Pumpkin French toast roll-ups (Easy Cream Cheese Rolls)

Soft bread rolled around pumpkin cream cheese, pan-fried in butter and tossed in cinnamon sugar: these pumpkin French toast roll-ups are the coziest fall breakfast. Think of them as little pumpkin French toast rolls with a creamy center and a crisp, sugary outside. They take about 25 minutes, and kids and adults both love them.

why make this recipe

These roll-ups turn plain sandwich bread into a special fall breakfast with a pumpkin cream cheese filling.

• Ready in 25 minutes: quick enough for a weekday breakfast.
• Creamy pumpkin center: a sweet, spiced cream cheese filling in every bite.
• Crisp cinnamon-sugar coat: a buttery, sugary outside.
• Easy to prep ahead: fill and roll the bread the night before.

how to make pumpkin french toast roll-ups

Ingredients

For the pumpkin cream cheese filling

• 4 ounces cream cheese, softened
• ¼ cup canned pumpkin puree (not pumpkin pie filling), blotted
• 2 tablespoons packed light brown sugar
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract

For the roll-ups

• 8 slices soft white sandwich bread, crusts removed
• 2 large eggs
• ¼ cup milk
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of salt
• 2 to 3 tablespoons unsalted butter, for cooking

For the cinnamon-sugar coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon pumpkin pie spice

Directions

1. Blot the pumpkin: Press the pumpkin puree between paper towels to remove extra moisture so the filling stays thick.
2. Make the filling: Beat the cream cheese, pumpkin, brown sugar, pumpkin pie spice and ½ teaspoon vanilla until smooth.
3. Flatten the bread: Roll each slice of bread flat with a rolling pin until thin.
4. Fill and roll: Spread about 1 tablespoon of filling across each slice, leaving a small border, then roll up tightly. Place seam side down.
5. Mix the custard: Whisk the eggs, milk, ½ teaspoon vanilla, ¼ teaspoon cinnamon and salt in a shallow dish.
6. Mix the coating: Stir the sugar, 1 teaspoon cinnamon and pumpkin pie spice on a plate.
7. Heat the pan: Melt 1 tablespoon of butter in a large skillet over medium heat.
8. Dip and cook: Dip each roll-up quickly in the custard, then cook seam side down for 2 to 3 minutes, turning until golden on all sides. Add more butter as needed.
9. Coat: Roll the hot roll-ups in the cinnamon sugar until completely coated.
10. Serve: Serve warm with maple syrup, whipped cream or extra pumpkin cream cheese for dipping.

how to serve pumpkin french toast roll-ups

Serve them warm on a platter with maple syrup for dipping. Whipped cream, a dusting of powdered sugar or a spoonful of leftover pumpkin cream cheese make great extras. They’re a fun addition to a holiday brunch spread next to fresh fruit and crispy bacon.

how to store pumpkin french toast roll-ups

Keep leftovers in an airtight container in the fridge for up to 3 days and reheat in a 350°F oven for 8 to 10 minutes. You can also fill and roll the bread up to 24 hours ahead, cover tightly and refrigerate, then dip and cook just before serving. To freeze, wrap cooked, cooled roll-ups and freeze for up to 1 month.

tips to make pumpkin french toast roll-ups

• Use soft sandwich bread with the crusts removed, so it flattens and rolls without cracking.
• Don’t overfill. A thin layer keeps the filling from squeezing out.
• Dip quickly so the bread doesn’t get soggy.
• Cook over medium heat for even browning without burning the butter.
• Coat while hot so the cinnamon sugar sticks.

variation

• Brioche or challah: use a softer, richer bread for a more decadent roll-up.
• Cream cheese glaze: drizzle with powdered sugar mixed with a little milk.
• Chocolate chip: add a few mini chocolate chips to the filling.
• Air fryer: spray the dipped roll-ups with oil and air fry at 375°F for 6 to 8 minutes, turning once.
• Apple pie style: spread a spoonful of apple pie filling with the cream cheese before rolling.

FAQs

What bread is best for French toast roll-ups?
Soft white sandwich bread with the crusts removed is the classic choice. Brioche and challah also work.

Can I make pumpkin French toast roll-ups ahead of time?
Yes. Fill and roll the bread up to 24 hours ahead, cover tightly and refrigerate, then dip and cook just before serving.

Why are my roll-ups falling apart?
The bread may be too thick or the roll too loose. Flatten the bread well, roll tightly and place it seam side down in the pan.

Can I use pumpkin pie filling?
No. Pie filling is sweetened and seasoned. Use plain canned pumpkin puree.

Can I bake them instead of frying?
Yes. Dip them, place on a greased baking sheet and bake at 375°F for 15 to 18 minutes, turning once. They’ll be less crisp than pan-fried.

Can I freeze them?
Yes. Freeze cooled roll-ups for up to 1 month and reheat in a 350°F oven.

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Ellie

Pumpkin French Toast Roll-Ups

Soft bread rolled around a pumpkin cream cheese filling, pan-fried in butter and tossed in cinnamon sugar. An easy, cozy fall breakfast ready in about 25 minutes.

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Ingredients Equipment Method Notes

Ingredients

  

• 4 ounces cream cheese softened
• ¼ cup canned pumpkin puree blotted
• 2 tablespoons packed light brown sugar
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract for filling
• 8 slices soft white sandwich bread crusts removed
• 2 large eggs
• ¼ cup milk
• ½ teaspoon vanilla extract for custard
• ¼ teaspoon ground cinnamon
• Pinch of salt
• 2 to 3 tablespoons unsalted butter for cooking
• Coating: ¼ cup granulated sugar
• Coating: 1 teaspoon ground cinnamon
• Coating: ¼ teaspoon pumpkin pie spice

Equipment

• Rolling Pin
• Large nonstick skillet
• Shallow dish (for custard)
• Plate (for cinnamon sugar)
• Mixing bowl and spatula

Method

 

1. Blot the pumpkin puree between paper towels.
2. Beat the cream cheese, pumpkin, brown sugar, pumpkin pie spice and ½ teaspoon vanilla until smooth.
3. Flatten each bread slice with a rolling pin.
4. Spread about 1 tablespoon of filling on each slice and roll up tightly, placing seam side down.
5. Whisk the eggs, milk, ½ teaspoon vanilla, ¼ teaspoon cinnamon and salt in a shallow dish.
6. Stir the coating ingredients together on a plate.
7. Melt 1 tablespoon butter in a large skillet over medium heat.
8. Dip each roll-up in the custard, then cook seam side down 2 to 3 minutes, turning until golden on all sides, adding butter as needed.
9. Roll the hot roll-ups in the cinnamon sugar.
10. Serve warm with maple syrup or whipped cream.

Notes

Yield: 8 roll-ups. Prep time: 15 minutes. Cook time: 10 minutes. Total time: about 25 minutes. Course: Breakfast. Cuisine: American. Storage: refrigerate up to 3 days and reheat at 350°F for 8 to 10 minutes; freeze cooled roll-ups up to 1 month. Make-ahead: fill and roll up to 24 hours ahead, then cook. Use pumpkin puree, not pie filling. Substitutions: brioche or challah for white bread. Contains wheat, dairy and eggs.