Hawaiian Roll Pumpkin French Toast

This Hawaiian Roll Pumpkin French Toast is my new favorite fall breakfast! Also, I think I can tweak it a bit and make it work in the slow cooker, just like my Crock Pot Overnight French Toast. And I did. Here is a link to make a Crock Pot Hawaiian Roll French Toast Casserole.

Hawaiian Roll Pumpkin French Toast

To get this Hawaiian Roll Pumpkin French Toast recipe going, first you’ll soak sweet Hawaiian rolls in a pumpkin, cinnamon, egg and milk mixture. Then, it’s time to get it in the pan, where you’ll cook all sides in butter. If you’ve ever had challah or brioche French toast, then you know how delicious the end result is.

You can serve with a sprinkle of powdered sugar and drizzle of maple syrup, though they are so sweet on their own, you may not need those toppings. I’m confident this will become your favorite fall breakfast. Then, when you’re no longer in the mood to have pumpkin, you can make it without using the pumpkin puree.

Ingredients Overview

Step-by-Step Instructions

Butter the bottom of a large skillet and heat over medium heat. At the same time, in a bowl whisk together the eggs, milk, pumpkin, vanilla extract and cinnamon.

Dunk each side of the rolls in the egg mixture.

Place rolls into the pan. Cook 3-4 rolls at a time and cook each side of each roll for about 30 seconds before flipping. Make sure to cook each side of the roll. Repeat with the rest of the rolls.

Sprinkle with powdered sugar, and pour over maple syrup if desired.

Hawaiian Sweet Rolls

There are a number of different brands of Hawaiian sweet rolls, and you can buy them on Amazon. Some are described as brioche rolls. You’ll recall that I’d mentioned earlier that this French toast tasted like when I use brioche rolls. So I’ve include one here, too. I wanted to share this information here in case your local supermarket doesn’t stock bread like this.