With still more roasted butternut squash hanging around, it was time to get even more creative.
Following the butternut squash & sage ravioli (Butternut squash and sage fresh ravioli) & Autumn cupcakes made yesterday (Butternut squash, vanilla & bourbon cupcakes smothered in cinnamon cream cheese frosting) I was scratching around for ideas on what to create with the butternut mash before I got thoroughly fed up with it, and hit upon the idea of cinnamon rolls (or buns depending where you are from).
I adore cinnamon cakes, buns & rolls, I adore even more the sweet scent of cinnamon that wafts around the apartment as these little treasures bake!
I found a cinnamon roll recipe (here) and then had a play at adapting it to use to the full the beautiful amber mash from the butternut whilst still retaining the cinnamonny goodness…….
The result was this wonderful soft enriched dough with a golden yellow colour and a smooth as silk texture. Give them a go, you definitely will not be disappointed!
For the rolls:4 cups plain flour 250g roasted mashed up butternut squash (instructions on roasting here) 1/3 cup sugar 1 pack fast action yeast (7g or 2 teaspoons) 1 cup milk 1 egg 1/2 cup of Stork (or butter)
Topping:1/2 cup sugar 2 teaspoons cinnamon 1/3 cup Stork (or butter)
For the glaze1 cup icing sugar 1/2 teaspoon vanilla extract 1 tablespoon milk
- Heat milk on the hob (stove top) to 130°C (use a candy thermometer as I did), remove from heat and stir in the stork so that it melts.
- Mix 2 cups of the flour with the sugar & yeast. Stir and then add the butternut squash
- Add the milk & butter mix to the dry ingredients stirring constantly
- Add the egg and mix in
- Add the remaining flour
- On a floured work-surface, knead the dough roughly for around 5 minutes, pushing, pulling, tearing and playing with the the dough. Add more flour if necessary as the dough gets quite wet.
- Put dough in a greased bowl covered with a greased piece of clingfilm and leave somewhere warm for an hour to prove.
- Mix the cinnamon and sugar from the topping list together in a bowl and set aside.
- After an hour, take out the dough, and on the floured surface, roll the dough into a rectangle approx 13 inch x 18 inch.
- Preheat the oven to 160°C.
- Smother in the Stork (or butter if using) and coat liberally in the sugar & cinnamon mix
- Beginning with the longer side start to roll the dough up into a tight sausage shape.
- Pinch the edge of the doughy sausage to seal the roll.
Cut the roll into 15-18 pieces using a sharp kitchen knife.
- Pop the rolls into a greased baking tray (I also used greaseproof paper for good measure!)
- Place the tray into the oven for 35 minutes, checking on them after 25 minutes to ensure they aren’t over-browning. If they are cover in some tinfoil to ensure they dont burn, but continue to cook.
- Remove directly onto a baking tray.
- Mix the glaze ingredients together in a small bowl, and using a teaspoon drizzle from a height to ice the buns.