10-12 toast bread slices
2/3 cup canned pumpkin puree
1/3 cup brown sugar packed
2/3 cup granulated sugar divided
1 tablespoon pumpkin pie spice or up to taste
1 teaspoon vanilla
3 tbsp milk
1/2 – 1 tsp Cinnamon up to taste
powdered sugar optional
2 tbsp butter for cooking more if necessary
In a small bowl, mix together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice and vanilla.
In a bowl combine remaining granulated sugar with cinnamon and set aside. In another bowl beat eggs with milk and set aside.
Remove the bread crust, and flatten the slices with a rolling pin. Spread about 2-3 teaspoons of pumpkin mixture evenly on each slice of bread.
Gently but tightly roll up the bread around the pumpkin mixture and seal to make a roll. Continue with the remaining bread.
Melt about 1 tbsp of butter in a pan. Coat the rolls in the egg mixture and place seam side down. Cook 3-4 roll at a time.
When browned, turn a quarter turn and continue until all sides are cooked and browned nicely. Clean the pan slightly with a paper towel and repeat until all rolls are cooked.
Roll into the sugar cinnamon mixture or dust with powdered sugar. Serve warm.