Slow Cooker Pumpkin Cinnamon Rolls

This pumpkin recipe is your new go-to fall breakfast. Delicious and addicting, these slow cooker cinnamon rolls will definitely be a family favorite.

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  • Makes: 10 servings
  • Serving Size: 1 roll
  • Makes: 10 rolls
  • Prep: 30 mins
  • Slow Cook: 1 hr 45 mins to 2 hrs (high)
  • Cool: 30 mins

Slow Cooker Pumpkin Cinnamon Rolls

Directions

  1. Line bottom of a 13x9-inch (3 1/2-qt.) casserole slow cooker or a 6-qt. oval slow cooker with parchment paper, extending paper halfway up sides. In a large bowl stir together flour, baking powder, salt, and baking soda. Using a pastry blender, cut in 6 Tbsp. butter until pea size. Stir in half-and-half and pumpkin.
  2. Turn dough out onto a lightly floured surface. Knead gently 10 to 15 strokes or until smooth. Roll dough into a 15x10-inch rectangle; spread with 1/3 cup butter. For filling, in a small bowl combine next four ingredients (through pumpkin pie spice); sprinkle over dough. Roll up rectangle, starting from a short side; seal seam. Cut into 10 slices.
  3. Arrange rolls, cut sides down, in prepared cooker. Sprinkle with any excess sugar mixture. Cover and cook on high 1 3/4 to 2 hours (185 degrees F), giving crockery liner a half-turn halfway through, if possible. (Tops of rolls will be slightly wet.)
  4. If possible, remove crockery liner from cooker. Cool rolls, uncovered, 30 minutes. Spread or drizzle with Cream Cheese Icing.

From the Test Kitchen

Salted-Caramel Nut Rolls

Prepare as directed, except add 1/4 cup chopped roasted cashews to the filling. Omit icing. Drizzle with 1/3 cup caramel-flavor ice cream topping and sprinkle with 1/4 cup coarsely chopped roasted cashews and 1/2 tsp. sea salt flakes.

Nutrition analysis per serving: 358 calories, 4 g protein, 45 g carbohydrate, 18 g total fat (10 g sat. fat), 41 mg cholesterol, 1 g fiber, 21 g total sugar, 9% Vitamin A, 0% Vitamin C, 671 mg sodium, 9% calcium, 10% iron

Cranberry-Orange Rolls

Prepare as directed, except add 1/2 cup dried cranberries and 1 tsp. orange zest to the filling. Stir 1/2 tsp. orange zest into icing and, if necessary, thin with orange juice.

Nutrition analysis per serving: Same as above, except: 383 calories, 53 g carbohydrate, 31 g total sugar, 12% Vitamin A, 1% Vitamin C, 9% calcium

Spiced-Latte Rolls

Prepare as directed, except use 1 tsp. EACH ground cinnamon and ginger and 1/4 tsp. EACH ground cardamom and allspice in place of the pumpkin pie spice in the filling. Omit icing. In a small bowl dissolve 3/4 tsp. instant espresso coffee powder in 2 Tbsp. milk. Stir in 1 1/2 cups powdered sugar and 1/2 tsp. vanilla. Stir in additional milk (2 to 4 Tbsp.) to reach drizzling consistency. Drizzle over rolls.

Nutrition analysis per serving: 361 calories, 3 g protein, 53 g carbohydrate, 15 g total fat (10 g sat. fat), 41 mg cholesterol, 1 g fiber, 33 g total sugar, 9% Vitamin A, 0% Vitamin C, 485 mg sodium, 8% calcium, 8% iron

Cream Cheese Icing

Directions

  1. In a medium bowl beat together cream cheese, butter, and vanilla with a mixer on medium until well combined. Add powdered sugar; beat until combined. Stir in milk, if desired, to reach spreading consistency.
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Nutrition Facts (Slow Cooker Pumpkin Cinnamon Rolls)

  • Per serving:
  • 356 kcal ,
  • 17 g fat
  • (11 g sat. fat ,
  • 47 mg chol. ,
  • 509 mg sodium ,
  • 48 g carb. ,
  • 1 g fiber ,
  • 27 g sugar ,
  • 3 g pro.
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