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Hawaiian Roll French Toast stacked in three layers on a turquoise plate, made with golden-brown caramelized Hawaiian sweet rolls filled with cream cheese filling, dusted with powdered sugar, topped with fresh strawberries and mint leaves, with maple syrup pooling around the base

Stuffed Hawaiian Roll French Toast

Sweet and fluffy Hawaiian rolls stuffed with maple cream cheese and seared until golden. This bite-sized breakfast is perfect for kids and brunch gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 12 Hawaiian Sweet Rolls Kept connected or separated
  • 4 large Eggs Room temperature
  • 1 cup Whole Milk Full fat for richness
  • 4 oz Cream Cheese Softened
  • 2 tablespoon Maple Syrup For the filling
  • 1 teaspoon Vanilla Extract Pure extract preferred
  • 1 teaspoon Ground Cinnamon Freshly ground
  • 3 tablespoon Unsalted Butter For frying

Equipment

  • 1 Skillet Non-stick preferred
  • 1 Whisk For custard
  • 1 Serrated knife For clean cuts

Method
 

  1. Slice the entire block of rolls in half horizontally to separate the tops from the bottoms.
  2. Mix the softened cream cheese and syrup in a bowl until the texture is light and fluffy.
  3. Spread the cream cheese over the bottom bread layer and press the top half back on firmly.
  4. Whisk the eggs, milk, vanilla, and spices in a flat dish until the custard is smooth.
  5. Dip the roll sandwiches into the liquid for ten seconds so the bread absorbs the moisture.
  6. Melt butter in a skillet and cook each side for three minutes until the surface is caramelized.
  7. Transfer to a plate and garnish with berries and sugar for a beautiful final presentation.

Notes

Keep the heat at medium-low to prevent the sweet bread from scorching before the egg custard sets. Use slightly stale rolls for the best texture.