Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Soft and golden butternut squash cinnamon rolls with cream cheese glaze. These pillowy, spiced rolls rise beautifully and make the perfect fall breakfast or holiday bake.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword butternut squash cinnamon rolls, butternut squash sweet rolls, cinnamon rolls with cream cheese glaze, fall cinnamon rolls, holiday breakfast bake

Prep Time 45

Cook Time 25

Rise Time 2

Total Time 3 10

Servings rolls

Calories 305kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. Kneads the dough quickly and evenly.
mixing bowls One for the dough, one for the filling
rolling pin To shape the dough into a rectangle.
baking pan 9x13 (33x23) To bake the butternut rolls.

Ingredients

Dough:

¾ cup (180 ml) warm milk 100–110°F
¼ cup (50 g) granulated sugar
2¼ tsps (1 packet / 7 grams) instant rapid rise yeast
½ cup (120 g) butternut squash purée roasted and mashed or canned
1 large egg room temperature
1 egg yolk room temperature
5 tbsps (70 g) unsalted butter softened
3¾ cup (450 g) all-purpose flour
1 tsp (6 g) table salt

Filling:

½ cup (100 g) light brown sugar
2 tsps (5 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
¼ tsp (1.5 g) table salt
4 tbsps (55 g) unsalted butter softened

Cream Cheese Glaze:

4 oz (113 g) cream cheese softened
2 tbsps (28 g) unsalted butter softened
¾ cup (90 g) confectioners' sugar
1-2 tbsps (15-30 ml) milk or cream
½ tsp (2.5 ml) vanilla extract or vanilla bean paste

Optional Garnish:

walnuts or pecans, toasted
maple syrup

Instructions

Start with the dough by whisking the warm milk, sugar, and yeast in a large bowl or stand mixer. Let it sit for 5–10 minutes until foamy.
¾ cup (180 ml) warm milk, ¼ cup (50 g) granulated sugar, 2¼ tsps (1 packet / 7 grams) instant rapid rise yeast
Add the butternut squash purée, egg, egg yolk, and softened butter. Mix well, then stir in the flour and salt until a shaggy dough forms.
½ cup (120 g) butternut squash purée, 1 large egg, 1 egg yolk, 5 tbsps (70 g) unsalted butter, 3¾ cup (450 g) all-purpose flour, 1 tsp (6 g) table salt
Knead by hand or with a dough hook for 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
Set the dough in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled.
To make the filling, stir together the brown sugar, cinnamon, nutmeg, and salt in a small bowl.
½ cup (100 g) light brown sugar, 2 tsps (5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, ¼ tsp (1.5 g) table salt
Punch down the risen dough and roll it out on a lightly floured surface into a 16x12-inch (40x30 cm) rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
4 tbsps (55 g) unsalted butter
Starting from the long side, roll the dough into a log and slice it into 12 pieces.
Arrange the rolls in a greased 9x13-inch (33x23 cm) pan or two 8-inch (20 cm) pans. Cover and let rise another 30–45 minutes, until puffy.
To bake, heat the oven to 350°F (175°C).
Bake the rolls for 22–28 minutes, until golden on top and cooked through. Tent with foil if they start browning too quickly.
For softer tops, cover the pan loosely with foil or a baking sheet as they cool for 10–15 minutes.
To make the glaze, whisk the cream cheese, butter, confectioners’ sugar, milk, and vanilla until smooth.
4 oz (113 g) cream cheese, 2 tbsps (28 g) unsalted butter, ¾ cup (90 g) confectioners' sugar, 1-2 tbsps (15-30 ml) milk, ½ tsp (2.5 ml) vanilla extract
Spread the glaze over the warm rolls. Add toasted nuts and a maple drizzle if you want to finish them off.
walnuts, maple syrup

Notes

Butternut squash purée adds moisture and natural sweetness that keeps these rolls soft for days.
Roast, steam, or microwave fresh squash ahead of time — just make sure it’s fully cooled before adding to the dough.
The dough can be mixed and kneaded by hand if you don’t have a stand mixer.
If your kitchen is cold, proof the dough in an oven with the light on.
Slice with unflavored dental floss instead of a knife for cleaner swirls.

If you’re making these butternut squash cinnamon rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition