Description
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
Units
Scale
- 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
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American