Pumpkin Cinnamon Rolls (Slow Cooker)
Recipe: #36943
May 14, 2021
Categories: Breads, Cheese, Pumpkin, Brunch, Slow Cooker, Vegetarian Cream Cheese, Quick Breads, Butter/Margarine, more
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Original is 10 servings
Ingredients
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- FOR ICING
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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 by Step Method
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
No special items needed.
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