Pumpkin Cinnamon Rolls (Slow Cooker)

10
Servings
30m
Prep Time
2h
Cook Time
2h 30m
Ready In


""

Original recipe yields 10 servings
OK
  • FOR ICING

Nutritional

  • Serving Size: 1 (96 g)
  • Calories 379.4
  • Total Fat - 19 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 46.7 mg
  • Sodium - 486.8 mg
  • Total Carbohydrate - 51.5 g
  • Dietary Fiber - 2.6 g
  • Sugars - 33.6 g
  • Protein - 3.9 g
  • Calcium - 78.6 mg
  • Iron - 1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

Line the bottom of the crockpot with parchment paper to reach halfway up the sides of the crockpot casserole. In a bowl combine the dry ingredients (flour -baking soda). Using a pastry blender or two knives cup in 6 tablespoons of butter until it is pea sized. Stir in half-and-half and pumpkin.

Step 2

Turn the dough out onto a floured board and knead it for about 10 or 15 times or until smooth. Roll dough into a 15 x 10 inch rectangle and spread with 1/3 cup butter.

Step 3

To make filling: in a bowl combine next 4 ingredients (sugars -spice) and sprinkle over dough. Roll up dough, starting from a short side and seal seam. Cut into 10 slices.

Step 4

Arrange rolls, cut side down in prepared slow cooker. Sprinkle with excess sugar mixture; cover and cook on high for 1.75 - 2 hours, giving the crockpot liner a half way turn halfway through cooking time. When done the tops of rolls will be slightly wet.

Step 5

Top with icing, if desired. To make the icing combine the icing ingredients (cream cheese - sugar), adding milk so the icing is spreading consistency.

Tips & Variations


No special items needed.

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