Hawaiian Roll French Toast With Pineapple Coconut Cream Cheese

Start your day with a burst of sunshine and flavor! This Hawaiian Roll French Toast with Pineapple Coconut Cream Cheese is a delightful twist on a classic breakfast favorite. Imagine fluffy, golden-brown Hawaiian rolls, generously filled with a creamy, tangy pineapple-coconut filling, and drizzled with a luscious glaze. It’s a guaranteed crowd-pleaser and the perfect way to brighten any morning. This recipe combines the comforting familiarity of French toast with exotic tropical flavors, creating a truly unforgettable breakfast or brunch experience. Get ready to transport your taste buds to a Hawaiian paradise!

What You’ll Need

• 8 thick slices Hawaiian rolls (about 225 g / 8 oz): Hawaiian rolls are key here! Their slightly sweet and incredibly soft texture makes them perfect for soaking up the custard and holding the filling. Look for the kind that are pre-sliced and connected, as they are easier to stuff.
• 4 large eggs: These provide the richness and structure for the French toast batter. Using large eggs ensures a good balance of yolk and white for a perfectly set custard.
• 240 ml (1 cup) whole milk: Whole milk contributes to a richer, more flavorful custard. You can use lower-fat milk, but the texture won’t be quite as decadent.
• 120 ml (½ cup) heavy cream: Heavy cream adds an extra layer of luxuriousness and helps create a beautifully tender French toast.
• 1 tsp (5 ml) alcohol‑free vanilla extract: A touch of vanilla enhances the overall flavor profile, adding warmth and complexity. Be sure to use alcohol-free extract if serving to children or those avoiding alcohol.
• ½ tsp ground cinnamon: Cinnamon provides a warm, comforting spice that complements the tropical flavors beautifully.
• Pinch of salt: A pinch of salt balances the sweetness and enhances all the other flavors.
• 30 g (2 Tbsp) unsalted butter, for the pan: Butter is essential for creating a golden-brown, crispy exterior on the French toast. Unsalted butter allows you to control the overall saltiness of the dish.
• 120 g (4 oz) cream cheese, softened: The base of our delicious filling! Make sure it’s fully softened to ensure a smooth and creamy texture.
• 60 ml (¼ cup) coconut cream: This adds a rich coconut flavor and creamy texture to the filling. Use the thick cream that separates when you chill a can of full-fat coconut milk.
• 80 g (⅓ cup) crushed pineapple, well drained: Crushed pineapple provides a tangy sweetness and delightful texture. Be sure to drain it *very* well to prevent the filling from becoming watery.
• 1 tsp lime zest: Lime zest brightens the filling with a zesty citrus note, balancing the sweetness of the pineapple and coconut.
• 120 ml (½ cup) fresh pineapple juice: Freshly squeezed pineapple juice is best for the glaze, offering a vibrant, natural flavor. Bottled juice can be used in a pinch.
• 30 g (2 Tbsp) brown sugar: Brown sugar adds a molasses-like depth of flavor to the glaze, complementing the tropical fruits.
• 15 g (1 Tbsp) coconut butter (or coconut oil): Coconut butter (or coconut oil) adds a subtle coconut flavor and helps create a glossy, smooth glaze.
• 1 tsp cornstarch mixed with 1 tsp water (slurry): This slurry thickens the glaze to the perfect consistency.
• 2 Tbsp (15 g) powdered sugar, for dusting: A light dusting of powdered sugar adds a touch of sweetness and visual appeal.
• 2 Tbsp (15 g) toasted coconut flakes: Toasted coconut flakes provide a delightful crunch and enhance the coconut flavor.
• A few fresh mint leaves, for garnish: Fresh mint adds a pop of color and a refreshing aroma.

Substitutions & Variations

Hawaiian Rolls: If you can’t find Hawaiian rolls, brioche rolls or challah bread can be used as a substitute, though the flavor will be slightly different.

Coconut Cream: If you don’t have coconut cream, you can use full-fat coconut milk that has been refrigerated overnight and the thick cream scooped off the top.

Let’s Make Hawaiian Roll French Toast: A Step-by-Step Guide

1. Prepare the Pineapple-Coconut Cream Cheese Filling: In a medium-sized bowl, combine the softened cream cheese, coconut cream, well-drained crushed pineapple, and lime zest. Use an electric mixer or a sturdy whisk to blend the ingredients until completely smooth and creamy. This filling is the heart of our Hawaiian Roll French Toast, providing a burst of tropical flavor. Set aside for now.
2. Whisk Together the French Toast Batter: In a shallow dish (a pie plate or baking dish works well), whisk together the large eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, and a pinch of salt. Whisk vigorously until everything is well combined and the mixture is smooth. This batter will soak into the Hawaiian rolls, giving them that classic French toast texture.
3. Stuff the Hawaiian Rolls: Gently create a small pocket in the center of each Hawaiian roll slice. You can use a small spoon or your fingers to carefully open up the roll without tearing it completely. Spoon approximately 1 tablespoon of the prepared pineapple-coconut cream cheese filling into each pocket. Gently press the opening closed to seal in the deliciousness.
4. Cook the Stuffed French Toast: Heat a large non-stick skillet over medium heat. Add the unsalted butter and swirl it around to coat the entire surface of the skillet. Once the butter is melted and shimmering, carefully dip each stuffed Hawaiian roll slice into the French toast batter, ensuring it’s fully coated. Allow any excess batter to drip off before placing the roll into the hot skillet.
5. Golden Brown Perfection: Cook the French toast for approximately 3-4 minutes per side, or until it’s beautifully golden brown and the filling is warm and slightly melted. If the rolls are browning too quickly, reduce the heat to medium-low. The goal is to achieve a crispy exterior and a warm, gooey interior.
6. Prepare the Pineapple-Coconut Glaze: While the French toast is cooking, prepare the glaze. In a small saucepan, combine the fresh pineapple juice, brown sugar, and coconut butter. Bring the mixture to a gentle boil over medium heat, stirring constantly until the brown sugar is dissolved and the coconut butter is melted.
7. Thicken the Glaze: Once the glaze is simmering, whisk in the cornstarch slurry (cornstarch mixed with water). Continue to simmer for 1-2 minutes, stirring constantly, until the glaze thickens to a glossy consistency. Remove the saucepan from the heat.
8. Assemble and Garnish: Arrange the cooked Hawaiian Roll French Toast on a warm plate, stacking two or three slices slightly offset for a visually appealing presentation. Drizzle the warm pineapple-coconut glaze generously over the stack, allowing it to pool slightly on the plate.
9. Final Touches: Dust the French toast lightly with powdered sugar, scatter toasted coconut flakes over the top for added texture and flavor, and garnish with a few fresh mint leaves for a pop of color and freshness.
10. Serve Immediately: Serve the Hawaiian Roll French Toast immediately while the glaze is still warm and shiny, and the interior remains creamy and delicious.

