IT'S HOT IN MY KITCHEN
To make these – and you will want to make them – you make your pretty standard pumpkin pancake, but just after you pour the batter on the griddle, you pipe on a mixture of cinnamon, sugar, butter mixture in a spiral on top. As the pancake cooks, the cinnamon swirl melts and sinks into the pancake. Once the pancake has cooked for 3-4 minutes, you carefully flip it over and take a good long sniff of all that cinnamon and butter. Pure heaven. After just another couple minutes on the griddle, your pumpkin cinnamon roll pancake is all done. Until you add the cream cheese icing of course, because come on, this is a cinnamon roll pancake here. Then serve them up, nice and hot and draped in icing, and just try telling me these aren’t the very best pancakes you’ve ever had.

Pumpkin Cinnamon Roll Pancakes
Yield: 8 large pancakes
 
Ingredients

For the cinnamon swirl:
1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
For the cream cheese icing:
4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
For the pancakes:
1 1/2 cups 1% 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
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2/ teaspoon salt
1 tablespoon packed light brown sugar
Instructions
Prepare the cinnamon filling:
In a small, microwave-safe bowl, heat butter for 40 to 60 seconds, just until butter is melted. Whisk in brown sugar and cinnamon and let the mixture sit on the counter to thicken while you work on the next steps.
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. Pour the icing in a sandwich-size ziplock bag and set aside.
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.
Check on your cinnamon filling:
Whisk up the cinnamon mixture again if the butter has separated at all and pour into a sandwich-size ziplock bag. The mixture should have thickened to about the consistency of toothpaste (throw it in the refrigerator for a few minutes if you need to - the swirl won’t work if it is runny). Snip off a small piece of the corner of the bag and set aside carefully so nothing leaks out.
Cook the pancakes:
Preheat a large skillet or griddle to medium. Use a ladle or an ice cream scoop 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. 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.
Just before serving, cut the tip off of the bag with the cream cheese icing and drizzle it on top of the pancakes. Serve pancakes hot.

To make these – and you will want to make them – you make your pretty standard pumpkin pancake, but just after you pour the batter on the griddle, you pipe on a mixture of cinnamon, sugar, butter mixture in a spiral on top. As the pancake cooks, the cinnamon swirl melts and sinks into the pancake. Once the pancake has cooked for 3-4 minutes, you carefully flip it over and take a good long sniff of all that cinnamon and butter. Pure heaven. After just another couple minutes on the griddle, your pumpkin cinnamon roll pancake is all done. Until you add the cream cheese icing of course, because come on, this is a cinnamon roll pancake here. Then serve them up, nice and hot and draped in icing, and just try telling me these aren’t the very best pancakes you’ve ever had.

Pumpkin Cinnamon Roll Pancakes

Yield: 8 large pancakes

 

Ingredients

    For the cinnamon swirl:
  • 1/2 cup (1 stick) salted butter, melted
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • For the cream cheese icing:
  • 4 tablespoons (1/2 stick) salted butter
  • 2 ounces cream cheese
  • 3/4 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • For the pancakes:
  • 1 1/2 cups 1% 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
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2/ teaspoon salt
  • 1 tablespoon packed light brown sugar

Instructions

    Prepare the cinnamon filling:
  1. In a small, microwave-safe bowl, heat butter for 40 to 60 seconds, just until butter is melted. Whisk in brown sugar and cinnamon and let the mixture sit on the counter to thicken while you work on the next steps.
  2. Prepare the icing:
  3. 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. Pour the icing in a sandwich-size ziplock bag and set aside.
  4. Prepare the pancake batter:
  5. 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.
  6. Check on your cinnamon filling:
  7. Whisk up the cinnamon mixture again if the butter has separated at all and pour into a sandwich-size ziplock bag. The mixture should have thickened to about the consistency of toothpaste (throw it in the refrigerator for a few minutes if you need to - the swirl won’t work if it is runny). Snip off a small piece of the corner of the bag and set aside carefully so nothing leaks out.
  8. Cook the pancakes:
  9. Preheat a large skillet or griddle to medium. Use a ladle or an ice cream scoop 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. 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.
  10. 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.
  11. Just before serving, cut the tip off of the bag with the cream cheese icing and drizzle it on top of the pancakes. Serve pancakes hot.

SWEET POTATO CINNAMON ROLLS
 
Ingredients
   
1/2 cup warm water
1 cup mashed sweet potato
1 egg
1 cup buttermilk
1/2 cup sugar
1/4 cup melted butter
5 1/2 cups flour
2 tablespoons grated orange rind
2 1/4 ounces yeast
1 1/2 teaspoons salt
1 teaspoon baking soda

3/4 cup melted butter
2 cups packed brown sugar
2 -4 tablespoons cinnamon
1 cup chopped pecans (optional)
1 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup light corn syrup
1/4 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
Directions
Dough: (Using ABM).
Make sure the potatoes are smoothly mashed. Combine all ingredients, in order listed, into pan of bread maker. Run dough cycle.
(By Hand).
Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
Stir in egg, buttermilk, sugar and melted butter.
Mix baking soda into 1 cup flour. Stir mixture into liquids.
Stir in orange zest.
Stir in 3 1/2 cups flour.
Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled.
While dough is rising, make filling by combining the ingredients.
When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle.
Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes.
Bake rolls at 400 for 10 minutes.
While baking, make glaze: Stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
Let cool for about 20 minutes, then serve warm.

SWEET POTATO CINNAMON ROLLS

Ingredients

  •  
    • 1/2 cup warm water
    • 1 cup mashed sweet potato
    • 1 egg
    • 1 cup buttermilk
    • 1/2 cup sugar
    • 1/4 cup melted butter
    • 5 1/2 cups flour
    • 2 tablespoons grated orange rind
    • 2 1/4 ounces yeast
    • 1 1/2 teaspoons salt
    • 1 teaspoon baking soda

    • 3/4 cup melted butter
    • 2 cups packed brown sugar
    • 2 -4 tablespoons cinnamon
    • 1 cup chopped pecans (optional)
    • 1 cup packed brown sugar
    • 1 teaspoon cinnamon
    • 1/2 cup light corn syrup
    • 1/4 cup butter
    • 1/2 cup heavy cream
    • 1 teaspoon vanilla

      Directions

      1. Dough: (Using ABM).
      2. Make sure the potatoes are smoothly mashed. Combine all ingredients, in order listed, into pan of bread maker. Run dough cycle.
      3. (By Hand).
      4. Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
      5. Stir in egg, buttermilk, sugar and melted butter.
      6. Mix baking soda into 1 cup flour. Stir mixture into liquids.
      7. Stir in orange zest.
      8. Stir in 3 1/2 cups flour.
      9. Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
      10. Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled.
      11. While dough is rising, make filling by combining the ingredients.
      12. When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle.
      13. Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
      14. Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes.
      15. Bake rolls at 400 for 10 minutes.
      16. While baking, make glaze: Stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
      17. After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
      18. Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
      19. Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
      20. Let cool for about 20 minutes, then serve warm.