• 16servings
  • 205calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, B9, D
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup warm water (100 to 110 )

  2. 1 tablespoon granulated sugar

  3. 1 package dry yeast (about 2 1/4 teaspoons)

  4. 11.9 ounces bread flour (about 2 1/2 cups)

  5. 6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)

  6. 1 teaspoon salt

  7. 1 1/2 teaspoons ground cinnamon, divided

  8. 1/4 teaspoon ground nutmeg

  9. Dash of ground cloves

  10. 1 cup mashed cooked delicata squash (about 1 [1-pound] squash)

  11. 1 tablespoon canola oil

  12. Cooking spray

  13. 1/2 cup packed brown sugar

  14. 2 tablespoons butter, melted

  15. 2 teaspoons water

  16. 3 tablespoons finely chopped walnuts, toasted

  17. 1/3 cup water

  18. 1/2 cup maple sugar or light brown sugar

  19. 1 tablespoon butter

  20. 1 tablespoon half-and-half

  21. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.

  2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts. Roll the dough, jelly-roll fashion, starting with long side. Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.

  4. Preheat oven to 375°.

  5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.

  6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.


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