Slow Cooker Pumpkin Cinnamon Rolls

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