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Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
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**Slow Cooker Pumpkin Cinnamon Rolls

Slow Cooker Pumpkin Cinnamon Rolls

  • Cooking Time:

    1–2 hours
  • Servings:

    8–10

Ingredients

3 1/4 c. flour
1/4 c. sug­ar
1 pack­age active dry yeast
1/2 c. milk
1–2 T. water, as need­ed
1 tsp. cin­na­mon
1 tsp. pump­kin pie spice
3/4 c. 100% Pure Pump­kin
1/4 c. canola oil
1 egg
Fill­ing Ingre­di­ents:
1/3 c. but­ter, soft­ened
1/3 c. brown sug­ar
1/4 c. white sug­ar
1 tsp. cin­na­mon
1 tsp. pump­kin pie spice
Icing Ingre­di­ents:
4 oz cream cheese, soft­ened
1 c. pow­dered sug­ar
1/2 stick but­ter, soft­ened
1 tsp. vanil­la extract

If you like a tra­di­tion­al cin­na­mon rolls, but find them too sweet for your taste, try this recipe for Slow Cook­er Pump­kin Cin­na­mon Rolls. They are just the right amount of sweet and oh so yum­my to wake up to!

  1. In a large bowl, com­bine flour, sug­ar and yeast.
  2. Add milk, pump­kin, egg and oil slow­ly into dry ingre­di­ents, with cin­na­mon and pump­kin pie spice.
  3. Add water until the dough is at the right tex­ture. (not too dry and not too wet)
  4. Cre­ate a ball of dough and place in a bowl.
  5. Cov­er the bowl with a tow­el and let sit at room tem­per­a­ture for 30 mins.
  6. After dough has rest­ed, roll into a large rec­tan­gle (approx. 16 x 12) on a light­ly floured sur­face.
  7. 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. Roll dough length­wise to form one long tube. Pinch ends and cut into 10–12 slices.
  9. Grease crock lib­er­al­ly, sep­a­rate slices and lay flat down, indi­vid­u­al­ly in crock.  (ok to touch but not over­lap)
  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. Com­bine icing ingre­di­ents in medi­um bowl and beat on low speed with elec­tric mix­er until well com­bined. Pour over rolls and serve!

NOTE: When in a hur­ry you can set dough bowl in your slow cook­er on low to help it rise faster.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Crock Pot Cook­ing”

 

XOXO,

Jenn

Slow Cooker Pumpkin Pie Cinnamon Rolls

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Claudia
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Claudia

Can you please spec­i­fy which are the fill­ing ingre­di­ents and which are the icing ingre­di­ents? Thanks so much. Can’t wait to try these!

Anna
Guest
Anna

This sounds amaz­ing, but one ques­tion. When do you add the cream cheese? Is it a fill­ing ingre­di­ent or is it an icing ingre­di­ent.

Hjohnson
Guest
Hjohnson

It makes sense that the cream cheese would be part of the icing ingre­di­ents, but there are sev­er­al requests on the fb post for clar­i­fi­ca­tion between the fill­ing & the icing ingre­di­ents. Can you adjust the recipe to indi­cate the rolls, the fill­ing, and the icing ingre­di­ents? These look amaz­ing!

Lee Anne
Guest
Lee Anne

Should there be an egg list­ed in the “fill­ing” ingre­di­ents??

Jamie
Guest
Jamie

In step 2, about how large should the rolled out rec­tan­gle be? And what size crock would be best to fit these?

Cheryl
Guest
Cheryl

I’m won­der­ing if the peo­ple who rat­ed it actu­al­ly made it??? Just fin­ished mak­ing it myself and not impressed. The egg is list­ed under the “fill­ing” ingre­di­ents but is includ­ed in the mix­ture for the dough (step #1). But when I added the egg to the dough ingre­di­ents, it became way too moist to cre­ate a ball so I wasn’t sure if it was actu­al­ly sup­posed to be a part of the fill­ing instead (but it seems odd to have egg in the fill­ing). So I added a lot of addi­tion­al flour to the mix­ture to achieve a ball. How… Read more »

Beth
Guest
Beth

If I want to make them the next morn­ing, would I refrig­er­ate the dough or assem­ble it in the crock pot and turn on in the morn­ing?

Stephanie B
Guest
Stephanie B

Beth, after hav­ing made the dough for these the night before and leav­ing them prepped in the crock on the counter, I would sug­gest putting them in he fridge overnight, then crock­ing them the next morn­ing. If you leave them out, they con­tin­ue to rise! That may or may not make a dif­fer­ence to you, though I found it did make it dif­fi­cult to sep­a­rate them when they were fin­ished bak­ing.

Kay
Guest
Kay

Odd that so many peo­ple ask the same ques­tions but there is no answer any­where: where does the egg go? And what size crock did you use for this recipe?

Debra
Guest
Debra

Any sug­ar free version?…diabetic here but hon­ey has to love it also..;-) not ask­ing for much am I ..lol

Sandra Hamby
Guest
Sandra Hamby

Quick ques­tion: Is it ok to use slow cook­er lin­ers with this recipe?

Connie
Guest
Connie

Can you fix these in the oven? If so how long to bake and on what temp?

olivia
Guest
olivia

Deli­cious! I’ve nev­er made typ­i­cal baked goods in the crock pot before. I’ll have to try more now!

Rhoda
Guest
Rhoda

I was so excit­ed to try these. I have to admit that they aren’t very good. I am sor­ry to say that. But there isn’t any fla­vor to them. I make cin­na­mon rolls fre­quent­ly so I know what good ones are like. 🙂 Sad­ly, this recipe wont’t be used again. I agres with anoth­er post that says if it weren’t for the frost­ing they’d be bland.

Vanessa
Guest
Vanessa

When you list “100% pump­kin”, do you mean undrained pump­kin purée? Or are you just refer­ring to pump­kin you can find in a can, which is drained?

Brittany Cooper
Guest
Brittany Cooper

Is there a way to bake these in the oven instead of using a crock­pot and how long and at what tem­per­a­ture?

Lisl Hewitt
Guest
Lisl Hewitt

So, I am in the process of mak­ing these, and I agree that the dough didn’t make a ball using the amount of flour list­ed. It is a blob. I let it raise 30 min­utes like it said, and noth­ing hap­pened. I am let­ting it raise in a warmed oven right now. So far, no suc­cess after 10 min­utes. My ques­tion is about the yeast. In my typ­i­cal cin­na­mon roll recipe, it says to dis­solve the yeast in water, but your recipe didn’t. Is that pos­si­bly why the dough isn’t ris­ing?

Lisl Hewitt
Guest
Lisl Hewitt

The dough rose after an hour of extra ris­ing time, but it was a goopy mess due to insuf­fi­cient flour. I had to throw it out. 🙁

katie
Guest
katie

I was real­ly excit­ed for this recipe but it was awful. The dough like every­one said was bland. I would rec­om­mend putting the spices in the dough instead of the fill­ing. I would also use but­ter in the dough nev­er oil. That would add more fla­vor. Also, the yeast is not quick rise yeast, so for every­one won­der­ing why the dough won’t rise with this type of yeast unless u put it in warm water and sug­ar first.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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