Whisk 3 large eggs, ¾ cup dairy of choice, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, and 1 pinch kosher salt together in a wide, shallow dish until combined and no streaks of egg remain.

Separate the rolls from 1 (12-ounce) package Hawaiian sweet rolls. Place half of the rolls in a single layer on a cut side into the egg mixture. Quickly soak all 4 cut sides, about 30 seconds per side. Transfer to a plate.

Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat. Add the soaked rolls bottom side down in a single layer. Cook, turning occasionally, until the bottom and all four sides are golden-brown, about 2 minutes per side. Transfer to a serving plate.

Soak the remaining rolls, then melt the remaining 1 tablespoon unsalted butter in the pan before cooking the second batch. Serve with powdered sugar or more maple syrup.