Pumpkin Cinnamon Roll Pancakes

Ok, another thing I can’t get enough of are pancakes!! Remember those Pumpkin Cinnamon Rolls? Want that decadent flavor in a pancake? OK!

Pumpkin Cinnamon Roll Pancakes


For the Cinnamon Filling:

  • 1/2 cup (1 stick) vegan butter, melted
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

  • 4 tablespoons (1/2 stick) vegan butter
  • 2 ounces cream cheese
  • 3/4 cup powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract

For the Pancakes: 

  • 1 1/2 cups almond milk
  • 1 cup pure pumpkin puree
  • 2 large eggs
  • 2 tablespoon canola or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose gluten free flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons pumpkin pie spice
  • 1/2/ teaspoon salt
  • 1 tablespoon packed light brown sugar
  1. Prepare the cinnamon filling: In a small bowl- mix vegan butter, brown sugar and cinnamon. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.
  2. Prepare the Icing: In a medium microwave-safe bowl, heat vegan butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
  3. Prepare the pancake batter: In a large bowl, whisk together almond milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together gluten free flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
  4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.
  5. Cook the pancakes: Preheat a large skillet or griddle to medium, and spray it with nonstick spray. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just like you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.

Tips: *If you do not have pumpkin pie spice, use this combo of spices instead: 1 teaspoon allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg

You don’t HAVE to make the cream cheese frosting. I personally am not a fan of cream cheese so syrup works just fine for me on these pancakes


Pumpkin Cinnamon Rolls

Cinnamon rolls are delicious! No secrets there! In the autumn and winter cinnamon rolls are great to have on hand in the freezer for whenever!  It is a nice treat to serve on a chilly morning with a mug of tea or hot chocolate.

Pumpkin Cinnamon Rolls

These gluten free dairy free Pumpkin Cinnamon Rolls are a twist on that tradition. The pumpkin in the dough really helps keep the rolls moist and fresh, which can sometimes be a problem with gluten free baking.


For the Dough

  • 1/3 cup warmed coconut milk
  • 4 1/2 teaspoons dry active yeast
  • 3/4 cup sugar
  • 3 tablespoons olive oil
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pumpkin puree
  • 1/4 cup brown rice flour, finely ground
  • 1/2 cup sorghum flour
  • 3/4 cup tapioca starch
  • 1/2 cup corn starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 5 tablespoons vegan butter (Earth Balance)
  • 1/4 cup packed brown sugar
  • 4 teaspoons ground cinnamon

For the Icing

  • 1/4 cup pumpkin puree
  • 2 tablespoons vegan butter (Earth Balance)
  • 3 1/2 cup powdered sugar
  1. Preheat your oven to 350ºF. Liberally grease 2 8 inch round pans. Set aside.
  2. Put yeast in warm coconut milk and sugar.  Set aside until foamy.  Stir in olive oil, vanilla extract and first amount of pumpkin puree.
  3. In bowl of your mixer, mix together brown rice flour, sorghum flour, tapioca flour, corn starch, baking powder, xanthan gum, baking soda, and salt. Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary.
  4. Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped to your countertop. With well oiled hands pat dough out into a rectangle.
  5. Use the oiled plastic wrap to help roll the dough.
  6. Mix together the brown sugar and cinnamon in a small bowl.  Gently spread the first amount of softened vegan butter in an even layer on top of dough, and then sprinkle with cinnamon and brown sugar mixture.
  7. Using the plastic wrap to help, carefully roll the dough.  Slice the rolls and carefully place them into the 8 inch greased round pans, leaving about an inch between each roll.  Cover loosely with lightly oiled plastic wrap and let rest in a warm place for about 45 min.
  8. Use clean thread or dental floss (yes dental floss) to cut cinnamon rolls. Slide the floss under rolled dough, cross the floss over the dough and pull, making the cut.
  9. To make pumpkin icing, cream together the pumpkin puree and second measurement of vegan butter.  Slowly incorporate powdered sugar until icing becomes stiff and spreadable, using more or less depending on your preference.
  10. When rolls have risen, bake for 30 minutes in a preheated 350ºF degree oven. Cool.
  11. Frost with icing.

Freezing Directions:

Place cooled rolls into gallon sized freezer bag(s).  Remove as much air as possible.  Label and freeze.

To serve: Thaw.  Heat through slightly, as desired.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Cinnamon Bun White Hot Chocolate

It’s (still unfortunately) winter time. Yea I am officially finished with winter, BRING ON THE SNOW!! Nothing beats the chilly winter nights or rainy winter days like a nice cup of hot chocolate and a good book. I am in the mood for something a little different that just run of the mill hot chocolate. Hot chocolate will always be delicious no matter what (nothing beats a classic right?) but how about some WHITE hot chocolate with the delicious twist of cinnamon? Hmmm yea cinnamon would be nice. Maybe brown sugar, a little caramel? Sounds like some of the ingredients to a yummy cinnamon bun! YES! Cinnamon Bun White Hot Chocolate.

Cinnamon Bun White Hot Chocolate

The overwhelming flavor is cinnamon, with a nice vanilla undertone and a caramelized flavor from the brown sugar. It’s a fun change from regular hot chocolate. This almost reminds me of the Starbucks White Hot Chocolate but this version has all the cinnamony goodness of a cinnamon bun AND its gluten and dairy free!


  • 2 cups almond milk (you can use rice milk if you like)
  • 2 cinnamon sticks, coarsely broken
  • 4 ounces good-quality, gluten free white chocolate, chopped
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • pinch salt
  • 1 teaspoon ground cinnamon

Optional garnishes:

  • 2 tablespoons rice whipped cream
  • 2 tablespoons toasted pecans or candied pecans, chopped
  • 1 tablespoon caramel sauce
  1. Combine the milk and the broken cinnamon sticks in a saucepan and bring the milk to a simmer. Once simmering, remove the pan from the heat, cover it with a lid, and let it sit at room temperature for 30 minutes to infuse the milk with cinnamon flavor.
  2. After 30 minutes, remove the cinnamon sticks and return the saucepan of milk to medium heat. Add the chopped white chocolate, brown sugar, vanilla bean paste, salt, and ground cinnamon. Heat, whisking frequently, until the milk is hot and the white chocolate is completely melted.
  3. Pour into two mugs to serve. Garnish with your choice of whipped cream, additional cinnamon, toasted or candied pecans, or a drizzle of caramel sauce. (Or all of the above!) I would go with of the above!

Great…now I want a cinnamon bun 🙂


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.