Pumpkin Cinnamon Rolls (Slow Cooker)

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.