30-Minute Pecan Pumpkin Pie French Toast Roll Ups
Golden-brown French toast roll ups filled with honey pecan cream cheese and pumpkin pie filling, then coated in cinnamon sugar. These handheld breakfast treats combine the warm spices of fall with the indulgence of French toast. Perfect for weekend brunches, holiday mornings, or when you want to turn ordinary bread into something special. The Kings Hawaiian bread adds a subtle sweetness that pairs beautifully with the creamy pecan filling and pumpkin spice flavors.
Ingredients
- 8 slices Kings Hawaiian bread, or plain white breadregular white bread1:1
Works well but less sweet
- Philadelphia honey pecan cream cheese spreadregular cream cheese + honey + chopped pecans8oz cream cheese + 2 tbsp honey + 1/4 cup chopped pecans
Homemade version
- ½ cup pumpkin pie filling, not pumpkin puree, or pumpkin butterpumpkin puree + spices1:1 plus 1/4 tsp each cinnamon, nutmeg, ginger
More control over flavor
- 2 eggs
- 3 tablespoons milk
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
- ½ cup sugar
- 1 tablespoon cinnamon
- 2 tablespoons butter, for frying
Instructions
- 1
Cut crust from each bread slice and flatten with a rolling pin
- 2
Spread thin layer of honey pecan cream cheese on each slice
- 3
Spread pumpkin pie filling at one end of bread in 1-inch wide strip across width
- 4
Roll bread tightly starting from pumpkin end and repeat with remaining slices
- 5
Whisk eggs, milk, vanilla and pumpkin pie spice in shallow bowl until combined
- 6
Mix sugar with cinnamon in separate shallow bowl
- 7
Melt butter in skillet over medium heat
- 8
Dip each roll in egg mixture to coat well and place seam side down in pan
- 9
Cook in batches until golden brown, turning as needed until all sides are cooked
- 10
Add butter to pan for each batch
- 11
Remove from skillet and immediately roll in cinnamon sugar mixture
- 12
Serve warm
Tips
Use Kings Hawaiian bread for extra sweetness, but regular white bread works fine as a substitute.
Make sure to seal the seam side down when cooking to prevent the rolls from unrolling in the pan.
Roll in cinnamon sugar immediately while hot so the coating sticks properly.
Good to Know
Store covered in refrigerator for up to 2 days. Reheat in toaster oven or skillet over low heat until warmed through.
Can be assembled and wrapped tightly up to 1 day ahead. Dip in egg mixture and cook when ready to serve.
Serve immediately while warm for best texture. Can be drizzled with maple syrup or served with fresh fruit.
Common Mistakes
Don't overfill with pumpkin filling or rolls will burst open during cooking.
Keep heat at medium to avoid burning outside while inside stays cold.
Substitutions
Works well but less sweet
More control over flavor
Homemade version
FAQ
Can I make these ahead of time?
Yes, you can assemble the rolls and wrap them tightly up to 1 day ahead. Dip in egg mixture and cook fresh when ready to serve for best results.
What if I don't have pumpkin pie filling?
You can substitute pumpkin puree mixed with a pinch of cinnamon, nutmeg, and ginger, or use pumpkin butter for a similar flavor profile.
How do I prevent the rolls from unrolling while cooking?
Place them seam side down in the pan first and let them cook until set before turning. The egg coating will help seal the seam.