But perhaps better than the quintessential cup of pumpkin coffee is a pumpkin cinnamon roll bake that will smell good and taste even better. The best part? It's cooked in a slow cooker. After all those midterms and assignments, you'll want nothing more than to dig into this delicious pumpkin snack.
Pumpkin Cinnamon Roll Bake
- Prep Time:20 mins
- Cook Time:2 hrs 15 mins
- Total Time:2 hrs 35 mins
- Servings:6
- Easy
- 2 cans Grands cinnamon rolls with cream cheese icing
- 1/4 cup melted butter
- 6 oz pumpkin purée
- 1/3 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Ingredients
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Step 1
Turn the slow cooker to its highest setting and melt the butter inside.
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Step 2
Tear the 10 cinnamon rolls apart while the butter is melting. Aim for about 40 to 50 pieces (about 4 to 5 pieces per cinnamon roll).
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Step 3
Toss the pieces in the melted butter once they've all been torn.
#SpoonTip: Hands are the best tools for this.
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Step 4
Add the brown sugar and pumpkin pie spice and mix. The butter and sugar will act as a syrup that keeps the dough from drying out.
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Step 5
Set the crockpot to its highest setting, and let it cook for about 2 hours and 15 minutes, but some crockpots cook differently. To check if it is done cooking, the very middle of this bake should be very soft, but not doughy.
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Step 6
Mix together the icings from the cinnamon roll cans with the pumpkin purée and 1/2 tsp of ground cinnamon. Feel free to add a bit of brown sugar if you don't want a strong pumpkin flavor. Drizzle on every single bite and enjoy.
Photo by Samuel Willis