Squares
- 12 Pack of King’s Hawaiian Rolls
- salted caramel sauce
- 2 tablespoons butter
Cheesecake Filling
- 8oz cream cheese
- 1/3 cup powdered sugar1 teaspoon
- 2 teaspoons vanilla extract
Batter
- 2/3 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons of bakers sugar
Cinnamon Sugar
- 1 cup of sugar
- 1/4 cup of cinnamon
In a bowl, combine the sugar and cinnamon, mixing thoroughly before setting aside. In a pie dish or shallow dish, whisk together all the batter ingredients until smooth, then set aside.
Make the Cheesecake Filling
Microwave the softened cream cheese on a plate in 15-second intervals until warm but not hot. Transfer it to a medium bowl.
Using a hand mixer or whisk, beat the cream cheese until smooth. Add the powdered sugar and vanilla, mixing until fully combined.
Assemble French Toast Squares
Slice the Hawaiian rolls horizontally and set aside the top layer. Spread a thick, even layer of the cheesecake mixture across the bottom half of the rolls, ensuring the edges are sealed to prevent the mixture from melting out.
Place the top layer of buns back on, then slice into 12 individual rolls. Melt the butter in a large skillet or on a griddle over low heat.
Set up the batter station near the stove for convenience. To ensure even cooking, work quickly by dipping each roll into the batter, coating all sides, and placing them in the skillet.
Skillet French Toast Squares
Cook the stuffed French toast for 1-2 minutes on each side, rotating to ensure all six sides are evenly browned.
While still warm and buttery, toss the French toast in the cinnamon-sugar mixture, coating evenly. Serve with caramel sauce for dipping or drizzling over the top.
