Pumpkin Spice {no yeast} Cinnamon Rolls

This recipe is perfect if you are lazy, in a hurry, hungry, or any combination of the three. The part about cinnamon rolls I hate is waiting for the yeast to rise! I know it some recipes it is crucial (pizza rough, etc) but for cinnamon rolls I feel like it’s over kill. The alternative to yeast, is baking powder. Which all my chemists out there will understand- adds more gas bubbles into you food creating a more “cakey” final product. But for me I want my cinnamon rolls to be cakey and fluffy! So I said buh-bye to the yeast and proving time, and hello to instant delicious homemade cinnamon rolls! I hope you enjoy 😊.

Pumpkin Spice {no yeast} Cinnamon Rolls:<<<<

  • 2 cups flour
  • 2 tbsp granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 3 tbsp butter
  • 3/4 cup vanilla almond milk (I actually used this holiday almond nog from Califa Farms)
  • 1/4 cup pumpkin purée

Cinnamon Filling:

  • 4 tbsp butter, softened
  • 1 cup brown sugar
  • 1 tsp nutmeg
  • 3 tsp cinnamon


  • 8 oz cream cheese
  • 4 tbsp butter
  • 2 cups powdered sugar
  • 3 tbsp almond milk (again, I used nog)


  1. Preheat oven to 400°F
  2. For the filling, in a small bowl combine butter, brown sugar and cinnamon to form a crumble.
  3. In a large bowl mix together flour, sugar, baking powder, and salt.
  4. Cut in softened butter (I used clean hands instead of a pastry blender and it was super easy!)
  5. Stir in milk(or nog) to form a soft dough.
  6. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
  7. Spread the filling on the rolled out dough.
  8. Roll up the rectangle, with a sharp knife slice into 18 small rolls about 1inch thick.
  9. Bake for 20-25 min at 400°F.
  10. For frosting, whip butter and cream cheese in a kitchen aid mixer (or use a hand mixer) until light and fluffy.
  11. Add powdered sugar and salt. Slowly add in milk (or nog) and whip until combined.
  12. Let cinnamon rolls cook for 10 min so they are still warm enough to slightly melt the frosting but not hot enough to make it gross and runny.

ENJOY! Follow me on Instagram (@theplumstethoscope) and tag me in your posts if you make these! I want to see! 🤗

Buffalo Chicken Bake 

Hi everyone,

I’m at this weird point where I’m trying to do everything at once and it’s stressing me out. I’m in the process of getting my new house set up for next year, event planning for Pediatrics Club, getting things ready for the incoming first years (yay!) and studying for medical school. It’s a mess! I’ve also been cooking more, running more and trying to go to yoga more. I can’t keep up with everything sometimes, but I try! I hope I’m not the only one who looks at their schedule and all of the sudden can’t figure out how it got so full – ah.

This recipe is so easy and so good. I hope you enjoy! If you don’t already, follow me on Instagram! I post more often there! @theplumstethoscope

Buffalo Chicken Bake 

  • Package of organic chicken breast 
  • 1 cup buffalo sauce (I did 1/2 cup mild, 1/2 cup spicy) 
  • 1 tbsp butter 
  • 1 cup shredded mozzarella

All I did was spread a pan with olive oil and placed the chicken breast in. I covered them with the sauce and stuck them in the oven for 15-20 minutes at 350. Then I added the mozzarella on top and popped in back into the over for 5-10 minutes. I served mine ontop of quinoa. I hope you enjoy!


Lemon Ricotta Chicken Pasta


Oh my goodness, today was a long one. I get up early in the mornings to study, and when I do, the day just seems to drag on. Today was a good day though, we got our grades for our Immunology course which means one less class to worry about – YAY!! We had lectures all day today, nutrition, biochemistry and microbiology. I drank coffee and used some pretty highlighters to keep me focused 🙂

After our lecture ended at 3 I went for a quick run. I swear these days all I have time for is 3 miles and it makes me so sad!


Then showered and dragged myself back to the library. It really is crazy to think of all of the hours I put into studying, but I try not to dwell on it. I just make sure my day is filled with lots of other fun things too- to balance it out! But, my life looks like this pretty much every single evening.


I studied from about 4-7:30 until I decided to head home to cook some dinner. My trick is to leave my notebooks and clipboard at the library so I am forced to come back, instead of just staying at home… brilliant isn’t it?!

For dinner I made a delicious Lemon Ricotta Chicken Pasta, and I will share the recipe below! I’m back at the library now and I have a few more hours of studying before I’m finally free for the evening. I hope you had a wonderful day!

Lemon Ricotta Chicken Pasta

  • 2 chicken breast
  • salt and pepper
  • 2 Tbs. lemon juice
  • 1 tsp. lemon zest
  • 2 Tbs. parmesan cheese
  • 12 oz. ricotta cheese (I used part-skim)
  • 1 pack of fetuccini pasta
  • 1 cup of pasta water
  • 3 cups of spinach (or more!)

Boil a pot of water for your pasta.
Season chicken with salt and pepper. I cut mine into tiny strips and cooked it in a skillet until it was done. Then I set it aside.
Cook pasta, then add to the skillet with the ricotta cheese, parmesan, lemon juice, lemon zest and cup of water. Mix together until warm. Add in the spinach and cook a little longer until it wilts. Finally, plate it and top with the chicken. Done!

Enjoy! Follow me on Instagram, too! @ThePlumStethoscope