Ingredients: |
Ingredients: 2 cups flour
1 ½ tsp baking powder
1 tsp salt
1 tsp baking sod
6 T butter, cut into small pieces
1/3 cup canned pumpkin
1/3 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 T cornstarch
1 T pumpkin pie spice
1 recipe cream cheese icing
Icing:
2 ounces softened cream cheese
1 T softened butter
½ tsp vanilla
1 cup powdered sugar
Small amount of milk
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Directions: |
Directions:Line a 6 quart crockpot with parchment paper, extending paper halfway up sides. In a bowl stir together flour, baking powder, salt, and baking soda. Using a pastry blender, cut in the 6 T butter until pieces are pea size. Stir in half and half and pumpkin. Turn dough on lightly floured surface. Knead gently 10 to 15 strokes until smooth. Roll dough into a 15 x 10 inch rectangle. Spread with remaining butter. Mix together sugar, brown sugar, cornstarch and pumpkin pie spice. Sprinkle over dough (reserve a small amount). Roll up dough, starting with short edge; seal seam. Cut into 10 slices.
Arrange slices, cut sides down in prepared crockpot. Sprinkle with any remaining sugar mixture. Cover an cook on high 1 ¾-2 hours, giving crockery liner a half-turn halfway through cooking, if possible. Tops of rolls will be slightly wet.
Turn off crockpot. If possible, remove crockery liner from cooker. Cool, uncovered, 30 minutes. Spread or drizzle rolls with cream cheese icing.
For icing: beat cream cheese, butter and vanilla on high 30 seconds. Beat in powdered sugar until smooth. If necessary, add a small amount of milk to reach drizzling consistency. |
This recipe for Crockpot Pumpkin Cinnamon Rolls is from