Ingredients
1 (12-pack) or 16 King’s Hawaiian Sweet Rolls
4 large eggs
1/2 cup milk (whole or 2%)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons butter (for cooking)
Powdered sugar and maple syrup (for serving)
Instructions
1. Step 1: Prepare the Rolls. Carefully separate the Hawaiian sweet rolls into individual pieces. Set aside.
2. Step 2: Whisk the Custard. In a shallow dish, combine eggs, milk, sugar, vanilla, cinnamon, and salt. Whisk until smooth and uniform.
3. Step 3: Dip the Rolls. Dip each roll into the egg mixture for about 10-15 seconds per side. Let excess batter drip off.
4. Step 4: Heat Your Pan. Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt and coat the pan.
5. Step 5: Cook the French Toast. Place dipped rolls in the hot skillet without overcrowding. Cook for 2-3 minutes per side, until golden brown and caramelized. Add remaining butter between batches as needed.
6. Step 6: Finish Cooking. Ensure both sides are golden and the interior is cooked through. Remove to a plate.
7. Step 7: Serve Warm. Arrange on a platter, dust with powdered sugar, drizzle with warm maple syrup, and serve immediately.
Notes
Avoid oversoaking rolls; they absorb quickly. Use medium heat to prevent burning. For variations, try adding nutmeg or orange zest to the custard, or use brown sugar instead of granulated. For savory French toast, omit sugar and cinnamon and serve with bacon and eggs. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a toaster oven or skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg