Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Butternut Squash Cinnamon Rolls have squash purée mixed into the dough, a brown sugar filling with cinnamon and nutmeg, and cream cheese glaze spread over the warm rolls.

Course Breakfast, Brunch

Cuisine American

Keyword butternut squash cinnamon rolls, butternut squash sweet rolls, cinnamon rolls with cream cheese glaze, squash cinnamon rolls

Prep Time 45

Cook Time 25

Rise Time 2

Total Time 3 10

Servings rolls

Calories 367kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. For mixing and kneading the dough. You can also knead by hand.
mixing bowls For the dough, filling and cream cheese glaze.
rolling pin For rolling the dough into a 16 x 12-inch (41 x 30 cm) rectangle.
baking pan 9x13 (33x23) For baking 12 cinnamon rolls.

Ingredients

Dough:

3¾ cup (450 g) all-purpose flour plus more as needed
¼ cup (50 g) granulated sugar
2¼ tsps (1 packet / 7 grams) instant rapid rise yeast
1 tsp (6 g) table salt
¾ cup (180 ml) warm whole milk warmed to 100–110°F (38–43°C)
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

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

Optional Garnish:

chopped toasted walnuts or pecans
maple syrup

Instructions

In the bowl of a stand mixer fitted with the dough hook, stir together the all-purpose flour, granulated sugar, instant yeast and salt. Add the warm whole milk, butternut squash purée, egg, egg yolk and softened butter. Mix on low speed until a shaggy dough forms.
3¾ cup (450 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2¼ tsps (1 packet / 7 grams) instant rapid rise yeast, 1 tsp (6 g) table salt, ¾ cup (180 ml) warm whole milk, ½ cup (120 g) butternut squash purée, 1 large egg, 1 egg yolk, 5 tbsps (70 g) unsalted butter
Knead on medium-low speed for 8–10 minutes, until the dough is smooth, elastic and slightly tacky. If the dough remains sticky as it kneads, add additional flour 1 tablespoon at a time, allowing each addition to incorporate before adding more.
Transfer the dough to a lightly greased bowl, cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
Stir together the brown sugar, cinnamon, nutmeg and salt in a small bowl. Set aside with the softened butter.
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
Grease a 9 x 13-inch (23 x 33 cm) baking dish. Turn the risen dough onto a lightly floured surface and roll into a 16 x 12-inch (41 x 30 cm) rectangle.
Spread the softened butter evenly over the dough, then sprinkle the brown sugar mixture evenly over the butter. Beginning with one long side, roll the dough into a log. Cut into 12 even rolls and arrange them in the prepared baking dish. Cover and let rise for 30–45 minutes, or until visibly puffy.
4 tbsps (55 g) unsalted butter
Preheat the oven to 350°F (175°C).
Bake for 22–28 minutes, until golden and baked through in the center. If the tops are browning before the center rolls are done, loosely cover the baking dish with foil for the remainder of the baking time.
Remove from the oven and loosely cover the baking dish for 10–15 minutes to trap some of the steam while the rolls cool.
Beat the softened cream cheese and butter until smooth. Add the confectioners’ sugar, vanilla and 1 tablespoon (15 ml) whole milk or cream and beat until smooth. Add the remaining milk or cream as needed for a thinner glaze.
4 oz (113 g) full-fat cream cheese, 2 tbsps (28 g) unsalted butter, ¾ cup (90 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract, 1-2 tbsps (15-30 ml) whole milk
Spread the cream cheese glaze over the warm cinnamon rolls. Garnish with toasted walnuts or pecans and maple syrup, if desired.
chopped toasted walnuts, maple syrup

Notes

Homemade butternut squash purée can contain more moisture than canned. Add additional flour only as needed during kneading.
For overnight cinnamon rolls, cover and refrigerate the shaped rolls before the second rise. Let them stand at room temperature for 45–60 minutes, or until puffy, before baking.
Freeze baked cinnamon rolls without the cream cheese glaze for up to 2 months.
Optional walnuts, pecans and maple syrup are not included in the nutritional calculation.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition