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Cozy Slow Cooker Pumpkin Cinnamon Rolls with Easy Maple Frosting

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Soft, tender pumpkin cinnamon rolls cooked in a slow cooker and topped with a smooth, sweet maple frosting. Perfect for cozy fall mornings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 3 cups all-purpose flour (about 375g)
  • 2 ¼ teaspoons instant yeast (7g)
  • ¼ cup granulated sugar (50g)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup pure pumpkin puree (120g)
  • ¾ cup whole milk, warmed (180ml)
  • 3 tablespoons unsalted butter, melted and slightly cooled (45g)
  • 1 large egg, room temperature
  • ½ cup brown sugar, packed (100g)
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter, softened (45g)
  • 1 cup powdered sugar (120g)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, softened (30g)
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk (15-30ml), as needed for consistency

Instructions

  1. Activate the Yeast: In a small bowl, combine the warmed whole milk (110°F/43°C) with the granulated sugar and instant yeast. Stir gently and let rest for about 5 minutes until foamy.
  2. Make the Dough: In a large mixing bowl, whisk together the all-purpose flour, salt, cinnamon, and nutmeg. Add the pumpkin puree, melted butter, egg, and the yeast mixture. Stir until dough starts to come together, then knead by hand on a floured surface for 5-7 minutes until smooth and elastic. Add flour if dough is too sticky.
  3. First Rise: Lightly grease a mixing bowl, place dough inside, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  4. Prepare the Filling: Mix brown sugar and cinnamon in a small bowl. Set aside softened butter.
  5. Roll Out the Dough: Punch down dough, roll out into a 12×15 inch rectangle. Spread softened butter evenly, then sprinkle brown sugar and cinnamon mixture on top.
  6. Form the Rolls: Roll dough tightly from the long edge into a log. Cut into 12 equal slices about 1½ inches thick.
  7. Arrange in Slow Cooker: Grease slow cooker insert with butter. Place rolls cut-side up, slightly spaced but snug. Cover with lid.
  8. Cook the Rolls: Cook on low for 2 to 3 hours, checking after 2 hours. Rolls should be puffed, cooked through, and lightly golden on top.
  9. Make the Maple Frosting: Beat powdered sugar, softened butter, maple syrup, and vanilla extract. Add milk a teaspoon at a time until smooth and pourable.
  10. Serve: Transfer rolls to a plate or serve warm from slow cooker. Drizzle generously with maple frosting and enjoy.

Notes

Use low setting on slow cooker for even cooking. Avoid overcrowding rolls to ensure even cooking. If rolls are not golden enough, broil for 1-2 minutes carefully. Maple frosting can be made ahead and warmed slightly before serving. For vegan version, substitute egg with flax egg, use plant-based milk and vegan butter. For gluten-free, use a 1-to-1 gluten-free baking flour blend.

Nutrition

Keywords: pumpkin cinnamon rolls, slow cooker cinnamon rolls, maple frosting, fall recipes, cozy breakfast, pumpkin dessert

Find it online: https://lirafood.com/cozy-slow-cooker-pumpkin-cinnamon-rolls-with-easy-maple-frosting-recipe/