Print

Easy Overnight Slow Cooker Pumpkin Cinnamon Rolls with Maple Glaze

slow cooker pumpkin cinnamon rolls - featured image
Print Recipe

These pumpkin cinnamon rolls are made easy by slow cooking overnight, resulting in tender, fluffy rolls with a warm pumpkin flavor and a rich maple glaze. Perfect for cozy fall mornings and busy schedules.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 2 ¼ tsp active dry yeast (1 packet)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup warm milk (110°F/43°C) – whole or 2%
  • ¼ cup granulated sugar
  • 2 tbsp unsalted butter, melted
  • 1 large egg, room temperature
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup brown sugar, packed
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1–2 tbsp milk or cream
  • ½ tsp vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C) with the yeast and 1 tablespoon of sugar. Stir gently and let it sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl, mix together the flour, remaining sugar, salt, and cinnamon. Add the pumpkin puree, melted butter, egg, and the yeast mixture. Stir with a wooden spoon until a rough dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic. If sticky, sprinkle a little more flour carefully.
  4. First rise: Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: In a small bowl, mix the brown sugar and cinnamon. Set aside the softened butter for spreading.
  6. Roll out the dough: Punch down the risen dough and roll it out on a floured surface into a rectangle roughly 12×16 inches.
  7. Spread the filling: Brush the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, covering the entire surface.
  8. Form the rolls: Starting from the long edge, roll the dough into a tight log. Pinch the seam to seal. Cut into 12 even slices using a sharp knife or dental floss.
  9. Prepare the slow cooker: Grease the slow cooker pot generously with butter or use a liner. Arrange the rolls slightly apart in the pot. Cover with a clean kitchen towel and place the lid loosely to allow air circulation.
  10. Slow cook overnight: Set the slow cooker to low and cook the rolls for 6-7 hours overnight until tender and fluffy.
  11. Make the maple glaze: Whisk together powdered sugar, maple syrup, vanilla, and milk until smooth. Adjust thickness as needed.
  12. Finish and serve: Carefully remove the rolls from the slow cooker. Drizzle generously with maple glaze while still warm. Serve immediately.

Notes

Grease the slow cooker pot well to prevent sticking. Keep the slow cooker lid slightly loose with a kitchen towel to avoid condensation dripping on rolls. Use active dry yeast for best rise. For gluten-free, substitute flour with a gluten-free baking mix. For dairy-free, swap milk and butter with plant-based alternatives. You can proof dough in a warm oven at 80°F for 45 minutes to speed up rising. Rolls can be baked in the oven at 350°F for 25-30 minutes as an alternative cooking method.

Nutrition

Keywords: pumpkin cinnamon rolls, slow cooker cinnamon rolls, overnight cinnamon rolls, pumpkin recipes, maple glaze, fall recipes, easy cinnamon rolls

Find it online: https://goldensimmer.com/easy-overnight-slow-cooker-pumpkin-cinnamon-rolls-with-maple-glaze-recipe/