<< Back

Spiced Cinnamon Rolls with Maple Glaze

 1 cup warm water                           

1 package dry yeast

1 tablespoon granulated sugar

2 1/2 cups bread flour                   

1 teaspoon salt

1 1/4 cups plus 3 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

Dash of ground cloves                  

1 tablespoon oil

1 cup mashed cooked delicata squash

Cooking spray                                   

2 teaspoons water

1/2 cup packed brown sugar      

2 tablespoons butter, melted

3 TBSP finely chopped walnuts, toasted

1/3 cup water                                   

1 tablespoon butter

1/2 cup light brown sugar            

1 tablespoon half-and-half

1/2 teaspoon vanilla extract  


To prepare rolls, combine the first water, yeast, and sugar, and let stand for 10 minutes. Combine bread flour, 1 ¼ cup 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 about 6 minutes, adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands.  Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 45 minutes or until doubled in size. 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. Preheat oven to 375°. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.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 on rolls.

This entry is related to the following products. Click on any of them for more information.
Winter Squash, Black Walnuts, English Walnuts, Acorn Squash, Delicata Squash, Carnival Squash, Butternut Squash,