Cinnamon Sugar Pumpkin Pancake Rolls Recipe

I absolutely love this Cinnamon Sugar Pumpkin Pancake Rolls Recipe because it combines two of my fall favorites—pumpkin and cinnamon sugar—in a fun, roll-up style pancake that feels a bit like a crepe. When I first tried this recipe, I was amazed at how thin and tender these pancake rolls turned out, yet they still packed all those cozy, warm spices that make pumpkin treats so comforting. Plus, they’re surprisingly easy to make once you get the hang of that swirling technique in the pan!

You’ll find this Cinnamon Sugar Pumpkin Pancake Rolls Recipe works perfectly for a weekend breakfast or any time you want a quick, festive snack that the whole family will go crazy for. It’s especially great because you can whip up a batch ahead of time, then just reheat as needed—making those busy mornings feel a little more special with minimal fuss.

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Ingredients You’ll Need

These ingredients come together beautifully to create that warm, spiced pumpkin flavor balanced with just the right sweetness. I recommend using real pumpkin puree for the best texture and authentic taste, and don’t skip the blend of warm spices—it’s the magic behind these rolls.

• Bisquick Baking Mix: The base for fluffy yet thin pancakes; Bisquick makes prep really fast.
• Brown Sugar: Adds depth of sweetness and helps caramelize the pancake edges.
• Cinnamon: Divided between batter and topping, it’s essential for that signature spice.
• Ground Nutmeg: A warm, slightly nutty spice that complements pumpkin perfectly.
• Ground Ginger: Adds a subtle tangy spice; it helps round out the flavor.
• Allspice: Just a pinch adds complexity, don’t skip it!
• Ground Cloves: Very fragrant, so a little goes a long way for that holiday feel.
• Milk: I usually use non-fat, but whole or nut milks work too—just make sure it’s smooth.
• Eggs: Bind the batter and add richness.
• Vanilla Extract: Enhances the sweetness and rounds out the flavors.
• Pumpkin Puree: Not pumpkin pie mix! Pure pumpkin gives the best texture and natural sweetness.
• Granulated Sugar: For rolling your pancake in that classic cinnamon sugar finish.

Variations

I love how versatile this Cinnamon Sugar Pumpkin Pancake Rolls Recipe can be—you can easily switch up the fillings or tweak the spices to match your taste, and it still comes out a winner each time. Feel free to experiment with add-ins or toppings to really make it your own.

• Nut Butter Filling: Sometimes I spread a little peanut butter or almond butter inside before rolling—I love the extra creamy contrast.
• Fruit Jam Twist: Tried it with raspberry or apricot jam, and it’s a perfect sweet-tart surprise in every bite.
• Vegan Version: Swap in plant-based milk and flax eggs, and you’ll still get delicious pancake rolls with pumpkin goodness.
• Less Spice: If you’re not a big fan of all the warm spices, try using just cinnamon and nutmeg for a milder flavor.

How to Make Cinnamon Sugar Pumpkin Pancake Rolls Recipe

Step 1: Mix Your Dry Ingredients with Warm Spices

Start by whisking together the Bisquick baking mix, brown sugar, half a teaspoon of cinnamon, and all the other spices—nutmeg, ginger, allspice, and cloves—in a large bowl. This dry base is where your warm fall flavors build, so take a moment to enjoy that amazing spice aroma you’re creating. Make sure everything is evenly combined; it helps the batter taste consistent with every bite.

Step 2: Whisk Wet Ingredients Separately Then Combine

In a separate measuring cup or medium bowl, whisk together the milk, eggs, vanilla extract, and pumpkin puree until smooth. Adding milk little by little until your batter is thin enough to swirl in the pan is key here—you want a pourable, crepe-like consistency. Then stir the wet ingredients into the dry until everything is just combined. It’s okay if the batter looks a bit runny; that’s exactly what you need for these pancake rolls to be thin and tender.

Step 3: Cook Thin Pancakes on Medium-Low Heat

Heat a small 7 or 8-inch frying pan over medium-low heat and grease it with cooking spray or butter. Pour about 1/8 cup of batter into the pan and immediately swirl it around in a circular motion, spreading the batter as thinly as possible. You’re aiming for a thin pancake that’s almost like a crepe. Cook until bubbles cover the top and the edges lift a bit—then carefully flip it using a spatula or fork. Cook the other side just a few seconds and transfer to a plate. Keep the pancakes warm as you finish the batch—it’s the trick to keeping them soft and pliable.

Step 4: Roll With Cinnamon Sugar for Sweet Finish

Mix the granulated sugar with the remaining teaspoon of cinnamon in a small bowl. Optional but highly recommended: spread a little softened butter on each pancake before sprinkling the cinnamon sugar. Then, sprinkle enough cinnamon sugar to coat and roll the pancakes tight. The cinnamon sugar layer is what makes these rolls addictive, giving each bite that nostalgic, sweet crunch. Serve them warm and watch how quickly they disappear!

How to Serve Cinnamon Sugar Pumpkin Pancake Rolls Recipe

Garnishes

For garnish, I love a light dusting of powdered sugar or a drizzle of maple syrup—in cooler months, a spoonful of whipped cream is a dreamy touch. Sometimes I sprinkle chopped toasted pecans on top, which adds a pleasant crunch and another layer of warmth.

Side Dishes

These pancake rolls go wonderfully with crispy breakfast sausage or bacon for a salty contrast. A side of fresh fruit like sliced apples or pears brightens things up and adds a fresh element to the meal.

Creative Ways to Present

For holiday gatherings, I like to arrange the rolled pancakes vertically in a serving dish so they look like little cinnamon sugar “logs”—it’s visually appealing and easier for guests to grab. Another fun presentation is slicing each roll into bite-size pieces and serving like mini cinnamon sushi rolls, which kids adore!

Make Ahead and Storage

Storing Leftovers

I store leftover cinnamon sugar pumpkin pancake rolls in an airtight container or resealable bag in the refrigerator for up to three days. When refrigerated, the cinnamon sugar softens slightly, which I actually like for a melt-in-your-mouth texture, but you can always refresh them by reheating gently.

Freezing

Freezing works wonderfully for these pancakes! I separate each one with a small sheet of waxed paper to prevent sticking, then stack and seal inside a zip-top bag. When you’re ready, just pop a few in the microwave for 20 to 30 seconds, and they taste nearly as fresh as when first made.

Reheating

The microwave is my go-to for reheating these pancake rolls—it’s quick and keeps them soft. If you want a slightly crispier edge, a light toast in a toaster oven works well too, just watch closely so they don’t dry out.

FAQs

Final Thoughts

This Cinnamon Sugar Pumpkin Pancake Rolls Recipe has become one of my all-time favorite seasonal breakfasts to share with friends and family. It’s like wrapping up the cozy flavors of fall in a tender, sweet roll that’s both comforting and delightfully simple. I’m really excited for you to try it because once you nail the technique, these rolls are sure to become a go-to in your kitchen for chilly mornings or anytime you want that warm pumpkin spice happiness. Trust me, you’ll want to make extras!

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