Pumpkin cinnamon roll pancakes are the ultimate fall breakfast indulgence that combines two of your favorite treats in one. These fluffy pancakes are swirled with a rich cinnamon filling and topped with a luscious cream cheese icing, making them the perfect seasonal delight. Whether you are planning a cozy weekend brunch or just want to enjoy the warm flavors of pumpkin and spice, this recipe delivers big flavor with simple ingredients. Get ready to wow your taste buds and fill your kitchen with the irresistible scent of cinnamon and pumpkin.
Why You’ll Love These Pumpkin Cinnamon Roll Pancakes
These pancakes are a match made in breakfast heaven. If you love the warm spices of fall and the gooey goodness of cinnamon rolls, this recipe is for you. Each bite is a swirl of comforting pumpkin spice flavor and rich cinnamon sugar, topped with creamy icing that melts beautifully over warm pancakes. They’re perfect for holiday mornings, lazy weekends, or any time you need a comforting breakfast treat.
Ingredients
Cinnamon Filling:
- 1/2 cup (1 stick) salted butter, melted
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Icing:
- 1/4 cup (1/2 stick) salted butter
- 2 ounces cream cheese
- 3/4 cup powdered sugar (measure, then sift)
- 1/2 teaspoon vanilla extract
Pancakes:
- 1 1/2 cups whole milk
- 1 cup canned unsweetened pumpkin puree
- 2 large eggs
- 2 tablespoons 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
- 1/2 teaspoon salt
- 1 tablespoon packed brown sugar
Step-by-Step: How to Make Pumpkin Cinnamon Roll Pancakes
- Prepare the Cinnamon Filling: In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Pour the mixture into a sandwich-sized zip-top bag and set aside at room temperature. Let it thicken to toothpaste consistency.
- Make the Cream Cheese Icing: In a microwave-safe bowl, heat the butter and cream cheese for about 30 to 60 seconds until soft. Whisk in sifted powdered sugar and vanilla until smooth. Set aside.
- Mix the Pancake Batter: In a large bowl, whisk together milk, pumpkin puree, eggs, oil, and vinegar. In another bowl, combine flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar. Add the dry ingredients to the wet ingredients and stir until just combined.
- Check the Cinnamon Filling: Massage and mix the bag to re-incorporate the ingredients. Snip a tiny corner off the bag for swirling.
- Cook the Pancakes: Heat a skillet or griddle over medium and spray with nonstick spray. Pour batter onto the skillet using a ladle or scoop. Spread slightly. Lower heat to medium-low. Swirl cinnamon filling onto each pancake in a spiral pattern starting from the center. Cook for 3 to 4 minutes until bubbles appear and the bottom is golden. Flip carefully and cook another 2 to 3 minutes.
- Serve: Plate the pancakes and drizzle with cream cheese icing. Wipe skillet clean between batches to avoid burnt sugar.
Helpful Tips
- Let the cinnamon filling thicken before using. If it’s too runny, refrigerate for a few minutes.
- Use a piping bag if you prefer more control over the swirl pattern.
- For extra fluffy pancakes, don’t overmix the batter.
- Wipe your skillet clean between pancakes to avoid burnt swirls.
- Keep pancakes warm in the oven at 200°F until serving.
Substitutions And Variations
- No Pumpkin Pie Spice? Use 1 tsp each of allspice, cinnamon, and ginger plus 1/2 tsp each of cloves and nutmeg.
- Make it Dairy-Free: Use plant-based butter, cream cheese, and milk alternatives.
- Add Crunch: Sprinkle chopped pecans or walnuts into the batter.
- Make it Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Add Chocolate: Stir in chocolate chips for a decadent twist.
Storage Instructions
Store any leftover pancakes in a sealed container in the fridge for up to three days. For longer storage, freeze them in a single layer before transferring to a zip-top bag. Reheat in the microwave for 30 to 60 seconds or warm them in the oven at 300°F for 10 minutes.
