Name: Sweet Hawaiian Roll French Toast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 sweet Hawaiian rolls; 4 large eggs; 1 cup whole milk; 1/2 cup heavy cream; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 2 tbsp unsalted butter, melted; Powdered sugar, for dusting; Maple syrup, for serving

I Have to Tell You About This Sweet Hawaiian Roll French Toast Bake

So, here’s the thing: ever since my cousin Shelly brought this Sweet Hawaiian Roll French Toast Bake to a lazy Sunday brunch (complete with her infamous I’m-late-again entrance), it’s been the only baked breakfast my family officially requests more than pancakes. I’m not kidding—my dad still talks about it like it’s some rare, magical bird. Personally, I’ve made it for sleepovers, holidays when I couldn’t face real cooking, and, well, one truly chaotic Christmas morning.

And you know what? Even when I kinda forgot it in the oven once (oops), it still disappeared faster than you can say “seconds?” The combo of buttery-soft bread and that super-eggy custard… it’s what Sunday dreams are made of. Trust me, if you love the gooey edges of regular French toast, this bake will be your new morning bestie.

Why You’ll Love This Bake (Trust Me, I Do!)

I make this when the forecast says cloudy and all I want is to stay in pajamas—seriously, this is my “let’s be lazy but still feel fancy” breakfast. My family actually fights for the extra crispy corners (though I take the gooey middle, every time; don’t judge). If you’ve ever gotten really annoyed trying to flip slices of French toast in batches (and somehow burning every other one), you’re going to be delighted. Bake it all at once. Done.

Oh, and kids? Will inhale it. Once I ended up making a second batch at 11 AM because the first one… just vanished. Don’t say I didn’t warn you.

What You’ll Need (And a Few Optional Cheaty Swaps)

1 (12-count) package Sweet Hawaiian rolls (I use King’s Hawaiian because—nostalgia—but honestly, whatever sweet rolls are at the store work fine. My neighbor uses Aldi’s and swears by them.)
1 1/2 cups whole milk (sometimes I go 50/50 with half-and-half if we’ve got it, especially after the holidays when the fridge is bursting with random dairy)
4 large eggs (maybe 5 if they’re on the small side, but, you know, not rocket science)
1/2 cup heavy cream (I skip this and just add more milk if I’m feeling lazy or out of cream—no one ever notices, tbh)
1/2 cup sugar (I’ve tried brown sugar. A little more caramel-y, but not essential)
1 tablespoon vanilla extract (my grandma insisted on McCormick, but, eh, store brand is okay!)
1 teaspoon cinnamon (sometimes I double it—shhh…)
Pinch of salt (seriously, just grab some, don’t fret)
4 tablespoons butter, melted (I sometimes use three if I’m feeling guilty)
Optional: sprinkle of nutmeg or chocolate chips if you’re in a wild mood

Alright, Let’s Make This (Don’t Overthink It)

Preheat your oven to 350F (180C). If you forget, like I have, just add five minutes and watch it like a hawk.
Grease a 9×13 inch baking dish. I use butter. You can use spray if you’re in a hurry—the universe won’t end.
Tear or slice the sweet rolls into chunky pieces (I go for thirds. If they look uneven, that’s fine; it all becomes deliciously messy anyway.)
Scatter the bread pieces in the dish.
In a big bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt. This is where I usually sneak a taste because that batter smells incredible. And yes, I know raw eggs—reckless!
Pour that custard over the bread, making sure most pieces get a soak. Gently smoosh it down a bit with the back of your spoon to help it suck up the goodness. If some top pieces stick up, that’s actually good for extra crisp bits.
Drizzle the melted butter right on top. (I sometimes forget this step and it’s still okay, but don’t tell anyone.)
If you’ve got time, let it sit for 20 minutes or overnight in the fridge. Or just bake it right away—life’s too short, right?
Bake for about 38-45 minutes. Mine usually needs 42, but check on it at 35. You want the top golden and the middle almost set. Don’t panic if it’s a little wobbly; it’ll firm up.

Let it cool a few minutes before serving. Or just dive in (palms up, no fork) like my kids do.

What I Learned (Notes From My Kitchen)

I once tried dunking each bread piece in the mix first—don’t bother! Just pour custard on top. If you like it less sweet, use only 1/3 cup sugar. But honestly, it’s breakfast—let’s enjoy it. Also, if it looks too soggy coming out of the oven, let it rest for 15 minutes; it sets up more than you’d expect.

Fun Variations – What’s Actually Worked (and One Fail)

Apple pie version: sprinkle diced apples and a bit more cinnamon on top before baking. Company loved this one.
Chocolate chip swirl: kids demand this using semi-sweet chips. Not too many though, or it gets a bit of a mess.
Lemon zest and blueberries: great in spring, even with frozen berries (just toss them in frozen).
Pecans on top: not bad… but once I tried to mix in peanut butter and, um, big flop—just got weird and heavy.

Gear You Probably Have (Or You Can Make Do)

I always use my trusty 9×13, but once had to use a slightly smaller pan and just piled bread a little higher. Glass or ceramic both work. If you don’t have a whisk, a fork and some elbow grease will do fine (seriously—not everything needs gadgets!).

Storing Leftovers? If They Survive…

Honestly, it never lasts more than a day here. But if you do manage to hide a piece in the fridge, it’ll keep for 2-3 days, covered tight. Tastes even better cold, or you can zap it for a few seconds in the microwave—almost like dessert for breakfast.

How I Like To Serve It (And You Might Too)

Dust with powdered sugar and a drizzle of maple syrup. (I go for real maple—this is the one time I splurge; here’s a fun syrup comparison if you’re debating brands.)
Fresh fruit or a handful of berries if I’m feeling healthy.
On Christmas morning, we put out a bowl of softly whipped cream for topping—fancy, but oh-so-good.

Pro Tips a.k.a. Here’s What I Messed Up

Let the bread soak a little, or you’ll get dry patches (I rushed it once—regretted every bite).
Check the top at 30 minutes; I once let mine go too long while scrolling TikTok and it turned basically into dessert croutons—still edible, but, yikes, crunchy!
Don’t skimp on the vanilla; cheap stuff will work but the good stuff sings.

FAQ – Actual Questions I’ve Been Asked (And My Answers)

Can I use stale bread?—Yep! Actually, I find it works better if you let the rolls get a bit dry first. So don’t worry if they’re from the day before.
I don’t have sweet rolls, any substitutions?—Brioche or challah works too. Baguette in a pinch, but it’s not as soft.
Gluten free?—I haven’t found a gluten-free sweet roll yet that holds up, but hey, if you do, let me know!
Can I freeze it?—Technically, yes. Wrap slices well. Thawing tends to make it a bit soggy, though it’s still tasty.
Could I make this for a crowd?—Oh, absolutely. Double it, use a big roasting pan. You might wanna check this Serious Eats guide on batch-baking French toast for tips.
What if I hate cinnamon?—Just skip it, toss in a little nutmeg or even just vanilla. Totally fine.

So that’s it—my real, chatty, slightly-chaotic guide to Sweet Hawaiian Roll French Toast Bake. You bring the coffee, I’ll bring the second (or probably third) helping!

And hey, if you try a new twist, drop me a note. I’m always on the hunt for new breakfast magic. (By the way, did you know you can make your own vanilla? Takes a while but check this DIY post from Sally’s Baking Addiction if you’re feeling crafty!).

Sweet Hawaiian Roll French Toast Bake: My Cozy Weekend Treat