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French Toast Hawaiian Rolls

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French Toast Hawaiian Rolls

It's like indulging in a soft, pillowy donut, churro, beignet, and French toast all in one delicious bite! It's sooo good!
Course: Breakfast
Cuisine: American
Servings: 4

Ingredients

DIPPING SAUCES: (your choice)

CINNAMON SUGAR: (recipe below or 1 cup confectioners’ sugar for rolling)

  • 1/2 c. granulated sugar
  • 1 tsp. cinnamon

FRENCH TOAST:

  • 3 lg. eggs lightly beaten
  • 3/4 c. half and half
  • 1/2 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 3-4 T. salted butter divided
  • 1 12 pack Kings Hawaiian Original Sweet Rolls

Instructions

  • Prepare your dipping sauce(s) and set aside.
  • CINNAMON SUGAR: In a medium bowl, stir together the sugar and cinnamon; set aside. If using confectioners’ sugar, simple dust the rolls with a shaker or toss them in a medium bowl to coat..
  • FRENCH TOAST: In a sperate medium bowl, whisk together the eggs. Add half and half, cinnamon, and vanilla; whisk until well combined.
  • Meanwhile, heat a large fry pan over medium heat and melt 2 tablespoons of salted butter.
  • Divide the sweet rolls into individual rolls and submerge them in the French toast batter for about 15-20 seconds quickly turning to coat all side (but no longer or they will get too soggy).
  • Working in batches, add half of the rolls and cook until golden brown on all 6 sides.
  • Remove the French toast rolls from the pan and add the rest of the butter and the rest of the rolls to the pan and repeat the process. (Technically, you could use two fry pans at the same time making the cooking process much faster.)
  • Toss the cooked French toast sweet rolls in the cinnamon sugar or confectioners’ sugar until coated.
  • Plate them and serve with your choice of dipping sauce, Enjoy.

Notes

RASPBERRY SAUCE:
1 1/4 lbs. fresh raspberries
1/4 c. granulated sugar
2 tsp. lemon juice
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook and stir until the raspberries break down, the sugar dissolves, and the sauce is heated through about 3-7 minutes.
Press the sauce through a fine mesh strainer set over a bowl to remove the seeds. Pour into a mason jar. Cool to room temperature, cover with a lid, and refrigerate until chilled about 1 hour.
 
My husband and I like to toss the rolls in confectioners’ sugar and dip them in raspberry sauce. My kids, on the other hand, prefer tossing them in cinnamon sugar and dipping them in maple syrup. So, you see it’s really a matter of taste and endless possibilities, Enjoy!

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