This recipe was created to encourage my picky kids to eat the squash that we had in abundance. These turned out so good they like them better than the 'normal' cinnamon rolls. You can use any type of squash including butternut, acorn, hubbard, or even pumpkin. This recipe is a modified version of Winter Squash Rolls and Clone of a Cinnabon®.



Recipe Summary

30 mins
15 mins
1 hr 35 mins
2 hrs 20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.

  • Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.

  • Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.

  • Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

  • Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.

  • Bake in the preheated oven until golden brown, about 15 minutes.

  • Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

Cook's Note:

All-purpose flour can be used in place of the white whole wheat flour.

A thinner icing can be made in place of the frosting. Beat 1 1/2 cups confectioners' sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract together in a bowl until smooth; drizzle over cinnamon rolls. Water can be substituted for the milk in the icing.

Nutrition Facts

550 calories; protein 8.9g; carbohydrates 88.4g; fat 20.4g; cholesterol 53.5mg; sodium 542.9mg. Full Nutrition

Reviews (3)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Very good. There is an error in the recipe though. It calls for 1 (3 oz) package of cream cheese and it should be 8 oz. Almost too much frosting...and I love frosting! Next time I make it I'll make smaller rolls and use 1/2 the frosting. Great way to use squash! Read More
Rating: 5 stars
It probably isn't fair for me to rate this since I made some changes. But they came out so good that I wanted to encourage others to try this recipe. I used canned pumpkin and pumpkin pie spice instead of cinnamon (family's preference). We omitted the frosting since we thought it was sweet and delicious enough without it. I did have some issues with the dough. It is important to note that I used a gluten free flour instead of regular. Usually my blend converts to wheat flour recipes pretty well but my dough problems are likely related to my flour. My dough was so soft that I couldn't work it. I wound up letting it rise laying it out refrigerating it to get it to roll then cutting it and letting it rise extra long before baking. But it came out fab none-the-less. Read More
Rating: 5 stars
These were deliciously amazing I cut the recipe in half and still got 9 big rolls. I baked a butternut squash a few months ago and scooped out the flesh and froze it. I used about 3/4 cup of this (thawed) for my half recipe. I also let dough rise about 3 hours the first time and 2 hours after I made it into rolls but I'm sure it didn't need that long I just got busy. Hubby said these were the best cinnamon rolls I've made so far. Read More