Butternut Squash Cinnamon Rolls
Peel, seed, cook, and purée butternut squash for this recipe or use canned squash or pumpkin purée. These are a treat on fall or winter mornings.
Serves: 12Hands-on: 20 minutesTotal: 2 hours 5 minutesDifficulty: Medium
- 1 oz. dry yeast
- 1⁄3 cup lukewarm water
- 1⁄4 cup plus 1 Tbsp. unsalted butter, divided
- 1 cup cooked and puréed butternut squash
- 1⁄4 cup light brown sugar
- 1⁄2 tsp. salt
- 2 large eggs, at room temperature
- 4 cups all-purpose flour
- 1⁄4 cup unsalted butter, softened
- 3⁄4 cup dark brown sugar
- 2 1⁄2 Tbsp. ground cinnamon
- In the bowl of a stand mixer fitted with the dough-hook attachment, stir together the yeast and water. Allow to sit 5 minutes. Add 1⁄4 cup melted and cooled butter, puréed squash, light brown sugar, salt, and eggs and mix, scraping down the side of the bowl as needed, until all ingredients are well distributed, about 1 minute. Add the flour and mix on low about 2 minutes, or until a smooth, slightly sticky dough forms.
- Grease a large bowl with the remaining 1 tablespoon of butter.
- Turn dough out onto a lightly-floured surface and knead until elastic and smooth, about 3 minutes. Form into a ball and place in buttered bowl. Cover with a clean kitchen towel and let rise until dough doubles in size, about 45 minutes.
- Remove the dough from the bowl and place on a clean, floured surface. Roll out the dough into a large rectangle, 1⁄3 inch thick. Spread evenly with the softened butter. Sprinkle with the dark brown sugar and cinnamon. Roll the dough into a tight log. Cut into 1-inch slices.
- Grease a large baking dish with non-stick cooking spray. Place slices, cut-side-up, in the prepared dish. Cover loosely with clean kitchen towels and allow to rise 40 minutes.
- Meanwhile, preheat the oven to 350°F.
- Bake for 15 minutes, or until fully cooked. Cool in the dish for 2 minutes then transfer to a wire rack to cool completely.