Ingredients:

  • 1 pack (12 oz / 340g) Hawaiian Sweet Rolls
  • 4 tbsp (57g) Unsalted butter, melted
  • 3 large Eggs
  • 1 cup (240ml) Whole milk
  • 1 tsp (5ml) Vanilla extract
  • 1 tsp (2g) Ground cinnamon
  • 1/4 tsp (1.5g) Salt
  • 2 tbsp (28g) Unsalted butter, for the pan

Instructions:

  1. Cube the Hawaiian rolls into 1-inch (2.5cm) pieces or slice them into thick rounds. Arrange them evenly in a greased 9x13 baking dish. Drizzle the 4 tbsp of melted butter over the rolls and toss gently to ensure every piece is lightly coated.
  2. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt until the mixture is completely homogenous. Pour the liquid evenly over the rolls and press down lightly with a spatula to ensure all rolls are submerged. For an overnight version, cover the dish and refrigerate for 2 to 12 hours.
  3. Preheat your oven to 350°F (175°C). Place the baking dish in the center rack and bake for 20–25 minutes until the edges are deep mahogany-brown and the center is set.
  4. Remove from the oven and let the bake rest for 5 minutes to allow the custard to firm up. Dust with powdered sugar or serve as bites by cutting into small squares.