Pumpkin Cinnamon Role Pancakes with Caramel Cream Cheese Frosting from Closet Cooking

Pumpkin pancakes with a swirl of cinnamon cooked right into them served topped wit a caramel cream cheese 'frosting'. Mornings could not get any better than this!

Servings: makes 4 medium pancakes or 2 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
  • 1/3 cup salted butter, melted
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 egg
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1/4 cup caramel sauce, room temperature
  • 1/4 cup cream cheese, room temperature
  1. Mix the butter, brown sugar and cinnamon, place them in the corner of a small plastic bag and set aside.
  2. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.
  3. Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl.
  4. Mix the dry ingredients into the wet ingredients.
  5. Heat a pan and melt a touch of butter in it.
  6. Pour 1/3 cup of the mixture into the pan.
  7. Cut a small hole in the corner of the plastic bag and squeeze out a swirl of the cinnamon mixture in a swirl around the top of the pancake batter.
  8. Heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
  9. Mix the caramel sauce and cream cheese, give them a 15-25 seconds in the microwave and drizzle over the pancakes.