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pumpkin french toast made with kings hawaiian rolls with maple syrup and powdered sugar
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Pumpkin Hawaiian Roll French Toast

This Pumpkin Hawaiian Roll French Toast is soft, fluffy, and packed with cozy pumpkin spice flavor. Sweet Hawaiian rolls are dipped in a creamy pumpkin French toast batter, cooked until golden brown, and finished with powdered sugar and warm maple syrup.
Course Breakfast
Cuisine American
Keyword kings hawaiian french toast, pumpkin french toast
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings

Ingredients

  • 1 package Hawaiian sweet rolls
  • 4 large eggs
  • 2/3 cup milk
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Butter for cooking
  • Powdered sugar for serving
  • Maple syrup for serving

Instructions

  • Preheat the oven to 250°F.
  • Separate the Hawaiian rolls, slice into thirds vertically, and arrange them on a baking sheet. Place in the oven for 3–5 minutes to lightly dry them out. This helps the rolls soak up the pumpkin mixture without becoming too soggy.
  • In a wide, shallow bowl, whisk together the eggs, milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice until smooth and well combined.
  • Heat a large skillet or griddle over medium heat and add enough butter to lightly coat the surface.
  • Working in batches, quickly dip each Hawaiian roll into the pumpkin mixture, coating all sides. Don't let the rolls soak for too long. Allow any excess mixture to drip back into the bowl.
  • Place the coated rolls onto the hot skillet and cook for about 2–3 minutes per side, turning as needed, until golden brown on all sides and cooked through.
  • Repeat with the remaining Hawaiian rolls, adding more butter to the skillet between batches as needed.
  • Transfer the pumpkin French toast to a serving platter and dust with powdered sugar.
  • Serve warm with plenty of maple syrup.

Video

Notes

  • Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
  • Lightly drying the Hawaiian rolls before dipping helps prevent them from becoming soggy.
  • Don't oversoak the rolls—a quick dip is all they need.
  • Keep your skillet over medium heat so the outside becomes golden while the center has time to cook through.
  • Add a little fresh butter to the skillet between batches for the best golden-brown edges.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet, toaster oven, or 350°F oven for the best texture.