Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2021 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Slow Cook Time: 105 mins Cool Time: 30 mins Total Time: 30 mins Servings: 10 Yield: 10 rolls Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 ½ teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda 6 tablespoon butter, cut up ⅓ cup half-and-half ⅓ cup canned pumpkin ⅓ cup butter, softened ⅓ cup granulated sugar ⅓ cup packed brown sugar 1 tablespoon cornstarch 1 tablespoon pumpkin pie spice 1 recipe Cream Cheese Icing Cream Cheese Icing 2 ounce cream cheese, softened 1 tablespoon butter, softened ½ teaspoon vanilla 1 cup powdered sugar Milk (optional) Directions 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. 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. 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 (185ºF), giving crockery liner a half-turn halfway through, if possible. (Tops of rolls will be slightly wet.) If possible, remove crockery liner from cooker. Cool rolls, uncovered, 30 minutes. Spread or drizzle with Cream Cheese Icing. Cream Cheese Icing 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. 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 Print Nutrition Facts (per serving) 356 Calories 17g Fat 48g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 356 % Daily Value * Total Fat 17g 22% Saturated Fat 11g 55% Cholesterol 47mg 16% Sodium 509mg 22% Total Carbohydrate 48g 17% Total Sugars 27g Protein 3g Vitamin C 0.2mg 1% Folate, total 47.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.