Cinnamon Sugar Pumpkin Cream Cheese Rollups
These Cinnamon Sugar Pumpkin Cream Cheese Rollups feature vegan pumpkin cream cheese spread over gluten-free, vegan bread slices rolled up, dipped in plant butter, then coated in cinnamon sugar and baked to perfection for a fun, easy holiday dessert!
This is a sponsored post written by me on behalf of Little Northern Bakehouse. The opinions and text are all mine. The product used in this recipe was sent to me as a gift, thank you so much!
So, here’s the thing. We are heading straight into the holiday season… the most wonderfully busy time of the year, consumed with gift buying and wrapping, holiday parties, family dinners, and lots and lots of baking. But of course we don’t want to have holiday fomo- so we wake up extra early to get a head start on the days leading up to the new year sneaking in any extra minutes we can to check off our holiday to-do lists. Sound at all familiar?
Even with all the hustle and bustle, I love love love the holiday season, and I absolutely love all the desserts that consume a significant part of my diet in November and December. But hey, it’s good to let ourselves indulge a little here and there, and these Cinnamon Sugar Pumpkin Cream Cheese Rollups sure do allow us to do that, but in a healthier sort of way using quality ingredients that are gluten-free, vegan, egg and dairy-free. Not to mention they are incredibly easy to make, so go ahead and let yourself “slack off” a little because you’ll have everyone fooled thinking you slaved away in the kitchen when you bring these to all your holiday parties 😉
There’s no fancy dough, or planning time to allow the dough to rise, thanks to using a fun little hack- sliced bread! And of course not just any bread, we’re talking Little Northern Bakehouse Gluten-Free, Vegan Wide Slice Bread. I first used this bread to create these delicious Veggie Sushi Sandwich Rollups, so I wanted to create an easy dessert recipe using the same concept and method. Mission accomplished!
What you need to make these Cinnamon Sugar Pumpkin Cream Cheese Rollups:
☆ Little Northern Bakehouse Gluten-Free, Vegan Wide Slice Bread (I used the white bread but you could also use the multi-grain)
☆ vegan cream cheese
☆ pure pumpkin puree
☆ pure vanilla extract
☆ pumpkin pie spice
☆ cinnamon
☆ vegan butter
☆ sugar (or coconut sugar)
From there you’ll cut the crusts off of each slice, microwave one slice of bread at a time for 12-15 seconds, then gently roll the slice of bread flat with a rolling pin, making sure to get the ends well. You’ll then spread a thin layer of pumpkin cream cheese over each slice, roll them up, dip them in melted butter, coat in the cinnamon sugar and bake for about 15 minutes (that’s right! No heavy oils or frying here!) I mean, are you intrigued yet?! A gooey pumpkin cream cheese filling with a crispy cinnamon sugar coating… So. Good.
This is like the best thing to happen since… well, sliced bread haha 😉 Speaking of the bread- let’s dive in a little deeper about why I love Little Northern Bakehouse so much. Their Wide Slice White Bread is made with brown rice, sunflower oil, and psyllium, creating smooth texture and amazing taste. Little Northern Bakehouse regularly tests their loaves at the bakery and has them tested by a third party to make sure your product is always gluten-free! So you can feel confident bringing these Cinnamon Sugar Pumpkin Cream Cheese Rollups to your holiday parties where you know gluten will be an issue.
All of their products are free from peanuts, tree-nuts, milk, eggs, wheat (gluten), soy, coconut and sesame too, so you can be rest assured that they are allergy-friendly and safe for you, your family and friends. Little Northern Bakehouse uses non-GMO grains, along with all of their ingredients, and are certified non-GMO so you can feel confident you’re consuming the highest quality ingredients. I bet these gluten-free, vegan Cinnamon Sugar Pumpkin Cream Cheese Rollups will be all the rave this holiday season- and you can make them again and again with how simple they are. You can serve these rollups with a side of vegan caramel sauce or melted chocolate, but that’s totally optional if you’re trying to keep the sugar consumption down (and they are fantastic all on their own). Just an idea 😉
Be sure to head to the Little Northern Bakehouse website to locate a store near you that carries their products and check out their other delicious products too! I would love to hear how you like these Cinnamon Sugar Pumpkin Cream Cheese Rollups- I’m pretty confident you and your inner circle will love them! Be sure to leave a comment below, and don’t forget to tag me on Instagram or Facebook!
Cinnamon Sugar Pumpkin Cream Cheese Rollups
These Cinnamon Sugar Pumpkin Cream Cheese Rollups feature vegan pumpkin cream cheese spread over gluten-free, vegan bread slices rolled up, dipped in plant butter, then coated in cinnamon sugar and baked to perfection for a fun, easy holiday dessert!
Ingredients
- 1 loaf Little Northern Bakehouse White Wide Sliced Bread (13-14 slices)
- Pumpkin cream cheese (below)
- 1/2 cup plant butter, melted
- 3 teaspoons cinnamon
- 3/4 cup sugar/coconut sugar
Pumpkin Cream Cheese
- 8 oz vegan cream cheese
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup sugar/coconut sugar
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl beat together the pumpkin cream cheese ingredients until well incorporated. Place it in the fridge while you prep the rest.
- In a shallow bowl, whisk together the 3/4 cup of sugar and 3 teaspoons cinnamon, and set aside.
- In another small bowl, microwave the butter until melted, about 30-45 seconds.
- Next, cut the crusts off of each bread slice. Microwave ONE OR TWO SLICES OF BREAD AT A TIME for 13-15 seconds, then gently roll the slice of bread flat with a rolling pin, making sure to get the ends well.
- Spread about 1.5 tablespoons of pumpkin cream cheese on the slice of bread, then roll up each slice.
- Dip the roll in the melted butter, then gently roll it in the cinnamon sugar and place it with the seam side down on the prepared baking sheet. Repeat this process for all of the slices.
- Bake in the oven for 15 minutes. Serve with vegan caramel or melted chocolate if desired!
Notes
*This is a sponsored post developed for Little Northern Bakehouse
*Inspired by Ciao Chow Bambina
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