If you’re someone who loves the cozy vibes of fall breakfast, then you’re going to absolutely adore this Cinnamon Sugar Pumpkin Pancake Rolls Recipe. I first tried this out on a crisp autumn weekend and it quickly became a family favorite because it’s not just pancakes — it’s a little roll of spiced pumpkin goodness that feels like a warm hug. Plus, these rolls come together surprisingly fast and with simple ingredients, making your kitchen smell incredible while you whip them up.
What really makes this Cinnamon Sugar Pumpkin Pancake Rolls Recipe special is the way the spices blend with the pumpkin puree, and the texture that’s thin and tender like a crepe but soft enough to roll without breaking. Whether you’re making a weekend breakfast spread or surprising your family during the holidays, these are a delicious crowd-pleaser that stay fresh well enough to enjoy all week. I’ve found that having these ready in the fridge or freezer means busy mornings still start with something comforting and homemade.
Why You’ll Love This Recipe
- Simple Ingredients: You can find everything at your local grocery store, making it easy to toss together anytime.
- Perfect Texture: Thin like crepes but soft enough to roll without cracking, creating a great eating experience.
- Customizable Flavors: You can tweak the cinnamon sugar or add your favorite spread for a personalized touch.
- Great for Make-Ahead: These rolls store and freeze beautifully, perfect for busy mornings.
Ingredients You’ll Need
The ingredients for this Cinnamon Sugar Pumpkin Pancake Rolls Recipe are straightforward and blend together to create that warm, spiced flavor we all crave this time of year. I always recommend using real pumpkin puree—not the pie filling—to keep it all taste-focused and not too sweet.
- Bisquick Baking Mix: The base for our pancakes — it makes the batter light and fluffy, plus it’s super convenient.
- Brown Sugar: Adds a deep sweetness and pairs perfectly with the pumpkin and spices.
- Cinnamon: Divided into the batter and the sugar coating, this brings that classic warm flavor with just the right kick.
- Ground Nutmeg: A subtle spice that complements the pumpkin without overpowering it.
- Ground Ginger, Allspice, and Ground Cloves: These add layers of autumnal spice that make every bite interesting and cozy.
- Milk: I use non-fat, but any milk or nut milk substitute works fine — just keep it smooth.
- Eggs: Essential for binding and richness in the batter.
- Vanilla Extract: Just a splash to boost all those warm flavors.
- Pumpkin Puree: The star ingredient—makes your pancakes tender, moist, and full of fall flavor.
- Granulated Sugar: Mix this with cinnamon to create that addictive cinnamon sugar coating on the rolls.
Variations
I love how flexible this Cinnamon Sugar Pumpkin Pancake Rolls Recipe is. Over time, I’ve tweaked it a bit depending on what I have on hand or the occasion — and you can too! The base is solid, but feel free to sneak in your own touches to make it truly yours.
- Nut Butter Filling: I once swapped out the cinnamon sugar for peanut butter or almond butter before rolling, and my family went crazy—adds protein and richness.
- Chocolate Spread: Nutella or a chocolate-hazelnut spread works beautifully if you want a more indulgent treat.
- Fruit Jam: Adding raspberry or apricot jam gives a lovely tart contrast to the spices.
- Dairy-Free Option: Use your favorite plant-based milk and a dairy-free butter spray to make it vegan-friendly.
How to Make Cinnamon Sugar Pumpkin Pancake Rolls Recipe
Step 1: Whisk the Dry Ingredients
Start by combining the Bisquick baking mix, brown sugar, ½ teaspoon of cinnamon, nutmeg, ginger, allspice, and cloves in a large bowl. I like to whisk them well so the spices and sugar are evenly distributed, which makes a huge difference for balanced flavor in each bite.
Step 2: Mix the Wet Ingredients
In a separate cup or bowl, whisk together the milk, eggs, vanilla extract, and pumpkin puree until smooth. I find using a measuring cup with a pouring spout makes it easier to stir and pour the wet ingredients into the dry mixture without making a mess.
Step 3: Combine to Form the Batter
Slowly stir the wet ingredients into the dry mixture. The batter should be quite thin — it will drip off your spoon. This thinness is key to getting those pancake rolls thin enough to roll easily without cracking, almost like crepes.
Step 4: Cook Your Pancakes
Heat a small 7-8 inch frying pan over medium-low heat. Spray it lightly with cooking spray or melt a bit of butter. Pour about 1/8 cup of batter into the pan and immediately swirl the pan to spread the batter evenly into a thin circle. Cook until bubbles fill the top and the edges look set — this usually takes a few minutes. Then, flip carefully and cook just a few seconds more, enough to set it but not dry it out. I recommend using a fork or the edge of the spatula to help lift and flip — the first couple can feel tricky, but you’ll get the hang of it quickly!
Step 5: Dust with Cinnamon Sugar and Roll
Mix the granulated sugar with the remaining teaspoon of cinnamon in a small bowl. If you like it sweeter, like I do, you can add a little less cinnamon or more sugar — it’s totally customizable. (Optional: spread some softened butter on each still-warm pancake before dusting.) Then sprinkle the cinnamon sugar evenly over the pancake and roll it up tightly. These rolls are best enjoyed fresh off the pan, but they reheat beautifully, too.
Pro Tips for Making Cinnamon Sugar Pumpkin Pancake Rolls Recipe
- Thin Batter is Key: I learned that a thinner batter spreads easier in the pan and helps the pancakes roll without cracking.
- Easy Flipping Hack: Use the edge of a fork or spatula to gently lift the edge before flipping to avoid breaking your pancake rolls.
- Don’t Overcook: Flip just long enough to set the pancake on the second side — overcooking can make them stiff and hard to roll.
