone. For optimal quality, consume within 3 days.

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Freezer Storage

Duration: 1-2 months

Freezing is an excellent option for long-term storage. To prevent sticking, first flash freeze the cooled French toast by arranging individual slices in a single layer on a baking sheet lined with parchment paper. Place in the freezer for 1-2 hours until solid. Once frozen, transfer the slices to a heavy-duty freezer-safe bag or an airtight freezer container, layering with parchment paper if necessary. This method prevents ice crystals and freezer burn. When ready to enjoy, thaw the French toast overnight in the refrigerator for best results, or reheat directly from frozen using the methods below. Expect a slight change in texture; the French toast may become a little denser and lose some of its original fluffy springiness upon thawing, but reheating can restore much of its appeal.

Reheating Instructions

  • Oven/Toaster Oven:Preheat to 350°F (175°C). Place French toast on a baking sheet. Reheat for 10-15 minutes if refrigerated, or 20-25 minutes if frozen, flipping halfway. Ready when golden-brown at the edges and heated through. Rating: Works best for restoring a delightfully crispy exterior and a warm, fluffy interior, very close to freshly made.
  • Air Fryer:Preheat to 325°F (160°C). Arrange in a single layer. Reheat for 5-8 minutes if refrigerated, or 10-12 minutes if frozen. Ready when slightly browned and hot to the touch. Rating: Excellent for quick reheating and achieving a crisp texture, especially for smaller batches.
  • Skillet/Frying Pan:Heat a non-stick skillet over medium heat with a small pat of butter or oil. Reheat for 2-3 minutes per side for refrigerated French toast. Ready when lightly golden and heated through. Rating: Good option for a stovetop method, imparting a nice buttery crust and warmth.
  • Microwave:Place French toast on a microwave-safe plate. Heat on high power for 30-60 seconds per slice (adjust for multiple slices). Ready when steaming hot. Rating: Acceptable for speed, but may result in a softer, slightly chewier, or rubbery texture. Not recommended if crispness is desired.

Make-Ahead Tips

Hawaiian Roll French Toast is highly adaptable for make-ahead convenience. The custard batter can be prepared up to 24 hours in advance; store it in an airtight glass jar or container in the refrigerator. Whisk it well before dipping the rolls to ensure all ingredients are re-emulsified. For fully cooked French toast, you can prepare it entirely ahead of time and store it using the refrigerator storage method (for 3-4 days) or the freezer storage method (for 1-2 months). For the freshest possible taste and texture, cooking the French toast just before serving is ideal, but pre-prepped batter and stored cooked slices offer fantastic flexibility, allowing you to enjoy this sweet breakfast anytime with minimal effort.