Hawaiian Roll French Toast

This Hawaiian roll French toast is soft, buttery, golden, and coated in cinnamon sugar right after cooking. The sweet rolls soak up a simple vanilla cinnamon custard, cook until crisp on the outside, then get tossed in cinnamon sugar and served with caramel, butterscotch, maple syrup, or your favorite sweet dipping sauce. It's easy to make and even easier to keep eating, perfect if you're hosting brunch.

Why You’ll Love These Hawaiian Roll French Toast Bites

The first time I made French toast with Hawaiian rolls, I knew right away I was going to make it more than regular French toast. The rolls already have that soft, buttery sweetness, so they soak up the custard really well without falling apart the way some breads can. Once they hit the pan and get coated in cinnamon sugar while they’re still warm, they end up somewhere between classic French toast and a churro bite, which is exactly why these French toast bites are so hard to stop picking at.

What makes this version so good is that it doesn’t need much to stand out. The Hawaiian rolls do a lot of the work for you because they’re fluffy, rich, and slightly sweet to begin with. Then the vanilla-cinnamon custard adds even more flavor, and the cinnamon sugar on the outside gives each bite that extra texture and sweetness that makes them more elevated than regular French toast. I usually serve them with butterscotch, caramel, chocolate sauce, or maple syrup, and every one of those is ideal for dipping.

I also love this recipe for brunches and holiday mornings because it’s easy to serve and people always go for it. Instead of dealing with big slices of French toast, you can cook the rolls in batches, coat them, and set them out on a platter for everyone to grab and dip. It looks fun, tastes even better, and gives you a go-to breakfast for hosting.

Ingredients

This recipe uses King’s Hawaiian rolls, a simple French toast custard, butter for cooking, and a cinnamon sugar coating.

Here’s what you’ll need:

• 3 large eggs
• 1 cup half and half
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 12 King’s Hawaiian rolls
• 3 tablespoons butter
• 1 cup sugar
• 1 tablespoon cinnamon
• Dipping sauce of choice

How To Make Hawaiian Roll French Toast

Step 1: Make The Custard

In a shallow baking dish, whisk together the half and half, eggs, vanilla, and 1 teaspoon cinnamon. Whisk until the eggs are fully broken up and the mixture is smooth. A shallow dish makes it easier to dip and soak the rolls evenly.

Step 2: Soak The Hawaiian Rolls

Add the Hawaiian rolls to the custard mixture and let them soak until the custard starts to absorb into the bread. Work in a couple of batches instead of adding all the rolls at once. Hawaiian rolls are soft, so soaking too many for too long can make them overly wet and harder to cook without falling apart.

Step 3: Cook Until Golden

Heat a skillet or griddle over medium heat. Add butter, then cook the soaked Hawaiian rolls in batches for 1-2 minutes per side, or until all sides are golden brown. Turn them gently so each side gets buttery, crisp, and lightly caramelized.

Step 4: Make The Cinnamon Sugar

While the French toast cooks, add the sugar and 1 tablespoon of cinnamon to a medium bowl. Mix until evenly combined. This cinnamon sugar coating sticks best when the French toast is still warm from the skillet.

Step 5: Toss In Cinnamon Sugar

Immediately toss the cooked Hawaiian roll French toast in the cinnamon sugar. Coat each piece on all sides while warm, so the sugar sticks to the buttery outside.

Step 6: Serve With Dipping Sauce

Serve warm with your favorite sweet dipping sauce. Caramel sauce, butterscotch sauce, maple syrup, chocolate sauce, cream cheese glaze, or vanilla icing all work really well.

