Instructions

1. Whisk 3 large eggs, 3/4 cup dairy of choice, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and 1 pinch kosher salt together in a wide, shallow dish (like a pie dish) until combined and no streaks of egg remain.
2. Separate the rolls from 1 (12-ounce) package Hawaiian sweet rolls. Place half of the rolls in a single layer on a cut side into the egg mixture. Quickly soak all 4 cut sides, about 30 seconds per side. The top and bottom of the rolls do not need to soak, and the rolls should hold their shape and not be soggy or falling apart. Transfer to a plate.
3. Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat. Add the soaked rolls bottom side down in a single layer with space around each one. Cook, turning occasionally, until the bottom and all four sides are golden-brown, about 2 minutes per side (no need to cook the top of the roll). If the rolls are getting too dark, reduce the heat to medium-low. Transfer to a serving plate.
4. Soak the remaining rolls, then melt the remaining 1 tablespoon unsalted butter in the pan before cooking the second batch. Serve with powdered sugar or more maple syrup.