Pumpkin Cinnamon Biscuits with Browned Butter Frosting and more...

Pumpkin Cinnamon Biscuits with Browned Butter Frosting

Pumpkin Cinnamon Biscuits with Browned Butter Frosting | 5DollarDinners.com


Cancel your Thanksgiving morning breakfast plans RIGHT.NOW. and make these instead. Seriously, the tastes and delicious flavors of Pumpkin Spice Cinnamon Rolls…in a fraction of the time!

Whether you were planning Pumpkin Pie French Toast, an egg casserole or flipping pancakes, you really should scratch those plans and make these instead. You can enjoy them for breakfast, for ‘brunch’ or even a snack an hour or so before your feast!

Seriously, they are perfect. And will make your Thanksgiving morning perfect too.

Note: There is a print link embedded within this post, please visit this post to print it.

Pumpkin Cinnamon Biscuits with Brown Butter Frosting

Yield – 12 biscuits

Preparation Time – 25 minutes

Cooking Time – 15 minutes



  • 2 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup butter, softened
  • 2/3 cup pumpkin puree
  • 1/3 cup buttermilk
  • 3 tablespoons coconut oil, melted


  • 4 tablespoons browned butter, chilled
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon


  • 4 tablespoons browned butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons heavy whipping cream


  • Place one stick of butter into a pan over medium heat. After butter melts and cooks for a few minutes it will begin to brown. Gently swirl the butter until it is a deep brown. Place browned butter in freezer to chill quickly while you prepare the dough.

Pumpkin Cinnamon Biscuits Frosting

  • Mix the dry ingredients for the dough in a large bowl.
  • Cut in the butter until the flour has a crumbly consistency. Add all remaining dough ingredients and mix just until all liquid is integrated.
  • Roll out dough on lightly floured surface to 1/2 inch thickness. Spread dough surface with 4 tablespoons browned butter then sprinkle with sugar and cinnamon to create the filling.
  • Roll up to enclose the filling, similar to a jelly roll. Use very sharp knife to cut out 12 biscuit slices.
  • Bake on parchment paper at 450 degrees for 15 minutes.

Pumpkin Cinnamon Biscuits2

  • Cool biscuits on rack for 10 minutes. Blend all frosting ingredients in a small bowl. (Pictured above.) Spread over rolls.

Pumpkin Cinnamon Biscuits


ON SALE NOW: The $5 Dinner Mom’s Ultimate Freezer Cooking Guide


Freezer Cooking…it saves the day for me so often. More times than I can count in the recent past. It’s a sanity saver, a life saver and a huge money saver!

It really is amazing how you can invest a little time upfront and then reap the rewards for weeks to come! 

Over time, I’ve found myself answering the same questions about freezer cooking over and over…in a blog post, on an Instagram photo, in a Facebook comment, so I decided to pull it all together in this ULTIMATE FREEZER COOKING GUIDE!

This is an e-cookbook and guide for all things freezer cooking! In this guide, you’ll learn…

  • What freezes well
  • What doesn’t freeze well
  • What I always have on hand in my freezer
  • Recommended packaging
  • Tips for using every single inch of your freezer
  • Plus different freezer cooking concepts and methods, including different time and money saving strategies.

In addition, there are over 70 recipes that are freezer friendly and waiting for you to give them a try!

AND…specific details on how to freeze all that you can freeze with links to photo tutorials.

…plus exclusive access to freezer inventory printables and so much more!

See, I told you…this really is the ULTIMATE FREEZER COOKING GUIDE!

To celebrate the launch of the Ultimate Freezer Cooking Guide, I’m offering a limited time $2 off coupon. The coupon will only be available until midnight on Thanksgiving! Use the code GIVETHANKS to receive $2 off your copy of the Ultimate Freezer Cooking Guide!

Holiday Bundles Coming on Black Friday…

freezercookingbundle-300x250 (1)


This year, I’m offering 3 different Holiday Bundles that will start at 6 am on Black Friday! I’ll share more details in a few days, but wanted to let you know that one of the bundles includes a copy of the Ultimate Freezer Cooking Guide. In case you wanted to wait to get more bang for your buck! 


Easy Tzatziki Dip

Easy Tzatziki Dip | 5DollarDinners.com

If you want a quick escape to the Greek isles, then whip up this dip, take a few bites and whisk away in your imagination. Visualize the picturesque blue turquoise ocean, the brilliant sun shining all around, as you enjoy this creamy and delightful snack!

Use a low fat/low cal Greek yogurt to keep the calories down on this one…you’re going to want to because it’s definitely a ‘you can’t just eat a few bites’ kinda dip.

Consider yourself warned.

This dip is perfectly fresh, light, delicious and would be a fantastic appetizer for Thanksgiving Day! (If you’re like our family and enjoy your feast in the middle of the afternoon, this is perfect for when you get a hunger pang around noon when you normally eat lunch! It’ll cure that hunger pang, but won’t fill you up too much either!)

Note: There is a print link embedded within this post, please visit this post to print it.

