Butternut Cinnamon Rolls


Note: you will need a small Butternut Squash for this recipe, or you could use canned pumpkin.

For the Dough

2 cups shredded mozzarella cheese

2 ounces cream cheese

2 tablespoons cooked Butternut Squash

3/4 cup almond flour

1 teaspoon baking powder

1 tablespoon ground flax meal

For the Filling

1 tablespoon butter, softened

2 tablespoons cooked Butternut Squash

2 tablespoons pecans, chopped

1 tablespoon cinnamon

2 tablespoons coconut sugar

For the Icing

2 ounces cream cheese

2 tablespoons heavy cream

2 tablespoons powdered sugar

1/4 teaspoon maple extract

Preheat oven to 350.

Cut a butternut squash in half and scoop out the seeds.

Bake squash cut side down on a large casserole dish for 45 minutes.

Let squash cool some then scoop out the pulp and mash it to a creamy texture and set aside.

For the Dough

In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese.

Heat in 30 second increments, stirring in between until completely melted. Stir in the squash.

Add the almond flour, baking powder and ground flax meal.

Mix the dough well until you have a soft ball.

Between two peace's of parchment paper roll the dough into a rectangle roughly 13" x 10".

For the filling

Combine the softened butter and squash in a small bowl and brush on the dough, all the way to the edges.

Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter, then top with chopped nuts.

Starting at one end roll your dough as tightly as you can into a log.

Cut into 10 equal portions (roughly the width of two fingers)

Spray a muffin tin lightly with cooking spray and place the rolls in the wells.

Bake 12 to 15 minutes until golden brown.

For the Icing

Combine cream cheese, heavy cream, sweetener and maple extract in a blender and mix until smooth.

Top each roll with icing serve and Enjoy!
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