Slow Cooker Pumpkin Pie Cinnamon Rolls

Pumpkin Pie Cinnamon Rolls - from the slow cooker! Yummy!

Treat your guests or family to a very special and sweet breakfast with Slow Cooker Pumpkin Pie Cinnamon Rolls. You can even assemble the dough the evening before and crock the next morning!

 

Slow Cooker Pumpkin Pie Cinnamon Rolls

• Roll Dough Ingredients:
• 3 c. flour
• 1/4 c. sugar
• 1 package active dry yeast
• 1/2 c. milk
• 1/4 c. water
• 3/4 c. 100% Pure Pumpkin
• 1/2 c. canola oil

• Filling Ingredients:
• 1 egg
• 1/3 c. butter
• 1/3 c. brown sugar
• 2 tsp. cinnamon
• 2 tsp. pumpkin pie spice

• Icing Ingredients:
• 4 oz cream cheese, softened
• 1 c. powdered sugar
• 1/2 stick butter, softened
• 1 tsp. vanilla extract

Directions:

1. In a large bowl, combine flour, sugar and yeast. Add milk, water, pumpkin, egg and oil slowly into dry ingredients. Create a ball, cover with a towel, and let sit at room temp for 30 mins.
2. After dough has rested, roll into a rectangle on a lightly floured surface.
3. Mix together filling ingredients and spread mixture onto flattened dough.
4. Roll dough lengthwise, to form one long tube.
5. Pinch ends and cut into 12-14 slices.
6. Grease the slow cooker and place cinnamon roll slices in a single layer (it may be tight but don’t overlap).
7. Cover and Crock on HIGH for 60-90 minutes. The rolls are done when a toothpick comes out clean.
8. Combine icing ingredients in a medium bowl and beat on low speed with electric mixer until well blended.
9. Pour over rolls and serve!

Happy Crocking!

Click here for the recipe



as seen on and copied from facebook ☺
 
 
http://tinajo.origamiowl.com/

☆•♥✱ Banana Cake with Cream Cheese Frosting✱♥•☆

Yum...!! Always looking for something to do with the leftover Banana's!

☆•♥✱ Banana Cake with Cream Cheese Frosting ✱♥•☆

Ingredients:
Cake:
4 large ripe bananas
1/4 c. milk
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. unsalted butter, at room temperature
2 tbsp. canola oil
3/4 c. sugar
2 large eggs, at room temperature
1 large egg white, at room temperature
1 tsp. vanilla extract

Cream Cheese Frosting:
6 oz. cream cheese, at room temperature
1 tsp. vanilla extract
2 c. powdered sugar
3 tbsp. toasted walnuts, chopped

Directions:
In a small bowl, mash bananas and milk together. Set aside.
Heat oven to 375°F and spray an 8-inch square pan with cooking spray.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl using an electric mixer, beat butter, canola oil and sugar. Beat in eggs and egg white, one at a time, mixing well after each addition.
Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Add remaining dry ingredients and beat until just combined. Pour batter evenly into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Let cake cool completely in pan on wire rack.
For frosting, in a medium bowl, beat together cream cheese and vanilla extract. Reduce speed to low and gradually add in powdered sugar. Spread frosting over cake as desired and sprinkle with toasted walnuts.
Yield: 12 servings

Recipe Source:
http://lifessimplemeasures.blogspot.com/2012/01/banana-cake.html

as seen on and copied from facebook ☺
 
 
http://tinajo.origamiowl.com/