Pumpkin Cinnamon Roll Pancakes

What I have to share with you today is- undeniably- the best breakfast treat I’ve ever made… eaten… or shared with my readers. It’s even better than the original- those Cinnamon Roll Pancakes that have been adored by many.  Or the Gingerbread- Cinnamon Roll Pancakes. This is Cinnamon Roll Pancakes taken up a notch, a big notch.  These are PUMPKIN Cinnamon Roll Pancakes.  And I’m happy to share them with you.

They’re the best pancakes ever.  I kid you not.  If you like cinnamon rolls, that is.  And pumpkin.  And things topped with cream cheese icing.  And evil breakfast dishes.  Is that you?

The key to making this recipe a success is the cinnamon filling.  If you can get the cinnamon filling right, you’ll get these pancakes right.  Very detailed instructions are in the recipe below.  Check it out, and follow them.  Your pancakes will rule the world if you do. I also wrote a more in-depth description and included more photos of how to get the cinnamon filling just right in my Gingerbread Cinnamon Roll Pancakes post. Check that out too.

That cinnamon filling is swirled into a spiced-up pumpkin pancake batter on a hot and sizzling skillet.  When the pancake begins to bubble and pop on top, you will gently flip it over and let the cinnamon swirl side cook.

It comes out looking like this, cinnamon crater swirls and all.  Wowza.

Time for drizzling the cream cheese icing.  Drizzle as little or as much as you want.  I recommend much.

Sexy close-up to show you how spicy those spiced-up pumpkin pancakes are.  D.e.l.i.c.i.o.u.s.

I had to cut off a piece for testing.  I do it for you, you know?  I sacrifice the possibility that this just might be disgusting, all so I can create the best things to share with my readers.  Lucky for me, this one was far from disgusting.

Have you seen that show, “The Best Thing I Ever Ate?”  My family loves that show, and we’re constantly taking notes in case we ever happen to visit New Orleans or Salt Lake City or Austin or Timbucktoo.  If my house were a restaurant, these pancakes might have a shot at being featured on that show.  At least, that’s what we think.  Welcome to Fall 2011.

P.S. This recipe is all thanks to a reader, who happened to suggest that my cinnamon roll pancakes might be good with a pumpkin version.  Thank you, dear reader.  You were right.  Oh so right!

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Pumpkin Cinnamon Roll Pancakes

Yield: 8 pancakes

Prep Time: 20 min

Cook Time: 8 min

This is just about the craziest, most decadent fall breakfast I've ever made. My family and I loved it immensely!


1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

1 1/2 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice (see Tips below)
1/2/ teaspoon salt
1 tablespoon packed light brown sugar


1. Prepare the cinnamon filling: In a small bowl- mix butter, brown sugar and cinnamon. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.

2. Prepare the Icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.

3. Prepare the pancake batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.

4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.

5. Cook the pancakes: Preheat a large skillet or griddle to medium, and spray it with nonstick spray. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.


*If you do not have pumpkin pie spice, use this combo of spices instead: 1 teaspoon allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg

*Check out my Gingerbread Cinnamon Roll Pancakes post for some more tips on how to get the cinnamon filling *just right* (it's critical to the success of these pancakes!)

Source: RecipeGirl.com

Pumpkin Cinnamon Roll Pancakes - RecipeGirl.com

Leave a Comment

123 Responses to “Pumpkin Cinnamon Roll Pancakes”

  1. 1

    Kim {Recipes To Run On} — September 22, 2011 @ 3:09 AM

    I just recently made your cinnamon pancakes…. I cannot begin to imagine the decadence of this new version. Great idea!

  2. 2

    Averie @ Love Veggies and Yoga — September 22, 2011 @ 3:25 AM

    I was just reading your cinnamon roll pancake recipe….TODAY

    When i went back and was reading the comment reply you left me re the blackout situation (and yes, it was freakin’ pandemonium in the city, elderly and sick on stretchers on the sidewalk in front of mercy hospital..crazy times here but that’s another story) but anyway I booked marked that recipe.

    And now, have this one to bookmark too.

    AMAZING! :)

  3. 3

    bellini — September 22, 2011 @ 4:30 AM

    Wowza is right! These sound like comfort food to the hundreth power.

  4. 4

    Barefoot Pregnant and In The Kitchen — September 22, 2011 @ 4:33 AM

    I saw a post for cinnamon swirl pancakes a few weeks ago and I’ve been craving pumpkin pancakes for days. I was going to try doing the exact thing for a post this weekend…. you beat me too it! They look amazing…. yum yum yum.

