Pumpkin Cinnamon Rolls
A great contrast of sweet & tangy! Wonderful on sandwiches, with mashed potatoes, in tacos, or --after it's chilled--on salad!
I’ll bake frozen french fries to serve with the ribs and add a quick fruit or veggie salad. Or serve with rice & beans. My husband likes to take the...
I love this delicious bread! I spread yummy honey butter on a slice for breakfast with a hot cup of coffee…and another slice at the end of the day for...
These finger lickin' cinnamon rolls are just the thing to make your day sweet! The pumpkin adds fall flavor to this irresistible slow cooker recipe on a chilly morning.
- 1 Stick of butter or margarine, melted
- 1/4 Cup white or dark Karo (whichever doesn't matter)
- 1 Cup Brown sugar
- 1 Teaspoon Ginger
- 1 Teaspoon Cinnamon
- 1 Cup Chopped pecans or nut of your choice
- 1/2 (8 oz) Block cream cheese, softened
- 1/2 Can Pumpkin puree
- 1 Teaspoon vanilla
- 2 Packages Crescent rolls
- cinnamon sugar
For the glaze, mix the first 5 ingredients together in small bowl, Stir in the nuts.
Spray bottom of slow cooker with non stick spray. Pour the glaze in the bottom of the slow cooker.
In a medium bowl, using a hand mixer, blend the cream cheese, pumpkin puree, and vanilla.
On a nonstick surface, (I use a plastic cutting board) roll out crescent rolls into four rectangles per package.
You should have a total of 8 rectangles.
Sprinkle each rectangle of crescents with cinnamon sugar.
Dollop the pumpkin mixture onto the crescent rectangles and spread evenly. Roll crescents from end to
Cut the crescent rolls into halves or thirds and start placing them in the slow cooker on top of the glaze.
When all cinnamon rolls are placed, cover and cook on HIGH for 2-3 hours or until crescents are no longer
Once done, remove crock from heat and let cool for 5-10 minutes. You may then flip onto a platter and all
glaze should top the rolls.
Leave a Review
You must be logged in to post a comment.