While I don’t have any plants plying me with pounds and pounds of zucchini right now, it is one of the veggies I can count on scoring cheaply at the farmers market. So it’s time to jump on this zucchini bandwagon. From regular ol’ zucchini bread to zucchini Babka to zucchini fritters, there’s a lot to do with the humble squash. But you know what’s the best Saturday morning post-farmers market option? Zucchini cinnamon rolls, my friends.
Like zucchini bread, zucchini cinnamon rolls are sweet and spicy and cinnamony and ooey-gooey frosted deliciousness. I’d say they’re healthy–all that green–but, well, any nutritionist would call me out on that. They’re good for the soul, though, and that’s what really counts. I really don’t know what else to say about them besides go and make them right now. No really, right now.
Happy weekend everyone!
Zucchini Cinnamon Rolls
For the dough:
2 1/4 tsp dry active yeast
1/4 c warm water
3/4 c zucchini, grated (my food processor slightly pureed it, which worked great too)
1/4 c soy milk
1/4 c Earth Balance, melted
1 tbsp granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1 t cinnamon
1/2 tsp ginger
3/4 c all-purpose flour
1 T vegetable oil
For the Filling:
4 tbsp granulated sugar
4 tbsp brown sugar
3 tbsp all-purpose flour
3 tsp ground cinnamon
3 tbsp chilled Earth Balance, cut into small pieces
For the frosting:
About 3/8 (3 oz) of a container of Tofutti Better Than Cream Cheese
1/4 c Earth Balance margarine, softened
1 1/2 c powdered sugar
1 tsp vanilla extract
1/8 tsp salt
In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the zucchini, soy milk, melted Earth Balance, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon and ginger, and beat with a mixer at medium speed until smooth.
Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured. (Or use the dough attachment on your mixer and knead for 10 minutes, adding flour as necessary to form a soft, sticky ball.)
Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
Punch the dough down; cover and let rest for 5 minutes.
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°.
Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
Meanwhile, beat together the Tofutti cream cheese, Earth Balance, vanilla, powdered sugar, and salt. Once the cinnamon buns have cooled enough to eat, frost each bun individually.