In a large mixing bowl, crack 3 large eggs and pour in 3/4 cup of half and half. Whisk until smooth for about 2 minutes.

Stir in 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, 2 tablespoons of brown sugar, and a pinch of salt. Mix until evenly incorporated.

Poke holes at the bottom of each of the 12 Hawaiian rolls to allow custard absorption.

Dip each roll into the custard mixture for about 30 seconds on each side and place on a plate to drain excess custard.

In a nonstick skillet, melt 2 tablespoons of butter over medium-low heat.

Carefully place soaked rolls in the skillet. Cook for 30 to 60 seconds per side until golden brown.

Transfer the cooked bites to a serving platter. Dust with powdered sugar and top with fresh fruit and maple syrup.