zucchini cinnamon rolls

Zucchini Cinnamon Rolls

Veggies for breakfast? Yes… Please! A fluffy yeast dough gets rolled up with a brown sugar filling. A quick cream cheese frosting gets smothered over the top. Zucchini cinnamon rolls at your table.

zucchini cinnamon rolls

Zucchini Cinnamon Rolls

Cinnamon rolls are such a delicious treat. This batch gets grated zucchini baked into the dough. I’m very serious, you cannot taste the zucchini. The grated zucchini just melts into the fluffy dough, when baked. Our 6 year old son couldn’t get enough of these! He went on and on, about how DELICIOUS these were. 

{For step-by-step photos on how I make cinnamon rolls, click on my Easy Homemade Cinnamon Rolls.}

zucchini cinnamon rolls

Here’s what I did: I normally put my ingredients into my bread machine. But, I can’t find the little bread machine paddle, so I made them by hand. I heated up milk and stirred in sugar, until dissolved. Opened a package of yeast, and mixed into the warm milk and sugar mixture. Allow the yeast to “proof” for 5 minutes (a method to activate the yeast for dough). Once the yeast mixture has been proofed, I add in soft butter, vanilla, an egg, grated zucchini, nutmeg, and salt. Mix well. Stir in sifted flour, and mix until a dough forms. I allow the dough to rest for 5 – 10 minutes. 

I floured my counter and rolled out the dough to an 11 x 17 inch rectangle. I spread softened butter over the dough. I evenly spread a cinnamon and brown sugar mixture on top of the butter. Roll the dough up into a log, starting with the long end. Slice the log in half, and slice each half into 6 rolls. Place rolls in a lightly greased baking dish. Let rolls rise for 30 minutes. Bake in a preheated oven for 30 minutes. 

For the icing, I mixed together softened cream cheese, powdered sugar, and milk. I spread the icing on the freshly baked, and warm, zucchini cinnamon rolls.

zucchini cinnamon rolls


Zucchini Cinnamon Rolls – Makes 12 rolls

  • 1 (8.75 g) packet active dry yeast
  • 1/2 cup warm milk
  • 2 Tablespoons sugar
  • 3 Tablespoon softened butter
  • 2 teaspoons vanilla
  • 1 egg
  • 1 1/2 cups peeled and grated zucchini (drained)
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 3/4 cup all-purpose flour (sifted)

 

Filling:

  • 4 Tablespoons softened butter
  • 3/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1 Tablespoon flour

 

Icing:

  • 4 oz. cream cheese (softened)
  • 1 3/4 cup powdered sugar
  • 2 Tablespoon milk

 

Step One: In a large mixing bowl, mix together the warm milk(not hot), and sugar. Stir until the sugar is dissolved. Add in the package of yeast, and allow the yeast to “proof” for 5 minutes. Add in the softened butter, vanilla, egg, grated zucchini, nutmeg, and salt. Mix well. Stir in sifted flour, and mix until a dough forms. Allow the dough to rest for 5 – 10 minutes.

Step Two: Flour the counter and roll the dough out to an 11 x 17 inch rectangle (it doesn’t have to be perfect). Spread the softened butter over the dough. Evenly spread the filling on top of the butter. Roll the dough up into a log, starting with the long end. Slice the log in half, and slice each half into 6 rolls. Place rolls in a lightly greased baking dish. Let rolls rise for 30 minutes.

Step Three: Preheat oven to 350 F degrees. Bake zucchini cinnamon rolls, for 30 minutes. Prepare the icing while cinnamon rolls are baking. Mix together the softened cream cheese, powdered sugar, and milk, until creamy. Spread the icing over warm cinnamon rolls. Enjoy!

By: Vanessa


Get in the kitchen, and bake up some memories! 

zucchini cinnamon rolls

 


Vanessa

About Vanessa

Welcome to Vanessa Baked! Sharing recipes for you and your family to enjoy! To learn more about me check out my About page. Thanks for stopping by!
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7 comments on “Zucchini Cinnamon Rolls

  1. Pingback: Zucchini Cinnamon Rolls - Yum Goggle

  2. celli

    I love cinnamon rolls and these look just like them, what a great twist!

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