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Dessert

Cinnamon Sugar Pumpkin Cream Cheese Rollups

by Gina Fontana November 15, 2021
written by Gina Fontana November 15, 2021
Jump to Recipe

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!

Overhead shot of Pumpkin Cream Cheese Rollups tossed on top of each other on a cutting board

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?

Pumpkin Cream Cheese Rollups lined up in a baking sheet lined with parchment paper

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 😉

a close up of Pumpkin Cream Cheese Rollups revealing the pumpkin cream cheese filling

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!

A loaf of little northern bakehouse bread in the bag with a stack of bread slices with the crusts cut off next to it

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)

an overhead shot of Pumpkin Cream Cheese Rollups lined up on a baking sheet

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.

Pumpkin Cream Cheese Rollups lined up in a baking tray lined with parchment paper and a loaf of little northern bakehouse white wide sliced gluten-free bread in the background

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.

Pumpkin Cream Cheese Rollups stacked on top of each other on a cutting board with a loaf of little northern bakehouse bread next to it

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 😉

a vertical shot of Pumpkin Cream Cheese Rollups stacked on a cutting board with a loaf of little northern bakehouse gluten-free wide sliced white bread behind it

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!

Continue to Content
Pumpkin Cream Cheese Rollups lined up in a baking sheet lined with parchment paper

Cinnamon Sugar Pumpkin Cream Cheese Rollups

Yield: 13-14 rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

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

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl beat together the pumpkin cream cheese ingredients until well incorporated. Place it in the fridge while you prep the rest.
  3. In a shallow bowl, whisk together the 3/4 cup of sugar and 3 teaspoons cinnamon, and set aside.
  4. In another small bowl, microwave the butter until melted, about 30-45 seconds.
  5. 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.
  6. Spread about 1.5 tablespoons of pumpkin cream cheese on the slice of bread, then roll up each slice.
  7. 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.
  8. 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

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert

*Inspired by Ciao Chow Bambina

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

Cover image of a cupcake with strawberry frosting: The Beginners Guide to Gluten-Free, Vegan Baking by Gina Fontana
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Gina | Healthy Little Vittles
A deliciously easy Italian cookie recipe made glut A deliciously easy Italian cookie recipe made gluten-free and vegan! These LEMON VANILLA BISCOTTI are bursting with flavor, are really easy to make 🍋 They are the perfect lemon-flavored dessert!
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RECIPE in bio @healthylittlevittles
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This GREEN BEAN POTATO SALAD features fresh green This GREEN BEAN POTATO SALAD features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in a light apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds for a refreshing side dish worthy to have a spot at the table of your next cookout! 💚💜
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It’s gonna be a hot one today 🥵 putting some It’s gonna be a hot one today 🥵 putting some of these PINEAPPLE COCONUT AÇAÍ CHIA ICE POPS in the freezer this morning for a healthy, fun cool down later ☀️💜
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Recipe on the blog, clickable link in bio @healthylittlevittles
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A couple of weeks ago my Instagram shop went live! A couple of weeks ago my Instagram shop went live! 🎉 You can now shop my recipes right from Instagram and have the groceries delivered right to your doorstep via DoorDash! How cool is this?! I'm super excited about it and I hope you are too 😊 This will hopefully make meal prep + planning easier for you! ❤️
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As always, THANK YOU for your support! Your continued engagement and following has allowed me to be able to grow my business to include fun new services such as this! 🙏🏻 CHECK IT OUT and let me know what you think! So far I think you are all loving it! 🥰 Have a great day everyone! ☀️ 
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Warmer days + cooler evenings makes a perfect comb Warmer days + cooler evenings makes a perfect combination for a light + nourishing soup! 🧡
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Who’s ready to dive into this COOKIE MONSTER SMO Who’s ready to dive into this COOKIE MONSTER SMOOTHIE BOWL? 💙🍪
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I’ve been sick in bed all day today and this is the only thing that sounds good right now… AND because this recipe is included in my shop, I can purchase all of the ingredients from my bed and have it DoorDash-ed to me asap and not have to leave my house!! I am SUPER grateful for this option 🙏🏻 and I’m so happy I can share this feature with all of you now too! 
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SHOP this recipe 👉🏻 Cookie Monster Smoothie Bowl 
SAVE it
MAKE it
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INGREDIENTS 
Smoothie:
1 frozen banana
1/2 avocado
3 dates, pitted
3/4 cup unsweetened flax milk (or other plant milk)
1/2 teaspoon spirulina/blue majik superfood powder
1/4 teaspoon pure vanilla extract

Toppings:
cookie dough
chocolate covered chia seeds
cacao nibs

Cookie Dough:
1.5 cups almond flour
1/4 cup peanut butter
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup maple/agave syrup
1/4 cup gluten-free, vegan dark chocolate chips
.
INSTRUCTIONS
First, make the cookie dough. Place all the cookie dough ingredients in a medium bowl and stir together until a dough forms.
Add all the smoothie ingredients to your blender and blend until smooth.
Spoon the smoothie into a bowl and top with cookie dough, chocolate covered chia seeds (optional), and cacao nibs.
.
NOTE: the color of your bowl may vary depending on which brand of blue spirulina you use

Inspired by @alchemy.brands in Columbus, Ohio

https://www.healthylittlevittles.com/cookie-monster-smoothie-bowl/
A top candidate for birthdays! 🧁 A classic vani A top candidate for birthdays! 🧁 A classic vanilla cupcake made gluten-free, vegan, and also grain free stacked with homemade vegan blackberry frosting using real blackberries! 💜
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      Breakfast

