Name: Pumpkin French Toast Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Soft white sandwich bread, crusts removed; Pumpkin butter (store-bought or homemade); 2 eggs; 1/2 cup milk; 1 tsp vanilla extract; 2 tbsp flour; 1/2 tsp baking powder; 1 tsp pumpkin pie spice (plus more for coating); 2 tbsp butter, melted; 1/4 cup sugar (for coating)

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These Pumpkin French Toast Rolls are a cozy and festive twist on a breakfast classic. Stuffed with creamy pumpkin butter, baked to golden perfection, and rolled in sugar and pumpkin pie spice, they’re everything I want in a fall breakfast—warm, spiced, and indulgent. I love how fun and easy they are to make, and they’re always a hit with family and guests alike.

Why You’ll Love This Recipe

I love this recipe because it brings all the warm, comforting flavors of pumpkin pie into a crisp, handheld breakfast treat. The rolls are stuffed, baked, and rolled in spiced sugar for a finish that’s both sweet and satisfying. They’re oven-baked instead of fried, which makes the prep and cleanup simple. Plus, I can freeze them for quick, make-ahead breakfasts all season long. Pumpkin French Toast Rolls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white bread, crusts removed
pumpkin butter (homemade or store-bought)
eggs
milk
vanilla extract
flour
baking powder
pumpkin pie spice
butter
sugar

Directions

Prepare the French toast batter
I whisk together eggs, milk, vanilla, flour, baking powder, and a bit of pumpkin pie spice in a large bowl until smooth. This will coat the bread rolls and give them a golden crust when baked.
Flatten the bread
I remove the crusts from the bread slices and use a rolling pin to flatten them as thin as possible. This helps them roll tightly without cracking.
Fill and roll the bread
I pipe a line of pumpkin butter along one end of each slice, then gently roll the bread up around the filling to create a sealed tube.
Dip in batter
I dip each roll into the batter, letting it soak for about 5 to 10 seconds so the bread absorbs the mixture but doesn’t get soggy. Then I transfer the rolls to a greased baking sheet, spacing them at least an inch apart.
Bake the rolls
I bake the rolls in a preheated 375°F oven for 9 minutes, brush them with melted butter, flip them, brush again, and bake for another 8 to 12 minutes until golden and crisp.
Coat in sugar
While still warm, I roll the baked French toast rolls in a mix of sugar and pumpkin pie spice to give them a sweet, spiced finish.
Serve warm
I serve the rolls right away with a drizzle of maple syrup or buttermilk syrup for a truly indulgent breakfast.

Servings and timing

This recipe makes about 12 rolls (depending on the number of bread slices used).
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

These rolls are easy to customize:

Fillings: I like to swap the pumpkin butter for Nutella, cream cheese, jelly, or pie fillings like cherry or blueberry.
Breads: I stick with soft white sandwich bread since it flattens well, but whole wheat works too if I want a healthier twist. I avoid grainy or textured bread since it can crack when rolled.
Toppings: A drizzle of cream cheese glaze or powdered sugar adds a bakery-style touch.

Storage/Reheating

I often prep these ahead by dipping the rolled bread in batter and freezing them on a baking sheet. Once frozen, I store them in a zip-close freezer bag for up to 3 months. When I’m ready to serve, I bake them straight from frozen, adding a couple extra minutes to the baking time.

Leftovers keep in the fridge for up to 3 days. I reheat them in the oven or air fryer to keep the outside crisp.

FAQs

Can I make these ahead of time?

Yes, I freeze the dipped and rolled French toast before baking, then store them in freezer bags. They bake beautifully straight from frozen.

Can I use store-bought pumpkin butter?

Absolutely. While homemade has a fresher flavor, store-bought works great and saves time.

Can I fry these instead of baking?

Yes, I can pan-fry them in butter over medium heat until all sides are golden. It’s delicious but a bit messier than baking.

How do I keep the filling from leaking?

I roll tightly and avoid overfilling. I also make sure to start rolling from the side with the filling to enclose it well.

Can I make these in the air fryer?

Yes. I cook them at 400°F for about 10 minutes, flipping halfway through. I coat them in butter and sugar right after.

Conclusion

Pumpkin French Toast Rolls are a deliciously fun and festive way to start the day. I love how easy they are to make, how beautifully they bake, and how warm and cozy they taste with every bite. Whether I’m making them for a weekend brunch or freezing a batch for busy mornings, they’re a breakfast treat that always brings smiles to the table.