Slow Cooker Pumpkin Cinnamon Rolls

Method

Step by step

1. 01

   In a large bowl, combine flour, sugar and yeast.

2. 02

   Add milk, pumpkin, egg and oil slowly into dry ingredients, with cinnamon and pumpkin pie spice.

3. 03

   Add water until the dough is at the right texture. (not too dry and not too wet)

4. 04

   Create a ball of dough and place in a bowl.

5. 05

   Cover the bowl with a towel and let sit at room temperature for 30 mins.

6. 06

   After dough has rested, roll into a large rectangle (approx. 16 x 12) on a lightly floured surface.

7. 07

   In a separate bowl, mix together the filling ingredients (softened butter, brown sugar, cinnamon and pumpkin pie spice) and smear mixture onto flattened dough.

8. 08

   Roll dough lengthwise to form one long tube. Pinch ends and cut into 10-12 slices.

9. 09

   Grease crock liberally, separate slices and lay flat down, individually in crock.  (ok to touch but not overlap)

10. 10

    Cover and crock on High for 60 minutes. After 60 minutes, prop lid open with wooden spoon or chopstick to allow steam to escape.  Continue cooking rolls another 30 minutes.  Rolls are done when toothpick comes out clean.

11. 11

    Combine icing ingredients in medium bowl and beat on low speed with electric mixer until well combined. Pour over rolls and serve!

Originally published on getcrocked.com.