Pumpkin Spice Pull-Apart French Toast
12 Martin’s Sweet Party Potato Rolls
1 Egg Yolk, room temperature
1/2 Cup Heavy Cream, room temperature
1/2 Teaspoon Vanilla Extract
½ - 1 Tablespoon Cinnamon
Pumpkin Spice Filling
8 Ounces Cream Cheese
½ Cup Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon
1 Teaspoon Pumpkin Pie Spice
2 Tablespoons Brown Sugar, Packed
1 Tablespoon Honey
Cream Cheese Glaze
2 Ounces Cream Cheese
1/4 Cup Whipping Cream
1 Cup Powdered Sugar
Preheat oven to 350⁰F.
Carefully cut Martin’s Sweet Party Potato Rolls in half, lengthwise, striving for a slightly thicker bottom layer and slightly thinner top layer. Set aside while making your French toast batter.
Whisk together egg yolk, cream, vanilla extract, and cinnamon in a shallow baking dish.
Grease a 9x13inch baking dish.
Dip each side of rolls into egg mixture, making sure all sides are coated, and place each half side by side in your 9 x 13 dish.
Cover pan with foil, place in oven and bake for 30 minutes, covered. Remove the foil, and bake for another 5-10 minutes, uncovered.
While the French toast is baking, prepare the pumpkin spice filling and cream cheese glaze
- For the pumpkin spice filling, beat together cream cheese, pumpkin puree, vanilla extract, cinnamon, pumpkin pie spice, brown sugar and honey until smooth. Set aside.
- For the cream cheese glaze, beat cream cheese until smooth and then slowly whisk in whipping cream and powdered sugar in a medium size mixing bowl until fully combined. Add more powdered sugar or cream to achieve desired consistency.
Remove rolls from oven, allow to cool for 5 minutes. Place bottom layer of rolls on desired plate, spread or pipe pumpkin spice filling over the bottom layer of rolls. Place top half of rolls on top of pumpkin spice filling.
Drizzle glaze over rolls.
Serve warm and enjoy!