Nutritional Information
- Serving Size: 1 pancake
- Calories: 523 kcal
- Carbohydrates: 64g
- Protein: 7g
- Fat: 27g
- Saturated Fat: 14g
- Cholesterol: 107mg
- Sodium: 443mg
- Sugar: 36g
- Fiber: 3g
- Vitamin A: 5564 IU
- Calcium: 188mg
- Iron: 3mg
Serving Suggestions
Serve these pancakes with a hot cup of coffee or chai tea for the ultimate fall breakfast experience. Top with extra cream cheese icing, a dollop of whipped cream, or a sprinkle of cinnamon. Fresh fruit, like sliced bananas or apples, makes a great side. For a holiday brunch, pair with crispy bacon or savory sausage to balance the sweetness.
Frequently Asked Questions About Pumpkin Cinnamon Roll Pancakes
Can I make the batter ahead of time? Yes, you can mix the batter and refrigerate it overnight. Give it a good stir before cooking.
What if I don’t have a piping bag for the swirl? A zip-top bag works great. Just snip a small corner to pipe the cinnamon filling.
Can I freeze these pancakes? Absolutely. Layer them between parchment and store in a freezer-safe bag for up to 2 months.
Can I use homemade pumpkin puree? Yes, just ensure the consistency is thick and not overly watery.
Why is my cinnamon filling runny? It likely hasn’t thickened enough. Let it rest at room temp or chill it briefly until it firms up.
Final Thoughts
Thank you so much for trying these pumpkin cinnamon roll pancakes. They’re a comforting, flavorful treat that brings the best of fall into every bite. I love how easy they are to make and how the cinnamon swirl creates that beautiful, bakery-style effect. Whether it’s a special occasion or a cozy morning at home, these pancakes are sure to become a favorite. Enjoy every bite and happy cooking!
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Pumpkin Cinnamon Roll Pancakes
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
Description
Pumpkin Cinnamon Roll Pancakes are a cozy fall breakfast made with pumpkin puree, a cinnamon sugar swirl, and a cream cheese icing. Warm, fluffy, and flavorful – perfect for weekends and special mornings.
Ingredients
Cinnamon Filling:
1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
Cream Cheese Icing:
1/4 cup (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar (measure, then sift)
1/2 teaspoon vanilla extract
Pancakes:
1 1/2 cups whole milk
1 cup canned unsweetened pumpkin puree
2 large eggs
2 tablespoons 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
1/2 teaspoon salt
1 tablespoon packed brown sugar
Instructions
- Prepare the Cinnamon Filling: In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Pour the mixture into a sandwich-sized zip-top bag and set aside at room temperature. Let it thicken to toothpaste consistency.
- Make the Cream Cheese Icing: In a microwave-safe bowl, heat the butter and cream cheese for about 30 to 60 seconds until soft. Whisk in sifted powdered sugar and vanilla until smooth. Set aside.
- Mix the Pancake Batter: In a large bowl, whisk together milk, pumpkin puree, eggs, oil, and vinegar. In another bowl, combine flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar. Add the dry ingredients to the wet ingredients and stir until just combined.
- Check the Cinnamon Filling: Massage and mix the bag to re-incorporate the ingredients. Snip a tiny corner off the bag for swirling.
- Cook the Pancakes: Heat a skillet or griddle over medium and spray with nonstick spray. Pour batter onto the skillet using a ladle or scoop. Spread slightly. Lower heat to medium-low. Swirl cinnamon filling onto each pancake in a spiral pattern starting from the center. Cook for 3 to 4 minutes until bubbles appear and the bottom is golden. Flip carefully and cook another 2 to 3 minutes.
- Serve: Plate the pancakes and drizzle with cream cheese icing. Wipe skillet clean between batches to avoid burnt sugar.
Notes
Let the cinnamon filling thicken before swirling.
Wipe skillet clean between pancakes to avoid burning sugar.
Don’t overmix batter for fluffier pancakes.
Store leftovers in a sealed container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 pancake
- Calories: 523
- Sugar: 36g
- Carbohydrates: 64g
- Protein: 7g