In a large mixing bowl, whisk together eggs, whole milk, and heavy cream until smooth. Add in granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Allow the mixture to sit for 15-20 minutes.

Gently separate the Hawaiian sweet rolls and dip each roll into the custard, soaking for about 15-20 seconds per side.

Place a skillet over medium-low heat, adding unsalted butter until bubbly and slightly browned.

Carefully add the soaked rolls to the skillet, cooking for about 3-4 minutes on each side until golden brown.

Check doneness using a toothpick; it should come out clean. If not done, return to the skillet for an additional minute.

Transfer cooked rolls to a warm oven at 200°F while finishing remaining batches.

Continue with the remaining soaked rolls, adding butter to prevent sticking.

Stack the rolls on a serving plate and add your choice of toppings.