Scale

1 pack Hawaiian rolls (12 rolls)

3 large eggs

1 cup whole milk (or any halal milk of choice)

2 tbsp sugar

1 tsp vanilla extract

½ tsp ground cinnamon

2 tbsp butter (for frying)

Powdered sugar (for dusting)

Maple syrup or honey (for serving)

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Slice each Hawaiian roll in half, creating thick pieces.

In a mixing bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon until smooth.

Heat a non-stick skillet or griddle over medium heat and melt butter.

Dip each roll half into the egg mixture, coating both sides well.

Place on the skillet and cook 2–3 minutes per side, until golden brown and slightly crisp.

Remove and place on a serving plate.

Dust with powdered sugar and drizzle with maple syrup or honey.

Use day-old rolls for the best texture. Don’t overcrowd the skillet for even browning.