In a wide, deep bowl, whisk together eggs, milk, vanilla extract, cinnamon, a pinch of salt, and nutmeg until combined and frothy.

Place a griddle over medium heat. Once hot, add unsalted butter, allowing it to melt and coat the surface.

Slice Hawaiian rolls in half and dip each half into the custard for about 10 seconds per side.

Place soaked halves on the griddle, cut side down, and cook for about 2–3 minutes until golden brown.

Flip the rolls and cook for another 2–3 minutes until the other side is also golden.

Transfer cooked pieces to a plate and keep warm under a kitchen towel while cooking the remaining rolls.

Dust with powdered sugar and serve with warm maple syrup.