In a large mixing bowl, whisk together four eggs, the heavy cream, brown sugar, cinnamon, vanilla extract, and a small pinch of salt. This forms the egg mixture that coats each roll. Whisk thoroughly so the brown sugar dissolves and the cinnamon spreads evenly. If you adore extra spice, stir in a bit more cinnamon here.

Decide if you want smaller pieces or the look of intact rolls. You can tear the rolls into individual pieces or cut the rolls in half for a more compact size. If you like the appearance of classic french toast, keep each sweet roll whole. The key is allowing the hawaiian roll in the custard enough time to absorb flavors without getting overly soft.

Dip each hawaiian roll in the custard for a couple of seconds on each side. This gives the bread just enough time to soak in the mixture. Avoid leaving them in too long, or they may soak up too much liquid and lose their shape.

Set a skillet over medium heat. Heat a large pan and add a little bit of butter or a small drizzle of oil. Once the butter foams slightly, the surface is ready for cooking. An evenly heated pan ensures uniform browning.

Arrange the coated rolls in the skillet in a single layer. Let them cook for about two to three minutes per side, or until they become golden brown. You’ll see the edges turn crisp. Cooking the rolls in smaller batches prevents crowding and helps retain a good texture. Remove each finished group to a warm plate or tray while you finish subsequent sets.

Use a spatula to turn the rolls carefully. If they need more color, give them another minute on the heat. Aim for surfaces that are golden brown and crispy without burning. This step locks in flavor and prevents undercooking.

After making the french toast, transfer the rolls to a serving plate. Drizzle sugar and maple syrup or dust each with powdered sugar. If you want a fresh, tart contrast, add fresh berries or sliced fruit. For an indulgent take, you can use whipped cream or a bit of chocolate sauce.