For an extra layer of flavor, consider adding a pinch of nutmeg or ginger to the cinnamon-sugar filling. If you don't have white whole wheat flour, you can substitute with all-purpose flour. Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently before serving for best results.
Squash Cinnamon Rolls
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 20 mins
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SERVING12 People
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VIEWS18
Embrace the season with these unbelievably moist and flavorful Squash Cinnamon Rolls! A delightful twist on a classic, incorporating the subtle sweetness of winter squash for an unforgettable treat that will redefine your cinnamon roll experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate88 g
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Cholesterol54 mg
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Fiber9 g
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Protein9 g
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Saturated Fat12 g
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Sodium543 mg
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Sugar43 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Prepare the Squash: In a saucepan, combine cubed squash with enough water to cover. Bring to a boil and cook until tender, approximately 15 minutes. Drain well, cool slightly, and mash until smooth.
02
Step
5 mins
Activate the Yeast: In a small bowl, pour warm water and sprinkle in yeast. Let stand until foamy, about 5 minutes.
03
Step
7 mins
Combine Dough Ingredients: In a large bowl, whisk together flour, white sugar, and salt. Add the yeast mixture, mashed squash, milk, and 1/2 cup softened butter. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes.
04
Step
1 hrs
First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, approximately 1 hour.
05
Step
5 mins
Preheat and Prepare: Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
06
Step
5 mins
Shape the Rolls: Roll the dough into a 16x21-inch rectangle. Spread 1/3 cup softened butter evenly over the dough. In a separate bowl, mix brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture over the buttered dough. Roll the dough tightly into a log and cut into 12-15 rolls.
07
Step
30 mins
Second Rise: Place rolls in the prepared baking dish. Cover loosely and let rise until nearly doubled, about 30 minutes.
08
Step
20 mins
Bake: Bake in the preheated oven until golden brown, approximately 15-20 minutes. Check for doneness by inserting a toothpick into the center of a roll.
09
Step
5 mins
Prepare the Frosting: While the rolls are baking, beat confectioners' sugar, 1/4 cup softened butter, softened cream cheese, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
10
Step
2 mins
Frost and Serve: Once the rolls are slightly cooled, generously spread the frosting over the warm rolls. Serve immediately and enjoy!
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RECIPE REVIEWS
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Bernita Kohler
Jun 28, 2025The frosting is the perfect amount of sweetness. Not too overpowering.
Abdullah Damore
Jun 23, 2025I used pumpkin puree instead of cubed squash, and they turned out great! Saved me some prep time.
Aglae Kuphal
Jun 23, 2025My kids devoured these! They had no idea there was squash in them.
Leif Mayert
Jun 6, 2025Next time, I'm going to try adding some dried cranberries to the filling. Yum!
Avery Hilll
Jun 4, 2025I found the dough a bit sticky, so I added a little extra flour while kneading. Just be careful not to add too much!
Robyn Gleason
Jun 4, 2025These were so much lighter and fluffier than I expected. A great way to sneak in some extra veggies.
Rahul Kiehn
Jun 2, 2025These are the best cinnamon rolls I've ever made! The squash adds a wonderful depth of flavor.
Kelley Crona
May 12, 2025So delicious! The perfect treat for a fall brunch.