Not So Turkey Day Recap… Vegan Thanksgiving – Part 1.

Photo & Styling by Rachel Swetnam Los Angeles Food Photographer
Photo & Styling by Rachel Swetnam Los Angeles Food Photographer

Oh man, I’m so excited! I’m going to spread these Thanksgiving posts so they last all week! I want to relive Thanksgiving again and again! It is definitely my favorite holiday.

Today, I will start with Vegan Thanksgiving Breakfast. With a day of gluttony and food comas in mind, I wanted to start my Vegan Thanksgiving off right! So, for my friends who came over to watch the Macy’s Thanksgiving Day Parade with me, I wanted to make them something special. I decided on cinnamon rolls. Now, don’t think I made just any old cinnamon rolls.. no, no, no, mine were filled with pumpkin!

Now, I can’t take all the credit for this amazing cinnamon roll recipe. I had a little help from the blogger over at Because I absolutely love this recipe, there isn’t much to modify! But in order to achieve Thanksgiving caliber, I had to change a few things in the filling…

Here are my modifications for Pumpkin filled Cinnamon Rolls:

Add 1/2-3/4 C Pumpkin Puree to the filling mixture.

Add 1/4 t. Cloves

Replace the sugar with brown sugar.

Add 1 t. Vanilla extract

Add 1/2 t. Nutmeg

Mix the filling ingredients together and spread on the cinnamon roll dough before rolling up.

Frosting modifications:

Add 2 t. of cinnamon to the frosting and 1/2 t. vanilla extract.

My next attempt will be to pumpkin flavor the actual dough. Have you ever done that before? How did it go? I would love for you to share your recipes.

Print Recipe

About Rachel

Rachel Swetnam: LA photographer and food enthusiast, Rachel Swetnam, started Biscuit Batches to share combine her love of photography with her desire to make GOOD vegan food. Missouri born and bred, Rachel's love for photography started around the same time she was introduced to the wonderful world of cooking. Starting off with simple recipes like Nestle Tollhouse cookies, Rachel experimented with more complex recipes, all while learning the art of photography. Rachel has been Vegan since 2007 and has been able to transfer her love for cooking into making tasty vegan friendly recipes. Although there were a few bad batches in the beginning, Through many cooking trial and errors, Rachel has been able to turn some of her favorite non-vegan food into tasty animal free meals! With a photojournalism degree under her belt from the University of Missouri, Rachel moved to the sprawling city of Los Angeles where she works as a photographer. Biscuit Batches is Rachel's portfolio of original food photographs and recipes both original and reused from cookbooks and other fantastic vegan food bloggers. To see more of Rachel's photographs please check out to inquire about photographs or anything you've seen on Biscuit Batches blog, please contact or
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