Ingredients:

  • 3 large eggs (150g)
  • ½ cup whole milk (120ml)
  • ¼ cup heavy cream (60ml)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon ground cinnamon (1g)
  • 1/8 teaspoon salt (0.5g)
  • 1 (12-count) package Hawaiian sweet rolls (About 340g total weight of rolls)
  • 2 tablespoons unsalted butter (30g)
  • Powdered sugar (for dusting)
  • Maple syrup (for drizzling)
  • Fresh berries (for garnish)

Instructions:

  1. Prepare the Custard: Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl until well combined.
  2. Soak the Rolls: Dip each Hawaiian roll into the custard mixture, ensuring all sides are coated. Don't overcrowd the dish; work in batches. Allow the rolls to soak for about 10-15 seconds per side (they should be saturated but not falling apart).
  3. Cook the Puffs (Stovetop): Melt butter in a non-stick skillet or griddle over medium heat. Place the soaked rolls in the skillet, leaving a little space between each one. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  4. Cook the Puffs (Oven): Preheat oven to 375°F (190°C). Place the soaked rolls on a parchment-lined baking sheet. Bake for 10-12 minutes, or until golden brown and cooked through.
  5. Serve: Dust with powdered sugar, drizzle with maple syrup, and garnish with fresh berries (optional). Serve immediately and prepare to receive compliments!