“I almost forgot to take a photo, but we already ate half of them. These are absolutely delicious, it was so easy to put together. 10/10”

Prepare the filling: In a bowl, mix together the melted butter, 1 tablespoon of ground cinnamon, and brown sugar until it forms a paste. Set aside.
Prepare cinnamon sugar: In a large bowl, mix together the granulated sugar and 3 tablespoons of ground cinnamon. Set aside.
Prepare the rolls: Cut the Hawaiian rolls in half horizontally. Spread the softened cream cheese on both cut sides of the rolls.
Add cinnamon filling: Drizzle the cinnamon filling paste over the cream cheese on both sides of the rolls. Sandwich the top and bottom buns back together.
Chill: Place the assembled rolls in the refrigerator to chill for 20 minutes.
Prepare the custard: In a large mixing bowl, whisk together the half and half, beaten eggs, vanilla extract, and 1 teaspoon of ground cinnamon.
Dip the rolls: Dip each chilled roll into the custard mixture for 15-30 seconds, ensuring it is well soaked.
Preheat skillet: Preheat a large sauté pan over medium-low heat for 1 minute.
Sear the rolls: Add one cube of butter to the pan. Sear the custard-dipped rolls in batches like French toast until golden brown on at least 3 sides. This should take about 4-5 minutes per batch.
Clean the pan: Be sure to wipe out the pan with a paper towel between batches to avoid burning the sugar.
Coat with cinnamon sugar: Remove the stuffed toasts from the pan and immediately place them in the cinnamon sugar bowl. Toss until fully coated.
Serve: Place the coated rolls on a serving plate. Serve warm. Enjoy!