SQUASH CINNAMON ROLLS
This recipe was created to encourage my picky kids to eat the squash that we had in abundance. These turned out so good they like them better than the 'normal' cinnamon rolls. You can use any type of squash including butternut, acorn, hubbard, or even pumpkin. This recipe is a modified version of Winter Squash Rolls and Clone of a Cinnabon®.
Provided by Betty
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 16
Steps:
- Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
- Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
- Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
- Bake in the preheated oven until golden brown, about 15 minutes.
- Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.
Nutrition Facts : Calories 549.9 calories, Carbohydrate 88.4 g, Cholesterol 53.5 mg, Fat 20.4 g, Fiber 8.8 g, Protein 8.9 g, SaturatedFat 12.4 g, Sodium 542.9 mg, Sugar 42.5 g
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Sher Bahadur
[email protected]These rolls were a bit too dense for my taste.
Takota Franz
[email protected]I'm so glad I tried this recipe! These cinnamon rolls are now my new favorite.
Letisha Rorie
[email protected]These rolls are a great way to use up leftover squash.
Jamie Overbey
[email protected]I would definitely recommend this recipe to anyone who loves cinnamon rolls.
fool hardy
[email protected]These cinnamon rolls are perfect for a fall breakfast or brunch.
kavan sanders
[email protected]I had some trouble getting the dough to rise, but the rolls still turned out great. I think I just needed to be more patient.
Mungu Jakisa
[email protected]These rolls were a little too sweet for my taste, but they were still very good.
Khawar Raza
[email protected]I'm not a huge fan of squash, but these cinnamon rolls were amazing! The squash flavor was subtle and not overpowering.
Nashim Ahmad
[email protected]These are the best cinnamon rolls I've ever had! The squash filling is so unique and flavorful.
Malik Akram Malik Akram
[email protected]I tried this recipe and it turned out great! The rolls were delicious and the glaze was the perfect finishing touch.
Teula Tetreault
[email protected]These squash cinnamon rolls were a hit with my family! The dough was soft and fluffy, and the filling was perfectly sweet and cinnamony. I'll definitely be making these again.