Crockpot Pumpkin Cinnamon Buns
Serving Size / Yield
- 3/4 C. milk
- 1 packet instant yeast
- 3 T. sugar
- 1/2 tsp. salt
- 3 T. unsalted butter, melted and slightly cooled
- 1 cage-free egg
- 2 and 3/4 C. flour
- 1/2 C. canned pumpkin
- 3 T. sweetened condensed milk
- 1/4 C. brown sugar
- 1 tsp. cinnamon
- 1 C. powdered sugar
In a microwave-safe bowl, heat milk for 30-60 seconds until hot.
Stir in yeast and set aside for about 10 minutes until it dissolves and turns foamy.
Add the mix to stand mixer with dough hook and beat in sugar, salt, butter, and egg until well dissolved.
Slowly add in flour while continuing to mix on low speed until dough becomes stretchy and elastic.
Remove dough to floured cutting board and kneed for five minutes, and then let rest for about 15 minutes
Roll out the dough.
Now mix together pumpkin and condensed milk, then spread over center of rolled out dough.
Sprinkle the top with brown sugar and cinnamon, then roll up into a long tube.
Use a sharp knife to cut into 12 sections.
Place in slow cooker lined with parchment paper, and cover and cook on high for about two hours or until fully cooked through and lightly browned on top.
When done, let them cool slightly before topping with powdered sugar.