This recipe was created to encourage my picky kids to eat the squash that we had in abundance. These turned out so good they like them better than the ‘normal’ cinnamon rolls. You can use any type of squash including butternut, acorn, hubbard, or even pumpkin. This recipe is a modified version of Winter Squash Rolls and Clone of a Cinnabon®.
Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
Bake in the preheated oven until golden brown, about 15 minutes.
Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.
Per Serving: 550 calories; protein 8.9g; carbohydrates 88.4g; fat 20.4g; cholesterol 53.5mg; sodium 542.9mg.
Eating good breakfast to continue the day has become a good habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to make on the morning. Sugar is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your digestive system and make keep you feel full all day , and less likely grab a side food out of the street food before break .
Making fruit a morning habit is simple . Simply put the fruit in your refrigerator next to the milk or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.
Giving your body a bit of sweetness in the morning is good to kick-start your metabolism for the day and fuel to your brain, which, incidentally, requires a continue supply of sweetness in the form of process glucose, amounting to around 120g daily. There is also substantial evidence to support the idea that a diet high in fiber can lowering your risk of a count of of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.