Hawaiian Roll Stuffed French Toast: Brunch’s Sweet Power Move

You want a brunch dish that stops conversation mid-sentence? This is it. Pillow-soft Hawaiian rolls stuffed with cream cheese and berries, dunked in a vanilla-cinnamon custard, then fried to golden perfection—this is the breakfast flex your weekend needed.

It’s indulgent without being ridiculous, nostalgic with a twist, and fast enough to make before coffee finishes brewing.

Make a batch and watch people mysteriously “help” in the kitchen just to snag seconds. One bite and, yeah, you’re that friend who brings the good stuff.

The Story Behind This Dish

French toast is the OG leftover-bread glow-up.

Hawaiian rolls are the sweet, squishy buns we all pretend are for sliders but actually eat straight out of the bag. Marrying them? That’s culinary matchmaking with serious chemistry.

This recipe turns those little rolls into mini stuffed pockets—think dessert-meets-breakfast without the sugary crash. Using Hawaiian rolls adds a gentle sweetness and a cloudlike texture that soaks up custard like a sponge.

The stuffing is where you personalize it: tangy cream cheese, jammy fruit, or chocolate if you’re feeling extra.

It’s simple, joyful, and wildly shareable—like the brunch version of a group high-five.

Hawaiian Roll Stuffed French Toast: Brunch’s Sweet Power Move

Recipe by Wendy CarterCourse: Breakfast

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

320

kcal

Ingredients

• 1 package Hawaiian sweet rolls (12-count)

• 4 oz cream cheese, softened

• 2–3 tbsp powdered sugar, plus more for dusting

• 1 tsp vanilla extract (divided: half for filling, half for custard)

• 1/2 cup berries (fresh or thawed frozen), roughly chopped

• 3 large eggs

• 2/3 cup milk (or half-and-half for richer custard)

• 1 tsp ground cinnamon

• Pinch of salt

• 2–3 tbsp butter, for the pan

• 2 tbsp granulated sugar (optional, for a brûléed edge)

• Maple syrup, for serving

• Optional toppings: sliced bananas, extra berries, toasted coconut, whipped cream

Let’s Get Cooking – Instructions

• Make the filling: In a bowl, mix cream cheese, powdered sugar, and 1/2 tsp vanilla until smooth. Fold in chopped berries. Taste and adjust sweetness.
• Prep the rolls: Keep the 12-count slab intact for easier handling. Using a paring knife, cut a small slit on the side of each roll to create a pocket. Don’t slice through—just enough to tuck filling inside.
• Stuff generously: Using a small spoon or piping bag, fill each roll pocket with 1–2 teaspoons of the cream cheese mixture. Wipe any excess from the edges so it doesn’t leak while cooking.
• Mix the custard: Whisk eggs, milk, remaining 1/2 tsp vanilla, cinnamon, and a pinch of salt in a shallow dish. If you like extra sweetness, add 1–2 tsp sugar.
• Dunk smart: Dip the stuffed rolls, a few at a time, into the custard for 10–15 seconds per side. You want them saturated but not collapsing.
• Heat the pan: Set a large nonstick skillet or griddle over medium heat. Add 1 tbsp butter and let it foam. If you want a caramelized crust, sprinkle a little granulated sugar directly onto the pan where the rolls will sit.
• Cook to golden: Place the soaked rolls in the pan. Cook 2–3 minutes per side, rotating to hit all faces of each roll. Add more butter as needed. They’re done when deeply golden and slightly puffed.
• Finish strong: Dust with powdered sugar, top with berries or bananas, drizzle with maple syrup, and serve warm.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.
• Freezer: Freeze cooked, cooled pieces on a tray, then bag for up to 1 month. Reheat from frozen at 375°F (190°C) for 12–15 minutes.
• No soggy city: Keep syrup on the side until serving.
  

  Syrup early = mush later.

Why It’s Worth Making

• High impact, low effort: Looks bakery-level, cooks in 15 minutes.
• Custom-friendly: Sweet, fruity, or chocolatey, it fits your vibe.
• Kid and crowd approved: They’re handheld, shareable, and photogenic. Your group chat will notice.
• Affordable luxury: Pantry staples + one bag of rolls = brunch glory. IMO, best ROI on a weekend morning.

Nutrition Stats

Estimated per serving (3 pieces) with cream cheese and berry filling, cooked in butter and served without syrup:

• Calories: ~320–380
• Protein: 9–11 g
• Carbs: 38–45 g
• Fat: 14–18 g
• Sugar: 12–18 g
• Fiber: 2–3 g
• Sodium: 260–340 mg

Macros shift with add-ons.

Syrup, chocolate chips, or whipped cream will bump sugars and calories—no surprises there, FYI.

Watch Out for These Traps

• Over-soaking: Hawaiian rolls are delicate. Too long in custard = collapse. Keep dips quick.
• Scorched outside, raw middle: Medium heat is your friend.
  

  If it’s browning too fast, lower the heat and extend time.

• Leaky filling: Don’t overfill, and seal the slit by pressing lightly after stuffing.
• Skimping on butter: That golden crust needs fat. Add a small pat between batches.
• Cooking all sides: These are cubes—hit each face for even texture and color.

Easy Swaps & Alternatives

• Dairy-free: Use vegan cream cheese and almond or oat milk. Swap butter for coconut oil.
• Protein boost: Stir 1 scoop unflavored or vanilla protein powder into the filling and thin with milk as needed.
• Less sugar: Skip powdered sugar in the filling; add lemon zest for brightness.
• Chocolate crowd: Replace berries with mini chocolate chips or a swipe of hazelnut spread.
• Tropical twist: Add diced pineapple and toasted coconut; finish with a lime zest sprinkle.
• Gluten-free: Use gluten-free sweet rolls; handle gently as they can be more fragile.

FAQ

Can I bake them instead of pan-frying?

Yes.

Arrange stuffed, custard-dipped rolls on a buttered sheet and bake at 375°F (190°C) for 12–15 minutes, flipping once. Brush with melted butter midway for color.

Do I have to keep the rolls attached as a slab?

No, but it’s easier to flip and cook evenly when they’re connected. If separated, watch carefully so the sides don’t dry out.

What if my filling is too runny?

Add more cream cheese or a spoon of mascarpone to thicken.

If the berries are very juicy, pat them dry or use a thicker jam instead.

Can I prep these the night before?

Stuff the rolls and refrigerate covered. Mix the custard separately and dunk right before cooking. Avoid soaking overnight or they’ll turn mushy.

How do I keep them warm for a crowd?

Hold cooked pieces on a wire rack set over a sheet pan in a 250°F (120°C) oven for up to 30 minutes.

The rack prevents sogginess.

What’s the best pan for this?

A nonstick skillet or well-seasoned cast iron works best. You want even heat and a surface that encourages browning without sticking.

Recipe Reflections

This dish walks the line between fancy and familiar: it’s French toast, but mini, stuffed, and slightly extra. The Hawaiian rolls create that signature soft-on-the-inside, crisp-on-the-outside contrast that people love.

Once you’ve made it once, you’ll start riffing—different fillings, different toppings, same ridiculously satisfying result. Keep the custard quick, the heat medium, and the butter flowing.

Then watch the plate empty like magic.