Fall Flavors: Amazing Pumpkin Spice Cinnamon Rolls & White Chocolate Drizzle

These pumpkin spice cinnamon rolls are my delicious and classic cinnamon roll recipe, with a fall flavors jazz! They will make your house smell wonderfully like fall, with a simple, easy to make recipe!

Prep time: 15 minutes Bake time: 30 minutes Total time: 45 minutes Servings: 8 rolls

Dough Ingredients: 2 1/2 cups AP flour (I use unbleached)

2 tbsp white sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

pinch of salt

3/4 cup buttermilk

4 tbsp melted butter, divided

2 tbsp butter, softened

1/2 cup pumpkin pie filling (instructions included)

cooking spray

Filling Ingredients: 3/4 cup brown sugar

1/4 cup white sugar

2 tbsp cinnamon

1 tbsp pumpkin pie spice

pinch of salt

2 tbsp butter, softened

White Chocolate Drizzle: white chocolate melting chocolate or vanilla almond bark

Orange food coloring (optional)

Pumpkin Pie Filling Ingredients: 15 oz pumpkin puree

12 oz can evaporated milk (you will not use the whole can)

2 tbsp pumpkin pie spice


  1. Preheat oven to 400 degrees, use cooking spray to line a 9 inch round cake pan, set aside.
  2. In a medium sized bowl, mix together all of the filling ingredients until well combined, and set aside.
  3. Make the pumpkin pie filling by mixing a 15 oz can of pumpkin puree with 4 oz of evaporated milk and 2 tbsp of pumpkin pie spice, set aside.
  4. In a large bowl, mix together flour, 2 tbsp white sugar, baking powder, baking soda, and salt. Add in buttermilk (instructions for homemade buttermilk included below), 2 tbsp of melted butter, and pumpkin pie filling. Whisk together until just combined, then knead dough with hands, sprinkle extra flour over dough and hands if dough is too sticky.
  5. Well flour your counter or table top and roll dough into a rectangle about 1/4-1/2 inch thick with a well floured rolling pin.
  6. Spread 2-3 tbsp of melted butter across dough using pastry brush or spoon.
  7. Spread filling mixture over the dough evenly, and lightly press into dough.
  8. Gently roll the dough into a log shape, then pinch the ends together gently.
  9. Using a serrated knife, cut the log into 8 evenly cut sections
  10. Arrange the rolls into a circle with one in the center of the pan, evenly spread apart, in the prepared cake pan.
  11. Brush the tops of the rolls with 2 tbsp melted butter, and bake for about 30 minutes or until the tops of the rolls are lightly browned and no longer doughy.
  12. Remove from oven and leave in pan to cool for about 15 minutes.
  13. While the cinnamon rolls are cooling, place the melting chocolate or almond bark in a microwave safe bowl or a sauce pan on the stove, and melt completely.
  14. Drizzle chocolate over each cinnamon roll.
  15. If choosing to use orange food coloring, mix it into the chocolate at this point until it reaches desired color (about 4 drops), then repeat step 14.
  16. Serve and enjoy warm.

Recipe Notes: Dough should be slightly sticky, do not add too much flour or the rolls will be tough. You may add in other add ins of your choice to the filling such as: chocolate chips or raisins, simply sprinkle them on top of the filling mixture before you roll the dough into the log shape.

Homemade Buttermilk Recipe: Add 1 tbsp of lemon juice to 1 cup of milk of your choice, mix for 1 minute, and let sit for at least 5 minutes. You will use only 3/4 cup of buttermilk for this recipe, simply discard the other 1/4 cup.

Wonderful Fall Flavors: Pumpkin Pecan Baked Oatmeal

This delicious baked oatmeal is the perfect make ahead breakfast, or a scrumptious side for brunch. It is simple and easy to make, and even your pickiest eaters will love it!

