the Egg Farm

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Cinnamon Rolls with Kabocha Squash

I had leftover kabocha squash casserole and decided to try to adapt my squash dinner roll recipe into cinnamon rolls. It turned out pretty tasty.

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Cinnamon Rolls with Kabocha Squash
 
Ingredients
  • 1½ cups
  • warm milk
  • 2¼ teaspoons
  • dry yeast
  • 4 tablespoons
  • sugar
  • 1 tablespoon
  • salt
  • 1
  • egg, lightly beaten
  • ¾ cup
  • puréed kabocha squash
  • 5 tablespoons
  • vegetable shortening
  • 4
  • to 5 cups all-purpose flour
  • 2 tablespoons
  • butter, melted, plus more for pan
  • ⅔ cup granulated sugar
  • 1 TBS ground cinnamon (or more if you like it)
  • 4 TBS butter, room temperature
  • 1 cup raisins
Instructions
  1. In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
  2. Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1½ cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).
  3. Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 1½ hours.
  4. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Place dough in a greased bowl and cover with plastic wrap. Allow to rise until double in size.
  5. Roll dough out on lightly floured surface to a rectangle about ½ inch thick.
  6. Sprinkle with sugar and cinnamon then spread butter evenly over surface. Spread raisins evenly over surface. Beginning with the long end of the dough, roll into a long log making sure to get it tight and without air pockets.
  7. Using a very sharp knife, slice the long into rolls about ¾ inch thick. Place rolls in buttered glas baking dish allowing sides to barely touch. Let rise in a warm place until doubled in size.
  8. Bake in 375 degree oven until golden brown on top and bottom, about 18-20 minutes. Do not let the tops get too brown.
  9. Remove from oven, let cool slightly then glaze or frost with your favorite recipe. I used a cream cheese frosting with a little extra milk to make it more of a glaze. Serve warm for best flavor and texture.

 

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