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

adapted from Katie & VeggieBoards

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.

Makes 12-14.

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