Stuffed Hawaiian Roll French Toast

Stuffed Hawaiian Roll French Toast is a sweet and decadent treat that makes breakfast spectacular or can be served as a wonderful dessert!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings rolls

Calories 192kcal

Author Julie Kotzbach

In a medium mixing bowl, beat together the cream cheese and strawberry preserves with a hand mixer until smooth. Add the powdered sugar and mix to combine.
Transfer the strawberry filling to a piping bag and set aside.
In another medium mixing bowl, whisk together the eggs, heavy cream, vanilla, cinnamon, and salt. Set aside.
Use a paring knife to cut a slit in the bottom of each Hawaiian roll. Insert the tip of the piping bag into the slit and squeeze the strawberry filling into the roll. Wipe off any excess filling that may come out. Repeat until all the rolls are filled.
Place a large skillet over medium heat. Melt 1 tablespoon of butter in the pan. Dip six of the filled rolls into the egg custard mixture, coating all sides.
Cook the rolls for 45 seconds to 1 minute per side, turning the rolls until all sides are cooked. Remove from the pan and place the rolls bottom side down on a plate. (see note) Repeat with the remaining rolls, using 1 TBSP of butter per batch.
Serve warm with powdered sugar and maple syrup, if desired.

If you don't have a piping bag, a ziploc bag with a corner cut off will work just fine.
You don't have to stuff the french toast. You can skip those steps and use this recipe to make regular Hawaiian Roll French Toast.
Set your oven to its lowest setting and place the toasted rolls on a baking sheet in the oven while you cook the rest of the rolls to keep them warm.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350-degree F oven for 8-10 minutes.