Picture this: a crisp fall morning, the scent of pumpkin and cinnamon wafting through your kitchen, and the easiest, most indulgent breakfast waiting for you—all thanks to your trusty crockpot. These pumpkin cinnamon rolls have been my go-to for cozy weekend brunches and holiday gatherings for years. Honestly, I was skeptical at first—could a slow cooker really make fluffy, gooey cinnamon rolls? But trust me, it works like magic! No oven babysitting, no worrying about overbaking, just set it and let that warm pumpkin spice aroma fill your home while you sip your coffee.
Ingredients for Crockpot Pumpkin Cinnamon Rolls
Here’s everything you’ll need to make these heavenly pumpkin cinnamon rolls – trust me, you probably have most of this in your pantry already!
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup pumpkin puree (not pumpkin pie filling!)
- 1/4 cup granulated sugar
- 1/4 cup warm milk (about 110°F – test it on your wrist like grandma taught you)
- 2 tbsp melted butter (unsalted is best)
- 1 large egg (room temperature)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Pro tip: If your kitchen is chilly, let the butter and egg sit out for 20 minutes before starting – it makes all the difference in getting that perfect dough texture!
How to Make Crockpot Pumpkin Cinnamon Rolls
Okay, friends – let’s dive into the magical process of turning simple ingredients into the most heavenly pumpkin cinnamon rolls your crockpot will ever make! Don’t let the multiple steps fool you – it’s easier than it looks, and I’ll walk you through every part.
Preparing the Dough
First, grab your biggest mixing bowl – I always use my grandma’s old yellow ceramic one for good luck! Whisk together the flour, sugar, yeast, cinnamon, nutmeg and salt. In a separate bowl, mix the pumpkin puree, warm milk, melted butter and egg until they’re completely combined. Now here’s the fun part – slowly pour the wet ingredients into the dry while stirring with a wooden spoon. The dough will start shaggy at first, but keep mixing just until it comes together. We want it soft and slightly sticky, but not wet – like a squishy pumpkin pillow!
Shaping and Cooking the Rolls
After the dough rises (it should double in size – patience is key!), punch it down and roll it out on a lightly floured surface into about a 12×9 inch rectangle. Spread your cinnamon-sugar filling evenly, leaving a small border. Roll it up tightly from the long side – don’t worry if some filling oozes out, that’s part of the charm! Use dental floss (clean, obviously!) to slice into 8 even rolls – just slide it underneath and pull up to cut cleanly. Arrange them in your greased crockpot with some space between each – they’ll expand as they cook. Cover and let them rise again for about 30 minutes before turning on the crockpot to low. In 2-2.5 hours, you’ll have golden brown, puffy rolls that smell like autumn dreams!
Pro tip: Resist the urge to peek too often – every time you lift the lid, heat escapes and adds cooking time. Just trust the process!
Why You’ll Love These Crockpot Pumpkin Cinnamon Rolls
Oh my goodness, where do I even start? These pumpkin cinnamon rolls have become my absolute obsession for so many reasons:
- Effortless magic: No oven-watching! Just mix, shape, and let your crockpot do all the work while you enjoy your morning.
- Fall in every bite: That warm pumpkin-spice aroma filling your kitchen? Pure coziness. The pumpkin adds such perfect moisture too!
- Brunch hero: Impress guests without stress – they’ll never guess how easy these were to make.
- No fancy equipment: Just a mixing bowl, rolling pin, and your trusty slow cooker. No stand mixer required!
Seriously, once you try these, you’ll wonder how you ever lived without them on crisp autumn mornings.
Tips for Perfect Crockpot Pumpkin Cinnamon Rolls
After making these dozens of times (okay, maybe hundreds – I might have a problem!), I’ve learned all the tricks for pumpkin cinnamon roll success:
- Pumpkin matters: Always use pure pumpkin puree, not pie filling. That extra sugar and spices in pie filling will throw everything off!
- Yeast loves warmth: Test your milk temperature on your wrist – it should feel like a warm bath (110°F). Too hot kills yeast, too cold won’t activate it.
- Early peeker: Check at 2 hours – crockpots vary. They’re done when golden and springy to touch.
- Skip metal liners: They conduct heat too aggressively. A simple parchment round or light greasing works best.
