Slow Cooker Pumpkin Cinnamon Rolls

Step 1

Heat milk in microwave for 30-60 seconds until it's about 95 degrees

Step 2

Stir in yeast and set aside for about 10 minutes until it dissolves and turns foamy

Step 3

Add to stand mixer with dough hook and beat in sugar, salt, butter and egg until dissolved

Step 4

Slowly add in flour while continuing to mix on low speed until dough becomes stretchy and elastic

Step 5

Remove dough to floured cutting board and kneed for a couple of minutes and then let rest for about 10-15 minutes

Step 6

Roll out about the size of a sheet of paper

Step 7

Mix together pumpkin and condensed milk

Step 8

Spread over center of rolled out dough

Step 9

Sprinkle with brown sugar and cinnamon

Step 10

Roll up into a long tube

Step 11

Use a sharp knife to cut into sections (10-12 pieces)

Step 12

Place in slow cooker lined with parchment (I also sprayed parchment with nonstick spray)

Step 13

Cover and cook on high for about 2 hours or until fully cooked through and lightly browned on top

Step 14

Whisk together powdered sugar and milk (adding more milk if necessary to create a smooth pourable glaze)

Step 15

Drizzle or spread over warm rolls

Step 16

Store leftovers tightly covered in fridge

Step 17

If you don't have a stand mixer you can also use a hand mixer or mix by hand