Cooking Time:1-2 hours
Ingredients3 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
1/3 c. butter, softened
1/3 c. brown sugar
1/4 c. white sugar
1 tsp. cinnamon
1 tsp. pumpkin pie spice
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!
- In a large bowl, combine flour, sugar and yeast.
- Add milk, pumpkin, egg and oil slowly into dry ingredients, with cinnamon and pumpkin pie spice.
- Add water until the dough is at the right texture. (not too dry and not too wet)
- Create a ball of dough and place in a bowl.
- Cover the bowl with a towel and let sit at room temperature for 30 mins.
- After dough has rested, roll into a large rectangle (approx. 16 x 12) on a lightly floured surface.
- In a separate bowl, mix together the filling ingredients (softened butter, brown sugar, cinnamon and pumpkin pie spice) and smear mixture onto flattened dough.
- Roll dough lengthwise to form one long tube. Pinch ends and cut into 10-12 slices.
- Grease crock liberally, separate slices and lay flat down, individually in crock. (ok to touch but not overlap)
- 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.
- 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.
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Can you please specify which are the filling ingredients and which are the icing ingredients? Thanks so much. Can’t wait to try these!
Claudia in the ingredients you will see heading that list the fillings and the icing. I did edit it some, so hopefully this is easier for you to view. Thank you for posting… Happy Crocking!
This sounds amazing, but one question. When do you add the cream cheese? Is it a filling ingredient or is it an icing ingredient.
Hi – I’ve adjusted the ingredient list so that it’s easier to see what the dough, filling and icing ingredients are – I hope that helps! Regarding the egg, it’s part of the dough ingredients. Thanks for your comments and Happy Crocking!
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!
Should there be an egg listed in the “filling” ingredients??
In step 2, about how large should the rolled out rectangle be? And what size crock would be best to fit these?
I would make it about 12 X 10 inches long. Happy Crocking!
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 »
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?
I would prep them the night before, as much as you can, and make in the morning.. Make it easy on yourself!
AND you still didn’t answer the girls question: how should you keep the prepared dough over night? In the refrigerator? Or just leave them in the crock on the counter without refrigeration??
I would refrigerate the prepared dough over night! 🙂
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.
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?
The egg goes in the dough ingredients not the filling… This recipe makes about 10-12 rolls, so you will need a large slow cooker for this recipe. I used my 6 1/2 quart slow cooker. Hope this helps and Happy Crocking!
Any sugar free version?…diabetic here but honey has to love it also..;-) not asking for much am I ..lol
Debra you can make this recipe your own, and make it with what works for you and your hubby. I personally like Stevia in place of sugar… Hope this helps! Happy Crocking!
Quick question: Is it ok to use slow cooker liners with this recipe?
Yes Sandra it works great! Be sure to post back and let us know how they tasted! Happy Crocking!
Can you fix these in the oven? If so how long to bake and on what temp?
Delicious! I’ve never made typical baked goods in the crock pot before. I’ll have to try more now!
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.
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?
Vanesa the 100% pumpkin is in the can, and does not have the spices already added. Some pumpkin you can buy already have spices added. Hope this helps! Happy Crocking! 🙂
Is there a way to bake these in the oven instead of using a crockpot and how long and at what temperature?
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?
Hi Lisa – From what I understand, the real reason for dissolving yeast in warm water is to “proof”it. (Check that it’s still active.) However in my experience, it is not a required step to get the dough to rise and I have made many recipes that combine the yeast to the dry ingredients that have worked well. DOuble check to make sure that your yeast is fresh/not expired. Also, I always keep my yeast in the frig – my mom told me it would stay fresher that way, but I’m sure that’s not a science! Good luck – I… Read more »
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. 🙁
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.