Slice the Hawaiian rolls in half horizontally, keeping them in clusters of two for easy flipping.

In a medium bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.

Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.

Dip each cluster of rolls into the egg mixture, ensuring they are well coated but not overly soggy.

Place the soaked rolls onto the hot skillet and cook for about 2-3 minutes per side, or until golden brown and slightly crispy.

Repeat with the remaining rolls, adding more butter as needed.

Serve warm with maple syrup, powdered sugar, or fresh fruit.