Hawaiian Roll French Toast Recipe

Kick up your dull breakfast routine with this Hawaiian Roll French Toast! 

This mouthwatering dish takes classic French toast to the next level by using soft and sweet Hawaiian rolls as the base. 

But wait, there’s more! It’s also stuffed with a rich cream cheese and jam filling that’ll surely make your tastebuds sing. 

So why settle for a plain and boring breakfast when you can have a delightful and flavorful Hawaiian Roll French Toast?

Let’s dig in!

Hawaiian Roll French Toast 

To shake up your breakfast routine, try Hawaiian Roll French Toast. 

It transforms basic French toast with soft and sweet Hawaiian rolls as the base and a cream cheese and jam filling. 

It’s like regular French toast, but better. It’s a perfect balance of flavor and texture. It’s slightly crisp on the outside from being pan-fried in butter. And it’s moist and pillowy on the inside from the custard.

The sweet and tart flavors of the rolls and filling perfectly complement each other as well.

Believe me, this breakfast treat is worth waking up early for!

Ingredients 

For the Toast and Custard

Hawaiian Rolls – Use either King’s Hawaiian sweet rolls or Martin’s. Make a slit-shaped hole into the center of the rolls to create pockets for the filling.

Milk & Eggs – They form a rich custard base. The recipe calls for whole milk, but if you want yours richer, use heavy cream. If you want it light, go for low-fat milk.

Sugar – To sweeten the custard. Use regular white granulated sugar or brown sugar will work, too. 

Vanilla – Don’t skip this! It’s the ultimate flavor enhancer.

Cinnamon & Nutmeg – They bring a little bit of spice and a lot of warmth.

Salt – It contrasts the sweetness and also enhances the custard’s flavor.

For the Stuffing

Cream Cheese – Soften it to room temperature so it mixes well with the jam.

Jam – Any flavor works! Pineapple jam here really amps up the tropical flavor of the dish.

For Serving

Powdered Sugar – For an added touch of sweetness 

Maple Syrup – Also for sweetness and to moisten the rolls.

How to Make Hawaiian Roll French Toast 

1. Make the custard.

Whisk together the eggs, milk, vanilla, sugar, cinnamon, nutmeg, and salt until they’re well combined.

2. Dip and pan-fry the Hawaiian rolls.

Dip each roll in the custard mixture briefly until it’s coated. Pan-fry all the sides in a buttered skillet until golden, about 30 to 45 seconds per side.

3. Make the filling.

Whisk together the softened cream cheese and your jam of choice. (Mine is pineapple!)

Spoon the mixture into a piping bag fitted with your piping tip of choice. If you don’t have a piping bag, use a Ziploc back and cut a small slit in one of the corners.

4. Stuff the rolls.

Cut a slit in the center of the rolls with a sharp knife. Don’t cut it all the way through, or your stuffing will ooze out. Squeeze the stuffing into the center of the rolls until they’re full.

5. Plate and serve.

Dust Hawaiian Roll French toast with powdered sugar and drizzle it with maple syrup. Dig in! These rolls are best served immediately. 

Tips for the Best French Toast

• Be careful not to drown them! Soak the Hawaiian Rolls just enough for them to absorb the custard but not get dredged in it. Otherwise, they’ll turn out soggy and take forever to cook. 
• Aim for stick-free success. Use a non-stick pan or griddle to prevent the rolls from sticking and ensure even cooking.
• Cook them nice, low, and slow. Don’t go beyond medium heat when pan-frying the rolls. Low and slow is key here! Cooking them at a higher temperature will cook the exterior much faster than the inside.
• Work in batches for the win. Only dip the number of rolls you plan to cook at once. This will keep them from getting soggy.
• Keep ’em toasty! Keep the cooked rolls warm in a 200-degree Fahrenheit oven while you’re cooking the rest. 

Variations & Substitutions

• Indulge in creamy decadence. This recipe uses whole milk, but you can also use half-and-half or heavy cream. Low-fat milk is fine, too. But is now really the time to think about your diet? I don’t think so!
• No Island Rolls? No worries. You can also substitute them with brioche or challah.
• Spice things up. Cinnamon and nutmeg are enough to add warmth to French toast. But feel free to add allspice, cardamom, or pumpkin spice mix if you need another layer of warmth.
• Take a tropical trip. For a tropical breakfast, use pineapple jam for the stuffing. Serve the toast with fresh pineapple slices, whipped coconut cream, and sweetened shredded coconut. Heaven! 
• Let’s add some bacon! For a savory twist, omit the sugar and spices in the custard. Use a mixture of cream cheese and cooked bacon bits for the filling.
• Try a healthy twist. For a healthier option, use whole grain bread or rolls and substitute the cream cheese filling with Greek yogurt and honey.
• Make a gluten-free delight. To make it gluten-free, you can use gluten-free bread or rolls.

Storing, Freezing, and Reheating

To Store

It’s best if you consume Hawaiian Roll French toast right away. However, if you need to make it in advance, you can store unfilled rolls in an air-tight container and refrigerate them for up to 3 days. 

To Reheat

There are two ways you can reheat refrigerated French toast: in the microwave or in the oven.

To reheat it in the microwave, place the French toast on a microwave-safe plate. Microwave it for 30 seconds to 1 minute, or until it’s warmed through. 

Stuff it with the filling and serve it with powdered sugar and maple syrup.

To reheat it in the oven, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. 

Arrange the French Toast in a single layer and bake it for 10-15 minutes or until it’s heated through.

Stuff it with the filling and serve it with powdered sugar and maple syrup.

To Freeze

Don’t stuff it with the filling if you intend to freeze the French toast rolls.  

Place the pieces on a parchment-lined baking sheet in a single layer and freeze them for 1-2 hours, or until they’re rock solid.

Then, transfer the frozen pieces to a freezer-safe bag or container and freeze them for up to 3 months.

Reheat them using the same instructions as above.