In a large mixing bowl, whisk together 4 eggs, 1 cup of milk (or half-and-half), 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 2 tablespoons of brown sugar, and a pinch of salt until fully blended. Set aside for about 5 minutes.

Slice each King’s Hawaiian roll in half and poke holes in the bottom. Dip each half into the custard mixture for about 30 seconds on each side.

Heat a nonstick skillet over medium heat and add 2 tablespoons of butter. Allow it to melt until bubbly, but not browned.

Place the soaked roll halves cut side down in the skillet and cook for about 3-4 minutes or until golden-brown before flipping.

Cook in batches if needed to avoid crowding the pan. Keep cooked pieces warm in a low oven.

Serve the cooked roll halves warm on a platter, adding optional toppings as desired.