Why Hawaiian Rolls are the Secret Weapon

Traditional French toast often uses thicker slices of bread like brioche or challah. However, Hawaiian rolls offer a unique advantage. Their inherent sweetness complements the pineapple and coconut flavors beautifully. More importantly, their soft, slightly fluffy texture absorbs the custard perfectly without becoming soggy, creating a melt-in-your-mouth experience. The smaller size also allows for a delightful bite-sized portion, making it perfect for brunch or a special treat.

Tips for the Perfect Pineapple-Coconut Cream Cheese Filling

The key to a truly exceptional filling is ensuring the crushed pineapple is extremely well-drained. Excess moisture will make the filling too runny and can affect the texture of the French toast. Gently press the crushed pineapple between paper towels to remove as much liquid as possible. Using full-fat coconut cream provides the richest flavor and creamiest texture. If you only have coconut milk, chill it overnight and scoop out the thick cream that rises to the top.

Mastering the Glaze Consistency

The pineapple-coconut glaze should be thick enough to coat the French toast but still pourable. If the glaze is too thin, add a little more cornstarch slurry (a tiny amount at a time) and simmer for another minute. If it becomes too thick, add a teaspoon of pineapple juice to thin it out. Remember, the glaze will thicken slightly as it cools, so aim for a slightly looser consistency while it’s still warm.

Variations and Additions

Feel free to get creative with this recipe! Consider adding a sprinkle of macadamia nuts to the glaze for extra crunch and a nutty flavor. A dash of rum extract (use sparingly!) can enhance the tropical notes. For a more decadent treat, drizzle with a little melted white chocolate along with the glaze. You can also serve with a side of fresh fruit like mango or papaya.

Frequently Asked Questions

Can I make the filling ahead of time?

Yes, the pineapple-coconut cream cheese filling can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Allow it to soften slightly before using.

Can I use frozen pineapple?

While fresh pineapple is preferred, frozen pineapple can be used. Be sure to thaw it completely and drain it very well to remove excess moisture.

What if I don’t have coconut butter?

You can substitute coconut oil for coconut butter. However, coconut butter has a more concentrated coconut flavor and a smoother texture.

A Tropical Escape on Your Plate

This Hawaiian Roll French Toast with Pineapple Coconut Cream Cheese is more than just a breakfast dish; it’s a little slice of paradise. The combination of sweet Hawaiian rolls, creamy tropical filling, and luscious glaze is simply irresistible. Don’t forget to save this recipe to Pinterest so you can enjoy it again and again!

Hawaiian Roll French Toast With Pineapple Coconut Cream Cheese

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• Author: Rachel Morgan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

Indulge in a tropical twist on classic French toast! This recipe features fluffy Hawaiian rolls filled with a creamy pineapple-coconut cream cheese and drizzled with a luscious glaze.

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Ingredients

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• 8 slices Hawaiian rolls (225g / 8oz)
• 4 large eggs
• 240ml (1 cup) whole milk
• 120ml (½ cup) heavy cream
• 1 tsp (5ml) vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt
• 30g (2 Tbsp) butter
• 120g (4oz) cream cheese, softened
• 60ml (¼ cup) coconut cream
• 80g (⅓ cup) crushed pineapple, drained
• 1 tsp lime zest
• 120ml (½ cup) pineapple juice
• 30g (2 Tbsp) brown sugar
• 15g (1 Tbsp) coconut butter
• 1 tsp cornstarch + 1 tsp water
• 2 Tbsp (15g) powdered sugar
• 2 Tbsp (15g) toasted coconut flakes
• Fresh mint leaves

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Instructions

1. Prepare Filling: Combine cream cheese, coconut cream, pineapple, and lime zest until smooth.
2. Whisk Batter: Whisk eggs, milk, cream, vanilla, cinnamon, and salt.
3. Stuff Rolls: Create pockets in rolls and fill with cream cheese mixture.
4. Cook French Toast: Dip stuffed rolls in batter and cook in butter until golden brown.
5. Make Glaze: Simmer pineapple juice, brown sugar, and coconut butter.
6. Thicken Glaze: Whisk in cornstarch slurry and simmer until thickened.
7. Assemble: Stack French toast and drizzle with glaze.
8. Garnish: Dust with powdered sugar, sprinkle with coconut flakes, and add mint.
9. Serve: Serve immediately while warm.

Notes

For best results, drain the crushed pineapple very well to prevent a soggy filling. Chilling coconut milk overnight allows you to easily separate the thick cream for the filling.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Pan-fry
• Cuisine: Hawaiian

Nutrition

• Serving Size: 2 rolls
• Calories: 450 kcal
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 150 mg