Hawaiian Cinnamon Rolls Toast

This indulgent Hawaiian roll French toast creation transforms simple ingredients into a magical brunch or dessert experience. The combination of creamy cheese filling, warm cinnamon swirl, and custardy bread creates bite-sized pieces of heaven that disappear within minutes of hitting the table.

I first made these for a Sunday brunch when my in-laws visited unexpectedly. The rolls disappeared so quickly I had to make a second batch, and now they're requested at every family gathering.

Ingredients

• King's Hawaiian Rolls: Provide the perfect sweet base and their soft texture absorbs the custard beautifully
• Cream cheese: Creates a tangy contrast to the sweetness and helps hold everything together
• Half and half: Gives richer results than regular milk for the custard
• Brown sugar: In the filling caramelizes during cooking for depth of flavor
• Ground cinnamon: Appears in three components for layered warmth
• Vanilla extract: Enhances the custard with aromatic complexity
• Butter: Helps achieve that golden exterior while adding richness

Step-by-Step Instructions

Prepare the filling:

Combine melted butter with cinnamon and brown sugar until you achieve a smooth paste consistency. This mixture will create gorgeous swirls throughout your rolls and caramelize during cooking.

Mix the coating:

Combine granulated sugar and cinnamon in a large bowl for the final coating. Using a bowl with high sides makes tossing the finished rolls much easier without making a mess.

Assemble the rolls:

Slice the Hawaiian rolls horizontally and spread cream cheese generously on both cut sides. Drizzle the cinnamon paste over the cream cheese, being sure to distribute it evenly. Sandwich the halves back together and refrigerate for 20 minutes to firm up.

Create the custard:

Whisk together half and half, eggs, vanilla extract, and cinnamon until completely combined. The custard should be smooth with no visible egg streaks for best absorption.

Soak the rolls:

Dip each chilled sandwich into the custard mixture, allowing it to soak for 15 to 30 seconds. The rolls should absorb custard but still maintain their structure.

Cook to perfection:

Preheat your pan thoroughly over medium low heat before adding butter. Cook the soaked rolls until golden brown on at least three sides, about 4 to 5 minutes total. Work in batches to avoid overcrowding.

Coat and serve:

Immediately toss the hot rolls in the cinnamon sugar mixture until fully coated. Serve warm for the best taste experience.

Cinnamon is truly the star of this recipe. I keep three different varieties in my pantry and prefer Vietnamese cinnamon here for its intense fragrance. My grandmother taught me that good cinnamon should tingle your tongue slightly, which is exactly what happens with these delectable little treats.

Make-Ahead Magic

These cinnamon rolls can be prepped up to 24 hours in advance. Assemble the cream cheese and cinnamon filling sandwiches, cover tightly with plastic wrap, and refrigerate. The chilling time actually improves the final texture by allowing the filling to set properly. Simply prepare the custard fresh before cooking.

Smart Substitutions

Cream cheese can be swapped for mascarpone for a more delicate flavor. Plant-based cream cheese works wonderfully for dairy-sensitive guests. The half and half can be replaced with coconut milk for a tropical twist that complements the Hawaiian rolls perfectly. For gluten-sensitive guests, this recipe works with gluten-free sweet rolls, though they may need slightly less soaking time.

Serving Suggestions

These heavenly bites shine when served with fresh berries and a light dusting of powdered sugar. For a more decadent presentation, drizzle warm maple syrup or a simple glaze made from powdered sugar and milk. They pair beautifully with a crisp fruit salad to balance the richness. For brunch, serve alongside savory egg dishes for the perfect sweet-savory combination.

The Story Behind The Dish

This recipe was inspired by the Hawaiian bread pudding served at beachside restaurants in Maui. The King's Hawaiian Rolls originated in Hilo, Hawaii in the 1950s, created by Robert Taira. Though not traditionally Hawaiian, these slightly sweet rolls have become synonymous with island-style comfort food across America. My version combines French toast techniques with the beloved rolls for a mainland interpretation that honors their pillowy texture.

Frequently Asked Questions

→ What type of bread is best for this dish?

King's Hawaiian Rolls are ideal as they offer a soft, sweet base that pairs perfectly with the cinnamon and cream cheese layers.

→ Can I make this dish ahead of time?

You can prepare the cinnamon rolls in advance by assembling them and refrigerating until ready to cook. Cook just before serving for the best texture.

→ Can I substitute the cream cheese in the filling?

Yes, you can use mascarpone cheese or even a sweetened ricotta as a substitute for cream cheese.

→ How do I ensure the rolls don't burn in the pan?

Cook the rolls on medium-low heat and clean the pan between batches to prevent burnt sugar residue from affecting the flavor.

→ What should I serve these rolls with?

Serve these warm rolls as is or pair them with fresh fruit, whipped cream, or a drizzle of maple syrup for an extra indulgence.