Photo: Ditte Isager
Hands-on Time
23 Mins
Total Time
2 Hours 25 Mins
Serves 16 (serving size: 1 roll)

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

How to Make It

Step 1

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

Step 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).

Step 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.

Step 4

Preheat oven to 375°.

Step 5

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

Step 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.

Ratings & Reviews

Debmatz's Review

September 22, 2013
I must have done something wrong, because the dough was sooooo wet/sticky that I had to add a good bit more flour just to make it workable. The rolls turned out ok, I won't make them again since they are a good bit of work for a mediocre result.

ajb1978's Review

April 13, 2013
These are fantastic. Inhabe made these several times and I used butternut squash each time. Lots of work but always a winner.

detailaddict's Review

November 24, 2011
I've made this twice now and decided to modify my review. The first time I was disappointed as the rolls lacked flavor (though perhaps because I had used a buttercup squash), and I was surprised not to see eggs in the recipe. This time I still used white whole-wheat flour, but also reduced the liquid to 3/4c. and added an egg and 1/4 c. granulated honey to the dough. I reduced the yeast to 1 tsp. and let the dough rise in the fridge overnight, rolling it out and cutting the rolls the next morning. I also used dark brown sugar in the cinnamon/sugar mixture. I still didn't have maple sugar (after all, who can find this unless they live in New England?) so again I used maple syrup with the other ingredients added in, probably resulting in a thinner glaze. The rolls turned out much better - moister, more flavorful and with better texture. I would make this again with these modifications but I still give 3 stars as the recipe needs improvement as written.

Katieann77's Review

November 13, 2011
The family loved these! I didn't have maple sugar, so I sub'd part of the 1/3 c water for maple syrup. I also used white whole wheat flour instead of all-purpose and baked for 27 minutes. I like a lot of spice, so i may double the spices next time. I'll definitely make these again!

Dradcliff0723's Review

October 28, 2011
These were a screaming success at work. However, I couldn't find the maple sugar so I made a simple glaze of 2 TBS maple syrup, 1/2 C powdered sugar and 1/2 tsp vanilla. This I will make again and again.