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Breakfast

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      Dessert

      Grain-Free Lemon Cupcakes (Vegan)

      April 3, 2022

      Dessert

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Dessert

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Dessert

      Grain-Free Vanilla Cupcakes with Blackberry Frosting

      February 6, 2022

      Drinks

      Purple Passion Blender Juice

      June 8, 2020

      Drinks

      Orange Sunrise Blender Juice

      May 3, 2020

      Drinks

      Blender Beet Juice

      April 21, 2020

      Drinks

      Blender Green Juice

      April 5, 2020

      Drinks

      Iced Matcha Dalgona Latte

      April 3, 2020

      Drinks

      Matcha Latte

      February 26, 2020

      Drinks

      Moon Milk by Gina Fontana

      May 11, 2019

      Drinks

      Vegan Italian Cream Sodas

      February 16, 2019

      Grain-Free

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Grain-Free

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Grain-Free

      Grain-Free Vanilla Cupcakes with Blackberry Frosting

      February 6, 2022

      Grain-Free

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Grain-Free

      Grain-Free Marbled Snowflake Sugar Cookies

      December 22, 2021

      Grain-Free

      Grain-Free Vegan Cinnamon Streusel Muffins

      August 15, 2021

      Grain-Free

      Vegan Grain-Free S’mores Brownies

      June 18, 2021

      Grain-Free

      Grain-Free Cherry Pop Tarts

      June 8, 2021

      Homemade Condiments

      How to Make Vegan Buttermilk

      April 11, 2022

      Homemade Condiments

      Easy Vegan Lemon Curd (Refined Sugar-Free)

      March 24, 2022

      Homemade Condiments

      Pumpkin BBQ Sauce

      December 9, 2021

      Homemade Condiments

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Homemade Condiments

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Homemade Condiments

      Homemade Vegan Caramel Sauce

      September 27, 2021

      Homemade Condiments

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

      Homemade Condiments

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Lunch & Dinner

      Creamy Alfredo Style Mushroom Pasta

      February 20, 2022

      Lunch & Dinner

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Lunch & Dinner

      Maple Curry Garlic Ramen Noodle Bowls

      January 31, 2022

      Lunch & Dinner

      Sesame Kale Spring Rolls

      January 16, 2022

      Lunch & Dinner

      Vegan Latkes

      November 29, 2021

      Lunch & Dinner

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Lunch & Dinner

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Lunch & Dinner

      Vegan Gluten-Free Chicken and Dumplings

      October 4, 2021

      No-Bake Desserts

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      No-Bake Desserts

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      No-Bake Desserts

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      No-Bake Desserts

      No-Bake Cherry Cake Pops

      July 19, 2021

      No-Bake Desserts

      No-Bake Vegan Cheesecake Ghosts

      October 22, 2020

      No-Bake Desserts

      Pumpkin Spice Chocolate Fudge

      September 7, 2020

      No-Bake Desserts

      No-Bake Peanut Butter Cup Bars

      May 26, 2020

      No-Bake Desserts

      Raw Chocolate Chip Cookie Dough Brownie Rolls

      February 24, 2020

      Recipe Roundups

      Vegan Thanksgiving Recipe Round-Up

      November 17, 2021

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Thai Chopped Salad

      June 8, 2021

      Salads

      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

      Salads

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Side Dishes

      Vegan Latkes

      November 29, 2021

      Side Dishes

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Side Dishes

      Gluten-Free Vegan Skillet Buttermilk Biscuits

      November 18, 2021

      Side Dishes

      Smoked Paprika Dill Potato Salad

      September 2, 2021

      Side Dishes

      Copycat True Food Kitchen Tahini Harissa Cauliflower

      August 23, 2021

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Smoothies + Smoothie Bowls

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Smoothies + Smoothie Bowls

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Smoothies + Smoothie Bowls

      Cookie Monster Smoothie Bowl

      April 3, 2021

      Smoothies + Smoothie Bowls

      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

      Smoothies + Smoothie Bowls

      Peanut Butter Banana Dalgona Smoothie

      April 15, 2020

      Smoothies + Smoothie Bowls

      Strawberry Banana Sundae Smoothie Bowls

      January 25, 2019

      Snacks & Appetizers

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Snacks & Appetizers

      Baked Leftover Mashed Potato Croquettes

      February 15, 2022

      Snacks & Appetizers

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Snacks & Appetizers

      Pumpkin BBQ Sauce

      December 9, 2021

      Snacks & Appetizers

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Snacks & Appetizers

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Snacks & Appetizers

      Strawberries and Cream Granola Bites

      May 10, 2021

      Snacks & Appetizers

      Carrot Cake Granola Bites

      March 29, 2021

      Soups

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Soups

      Roasted Cauliflower Soup

      January 4, 2022

      Soups

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Soups

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Soups

      Roasted Creamy Tomato Carrot Soup

      September 9, 2021

      Soups

      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

  • My Books
    • books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

    • The Beginner’s Guide to Gluten-Free Vegan Baking
    • Moon Milk by Gina Fontana
    • 7-Day Vegan Challenge Recipe eBook
  • About
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  • For Food Bloggers
    • Food Blogger Resources

      Foodtography School Review

      November 11, 2021

      Food Blogger Resources

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      December 16, 2020

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