In a mixing bowl, whisk together 4 large eggs, 1 cup of milk (or heavy cream), 2 tablespoons of sugar, and 1 teaspoon of cinnamon until well combined and pale yellow.

Carefully slice 6 Hawaiian rolls in half, dip each side into the custard mixture for about 1-2 minutes until absorbed but not falling apart.

Place a large skillet over medium heat and add 2 tablespoons of butter, letting it melt and coat the bottom.

Carefully place the soaked Hawaiian rolls cut-side down onto the skillet. Cook for about 2-3 minutes or until the bottoms turn golden brown.

Flip the Hawaiian Roll French Toast and cook the opposite side for another 2-3 minutes until toasty brown and crisp.

Transfer to a warm plate and repeat the process with the remaining rolls. Serve warm with syrup, fresh berries, or whipped cream.