Squash Cinnamon Rolls

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This recipe was created to encourage my picky kids to eat the squash that we had an abundance of. These turned out so good they like them better than the "normal" cinnimon rolls. You can use any type of squash including butternut, acorn, hubbard, or even pumpkin.

Submitted by Betty
Published on September 30, 2014
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
3 mins
Servings:
12
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Ingredients

  • 1 1/2 cups cubed winter squash

  • 1 cub scalded milk

  • 2 (.25 ounce) packages active dry yeast

  • 1/2 cup warm water (110 degrees F / 45 degrees C)

  • 5 cups White Whole Wheat flour (or all-purpose)

  • 1/2 cup sugar

  • 2 teaspoons salt

  • 1/2 cup butter or margarine

  • Inside Cinnamon Rolls

  • 1/3 cup butter

  • 1 cup brown sugar

  • 2 1/2 tablespooons ground dinnamon

  • Cream Cheese Frosting

  • 1 (3 ounce) package cream cheese

  • 1 1/2 cups powdered sugar

  • 1/2 teaspoon vanilla

  • Powdered Sugar Icing

  • 1 1/2 cups powdered sugar

  • 2-3 tablespoons water or milk

  • 1 teaspoon vanilla

Directions

  1. In a small saucepan, cover squash cubes with water . Bring to a boil and cook until tender, about 15 min. Drain, cool and mash.

  2. In a small bowl, dissolve yeast in warm water. In a large bowl combine flour, sugar, and salt. Stir in yeast mixture, shortening, squash, and milk. Mix well. When the dough has pulled together, turn it out onto a lightly floured serface and kneat until smooth. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until double in volume, about 1 hour.

  3. Preheat over to 400 degrees after dough has doubled in size.

  4. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12- 15 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

  5. Bake rolls in preheated oven until golden brown, about 15 minutes.

  6. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

  7. OR

  8. Beat together powdered sugar, water, and vanilla - drizzle over cinnimon rolls while still warm.

Cook’s Note

  • This recipe is a modified version of "Winter Squash Rolls" and "Clone of a Cinnabon".