  5. 5

    Karly — September 22, 2011 @ 5:29 AM

    Pumpkin pancakes are my favorites, but add in cinnamon roll filling and cream cheese glaze? I die.

  6. 6

    Katrina — September 22, 2011 @ 5:51 AM

    I love this! I have your cinnamon roll pancakes bookmarked too. Yum!

  7. 7

    Jessica — September 22, 2011 @ 5:58 AM

    OMG, amazing!!! I can’t wait to try these.

  8. 8

    Jenny (VintageSugarcube) — September 22, 2011 @ 6:01 AM

    Holy Batman and Robin!! I never dreamed of anything soo decadent. I will definitely have to give them a try. What a special fall weekend treat. Hmmm.

  9. 9

    Staci @ Foodies on the Fly — September 22, 2011 @ 6:01 AM

    OMGoodness do those look incredible! I adore pumpkin, cinnamon, and sweet breakfasts. This recipe will be tested soon, very soon :)

  10. 10

    Carolyn — September 22, 2011 @ 6:02 AM

    Oh goodness. Those look way to sinful to be breakfast! Bookmarked

  11. 11

    katrina — September 22, 2011 @ 6:03 AM

    Wow, I made these this morning and they were so delicious!

  12. 12

    Curt — September 22, 2011 @ 6:18 AM

    Now that’s different! I love pumpkin!

    Just a little bit of syrup is all it would take.

  13. 13

    Rachel @ Not Rachael Ray — September 22, 2011 @ 6:33 AM

    Oh man. I need to make these ASAP. They look AMAZING!

  14. 14

    Tera — September 22, 2011 @ 6:41 AM

    Oh. My. Word. I cannot wait to try these!!!

  15. 15

    Maria — September 22, 2011 @ 7:09 AM

    Can’t wait to try these! Josh just made some killer pumpkin pancakes-posting the recipe Monday:) I love me some pumpkin in the morning!

  16. 16

    cat@neohomesteading.com — September 22, 2011 @ 7:18 AM

    Oh my! Beautiful. I really wish I had pumpkin left. So delicious looking.

  17. 17

    sharon — September 22, 2011 @ 7:19 AM

    WOW these look amazing and I am obsessed with pumpkin!

  18. 18

    Kathy — September 22, 2011 @ 7:28 AM

    MERCY!, those look amazing. I will definitely try them. Thanks.

  19. 19

    Lauren at Keep It Sweet — September 22, 2011 @ 8:46 AM

    I’ve been drooling over your cinnamon roll pancakes for months, but these look over-the-top amazing!

  20. 20

    Anna @ The Guiltless Life — September 22, 2011 @ 9:32 AM

    Oh this looks so good and the pancakes are sugar-less, now I just have to see if I could work out a way to make the cinnamon filling and cream cheese icing with natural sweeteners (haha :)) and then I could actually eat it without feeling ill. I SO, SO want… :)

  21. 21

    Kathy - Panini Happy — September 22, 2011 @ 9:36 AM

    These definitely take the already fabulous cinnamon roll pancakes to that next level – can’t wait to try them!

  22. 22

    Jessica — September 22, 2011 @ 10:42 AM

    These look fabulous, how creative! Can’t wait till my cheat day!

  23. 23

    Dana B — September 22, 2011 @ 11:40 AM

    ok. have to try these. do you know if the recipe makes a major difference on if the cinnamon swirl works? or is temp more the factor? I tried cinnamon roll pancakes using the recipe we like (has oatmeal, white whole wheat flour, ap flour, and orange oil – very flavorful :), but it flopped :( haven’t had time to experiment. Also, will 2% milk work with these? thx!

  24. 24

    Lori Lange — September 22, 2011 @ 11:48 AM

    Hi Dana, I think if the pancake batter is too thin… the cinnamon swirl will not work as well. Therefore, lightening it up is not a good idea. I’ve only tried this recipe as written, so it will be up to others to experiment to see if a lighter version works. The key is getting that cinnamon filling just the right consistency and then carefully flipping too, which I tried to describe in more detail in this recipe. Good luck!

