Start by slicing the Hawaiian rolls in half horizontally. You’ll end up with two layers — the tops and bottoms. This helps them absorb the egg mixture evenly.

In a medium-sized bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and a pinch of salt. Make sure everything is well combined. The cinnamon might try to float on top, but give it a good stir and it’ll blend right in.

Dip each piece of the sweet rolls into the egg mixture, making sure they’re fully coated. Don’t leave them in too long — a quick dunk is all they need to soak up that amazing flavor.

Heat a large non-stick skillet or griddle over medium heat and add a little butter or oil. Once it’s hot, place the soaked rolls on the skillet. Cook for about 2-3 minutes on each side, or until they’re golden brown and slightly crispy. Work in batches if necessary, and don’t forget to add more butter or oil as needed.

Transfer the cooked rolls to a serving plate and keep them warm while you finish the rest. Serve them with a drizzle of maple syrup, a dusting of powdered sugar, and your favorite toppings. Fresh fruit and whipped cream are always a hit in my house!