- Store with Care: When freezing, separate each pancake with wax paper to prevent sticking together.
How to Serve Cinnamon Sugar Pumpkin Pancake Rolls Recipe
Garnishes
I personally love topping mine with a light dusting of powdered sugar or a drizzle of maple syrup for that extra sweetness. Occasionally, I’ll also add a dollop of whipped cream or a spoonful of Greek yogurt to balance the cinnamon sugar flavor with a cool contrast.
Side Dishes
These rolls are great served alongside crispy bacon or sausage for a savory balance, and fresh fruit like orange slices or apple wedges brightens the plate and pairs well with the pumpkin spice.
Creative Ways to Present
For special occasions, I like to slice the pancake rolls into bite-sized pinwheels and arrange them on a platter. They look so festive and it’s easy for guests to grab and enjoy with coffee or hot cider. You can also drizzle caramel sauce or sprinkle chopped nuts on top to dress them up.
Make Ahead and Storage
Storing Leftovers
I store leftover pancake rolls in an airtight container in the fridge, and they keep well for up to three days without drying out. When packed tightly, they maintain their softness and flavor, making for a wonderful next-day breakfast or snack.
Freezing
Freezing these pancake rolls is a total lifesaver for busy mornings. I place a small sheet of waxed paper between each roll and put them in a zip-top bag, which stops them from sticking together. They thaw quickly and still taste fresh when reheated.
Reheating
To reheat, I microwave a pancake roll for about 20-30 seconds. I find this is enough to warm it through without drying it out. You can also reheat on a skillet over low heat if you want a slightly crisp exterior. Just keep an eye on it so it doesn’t get too firm.
FAQs
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Can I use pumpkin pie filling instead of pumpkin puree?
I recommend using plain pumpkin puree rather than pumpkin pie filling. Pie filling contains extra sugars and spices that can throw off the flavor and sweetness balance in your pancake rolls.
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What can I substitute if I don’t have Bisquick?
You can make your own substitute with a mix of flour, baking powder, salt, and shortening or butter. However, Bisquick offers the convenience and texture that’s tough to match exactly, so it’s worth grabbing if you can.
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How thin should I make the pancakes?
The pancakes should be thin enough to spread quickly in the pan and look almost crepe-like. Thin pancakes roll easily without breaking, making the rolls smooth and perfect.
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Can I add other flavors to the cinnamon sugar mix?
Definitely! You can try adding a pinch of cardamom or even a bit of cocoa powder for a twist. You can also swap the cinnamon sugar for other spreads or jams to mix things up.
Final Thoughts
This Cinnamon Sugar Pumpkin Pancake Rolls Recipe holds a special place in my heart for those chilly mornings when you want something comforting yet a little special. It’s a perfect way to enjoy pumpkin without committing to a heavy pie, and the roll-up style makes them fun to eat. I hope you give this recipe a try and find it as satisfying and easy as I do—it’s truly a seasonal treat that your whole family will ask for again and again!
Print
Cinnamon Sugar Pumpkin Pancake Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully thin and flavorful Cinnamon Sugar Pumpkin Pancake Rolls combine the warm spices of fall with pumpkin puree in a light crepe-like pancake. These rolls are perfect for a cozy breakfast, featuring a spiced batter cooked on the stovetop and finished with a sweet cinnamon sugar coating. Serve warm and enjoy their soft texture and inviting aroma.
Ingredients
Dry Ingredients
- 2 cups Bisquick Baking Mix (yellow box)
- 4 tablespoons brown sugar
- 1 ½ teaspoons cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 ¾ cups non-fat milk (or preferred milk/nut-milk)
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie mix)
Topping
- ¼ cup granulated sugar
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the Bisquick baking mix, brown sugar, ½ teaspoon cinnamon, ground nutmeg, ground ginger, allspice, and ground cloves until well combined.
- Combine Wet Ingredients: In a measuring cup, whisk together the non-fat milk, eggs, vanilla extract, and pumpkin puree until smooth.
- Create Batter: Stir the wet ingredients into the dry ingredients. The batter should be thin and drip off the spoon easily. If too thick, add a little more milk to achieve desired consistency.
- Heat Pan: Preheat a small 7-8 inch frying pan over medium-low heat. Lightly spray with cooking spray or grease with butter to prevent sticking.
- Cook Pancakes: Pour about 1/8 cup of batter into the pan. Immediately swirl the pan to spread the batter into a large thin circle, similar to making a crepe. Cook until bubbles cover the surface and the pancake can be flipped easily, then cook for just a few seconds more on the other side. Transfer to a plate and repeat with remaining batter.
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar with the remaining 1 teaspoon cinnamon. Adjust cinnamon amount based on preference.
- Assemble Rolls: Optional – spread each pancake with butter. Sprinkle cinnamon sugar over each pancake and roll them up tightly.
- Serve and Store: Serve the cinnamon sugar pumpkin pancake rolls warm. Store leftovers in an airtight container or bag in the refrigerator for up to 3 days, or freeze by placing waxed paper between pancakes in a ziplock bag. Reheat in microwave for 20-30 seconds before serving.
Notes
- Cinnamon sugar topping is versatile—you can swap it for Nutella, peanut butter, fruit, marshmallow fluff, jam, or any other favorite spread.
- To flip pancakes, carefully lift an edge with a fork or spatula and flip quickly. The first few may be tricky but become easier with practice.
- To get ultra-thin pancakes, add extra milk to the batter and swirl the pan immediately after pouring batter to achieve thin crepes.
Nutrition
- Serving Size: 1 pancake roll
- Calories: 95
- Sugar: 6g
- Sodium: 220mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 30mg
