- Cinnamon Roll Filling
- 1 stick salted butter, melted
- 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- Pumpkin Batter
- 1 large egg, slightly beaten
- 1 – 1/2 cup milk (substitute other milk like rice, almond or soy if your child is allergic to dairy)
- 1 cup Farmer’s Market Organic Pumpkin Puree (not pie filling)
- 2 tablespoon canola oil
- 2 tablespoon apple cider vinegar
- ½ teaspoon pure vanilla extract
- 2 cups King Arthur unbleached all-purpose flour
- 3 tablespoon light brown sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 tablespoon chopped candied ginger, optional
- 1/2 teaspoon salt
- Cream Cheese Icing
- 2 ounces cream cheese, softened
- 1/4 cup half and half
- 3/4 cup or more powdered sugar (just enough to make a glaze)
Our family didn’t think we could enjoy a pancake more than the Cinnamon Roll Pancakes we created, BUT THEN, this morning my hubby and I thought of combining my Pumpkin Pancake and Cinnamon Roll Pancake recipe. Oh boy was it a success! This would make the PERFECT Christmas morning breakfast. It is most certainly a memorable meal – event!
Begin by making your cinnamon filling
In a small saucepan melt together butter, brown sugar and cinnamon. Place in a bowl and set side in the refrigerator to cool for a few minutes. Once cool, place in a freezer bag, cut the tip off and place in a clean bowl, tip up so the filling doesn’t leak out of the bag… this is not fun.
Now make your pumpkin pancake batter
Mix the ingredients together and set aside.
Finally make your cream cheese icing
Place your cream cheese and your half and half in a small saucepan and simmer over medium heat until the cream cheese melts away into the half and half. Remove from the heat and add enough confectioners’ sugar to make a glaze. Set aside.
Spray a cast iron skillet or a non-stick griddle with cooking spray. Place about 1/2 cup of batter into the pan. When the pancake begins to bubble up, swirl the cinnamon filling around the top
Doesn’t that look amazing?
Turn the pancakes over and cook the other side for about two minutes.
Be sure to use a clean paper towel each time to clean off your griddle before adding more batter.
This is what a Pumpkin Roll Pancake looks like
and this is what it looks like with the cream cheese icing
and after ONE very BIG BITE!