French toast just got a fall upgrade! This Hawaiian Roll Pumpkin French Toast is the kind of recipe everyone will rave about and ask for again. You still get the cozy flavors of classic French toast, but with the added sweetness of Hawaiian rolls and pumpkin purée. A hint of cinnamon ties it all together, making this a true seasonal favorite. I love finishing mine with a drizzle of maple syrup and a dusting of powdered sugar for that extra touch. Whether you’re hosting brunch or savoring a slow weekend morning, this dish is bound to become a fall tradition.
Original recipe from Leanna Laming
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Ingredients:
- 4 eggs
- 2/3 milk (whole, low-fat, or skim)
- 1/2 cup pumkin puree
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 pack of King’s Hawaiian brand of sweet rolls
- Optional: powdered sugar and maple syrup
Instructions:
- Preheat oven to 250 degrees.
- Slice the rolls horizontally and then vertically into 3 pieces.
- Place the rolls in the oven for 3-5 minutes or until golden brown.
- Whisk together the eggs, milk, vanilla, cinnamon, pumpkin puree, and pumpkin pie spice into a wide, deep bowl.
- Heat a griddle or a large skillet over medium heat and brush with 1 Tbsp of butter.
- Working in batches, dip the halved Hawaiian roles into the egg and milk mixture until saturated. Shake off the excess liquid before placing rolls on the heated griddle.
- Cook until golden brown for about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side.
- Remove to a plate and keep warm while you continue cooking the remaining rolls. Add more butter to the griddle as needed until all rolls have been dipped and toasted.
- Sprinkle powdered sugar over the french toast and drizzle on maple syrup, if desired, before serving.
Notes:
*Place any leftovers in a Ziploc bag or Tupperwear container and refrigerate, where they should stay fresh for about 3 days. To reheat, microwave at 30 second intervals until you’ve reached your desired temperature.