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Spiced Cinnamon Rolls with Maple Glaze

Photo: Ditte Isager
Hands-on time 23 mins
Total time 2 hrs, 25 mins
Yield

Serves 16 (serving size: 1 roll)

Delicata squash is a great choice for dessert recipes. Roasting it intensifies the sweet flavor.

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

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

How to Make It

  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 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).

  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.