  25. 25

    Country Fun — September 22, 2011 @ 12:13 PM

    Thinking we’ll use these for an afternoon snack – a FUN! and tasty change up

  26. 26

    Pure2raw twins — September 22, 2011 @ 7:32 PM

    wow I want those pancakes right now!!! those look incredible! I will have to give this recipe a try it just looks too good and fun to pass up!!! YUM I am dreaming of them right now haha

  27. 27

    Libby Bone — September 22, 2011 @ 8:36 PM

    I just made the “original” version for the first time on Monday. They were awesome and I have shared the recipe with a few friends. Today I just happened to stock up on pumpkin… and no, I don’t wear a tinfoil hat but something is going on… I used the leftover cinn/brn sugar/butter mixture on toast later in the week. Thank-you!

  28. 28

    Liz (Little Bitty Bakes) — September 23, 2011 @ 1:57 AM

    OMG, I need to make these! That cinnamon swirl looks down right dangerous!

  29. 29

    leslie — September 23, 2011 @ 4:53 AM

    Oh lord have mercy child….these look amazing. Cinnamon roll in pancake form and then you had to go add pumpkin….ahhh perfect

  30. 30

    Shari @ The Daily Dish — September 23, 2011 @ 9:06 AM

    Wow. These look amazing! :)

  31. 31

    argone — September 23, 2011 @ 9:14 AM

    it’s such a pity you don’t write your recipes in grams … I really would have liked to try this one ! so yummy …

  32. 32

    Chris @ TheKeenanCookBook — September 23, 2011 @ 9:25 AM

    Wow. These look like quite the breakfast treat. Dangerous and delicious. I love that combination

  33. 33

    Monica @ TheYummyLife — September 23, 2011 @ 1:36 PM

    These are the most amazing looking pancakes I’ve ever seen. Seriously. I can’t wait to surprise my family with these. AWESOME!

  34. 34

    Robin @ Simply Southern Baking — September 24, 2011 @ 2:49 AM

    Oh my goodness! This is pure cinnamon delight! Wish I had some for breakfast right now.

  35. 35

    Lori Lange — September 24, 2011 @ 7:45 AM

    Sorry about that- there are conversion charts available if you wish to try to figure it out. Good luck!

  36. 36

    Kelli — September 24, 2011 @ 9:19 AM

    Just made these for breakfast! Amazing!!!!!!!!!!! :) Such a fun fall treat!

  37. 37

    Courtney — September 24, 2011 @ 4:00 PM

    Whoa! If I’m making these I don’t think hubby would ever complain of a boring pancake ;-)

  38. 38

    Natasha — September 25, 2011 @ 5:39 PM

    Made these for a lazy Sunday and I will say that they were the best. I did not make the icing just syrup still marvelous. We are big HUGE fans of pumpkin pancakes in our house and these turned out fluffy still hearty but def unlike the usual attempts. THANKS!

  39. 39

    Erin @ Dinners, Dishes and Desserts — September 26, 2011 @ 8:21 AM

    What an amazing breakfast! Perfect fall and comforting flavors for an over the top treat!

  40. 40

    Katie — September 26, 2011 @ 8:47 AM

    This is almost too awesome for me to comprehend. Holy moly!

  41. 41

    Khani — September 26, 2011 @ 9:52 AM

    I made these this weekend! They were delicious, but unfortunately mine didn’t look as pretty as yours :( I’ll do better next time, and there DEFINITELY will be a next time. Love your blog! I started following you on twitter, and I’m so glad I did. Thanks!!

  42. 42

    mel — September 26, 2011 @ 3:54 PM

    I too made these but the cinnamon just melted right away and then there was this smoking problem when it all burned and anyway….
    I had the filling pretty solid, like you said. Had it chilled to what I thought was even too solid, hard to press through the bag. But as soon as I flipped them, it just ran….
    However, even smoking buttery sugar and all, they were the bomb-diggity and all the fam just loved them. There was just a bit more ‘CLEAN UP’ afterward than I had hoped.
    Good to know our smoke alarm works!
    Thanks and any suggestions for the swirl issue would be welcomed : )

  43. 43

    Lori Lange — September 26, 2011 @ 3:59 PM

    Smoke alarm? Oh Lordy! I think they just take a bit of practice. It’s helpful to get that first side pretty well done before you flip, and when you flip then you need to do it rather quickly and carefully so that the cinnamon mixture doesn’t all drizzle out of the pancake. The other side should just take a minute or two to finish up. Use a paper towel to wipe up the drippings between pancakes!

    Hope you have an easier time next time!

  44. 44

    mel — September 26, 2011 @ 4:08 PM

    hahaha, have no fear, they will be made again and perfected. Love your recipes and your blog. Thanks for the response!!

  45. 45

    Adrianna from A Cozy Kitchen — September 27, 2011 @ 10:26 AM

    These pancakes look INCREDIBLE. They’re so incredibly cute. I’m thinking you need to make gingerbread swirl pancakes for the holidays. People would be all over that! Including me. :)

  46. 46

    char @ char on a mission — September 27, 2011 @ 1:49 PM

    I love how these pancakes THINK they’re cinnamon rolls…seriously!! How did they puff up in the right spots?! I might just eat them based on that!

  47. 47

    Lori Lange — September 27, 2011 @ 2:56 PM

    ohhh, I think you’re onto something there!

  48. 48

    Mucky — September 27, 2011 @ 6:37 PM

    Made these for the grandkids this weekend and they were a BIG hit!!!! The batter was very thin and added almost an extra cup of flour.

  49. 49

    Lori Lange — September 27, 2011 @ 8:03 PM

    Eek- there was an error on the milk called for. Fixed in the recipe 9/27. Thanks- glad they worked out anyways!

  50. 50

    K2 — October 2, 2011 @ 12:08 PM

    My son saw these and advised me that I should make these EVERY DAY for breakfast!

  51. 51

    Lori Lange — October 2, 2011 @ 2:28 PM

    As long as there’s a 2 mile run scheduled for every day, I’d say that would be okay ;)

  52. 52

    julie g. — October 3, 2011 @ 5:39 PM

    These pancakes are DA BOMB!!!!I made these for my family and everyone loved them! Thank you so much for sharing this great recipe!!!

  53. 53

    Kim Lakin — October 4, 2011 @ 10:04 AM

    I have to say these pancakes were incredible! I made them over the weekend and they were gobbled up! Not as pretty as yours for sure and I didn’t make the cream cheese glaze, but were just as good (Great!) with the maple syrup! Thank you it’s a keeper!

  54. 54

    SGMD1 — October 6, 2011 @ 5:15 PM

    I just saw these on foodporndaily. Mother of God.

  55. 55

    Crystal Behr — October 8, 2011 @ 8:56 AM

    I looked forward to making these pancakes for my kids all week, and they did not disappoint! I followed the directions to the T and they were obviously carefully thought out. In order to get the toothpaste consistency in my cinnamon filling, I had to put the baggie in the freezer for a little while. Worked like a charm. My only glitch was in the performance of my zipper bags. I first tried with a regular sandwich baggie which broke right in half when I squeezed it. I then switched to a freezer bag.

    The actual pumpkin pancake batter was fabulously light and fluffy. These would be delicious just as regular pumpkin pancakes with butter and syrup. The cinnamon filling and cream cheese drizzle of course bumped them up to status of Best Breakfast Ever. I was a little concerned that they might come out gaggy-sweet, but they were perfect in every way. Will definitely make these again!

  56. 56

    Lori Lange — October 9, 2011 @ 7:00 AM

    Yahoo!! We felt the same- best breakfast ever :)

  57. 57

    Solveig — October 9, 2011 @ 8:29 AM

    These pancakes look delicious! Thank you for the recipe! I love it when I find recipes that don’t call for ingredients that are impossible to find here in Norway. I’ll have to mix my own spices, but I’m sure I’ll find pureed pumpkin somewhere. It’s a little expensive over here since it’s imported, but it’s worth it!

  58. 58

    Robyn Post — October 9, 2011 @ 8:41 AM

    These are Uh.Maze.Ing. Last night my 4.5 year old suggested that we have pumpkin pancakes for breakfast today while reading a “High Five” magazine recipe. This morning I awakened to the first substantial rainfall in Austin, TX, in almost a year. The sky was dark with rain clouds, the air was chilly with fall temperatures (after having 90 days of 100+ degree heat this year), and my entire household slept in. So I went to work on your delicious recipe here. Fall decadence on a plate, is right! Everyone gobbled them up!

    It did take me a bit to get the pancakes just right…actually, the last 2 of 10 that I made were finally as they were supposed to be. Exact griddle heat and timing were essential. I think everyone will have to tweak those two things according to their own equipment. Besides that, PERFECTION! Thanks so much for your recipe and great ideas!

  59. 59

    Lori Lange — October 9, 2011 @ 8:55 AM

    Glad to hear! And happy you finally got some rain. You can celebrate fall now with more pumpkin recipes!

  60. 60

    Robyn Post — October 9, 2011 @ 8:58 AM

    I posted your recipe to my Facebook status, and I’m about to make your pumpkin snickerdoodles for a CPR class I’m going to this afternoon. Hopefully you’ll get more web traffic…I have LOTS of friends who like to cook, and your website ROCKS!

  61. 61

    Lori Lange — October 9, 2011 @ 9:04 AM

    Thanks Robyn- hope you like them as there have been mixed reviews. Go heavy on the sugar/spice topping!

  62. 62

    marilyn m. — October 12, 2011 @ 5:27 PM

    I’m curious how many servings are involved. I’m feeding a family of eight and would LOVE to make this for the kids(there’s 6 of them lol)

  63. 63

    Lori Lange — October 12, 2011 @ 7:56 PM

    Well, the recipe makes about 8 5-inch pancakes. They’re super rich with the cinnamon filling and the cream cheese icing, so I can’t imagine that anyone would eat more than one or two (like eating a cinnamon roll). Hope your hungry family likes these- be sure to follow all of the tips and tricks to get them just right. Good luck!

  64. 64

    Nicole @ PancakesandPilates — October 13, 2011 @ 11:45 AM

    These look outrageous! Me and my girlfriends are on a pumpkin kick and I sent this link to all of them :)

  65. 65

    shari brooks — October 14, 2011 @ 1:06 PM

    Oh my god. What perfect timing. I’ve got pumpkin on the brain and in the kitchen. This is the perfect remedy to our breakfast fatigue at hme. My kids LOVE cinnamon buns and as of this week, they’ve learned to ADORE pumpkins. I am making this tomorrow and, I might add a dash of homemade applebutter on top!

  66. 66

    Sandra — October 18, 2011 @ 7:23 AM

    I’ve been determined to nail the Cinnamon Roll Pancakes and I’m getting close. But NOW……..no can of pumpkin puree will be safe!!! These are way over the top and I love it!!!

  67. 67

    Leah — October 23, 2011 @ 7:14 AM

    These looked great, and we tried to make them today but they were just gummy in the middle. We didn’t do the cinnamon swirl, just the batter, so I wonder if that was the problem? Maybe we will try them some other time with the swirl to see if that helps!

  68. 68

    Lori Lange — October 24, 2011 @ 9:30 AM

    Hmmm- strange. The pumpkin pancakes should come out perfect all on their own. Not sure how you got a gummy consistency. Over-working the batter?

  69. 69

    Lorna — October 24, 2011 @ 4:43 PM

    I made these on a girl’s trip and everyone was gobbling these up! They were absolutely, hands down, the yummiest things ever! I followed the recipe and it all came out perfectly. The only problem I had was the baggie broke, but I put the remaining cinnamon loveliness in another bag and squeezed it correctly and it all worked perfectly. The icing was such an awesome addition. One of my friends used syrup and tried the icing – everyone agreed the icing was a great topper and better than the syrup! Awesome, awesome recipe!

  70. 70

    Brandie (@ Home Cooking Memories) — October 25, 2011 @ 2:49 AM

    I can’t get over how awesome this idea is. Seriously. Gotta try them soon.

  71. 71

    Madison — October 25, 2011 @ 4:53 PM

    They were the best pancakes i’ve ever had in my life!!!!!!!!!!
    If you haven’t tried it do it right now!!!!!!!!!!!!!!!!!!!!!!!!

  72. 72

    Gisela — October 30, 2011 @ 2:59 PM

    These look amazing. And so much quicker than making cinnamon rolls.

  73. 73

    Genna — November 2, 2011 @ 6:23 PM

    These look delicious, thanks for sharing the recipe! Can the apple cider vinegar be substituted with white vinegar? I’m assuming the vinegar is for the milk so it’s a conversion to buttermilk (while also adding some flavor), but I don’t have apple cider vinegar on hand. Thanks again!

  74. 74

    Lori Lange — November 2, 2011 @ 8:49 PM

    Regular vinegar should work just fine!

  75. 75

    Gina @ Skinnytaste — November 11, 2011 @ 7:39 AM

    These look to die for!!

  76. 76

    Michele — December 25, 2011 @ 5:33 AM

    awful, the cinnamon filling melts and burns before the pancake is done cooking.

  77. 77

    Lori Lange — December 25, 2011 @ 6:04 AM

    Getting the filling part of the recipe just right is tricky, but if it’s the right consistency, these turn out perfect! Here is a post I wrote with a few more tips on getting the filling just right: http://www.recipegirl.com/2011/11/09/gingerbread-cinnamon-roll-pancakes/

  78. 78

    Christy — January 1, 2012 @ 6:39 AM

    Made these this morning and they were AMAZING! Even DH, who is not a ‘pancake guy’ loved them. Changes I made (because of what I had on hand) – used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour. They were perfect! The recipe for the cinnamon part provides plenty too, so don’t worry about running out! Thank you for the fantastic recipe!

  79. 79

    Jason — January 2, 2012 @ 8:55 AM

    Made these this morning for my kids. Mine weren’t as pretty as yours, but boy did they taste good! I think I’ve found a new favorite website!

  80. 80

    Kristie — January 19, 2012 @ 8:49 PM

    These look Delicious. My son lives for cinnamon rolls and pancakes- sure these will be a hit at our house!

  81. 81

    Nicole — January 21, 2012 @ 7:24 AM

    Just made these- aesthetically they didn’t look very good, but they did taste very good. I had the cinnamon swirl filling exactly the right consistency (hard to push out of bag, even) however, I believe you need to cut a miniscule sized hole in the plastic baggy, so that the swirls are pretty small, and make sure not to get the cinnamon swirl anywhere close to the edge of the pancake. Once the butter in the cinnamon swirl mixture begins to melt, it’s a gooey, wet mess all over the griddle. I was afraid they’d be so mushy and uncooked in the inside they’d be inedible…but I let them sit on the griddle for much longer than recommended to hopefully prevent that issue, and it worked although some of the cinnamon swirls got a little crunchy. All in all, they tasted good and that’s all that matters. Next time I will make adjustments in hopes of obtaining a more visually appealing appearance!

  82. 82

    Lori Lange — January 22, 2012 @ 9:39 AM

    Practice makes perfect ;)

  83. 83

    JJ — February 11, 2012 @ 7:20 AM

    These are the most amazing pancakes I have ever made!! I made them last night, at midnight! Haha! If only you knew how unlike me it is to stay up past 10:30 and to eat something so decadent!! But I enjoyed every minute and every bite of being unlike myself! :) I did leave off the icing and I made the pancakes with almond butter because that is all I had and they were still insanely delicious! My baggie with the filling broke after making just a few of the pancakes so for the others I just smeared some of the filling on the finished hot pancake and that worked really well. Thank you!!

  84. 84

    Jessica — March 16, 2012 @ 9:00 PM

    I made these a few weeks ago and they were seriously the BEST things that have ever gone into my mouth! THANK YOU for this recipe!!!

  85. 85

    Rosemary — September 1, 2012 @ 11:37 AM

    I made these just this morning and they are absolutely delicious! Mine didn’t come out quite as pretty as yours, but they’re so sweet and filling it’s wonderful!

  86. 86

    Christina @ Sweet Pea's Kitchen — September 11, 2012 @ 8:13 AM

    Oh man….Lori these look incredible!! I can’t wait to give them a try! :)

  87. 87

    Glory/ Glorious Treats — September 14, 2012 @ 9:11 AM

    Wow, pass the milk and I would totally dive into these! Best fall breakfast ever, I’m sure!!

  88. 88

    Susan Glenday — October 8, 2012 @ 10:44 AM

    Could you adapt this wonderful sounding Pumpkin Cinnamon Rolled Pancake recipe for those of us (and the number is HUGE) Gluten-free/Celiac disease people?
    Thanks for the consideration!

  89. 89

    Lori Lange — October 8, 2012 @ 10:53 AM

    Some folks have adapted my regular cinnamon roll pancake recipe by just using a GF pancake mix and adding the swirl. Do you have access to a GF pumpkin pancake recipe or mix? You could always just add the swirl into an otherwise GF recipe!

  90. 90

    Katelyn — October 16, 2012 @ 6:44 PM

    I tried making these. The first two I tried with the swirl. They made a mess everywhere and the swirl side didn’t cook very well – smoking butter from the icing while the pancake batter was still uncooked. My filling was very well set beforehand too. I reverted to doing them without the swirl and just smearing the filling and icing on them after they were done. We really enjoyed the pancakes alone and I’ll make them again. The cinnamon filling and icing are way more sugar than I like to serve for anything but a super special event. It was a fun recipe to try though.

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    Nicole — October 30, 2012 @ 7:43 AM

    turns out you can use all oats- blended to a powder, for the flour! Still puffed up and awesome, but didn’t leave you in a sugar coma! I also only had 1 T. of butter, so I made a very small batch of filling, and used it frugally, and it lasted for most of the batch- also better for you, but still rich tasting. (the last few got some choc. chips instead) lastly, I just whisked some milk and powdered sugar for a lighter glaze, and drizzled it on lightly. it was still so indulgent tasting, yet you live to tell about it, and feel so much less guilty!!! and can have it more than once a year! Yay!

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    Lori Lange — October 30, 2012 @ 8:34 AM

    good to know!!

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    Jenni K — November 1, 2012 @ 2:30 PM

    Wow! You shouldn’t have posted pictures …. lol … they look so yummylicious.

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    SEIKA — November 4, 2012 @ 6:35 PM

    Hi im from México love this recipe in this moment and this month are pumpkins and my family no like from the sweet pumkin made here piloncillo know you? the question is who i proves this recipe to do this with the pumpkin that I have and I thank you very much tell you and excuse my English is not very fluent hope you understand me

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    Lori Lange — November 4, 2012 @ 7:20 PM

    I am sorry- I do not understand what you are asking…

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    SEIKA — November 5, 2012 @ 4:53 PM

    I ask not only give thanks you are the best tankyou this recipe is wonderful.

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    SEIKA — November 6, 2012 @ 10:17 AM

    i made this morning and is the best i proved in my life :P thankyou

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    stormy1 — November 7, 2012 @ 6:57 AM

    I’ve made these twice now; once following the recipe exactly, and today, substituting Bisquick and unsweetened almond milk for the pancake ingredients. I also left the icing off this time. Both ways are absolutely fabulous, and turned out just like the ones pictured. I’d definitely suggest using a slightly thicker pancake batter than normal, and don’t try to flip too soon – otherwise you could end up with a gooey (but still very yummy!) mess.

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    Kerri Smith — November 9, 2012 @ 1:06 PM

    These are in the top ten most amazing foods I’ve ever eaten. Whoa. I’ve made them twice. The first time in skillets on the stove top and today with a griddle (much better experience with less burning sugar.) They are phenomenal. I would recommend, though, melting the butter and cream cheese separately for the icing. Maybe it’s just my older microwave, but the cream cheese heated up before the butter melted and caused the cream cheese to curdle. And I agree with @stormy1 – don’t flip too soon. Far less messy if you wait.

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    Dena — November 10, 2012 @ 4:53 PM

    I made these this evening as a test before I prepared them for guests at our B&B. One thing that made a difference for me was decreasing the width of the swirl. At first, the line was too thick causing too much run-off and breaking up the top of the pancake. Then I clipped the other corner of the bag much smaller and it was better.

    I think this will make much more than 8 pancakes. The batter is very thick and I used 1/2 cup measuring cup to pour. I’m not going to make it all right now, but it sure looks like you could get 12-15 pancakes from it.

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    Delisa — November 23, 2012 @ 10:57 AM

    My son and his girlfriend got to UT. They ate at a restaurant called Kerbey Lane. My son texted me a picture of his pumpkin cinnamon roll pancakes. A few days later, his girlfriend sent me an email with a link to yours so I could make them for them when they came home. I made them today, and my son was truly impressed. These will now be our day after Thanksgiving tradition. Thank you! They are also fun to make.

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    Rosa — December 16, 2012 @ 10:29 AM

    I made these this morning and they were so tasty. When I flipped the pancakes the cinnamon spread dissolved a lot so there was not as much “swirl”. Oh well…still tasty. I used the rest of the cinnamon filling drizzled over top of the pancakes with the icing and it was amazing.
    Thanks for the recipe!
    Dec 16/12

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    Andy Kuiper — June 5, 2013 @ 12:11 PM

    You have a cute sense of humor :-) I laughed when I read the following… ” I do it for you, you know? I sacrifice the possibility that this just might be disgusting” – thanks Lori :-)

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    Kathy — July 24, 2013 @ 9:08 AM

    This looks sooooo yummy. I am going to try making a vegan version of this recipe. I can’t wait to try it!!! I think adding pecans to the batter would also tastes yummy. Love adding nuts to my breakfast treats! Good job!!

