Ingredients

The following ingredients have 12 Servings
  • 3/4 cup milk
  • 1 packet instant yeast
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter ((melted and slightly cooled))
  • 1 large egg
  • 2 3/4 cups flour
  • 1/2 cup canned pumpkin ((not pie filling))
  • 3 tablespoons sweetened condensed milk
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk ((plus more if needed))

Instruction

  • Heat milk in microwave for 30-60 seconds until it's about 95 degrees
  • Stir in yeast and set aside for about 10 minutes until it dissolves and turns foamy
  • Add to stand mixer with dough hook and beat in sugar, salt, butter and egg until 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 a couple of minutes and then let rest for about 10-15 minutes
  • Roll out about the size of a sheet of paper
  • Mix together pumpkin and condensed milk
  • Spread over center of rolled out dough
  • Sprinkle with brown sugar and cinnamon
  • Roll up into a long tube
  • Use a sharp knife to cut into sections (10-12 pieces)
  • Place in slow cooker lined with parchment (I also sprayed parchment with nonstick spray)
  • Cover and cook on high for about 2 hours or until fully cooked through and lightly browned on top
  • Whisk together powdered sugar and milk (adding more milk if necessary to create a smooth pourable glaze)
  • Drizzle or spread over warm rolls
  • Store leftovers tightly covered in fridge
  • If you don't have a stand mixer you can also use a hand mixer or mix by hand