Pumpkin French Toast Roll Ups Recipe
Cozy Autumn Breakfast Breakfast.
The perfect handheld breakfast, stuffed with creamy pumpkin pie filling and coated in a warm cinnamon sugar crust.
I remember the first time I made these. The kids were little, and their hands were just the right size to hold these perfectly. We’d just been to the pumpkin patch, and the whole house smelled like fall. I wanted to capture that feeling in a breakfast. So, I took some plain old sandwich bread, cut off the crusts—something I rarely do, but it felt right for this—and rolled it flat. A little pumpkin filling, a quick dip in egg, and a sizzle in the pan. The way their eyes lit up... yeah, that’s a memory I hold onto.
Why These Little Roll Ups Feel So Special
- •They’re perfectly handheld, which feels so fun and casual.
- •The creamy, spiced pumpkin filling is like a bite of pie for breakfast.
- •So easy to make—even the kids can help flatten the bread.
- •The cinnamon sugar coating gives them a lovely, gentle crunch.
- •They make the entire house smell like a cozy autumn day.
Oh, wow. My friend Sarah tried these last weekend and texted me immediately: 'These are dangerously good! I could eat the whole plate. The house smells amazing.' It’s true, they really are that addictive.
Essential Ingredient Guide
- Soft White Bread: A simple, soft sandwich bread is honestly the best for this. It rolls out nice and thin without cracking, which is just what you want. Nothing too fancy is needed here.
- Pumpkin Puree: Be sure to grab 100% pure pumpkin puree, not the pre-sweetened pumpkin pie filling. You want to control the sweetness and spice yourself. It gives that authentic, earthy pumpkin flavor.
- Room Temperature Cream Cheese: This is so important. Letting the cream cheese soften makes it easy to beat into a smooth, lump-free filling. It adds a lovely tang that balances the sweet pumpkin.
Complete Cooking Process
- Start by making sure your cream cheese is nice and soft. It really does make a difference.
- In a bowl, gently beat together the cream cheese, pumpkin puree, sugar, and spices until it’s perfectly smooth.
- Next, take your bread. Trimming the crusts feels a little bit special, doesn't it? Then, use a rolling pin to flatten each piece. It's almost therapeutic.
- Spread a thin, even layer of that lovely pumpkin filling over each slice.
- Roll them up nice and snug. This is a great step for little hands to help with.
- Get your dipping stations ready: one shallow bowl for the egg wash and another for the cinnamon sugar.
- Get your skillet warm and melt a little butter. The sizzle is so satisfying.
- Quickly dip each roll up in the egg mixture, then place it seam-side down in the pan.
- Cook them gently, turning until every side is a beautiful golden brown.
- Right out of the pan, while they’re still hot, roll them in the cinnamon sugar. The heat helps it stick perfectly. And that's it, pure comfort.
A Few Common Questions
→Can I make these ahead of time?
They are truly at their best when served warm, right out of the pan. However, you can prepare the pumpkin filling a day in advance and keep it in the fridge to save some time.
→What kind of bread works best?
Plain, soft white sandwich bread is perfect. It’s pliable and rolls out easily without tearing. Something like brioche would be a bit too rich and might not hold its shape as well.
→Can I bake these instead of pan-frying them?
You can! For a baked version, place them seam-side down on a baking sheet, brush with melted butter, and bake at 375°F (190°C) for about 15-20 minutes, or until golden. They won't have the same exact texture as the pan-fried ones, but they're still delicious.
Pumpkin French Toast Roll Ups Recipe
Pumpkin French Toast Roll Ups are the perfect handheld breakfast! This pumpkin recipe is easy to make and is stuffed with pumpkin pie filling.
Timing
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Recipe Details
Ingredients
For the Pumpkin Filling
- 011/2 cup pumpkin puree (not pumpkin pie filling)
- 024 oz cream cheese, softened to room temperature
- 033 tablespoons brown sugar, packed
- 041/2 teaspoon pumpkin pie spice
- 051/4 teaspoon vanilla extract
- 0610-12 slices of soft white sandwich bread
For the Egg Wash
- 012 large eggs
- 021/4 cup milk
- 031/2 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 011/2 cup granulated sugar
- 021 teaspoon ground cinnamon
For Cooking
- 012-3 tablespoons unsalted butter
Instructions
In a medium bowl, beat the softened cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth and well combined. Set aside.
Prepare the bread by trimming the crusts from all sides. Use a rolling pin to flatten each slice until it's thin.
Spread about 1-2 tablespoons of the pumpkin filling evenly over each slice of flattened bread, leaving a small border.
Carefully roll each slice up tightly into a log shape.
In a shallow dish, whisk together the eggs, milk, and vanilla for the egg wash. In another shallow dish, combine the granulated sugar and cinnamon for the coating.
Melt 1 tablespoon of butter in a large skillet or pan over medium heat.
Dip each roll up into the egg wash, turning to coat all sides, but don't let it soak for too long.
Place the roll ups seam-side down in the hot skillet. Cook for 1-2 minutes per side, turning gently, until all sides are golden brown. Work in batches and add more butter as needed.
As soon as you remove a roll up from the skillet, immediately roll it in the cinnamon sugar mixture until it's fully coated. Serve warm.
Notes & Tips
- 1If you don't have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, nutmeg, and a pinch of cloves.
- 2The recipe can easily be doubled if you're serving a larger crowd.
Tools You'll Need
- •Use very soft, fresh bread. Stale bread will crack when you try to roll it.
- •Don't overfill the roll ups or the filling will ooze out while cooking.
- •Work in batches. Overcrowding the pan will lower the temperature and they won't brown as nicely.
- •Roll the warm roll ups in the cinnamon sugar immediately after cooking for the best coating.