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    Qua — August 9, 2013 @ 7:34 PM

    I’ve had this recipe saved in my bookmarks for quite a long time now, and I forgot about them….sadly, until today when I was sorting those bookmarks out. Well I just decided we’re having them for dinner tonight! They pretty much sound like the most amazing dish ever, and I really, really, REALLY can’t wait to eat them!!
    Thanks for sharing this <3

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    Kelly — August 24, 2013 @ 9:59 AM

    Made these this morning and the family raved… no it was more of a moan of delight. ;) I am certain to receive many future requests. Thank you for making me super aunt among my nephews

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    Lori Lange — August 24, 2013 @ 11:41 AM

    glad to hear!

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    Lori Rossi — September 14, 2013 @ 7:35 AM

    Wow! Wow! WOWZA! Is right – those look incredible! Can’t wait to try!!

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    Adria — September 14, 2013 @ 2:30 PM

    These were the first ‘cinnamon roll’ pancakes of yours that I tried and they are AMAZING. My boys adored them. My husband actually slowed down and savored them. They’re so rich I couldn’t even finish two! I used a ladle to pour out the batter so it only made ten but those ten pancakes were the size of small plates! Thank you for this fantastic recipe!

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    Robert S — October 19, 2013 @ 1:39 PM

    Was looking for something more than standard pancakes this morning when I came across your cinnamon-roll pancake recipes and I decided we had to try it! Decided on the pumpkin because it is mid-October. They were a hit with the whole family (which is rare with a family of 6!). One thing I learned … put the cinnamon swirl on as soon as you can (pour one pancake, put the swirl on). I was filling up the griddle with pancakes then putting the swirls on, and even with toothpaste consistency was getting the swirl running all over (course, they were still delicious!). When I started getting the swirl on right away, I got the cinnamon-crater goodness like in your photos.

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    Rebecca — October 26, 2013 @ 10:23 AM

    Can these be made WITHOUT the apple cider vinegar? I’m highly allergic to anything apple, but would love to try these.

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    Lori Lange — October 28, 2013 @ 10:48 AM


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    Dan Carter — December 14, 2013 @ 12:21 PM

    Now that’s different! I love pumpkin!
    Just a little bit of syrup is all it would take.

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    Rachael — January 12, 2014 @ 11:44 AM

    I just want to say that if sometimes you’re a little lazy like me, these taste wonderful with a batch of Krusteaz Pumpkin Spice Quick Bread pancake batter in place of making the pancake batter from scratch. But whether you go all homemade or sub in a mix, these are still amazing. If you’re a fan of pumpkin stuff like me, I highly suggest you try it.

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    Elisabeth — September 6, 2014 @ 8:34 AM

    I’m just having the worst time with these. Too thin and the cinnamon swirl doesn’t work…too thick and it doesn’t cook. I actually need to feed people and I even made this the night before so I would have time to enjoy and cook these up. Trouble is they are doughy and not cooking and I followed the recipe precisely. Any tips would be great if I ever decide to venture on this little diabeetus journey again.

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    Lori Lange — September 9, 2014 @ 3:15 PM

    Do not make the batter the night before!

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    Tim Hoke — October 12, 2014 @ 10:27 AM

    Made these for Sunday breakfast today, they were great! Followed recipe to the letter. Thinking of skipping the cream cheese drizzle and making them “Pumpkin Cinnamon Sticky Bun Pancakes” topping them with toasted pecans and maple syrup!!

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    Lori Lange — October 13, 2014 @ 7:57 AM

    Sounds like a great idea!

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    Keara — October 18, 2014 @ 7:14 AM

    My cinnamon filling was really funny at first and I couldn’t get it thick enough so I stuck an ice pack under it on the counter and it thickened up quite quickly.

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    Sherry — November 9, 2014 @ 1:01 PM

    Made these this morning and everyone loved them. Not as good looking as yours but I don’t think they cared lol. Wonderful!

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    Angie — December 23, 2014 @ 10:18 AM

    Can you make the Cinnamon filling and/or the Cream Cheese Icing the night before and refrigerate? Or do you think they would be too cold for the recipe? Trying to save time Christmas morning!

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    Lori Lange — December 23, 2014 @ 7:06 PM

    I haven’t made them ahead… I’m thinking that might be a little tricky.

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    Angie — December 27, 2014 @ 7:45 PM

    wanted to report that my husband & I loved these Christmas morning. They were challenging to make with a wired 5 year old demanding my time. I had leftover batter so I did make them the next day. Microwaved the cinnamon filling (in a bowl, not the bag) 10 seconds stirred well and also microwaved the icing 10 seconds. Made the leftover batter and it was just as good the next day for us (maybe more so since it was easier day 2). Hope others have our success. Great recipe!