Prep time: 10 minutes Bake time: 25 minutes Total time: 35 minutes Servings: 4-6

Ingredients: 2 cups old fashioned oats

2 eggs

1 1/2 cups pumpkin puree

1/4 cup coconut sugar

1/4 cup maple syrup

1/2 cup milk

1/2 tsp baking powder

2 tsp vanilla

1 tsp pumpkin pie spice

1 tsp ground cinnamon

3/4 cup chopped pecans


  1. Preheat oven to 375 degrees. Spray a 9 by 9 casserole dish with cooking spray, set aside.
  2. Combine all ingredients, except for 1/2 cup of chopped pecans, and combine well.
  3. Pour batter into prepared casserole dish, top with remaining 1/2 cup of chopped pecans.
  4. Bake for about 25 minutes or until the center comes out clean.
  5. Remove from oven, plate, and top with maple syrup, coconut cream, or whipped cream, and enjoy!

Recipe Notes: You may use any kind of milk you like and it will not affect the recipe. You may change out the coconut sugar for white or brown sugar. You may also add in chocolate chips, raisins, or any other add in of your choice. If you want to make the night before it is needed, cover it with plastic wrap and put in the refrigerator and then pull it out and bake it the next morning.

Fall Flavors: Cinnamon Applesauce Pancakes, Amazing!

These cinnamon applesauce pancakes are the PERFECT make ahead breakfast for your on-the-go mornings, and the best part: They are healthy but your kids will still LOVE them! These pancakes can be frozen and heated up before work or school on your busy mornings!

Prep time: 10 minutes Cook time: 15 minutes Servings: 10 pancakes

Ingredients: 1 cup AP or whole wheat flour

2 tbsp white or coconut sugar

2 tsp baking powder

1 tbsp cinnamon

1 egg

1 cup applesauce

2 tsp vanilla

1 tbsp water

1/4 cup chopped pecans or walnuts (optional)


  1. Mix all dry ingredients, except for nuts, together in a medium bowl and set aside.
  2. Combine all of the wet ingredients, except for the water, together in a large bowl and combine.
  3. Add the dry ingredients to the wet ingredients until just combined, do not over mix.
  4. If the batter is too thick for pancakes, add the tbsp of water and mix. Add in nuts.
  5. Let pancake batter set for 5 minutes while you prepare the skillet or pan with cooking spray or melted butter.
  6. Use a 1/4 cup to pour each pancake onto the skillet or pan, wait until small bubbles appear on top of the pancake, then flip it.
  7. Serve topped with bananas, coconut cream, or maple syrup, and enjoy!

Recipe Notes: Do not over mix pancakes or flip more than once, this will result in tough pancakes. Make sure your skillet or frying pan is well greased in order to easily flip pancakes and avoid sticking. Only add water to recipe if your pancake batter is too thick for pancake consistency, this will depend on the brand of applesauce you use. Store these in a freezer safe container ( I use a ziplock bag that’s air tight), for up to 2 months, then simply reheat in the microwave or toaster when ready to eat!

Pancake Tip: Do not cook with your heat up too high, this will result in pancakes burning on the outside and being raw on the inside. Pancakes cook best on medium heat.

Perfect for On-the Go Mini Chocolate Chip Muffins

These mini chocolate chip muffins are perfect for your on-the-go breakfast, and kids love them!

Prep time: 10 minutes Bake time: 15 minutes Total time: 25 minutes Servings: 30 muffins

Ingredients: 2 cups AP flour

1/4 tsp salt

2 tsp baking powder

1/2 cup butter (or coconut oil)

1/2 cup brown sugar

1/4 cup white sugar (or coconut sugar)

2 eggs

1 tsp vanilla

1/2 cup milk

chocolate chips


  1. Preheat oven to 375 degrees. Spray a mini muffin pan with cooking spray, set aside.
  2. Mix together the flour, salt, and baking powder in a medium bowl and set aside.
  3. Using an electric mixture with a paddle attachment, mix together butter, brown sugar, and white sugar until well combined and creamy.
  4. Add eggs to sugar mixture and mix well. Add in vanilla and milk and mix well.
  5. Add dry ingredients to wet ingredients and combine well.
  6. Add in chocolate chips to taste and combine by hand using a rubber spatula.
  7. Pour batter into prepared pan, filling up each muffin space about 1/2 of the way up.
  8. Bake for about 15 minutes or until the center comes out clean.
  9. Remove from oven, serve, and enjoy!

Recipe Notes: You may replace AP flour with whole wheat flour for a healthier option. You may add in nuts of your choice for a more crunchy texture. You may freeze these for up to 3 months in an airtight container for a make ahead option.