Pumpkin Cinnamon Buns Slow Cooker Recipe

Give your sweet tooth a treat! These buns are soft, fluffy, and packed with pumpkin flavor.

Prep Time
1 hour
Cook Time
2+ hours
Servings
6
Ingredients:

    Dough:

    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 2 tablespoons granulated sugar, divided
    • 1/2 package (1/8 ounce) active dry yeast
    • 1/2 cup whole milk
    • 2 tablespoons unsalted butter, softened
    • 1 egg yolk
    • 1/2 teaspoon vanilla extract
    • 1/4 can pumpkin puree
    • 1/2 teaspoon pumpkin pie spice

    Filling:

    • 3 tablespoons packed brown sugar
    • 1 tablespoon granulated sugar
    • 2 tablespoons butter, softened
    • 2 teaspoons pumpkin pie spice
    • 1/4 cup chopped pecans

    Glaze:

    • 2 ounces cream cheese, at room temperature
    • 1 tablespoon butter, softened
    • 1/2 cup icing sugar, sifted
    • 1 tablespoon whole milk
    • 1/2 teaspoon vanilla extract

Instructions:

For Dough:

  1. Grease insert of Crockpot® Slow Cooker with cooking spray. Line bottom of stoneware with enough parchment paper to extend 4 inches up the side. Grease parchment paper with cooking spray; set aside. Stir together flour and salt and set aside.
  2. Combine 2 tablespoons warm water, 1/2 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes or until foamy.
  3. Meanwhile, in saucepan set over medium-low heat, warm milk and butter just until butter melts and milk is warm to the touch.
  4. In the bowl of a stand mixer fitted with a dough hook, mix together yeast mixture, milk mixture, remaining sugar, egg yolk, and vanilla until combined. Mix in flour mixture, pumpkin puree, and pumpkin spice until smooth, soft dough starts to form (if dough is too sticky, mix in up to 1/4 cup more flour).
  5. Transfer to greased bowl. Cover and let rise for 45 to 60 minutes or until doubled in size.

For Filling:

  1. Transfer dough to work surface lightly dusted with flour. Roll out into a 9-inch x 5.5-inch rectangle, about 1/4-inch thick. Stir together brown sugar, granulated sugar, butter, and pumpkin pie spice; spread evenly over dough, leaving 1/4-inch border. Sprinkle evenly with pecans.
  2. Starting from long end, roll up dough tightly into log. Pinch ends to seal seams. Cut into 6 slices, about 1 1/2-inch thick. Arrange buns evenly in prepared Crockpot Slow Cooker. Cover with lid that has been wrapped in a clean kitchen towel, gathering ends of towel on top (to absorb condensation and help prevent soggy buns). Cook on HIGH for 1 1/2 hours; reduce heat to LOW and cook for about 30 minutes more or until buns are cooked through and set.
  3. Carefully remove buns using parchment paper. Turn out onto cooling rack.

For Glaze:

  1. Using electric mixer, beat together cream cheese and butter until smooth. Beat in icing sugar, milk, and vanilla until smooth. Drizzle over buns. Serve warm or at room temperature.
Breakfast
American
Fruit
Slow Cooker