These small tweaks make all the difference between good rolls and “oh-my-gosh-give-me-the-whole-crockpot” rolls!
Ingredient Substitutions & Notes
Ran out of something? No worries! Here are my favorite swaps that still give delicious results:
- Milk: Almond milk or oat milk work beautifully – just warm it first.
- Flour: Swap in gluten-free 1:1 baking flour if needed (I like King Arthur’s blend).
- Yeast tip: If it doesn’t foam after 5 minutes in warm milk, it’s dead – start fresh!
Quick note: While you can use canned pumpkin puree, homemade gives the best flavor (just roast and mash pumpkin – easy!).
Serving Suggestions for Crockpot Pumpkin Cinnamon Rolls
Oh, the possibilities! These pumpkin cinnamon rolls shine brightest when served warm – I always pull them out the moment the crockpot beeps. Drizzle them with cream cheese glaze or a simple powdered sugar icing while they’re still toasty. For an extra indulgence, add a dollop of whipped cream or a caramel drizzle – it’s like autumn in a bite!
They’re perfect alongside a steaming mug of spiced coffee or apple cider at breakfast. When I’m hosting brunch, I love pairing them with crispy bacon and a fruit salad for the ultimate sweet-savory spread. Trust me, your guests will rave!
Storing and Reheating Crockpot Pumpkin Cinnamon Rolls
Here’s how to keep your pumpkin cinnamon rolls tasting fresh and delicious for days (if they last that long!): Store cooled rolls in an airtight container at room temperature for up to 3 days. To reheat, microwave individual rolls for 15-20 seconds with a damp paper towel draped over them – this keeps them soft and steamy. For longer storage, freeze unbaked rolls on a parchment-lined sheet, then transfer to freezer bags once solid. When ready to bake, let them thaw overnight in the fridge before popping in the crockpot as usual. The pumpkin keeps them remarkably moist even after freezing!
Crockpot Pumpkin Cinnamon Rolls FAQs
I get asked about these pumpkin cinnamon rolls all the time – here are the answers to everyone’s burning questions!
Can I double the recipe?
Absolutely! Just use two crockpots or bake in batches. The dough handles beautifully when doubled – you might need an extra minute of kneading to incorporate all the flour. My Thanksgiving trick? Make one batch the night before (stored shaped but unbaked in the fridge) and one fresh in the morning.
Help! My dough is too sticky – what now?
Don’t panic! Sprinkle in flour 1 tablespoon at a time while kneading until it’s workable. Sticky dough usually means your pumpkin puree was extra moist or you measured the flour lightly. Next time, fluff your flour before measuring or reduce milk by a tablespoon.
Can I use canned frosting?
While homemade icing tastes best, canned cream cheese frosting works in a pinch! Thin it with a splash of milk or pumpkin spice coffee creamer for perfect drizzling consistency. Pro tip: Warm it slightly for that fresh-baked illusion!
More questions? Slide into my DMs – I love helping fellow pumpkin roll enthusiasts!
Nutritional Information for Crockpot Pumpkin Cinnamon Rolls
Here’s the scoop on what’s in each warm, gooey pumpkin cinnamon roll (because we all deserve to indulge wisely!): About 210 calories, 12g sugar, and 6g fat per roll. Remember, these are estimates – your actual totals may vary slightly based on ingredients. But hey, with all that pumpkin goodness, we’re basically eating vegetables, right? (Okay, maybe not, but a girl can dream!)
Tag us if you try this recipe!
Irresistible Crockpot Pumpkin Cinnamon Rolls in 2 Hours
Easy-to-make cinnamon rolls with a pumpkin twist, perfect for fall mornings or cozy gatherings.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 rolls 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1/4 cup milk
- 2 tbsp butter, melted
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 packet active dry yeast
- 1 egg
Instructions
- Mix flour, sugar, yeast, cinnamon, nutmeg, and salt in a bowl.
- Add pumpkin puree, milk, melted butter, and egg. Mix until dough forms.
- Knead dough on a floured surface for 5 minutes.
- Roll dough into a rectangle, spread with filling, then roll into a log.
- Slice into rolls and place in a greased crockpot.
- Cook on low for 2-3 hours until golden and cooked through.
- Drizzle with icing before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Let dough rise in a warm place for 30 minutes before rolling.
- Check rolls after 2 hours to avoid overcooking.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
