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Want to try something new for breakfast? Butternut squash cinnamon rolls are a tasty twist on a classic treat. These sweet rolls blend the comforting flavors of cinnamon and butternut squash for a unique fall-inspired pastry. You’ll love the soft, fluffy dough filled with warm spices and topped with sweet glaze.
Making these rolls is easier than you might think. You’ll start by mixing squash puree into the dough, then fill it with a cinnamon-sugar mixture. After baking, drizzle them with a simple glaze for the perfect finishing touch. Get ready to fill your kitchen with amazing smells!
Exact Ingredients (+ Possible Substitutes)
For the dough, you’ll need:
- 3 cups all-purpose flour
- 1 cup mashed butternut squash
- 1/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 egg
- 1/2 teaspoon salt
Can’t find butternut squash? Try pumpkin puree or sweet potato instead.
For the filling, mix:
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 1/4 cup softened butter
The glaze is simple:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Want to switch things up? Add a pinch of nutmeg or ginger to the filling. For a dairy-free version, use plant-based milk and butter substitutes.
Remember to have extra flour on hand for rolling out the dough. If you like nuts, chopped pecans or walnuts make a great addition to the filling.
Instructions
Mix the yeast, sugar, and warm water in a large bowl. Let it sit for 5 minutes. Add milk, butter, brown sugar, mashed butternut squash, and salt. Stir well.
Gradually add flour while mixing. Knead the dough for a few minutes until smooth. Place it in an oiled bowl and cover with a damp cloth. Let it rise in a warm spot for about an hour.
While waiting, make the filling. Mix cinnamon, sugar, and butter in a small bowl. Set aside.
Once the dough has doubled, roll it out into a large rectangle on a floured surface. Spread the filling evenly, leaving a small border at the edges.
Roll the dough tightly into a log shape. Cut into 12 even pieces. Place these in a greased baking dish. Let them rise again for 30 minutes.
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown. Let them cool slightly before serving.
For extra yumminess, drizzle some cream cheese frosting on top while they’re still warm. Enjoy your homemade butternut squash cinnamon rolls!
Tips, Tricks & Storing
When making butternut squash cinnamon rolls, use cold butter for the filling. This helps create flaky layers as the rolls bake.
Don’t overmix the dough. Stop kneading when it feels smooth and elastic. Overmixing can make the rolls tough.
Let the dough rise in a warm spot until doubled in size. This usually takes about an hour.
Use dental floss to cut the rolled dough into even slices. It’s cleaner than a knife and won’t squish the rolls.
For extra gooey rolls, pour some heavy cream over them just before baking.
Store leftover rolls in an airtight container at room temperature for 2-3 days. They’ll stay fresh and soft.
To keep them longer, freeze the rolls for up to 3 months. Wrap each one in plastic wrap, then put them in a freezer bag.
Reheat frozen rolls in the microwave for 30 seconds or in a 300°F oven for 10 minutes.
For a make-ahead option, prepare the rolls up to the point of baking. Cover and refrigerate overnight, then bake in the morning.