Description
These Zucchini Cinnamon Rolls are a delightful twist on the classic cinnamon roll, incorporating fresh shredded zucchini for added moisture and subtle vegetable goodness. Soft, fluffy, and coated in a creamy cream cheese frosting, these rolls are perfect for breakfast, brunch, or a sweet snack with a unique flavor and texture.
Ingredients
Dough
- 4 ½ to 5 cups (558-620g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 2 packets Instant Yeast
- 1 teaspoon salt
- ¾ cups (177ml) water
- ¾ cups (177ml) milk
- 6 tablespoons (84g) unsalted butter, softened
- 1 large egg
Filling
- ½ cup (100g) brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons (28g) unsalted butter, melted
- 1 cup shredded zucchini
Frosting
- 4 tablespoons (57g) unsalted butter, softened
- 4 tablespoons (113g) softened cream cheese
- 1 ¼ cups (141g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare dry ingredients: In the bowl of a stand mixer fitted with a dough hook, whisk together 2 cups flour, granulated sugar, instant yeast, and salt until combined.
- Heat liquid mixture: In a microwave-safe measuring cup, heat the water, milk, and butter in 30-second increments until the temperature reaches 120°-130°F. Butter will not fully melt. This takes about 1.5 minutes depending on your microwave.
- Mix wet and dry ingredients: Add the warm liquid mixture and egg to the dry ingredients in the mixer. Mix on medium speed for 2 minutes, scraping the sides occasionally.
- Add more flour and continue mixing: Add 1 cup more flour and mix on high speed for 2 minutes, scraping the bowl as needed. Gradually add the remaining flour just until the dough forms a slightly sticky, cohesive ball.
- Knead dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic, and it springs back when lightly pressed.
- Rest dough: Cover the dough and let it rest for 10 minutes to relax the gluten.
- Make filling: Mix together the brown sugar and cinnamon. Melt butter separately.
- Roll out dough: Roll the dough into an 11×17-inch rectangle.
- Apply filling: Brush the melted butter evenly over the dough. Sprinkle cinnamon sugar mixture, then shredded zucchini evenly on top.
- Form rolls: Starting from the long edge, roll dough tightly into a log. Slice into 12 equal pieces.
- Arrange rolls in pan: Place rolls upright in a sprayed 9×13-inch baking pan.
- Let rolls rise: For immediate baking, cover and let rolls double in size, about 1 hour. Alternatively, cover with plastic wrap sprayed with nonstick spray and refrigerate overnight. For next-day baking, preheat oven to 200°F, place rolls inside, then turn oven off and let rise for 1 hour.
- Bake rolls: Preheat oven to 375°F. Bake rolls for 25-35 minutes until golden brown and cooked through.
- Cool and frost: Let rolls cool for 20 minutes. Beat butter and cream cheese until creamy, then add powdered sugar and vanilla. Frost the cinnamon rolls before serving.
Notes
- No need to dry the zucchini unless it is very wet or thawed from frozen.
- You can substitute your own crescent roll dough, bread dough, or pizza dough instead of making dough from scratch.
- Frosting can be made a day ahead and refrigerated; bring to room temperature before frosting rolls.
- Rolls keep up to 3 days at room temperature or can be frozen for 3 months, either before or after baking.
- When using active dry yeast: heat milk to 120°F, stir in yeast, let sit for a few minutes before adding to sugar, butter, salt, and egg; mix with paddle and then dough hook. Let dough rise 1-2 hours until doubled before proceeding.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
