Pumpkin Cinnamon Buns, courtesy of your crock pot

Here's the thing about making cinnamon rolls in your slow cooker.

It's basically the best idea anyone had. 


It only takes about an hour and a half in your crock pot and they come out super duper perfect. 

Like, gooey, sweet and deliciously fluffy perfect. 

You might be wondering why you'd want to spend 90 minutes making something you can bake in 20, but I really encourage you to give this recipe a whirl. Unlike the 20-minute, pop-in-the-oven method, it's really, really hard to overcook (aka dry out and make brick like) these cinnamon buns in the crock pot.

And in the spirit of all things fall, October and wonderful (not to mention a half a can of pumpkin sitting in my fridge begging to be used), I've decided to put a fun spin on this breakfast and make it pumpkin spice cinnamon buns with cream cheese frosting. You won't be sorry.

Pumpkin Spice Cinnamon Buns
(Makes 12-14 rolls)
3 cups all purpose flour
1/4 cup sugar
1 package active dry yeast
1/2 cup vanilla almond milk
1/4 cup water
3/4 cup pureed pumpkin
1/2 cup canola oil
1 Flaxseed egg (1 TBS flaxseed to 1 1/2 TBS warm water, let it sit for 5 minutes)

Filling Ingredients:
1/3 cup butter
1/3 cup brown sugar
2 tsp ground cinnamon
2 tsp nutmeg
1 tsp ginger
1 tsp ground gloves

Icing Ingredients:
4 oz vegan cream cheese, soft
1 cup powdered sugar
1/2 stick vegan butter, soft
1/2 tsp vanilla extract
1/2 tsp lemon juice

In a large bowl, combine flour, sugar and yeast. Fold in almond milk, water, pumpkin, flaxseed egg and oil into try ingredients. Form into a ball and let it sit in bowl, covered with a towel, for 30-45 minutes.
Once dough has settled, roll into a rectangle on a lightly floured surface. 
Mix together filling ingredients and baste rolled rectangle dough with sugary, pumpkin spice mixture. Roll long side to long side, pinch ends and then cut into 12-14 slices. 
Place in greased crock pot and cook on high for 60-90 minutes (perform the toothpick test to determine doneness. If it comes out clean, you're good to go!)
Mix up icing/glaze and pour over hot rolls to create an ooey, gooey, perfectly moist cinnamon bun. Top with pecan pieces if you're feeling wild.

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  1. Thanks for the great tip. I bake all the time, but tend to do it while busy doing other things...this means i won't have to keep such a close eye on the oven!

  2. I can't believe you can bake in a crock pot! I only have a pressure cooker, not a slow cooker, but maybe I should get one!

  3. GENIUS! I love this idea, my crockpot is sitting sadly in the attic right now. I need to dig him out.

  4. Crockpot is an amazing thing! Those look really yummy.

  5. Shut your mouth! (I mean that in the nicest way possible :) ) I cannot believe you made those in the slow cooker - amazing!

  6. I'm telling you guys, it's absolutely crazy what you can do in a crock pot. I have a few desserts planned for the end of the month, I'm excited to try a cake in it! If I would have known how easy and versatile a slow cooker is/was I would have been cooking in it so much sooner!

  7. I never thought about using a crock pot for cinnamon rolls. Great idea! And they look so good!

  8. Whoa This is genius!!! Vegan cinnamon rolls...also genius! Thanks for sharing!

  9. I am making these right now. However, I have a few questions.

    I followed the dough recipe exactly, but my dough came out way too sticky. I'm going to add more flour to it after the 30-45 minutes are up, but I hope it won't affect the results negatively!

    Also, you say to add butter to the dough ingredients, however, there is no butter in the ingredients for it. Maybe you meant to say water?

    My crock pot seems kinda small for 12-14 rolls. Do you know if the dough can be frozen? I'll have to come up with something to do with the left over rolls that won't fit.

    Lastly, I love your blog and especially your recipes! You have me drooling over all of them!

  10. Thanks so much for bringing this to my attention, I'm sorry I just now saw it! I know I had a friend that made these last weekend and she decreased her pumpkin puree amount a little bit because the brand she had purchased was a tiny bit more "liquidy" if you know what I mean. So you can try reducing a little bit of that. I lucked out and used a batch of pumpkin puree that I got at the farmers market, it wasn't quite as juicy as some can be.

    It is *entirely* possible that you might need a dash more of flour though, generally I have a hard time measuring things out, so it's possible that after I measured out the flour amount I went in and added a handful of flour without remembering to note it while I do it. I guess that's the problem with not following recipes or measuring things out, when I actually try to do it sometimes I still miss a step!

    As for the frozen dough, I've never done it because I make ridiculously big batches of everything, but from what I've read you can freeze them basically at anytime. I do have a friend that recommends getting them all ready to go so that you can thaw them overnight in the fridge and then cook them the next day!

    Good luck and thanks for the support :D

  11. I am bookmarking these to try, if anyone makes them I'd love to hear other feedback! I'm in Canada, so I'd love to make these for a Thanksgiving dessert option in a couple weeks

  12. Can I refrigerate the dough overnight? I hate to freeze it and then turn around and thaw it in the morning, but that's a lot of prep work plus bake time, we'll have given up and had cereal by the time I get it done!

    1. Fridge overnight shouldn't be an issue at all! I'd just save the filling part for the next day when you're ready to pop it in the crock pot!

    2. Yes. Any dough can be refrigerated up to 12 hours. Many much longer than that. You can also wrap and freeze dough. The length of storage time depends on the freezer prep, I.e. a vacuum sealer will keep it indefinitely.

  13. OMG, these are the bomb! And so easy. Love, Love, Love! What kind of crockpot do you use? Size? Also can you leave the pumpkin out and have a more traditional cinnamon roll? Or would that mess up the recipe?

  14. OMG, these are the bomb! And so easy. Love, Love, Love! What kind of crockpot do you use? Size? Also can you leave the pumpkin out and have a more traditional cinnamon roll? Or would that mess up the recipe?

  15. I just tried these using the applesauce but decreased the oil by 1 tablespoon and omitted the water and they are wonderful. Soft and moist!! I did not use the filling, I put vegan butter on the dough then sprinkled cinnamon and brown sugar on top and rolled. I put 7 in the crock pot so they could expand and will bake the others tomorrow. I am linking this on my web site and emailing my friends because this was so easy and such a wonderful treat. Thanks!!!

    1. Thanks so much for sharing your success with these! We love to keep these in our back pocket for lazy days at home! :)

  16. Can I make this with a regular egg, butter and cream cheese?

    1. The butter and cream cheese would be equal, but I'm not sure about the egg. Probably, but I can't guarantee it :)

  17. I made these last year and as soon as the weather dipped a few days ago due to rain, I thought of these. What better way to welcome autumn back?? 😊


  18. lid on or off the slow cooker please?


  19. lid on or off the slow cooker please?