Cinnamon Rolls, Spiced, with Maple Glaze

Nutrition Information calories 205 fat 4.5 g satfat 1.7 g monofat 1.3 g polyfat 1.2 g protein 4.2 g carbohydrate 36.9 g fiber 1.2 g cholesterol 6 mg iron 1.8 mg sodium 167 mg calcium 22 mg

Cinnamon Rolls, Spiced, with Maple Glaze
Adapted from myrecipes.com
Cinnamon Rolls, Spiced, with Maple Glaze

PREP TIME

22

minutes

TOTAL TIME

142

minutes

SERVINGS

16

16

PREP TIME

22

minutes

TOTAL TIME

142

minutes

SERVINGS

16

servings

Adapted from myrecipes.com

Ingredients

  • Rolls:

  • 1

    cup warm water (100° to 110°)

  • 1

    tablespoon granulated sugar

  • 1

    package dry yeast (about 2 1/4 teaspoons)

  • 11.9

    ounces bread flour (about 2 1/2 cups)

  • 6.47

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

  • 1

    teaspoon salt

  • 1 1/2

    teaspoons ground cinnamon, divided

  • 1/4

    teaspoon ground nutmeg

  • Dash of ground cloves

  • 1

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

  • 1

    tablespoon canola oil

  • Cooking spray

  • 1/2

    cup packed brown sugar

  • 2

    tablespoons butter, melted

  • 2

    teaspoons water

  • 3

    tablespoons finely chopped walnuts, toasted

  • Glaze:

  • 1/3

    cup water

  • 1/2

    cup maple sugar or light brown sugar

  • 1

    tablespoon butter

  • 1

    tablespoon half-and-half

  • 1/2

    teaspoon vanilla extract

Directions

To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes. Weigh or lightly spoon bread flour and 63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 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). 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. 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 over rolls. SPO

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: