Fall is here, which means tis the season for my favorite pie – PUMPKIN!
But pumpkin pie doesn’t just have to be for dessert. Over the summer, I used King’s Hawaiian Sweet Rolls to make Blueberry French Toast. I used the same technique this morning to make these fall beauties.
Holy schnauzers were they good. The bread has a crunchy sugar coating, the filling was naturally sweet and the maple glaze…let me just say…I haven’t smiled this big since my husband was home.
I bet these will put a smile on your face, too.
- ½ cup canned pumpkin
- 1 tablespoon milk
- 1/8 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 6 King’s Hawaiian Sweet Rolls
- 2 eggs
- ¼ cup sugar
- ¼ tsp. cinnamon
- 1 tablespoon butter
- 1 tablespoon powdered sugar
- 1 tablespoon maple syrup
Stir together the pumpkin, milk, cinnamon, cloves and nutmeg.
Place in a piping bag.
Whip two eggs in a bowl. Dip a roll in the egg wash.
Combine ¼ cup sugar and cinnamon in a bowl. Dip the roll in the sugar.
Place butter in a 6x10 pan and melt in a 400-degree oven. Remove from the oven. Place the rolls on their sides in the pan. Poke your finger in the side of the roll. Then, pipe pumpkin filling into the hole.
Repeat, until all rolls are filled.
Bake uncovered in a 400-degree oven for 10 minutes.
Combine the powdered sugar and maple syrup.
Drizzle on top of the cooked rolls.