Tzatziki Dip

Yield – 4 snack servings

Preparation Time – 10 minutes


  • 1/2 cucumber
  • 1 clove garlic, minced
  • 1 cup Greek yogurt, plain
  • 1 tsp fresh lemon juice
  • 1/8 tsp sea salt
  • dash of ground pepper
  • 1 tablespoon chopped fresh mint (optional)


  • Remove the seeds from the cucumber. To do this, slice the cucumber in half and scrape out the seeds with a spoon.
  • Grate the cucumber and wrap the shreds in a paper towel and squeeze to remove most of the moisture.
  • Mix together cucumber with remaining ingredients.
  • Serve with Food Should Taste Good Sea Salt Brown Rice Crackers for gluten free snack, or with pita bread or naan for regular diet snack!

Easy Tzatziki Dip | 5DollarDinners.com


Freezer Friendly Slow Cooker Lentil Recipes

2 Slow Cooker Lentil Recipes | 5DollarDinners.com

Here’s how this time of year goes: You’re so busy doing the fun stuff, you’d prefer dinner to cook itself. But then, you remember all the treats you have been snacking on at work or all the icing you and the kids ingested making cookies or the thousands of calories you inhaled at the Thanksgiving table, and your stomach doesn’t feel like eating at all.

Sound familiar?

That’s why you need this recipe. It’s hearty but not heavy. It takes very little chopping and simmers comfortably all day in your slow cooker. It’s cheap to offset the splurging on everything else this season. And it’s healthy when you’re feeling like you are making lots of unhealthy choices.

It’s gluten free and optional-dairy, which means it’s nice to have on hand for friends with allergies. And the fact that it’s one pot with optional rice and freezer-friendly means that it is easy to have on hand.

I have two ways that I love to flavor this recipe after it comes out of the slow cooker:

Italian Herb Lentils topped with a sprinkle of Parmesan cheese and a side of crusty bread

italian herb lentil recipe


Curry Lentils with a side of steaming rice

Curried Lentils recipe

It’s two different meals. But just a one-time effort in the kitchen.  So make one variety to eat for dinner and freeze the other for a different night!

Note: There is a print link embedded within this post, please visit this post to print it.

Curried Lentils & Italian Lentils

Yield – 8 servings (14 cups)

Preparation Time – 15 minutes

Cooking Time – 8 hours in slow cooker


  • 3 cups lentils (brown or French green)
  • 1 15 oz. can tomato sauce
  • 1 lb. carrots, sliced or diced
  • 1 medium onion, diced
  • 6 cups water or broth of choice
  • Salt to taste (And just like beans, lentils take a lot!) AND
  • 1/4 teaspoon per 2 cups stew good curry powder (delicious with rice) OR
  • 1/2 teaspoon per 2 cups stew good Italian seasoning (GF crusty bread)


  • Combine first 5 ingredients in slow cooker.
  • Cook on low for 8 hours.
  • Transfer half of the lentil stew to a large bowl.
  • Stir in salt and seasoning of choice to each half of the stew.
  • Serve one and freeze the other for another night!

Thanksgiving Leftovers Recipe ~ Sweet Potato Pancakes with Maple-Cranberry Syrup

Sweet Potato Pancakes Recipe

Got leftover sweet potatoes? And cranberry sauce? 

Look no further than this recipe for sweet potato pancakes with cranberry syrup…this is your perfect Friday breakfast/brunch/lunch/dinner recipe!!!

Seriously, fluffy and delicious. And I’m sure you’re wondering how dense sweet potatoes can turn into fluffy pancakes. Couple reasons why they do…first, the sweet potatoes were already pretty whipped and fluffy from the feast. Second, I upped the ‘lifters’ in this recipe. This has more egg and baking powder than my normal pancake recipe…to keep them in the fluffy category.

Cuatro Making Pancakes

A certain someone decided that he wanted to give the pancake flipping a try…it didn’t go so well. But at least he had good intentions!

And yes, you can make these with just regular whole cranberry sauce and some sweet potatoes…more on that below…

Happy Leftover Eating my friend!

Note: There is a print link embedded within this post, please visit this post to print it.

Sweet Potato Pancakes with Cranberry Maple Syrup

Yield – 18 – 3″ pancakes servings

Preparation Time – 20 minutes

Cooking Time – 15 minutes


  • 2 cups leftover mashed sweet potatoes (or 2 small sweet potatoes, steam baked; plus 1/4 cup brown sugar, 1 Tbsp butter, 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, 1 tsp ground cloves)
  • 3 eggs
  • 1/4 cup oil
  • 3 cups milk
  • 2 1/2 cups white flour
  • 1 Tbsp baking powder
  • 1 Tbsp baking soda
  • 1 tsp salt
  • Syrup
  • 2 cups leftover cranberry sauce (or 15 oz. can whole cranberry sauce)
  • 1/3 cup maple syrup
  • Suggested side: Bacon or sausage.


  • (If need be, steam bake 2 small sweet potatoes. Once they are cooked, mash them and mix in brown sugar, butter, cinnamon, nutmeg, ginger and ground cloves. They are then ready for the pancakes.)
  • In a large mixing bowl, add the mashed sweet potatoes, eggs, oil, and milk and whisk together. Mix the flour, baking powder, baking soda and salt into a smooth batter. Add a little more milk if you want thinner pancakes. Make 3″ pancakes on a electric or stovetop griddle.
  • While pancakes are being made and flipped, add the cranberry sauce and maple syrup in a saucepan and mix together. Cook over low heat for 10 minutes, to thin out the sauce and make it more syrup like.
  • Spoon Cranberry-Maple Syrup over the Sweet Potato Pancakes and serve with side of bacon or sausage.

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