My Tested Expert Tips For The Best Hawaiian Roll French Toast

• Use a shallow dish for the custard. Hawaiian rolls are small and soft, so a shallow baking dish gives you more control. You can roll or turn each piece without drowning the bread in too much custard.
• Don’t oversoak the rolls. King’s Hawaiian rolls are softer than thick-cut bread, so they absorb liquid quickly. Let them soak enough to take in the custard, but don’t leave them sitting so long that they start falling apart.
• Work in batches. Soaking and cooking in batches keeps the texture better. If all the rolls sit in the custard at once, the last few may become too wet before they ever hit the pan.
• Use half and half for a richer custard. I've tried this recipe with milk and it works too, but half and half gives the French toast a creamier, richer texture. It helps the inside stay soft while the outside gets golden.
• Whisk the eggs really well. Any streaks of unmixed egg can cook unevenly on the outside of the rolls. Whisk until the custard looks smooth before soaking the bread.
• Cook over medium heat. If the heat is too high, the outside can brown before the inside warms through. Medium heat gives the butter time to brown lightly and the custard time to cook without burning the sugar in the rolls. All pans are different, so start low and turn the heat up if they're not browning. 
• Turn the rolls gently. Since the rolls are soft, use tongs or a spatula and turn them carefully. Let each side cook long enough to set before moving them too much.
• Cook all sides, not just two. These are little rolls, so you want to brown the tops, bottoms, and sides. That gives each bite more buttery crust and helps the cinnamon sugar stick all the way around.
• Add more butter between batches if needed. The rolls soak up some of the butter as they cook. If the pan looks dry, add a little more butter before the next batch so the outside stays golden and flavorful.
• Toss in cinnamon sugar immediately. The coating sticks best when the French toast is still hot and buttery. If you wait too long, the sugar won’t stick as evenly.
• Use a wide bowl for coating. A medium or wide bowl makes it easier to toss the rolls in cinnamon sugar without breaking them. You can also sprinkle the cinnamon sugar over the top and turn them gently.
• Serve right away. Hawaiian roll French toast is best warm, when the outside is golden and the inside is soft. The cinnamon sugar coating can soften as it sits, so serve them immediately.

Best Dipping Sauces For Hawaiian Roll French Toast

Maple syrup is always a good choice here, but dipping sauces make these Hawaiian roll French toast bites even better and let you change them up depending on the occasion.

A few of my favorite options are:

• Caramel sauce: really good with the cinnamon sugar and one of the easiest pairings
• Butterscotch sauce: richer and more buttery, which works especially well with the sweet rolls
• Chocolate sauce: great if you love churros and want them to lean more dessert-like
• Vanilla icing or cream cheese glaze: gives them more of a cinnamon roll vibe
• Fruit sauces: strawberry syrup, blueberry compote, or other berry sauces add a fresher contrast
• Other fun options: whipped cream, Nutella, peanut butter sauce, or honey butter

If I’m serving these for brunch, I usually go with butterscotch, caramel, or maple syrup. If I want them to feel more over-the-top, cream cheese glaze or chocolate sauce is really good too.

Hawaiian Roll French Toast FAQs

Can you use Hawaiian rolls for French toast?

Yes, Hawaiian rolls work really well for French toast because they’re soft, fluffy, and slightly sweet. They soak up the vanilla cinnamon custard quickly and cook into golden, buttery French toast bites.

Do I separate the Hawaiian rolls before soaking?

You can separate the rolls into individual pieces before soaking, which makes them easier to cook on all sides. If you want larger pull-apart pieces, you can leave some attached, but individual rolls are easier to coat in cinnamon sugar and serve for dipping.

How long should I soak Hawaiian rolls for French toast?

Hawaiian rolls only need a short soak because they’re very soft. Let them absorb some custard, then remove them before they become too wet or start falling apart. Work in batches for the best texture.

Why is my Hawaiian roll French toast soggy?

It was probably soaked too long, cooked over heat that was too low, or crowded in the pan. Hawaiian rolls absorb custard quickly, so don’t leave them sitting in the mixture for too long. Cook over medium heat and give each roll enough space to brown.

Can I use milk instead of half and half?

Yes, you can use milk, but half and half gives the custard a richer flavor and creamier texture. Whole milk is the best substitute. Lower-fat milk will work, but the French toast may taste less rich.

Can I make Hawaiian roll French toast ahead of time?

It’s best fresh, but you can cook it ahead and reheat it. For the best texture, reheat in a skillet, oven, or air fryer instead of the microwave. If making it for brunch, cook it shortly before serving and keep it warm in a low oven.

Can I bake Hawaiian roll French toast?

Yes, you can bake it, but the texture will be different. Arrange the soaked rolls in a buttered baking dish and bake at 350°F until set and golden. For this cinnamon sugar version, pan-cooking gives the best buttery crust.

Can I air fry Hawaiian roll French toast?

Yes. After soaking, place the rolls in a greased air fryer basket and air fry at 350°F until golden, flipping or shaking halfway through. Brush with melted butter before tossing in cinnamon sugar so the coating sticks.

Can I make this without cinnamon sugar?

Yes. You can skip the cinnamon sugar and serve the French toast with maple syrup, powdered sugar, or fruit. The cinnamon sugar gives it more of a churro-style finish, but it’s optional.

How do I keep French toast warm for serving?

Place cooked French toast on a wire rack set over a baking sheet in a 200°F oven while you finish the remaining batches. Wait to toss in cinnamon sugar until close to serving if you want the coating to stay fresher.

More French Toast Recipes to Try

• Cream cheese stuffed French toast
• Sheet pan French toast 
• Cinnamon roll French toast
• Brioche French toast casserole
• French toast for two