Crockpot Pumpkin Cinnamon Rolls (5 Ingredients, 90 Minutes)

Love this? Share it with your people 💕

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

I’ve been planning for an easy comfort food season, how about you? Here’s a slow cooker breakfast recipe (or brunch, of course!) that won’t take up the oven or need you to roll out your own dough. Just 90 minutes on high and you have lush, steamed pumpkin cinnamon rolls (all the edges become like the center). Serve these crockpot pumpkin cinnamon rolls straight from the crock with coffee or a big glass of milk. It’s one of my favorite canned cinnamon roll hacks that I think you’ll love.

WANT TO SAVE THIS?

Don't lose this! Enter your email and we'll send it instantly.

Steps to Make Crockpot Pumpkin Cinnamon Rolls

Step 1: Line the crockpot

Line the bottom of the crock with parchment paper, enough so it goes up the sides about halfway. This keeps the rolls from sticking to the bottom, plus it helps remove all of the finished rolls at once. Also: Leave the cup of icing that came with the rolls out on the counter so it’s room temp for drizzling then the rolls are done cooking.

Step 2: Make the pumpkin filling

In a small bowl, combine the pumpkin, heavy cream, brown sugar, and pumpkin pie spice in a small bowl. Stir until the it becomes an even light orange color, about the texture of pancake batter. Set aside.

Step 3: Arrange the rolls

In one layer, set the cinnamon rolls flat on the parchment paper. Leave a little space between them; they will nestle next to each other as they cook.

Step 4: Spoon over the pumpkin mixture

Spoon some of the pumpkin mixture over each roll. It pools in the center of the spiral and runs down the sides, which is exactly what you want.

Step 5: Catch the condensation

Lay a paper towel or two across the top of the crockpot with the edges overlapping the rim, then set the lid on to hold it in place. The paper towels absorb the condensation that would drip back down and make the rolls too moist.

Step 6: Set the slow cooker

Cook on high for 1 1/2 hours but start checking at an hour and 15 minutes. The rolls are done when the dough has puffed up and the pumpkin has set into a soft, custardy layer. They won’t look quite the same as oven-baked rolls, since these will be steamed and soft.

Step 7: Icing goes on last

Grasp the parchment to bring all the rolls out at once. Then drizzle or spoon over the icing from the cup that came with the package of rolls.

Tools and Equipment

• Slow cooker, 4-quart or above
• Parchment paper
• Small mixing bowl
• Rubber spatula or spoon
• Measuring cups and spoons
• Paper towels or a clean kitchen towel, enough to cover the top

Tips

• The parchment paper is pretty important and does more work than nonstick cooking spray. The pumpkin and sugar caramelize will stick hard without it.
• The absorbing towel is important too. Use a clean kitchen towel if you prefer over paper towels, but cover the whole top and have the lid sit on top. This prevents the tops of the pumpkin rolls from getting too moist and gummy.
• Use plain pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and too thin to cook into a custardy layer.
• Half and half or evaporated milk is an easy substitution for the heavy cream if that’s what you have on hand.

The bottom line

This recipe for Crockpot pumpkin cinnamon rolls could make your next fall brunch the easiest thing you do all season.