Ingredients
Equipment
Method
- Heat 6 cups vegetable oil in a medium, high-sided skillet over medium heat until an instant-read or deep-fry thermometer registers 325°F.
- In a large, shallow dish, whisk together the eggs, whole milk, cinnamon, allspice, cloves, ginger, nutmeg, and 2/3 cup of the pumpkin puree.
- Pulse panko bread crumbs in a food processor until very fine crumbs form, or crush them in a resealable bag with a rolling pin. Transfer the panko to another shallow dish.
- Working in batches, dip the Hawaiian rolls into the egg mixture, letting them soak for 1 to 2 minutes. Use tongs to lift the rolls out, allowing excess to drip off. Toss the rolls in the panko, ensuring all sides are coated.
- Fry the coated rolls in batches, turning halfway through, until lightly golden brown, about 2 to 3 minutes per side. You may need to use tongs to hold the roll steady while turning. Transfer the fried rolls to a plate lined with paper towels and let them cool slightly, about 5 minutes.
- Place the granulated sugar in a large bowl. Toss the slightly cooled rolls in the sugar until coated.
- In a small bowl, stir together the sweetened condensed milk and the remaining 1/3 cup of pumpkin puree. Serve the pumpkin spice rolls with the pumpkin milk alongside.
Notes
This recipe is perfect for busy parents who want to make holiday mornings fun and festive. It's also ideal for families looking for breakfast ideas that balance indulgence and health.