Crockpot Pumpkin Cinnamon Rolls
Refrigerated cinnamon rolls slow cooked under a pumpkin, cream, and brown sugar topping, then finished with the icing from the package. Five ingredients and 90 minutes on high.
Ingredients
- 13.25 oz package cinnamon rolls refrigerated, with icing
- 1/2 c pure pumpkin not pumpkin pie filling
- 1/4 c heavy cream
- 1 T brown sugar
- 1 t pumpkin pie spice
Instructions
- Line the bottom of the crockpot with parchment paper, pressing it flat against the base and letting the edges climb the sides.
- Mix the pumpkin, heavy cream, brown sugar, and pumpkin pie spice in a small bowl until the color is even. Set aside.
- Arrange the cinnamon rolls on the parchment in a single layer, spiral side up, leaving a little space between them.
- Spoon some of the pumpkin mixture over each cinnamon roll.
- Lay a paper towel across the top of the crockpot with the edges overlapping the rim, then set the lid on to hold it in place.
- Cook on high for 1 1/2 hours, until the dough has puffed and the pumpkin has set into a soft layer on top.
- Drizzle with the icing from the package and serve warm.
Notes
Use pure pumpkin, not pumpkin pie filling. Pie filling is pre-sweetened and thinned, and the topping will not set.
The paper towel is not optional. It catches the condensation that would otherwise drip back onto the rolls and leave the tops gummy.
Start checking at 1 hour 15 minutes. Slow cookers run hot at different rates.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat 20 seconds in the microwave.
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