Pumpkin Spice French Toast Poppers

Directions

1. Pour vegetable oil into a medium, high-sided skillet and heat over medium heat until a deep-fry thermometer reads 325°.
2. While the oil heats, whisk together eggs, whole milk, cinnamon, allspice, cloves, ginger, nutmeg, and 2/3 cup of the pumpkin puree in a large, shallow dish.
3. Pulse panko bread crumbs in a food processor until they become very fine crumbs (or crush them in a resealable bag using a rolling pin). Transfer the fine crumbs to another shallow dish.
4. Working in batches, place Hawaiian rolls in the egg mixture and let them soak for 1 to 2 minutes. Use tongs to lift the rolls out, letting excess drip off, then toss them in the panko crumbs until all sides are coated.
5. Fry the rolls in batches, turning them halfway through, until they are lightly golden brown (about 2 to 3 minutes per side). You may need to hold the rolls steady with tongs to prevent them from flipping over. Transfer to a paper towel-lined plate and let cool for about 5 minutes.
6. Place granulated sugar in a large bowl and toss the cooled rolls in the sugar until coated.
7. In a small bowl, stir together sweetened condensed milk and the remaining 1/3 cup pumpkin puree. Serve the rolls with this pumpkin milk alongside.