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Fall is my favorite time of the year and all that comes with it! The heat has died down, the pool is covered, and all things pumpkin come out to play! Oh and so does my crockpot! And this slow cooker pumpkin cinnamon rolls recipe – bread pudding style dessert surely won’t disappoint! With simple cooking hacks like canned refrigerated Cinnamon Rolls with Icing, canned pumpkin purée, and a crushed crushed Graham cracker streusel topping- it’s totally fuss free yet packed with flavor.

When Should I Serve This Slow Cooker Pumpkin Cinnamon Rolls Recipe?

The first weekend of Fall! The kids are back in school, life is in full swing, and everyone needs something cozy and comforting on Saturday morning!
No fuss recipe with minimal hands on time needed!
Tastes delicious with easy ingredients!
Can be made thicker by using 2 cans of refrigerated Cinnamon Rolls with Icing
You can add cream cheese to the filling to make the Slow Cooker Pumpkin Cinnamon Rolls Recipe cheesecake style!

Cooking Tips For This Crockpot Bread Pudding

If you don’t want it to be too saucy add a second can of refrigerated Cinnamon Rolls with Icing!
Whisk the pumpkin filling mixture slowly by hand so it’s not over mixed.
If you don’t have any pumpkin pie spice make your own by combining: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice, and 1 ½ teaspoons ground cloves!
When making the cream cheese icing make sure the cream cheese and butter are at room temperature before beating in your stand mixer or mixing bowl. This is very important or it will be clumpy and chunky.

What Ingredients Do You Need for this Slow Cooker Pumpkin Cinnamon Rolls Recipe?

12oz. can refrigerated Cinnamon Rolls with Icing

For pumpkin pie filling:

1 cup pumpkin puree
½ cup cream
2 large (or 3 small) eggs slightly beaten
¾ cup light brown sugar
1 teaspoon pumpkin pie spice

Streusel Topping:

½ cup light brown sugar
½ cup crushed Graham cracker
4 Tbsp. butter-melted and cooled

For The Cream Cheese Frosting

8 ounces (225 grams) cream cheese, softened
1/2 cup (1 stick or 113 grams) unsalted butter, softened
4 cups (480 grams) powdered sugar
1 teaspoon vanilla extract

How Do You Make the Slow Cooker Pumpkin Cinnamon Rolls Recipe?

In a large mixing bowl, beat the softened cream cheese and butter together until creamy and well combined. You can use a stand mixer or a handheld mixer for this.
Gradually add the powdered sugar to the cream cheese mixture, about 1 cup at a time. Beat well after each addition to ensure a smooth and fluffy texture.
Once all the powdered sugar has been incorporated, add the vanilla extract. Continue to beat the frosting until it becomes light and creamy. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
Taste the frosting and adjust the sweetness or vanilla flavoring to your preference. You can add more powdered sugar for a sweeter frosting or more vanilla extract for a stronger flavor.
Put the frosting in a piping bag or bowl and set in the refrigerator
Open the can of cinnamon rolls and cut each one into small pieces (½ inch or so, it’s up to you)
Beat your eggs lightly in a mixing bowl before whisking in
the pumpkin purée, cream, brown sugar, and pumpkin pie spice
Put some pumpkin mixture in the bottom of your slow cooker then arrange cinnamon roll pieces on top
Drizzle the icing on top of them
Pour the rest of the pumpkin mixture on top of that
Slow cook on high for 1 hour
In the meantime combine room temperature butter, light brown sugar, and crushed Graham crackers in a dry bowl and mix until combined (will be chunky)
Drop dollops into the slow cooker and cook another hour
Let it rest for 30 minutes or so then put the frosting on top and serve!