Zucchini Cinnamon Rolls


12 people

Cooking Time

1 hour 45 minutes

Total Time

1 hour 45 minutes

  • For the dough:

  • 1 package active dry yeast

  • ¾ cup lukewarm milk

  • ½ cup granulated sugar

  • 3 tablespoons softened butter

  • 1 large egg

  • 3 cups all-purpose flour

  • 1 teaspoon vanilla extract

  • For the filling:

  • ½ cup butter softened

  • ¾ cup brown sugar

  • 1 tablespoon cinnamon

  • 1 cup shredded zucchini

  • 1 egg lightly beaten

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    1. To make the dough, add the flour, yeast, sugar, milk, butter, vanilla extract, and the egg in a bowl.
    2. Start kneading the dough by hand until you form a smooth dough and let it rest in the bowl covered with a kitchen towel for about 1 hour.
    3. Roll out the dough into ¼ inch rectangle on a lightly Flores surface and spread the softened butter all over the dough.
    4. Sprinkle with turbinado sugar and cinnamon and arrange the grated zucchini on top of the filling.
    5. Roll out the cinnamon rolls into a log and cut ½ inch pieces.
    6. Arrange them on a cookie sheet lined with parchment paper and brush them with lightly whisked egg.
    7. Bake them in an already heated oven at 350 F or 180 C degrees for about 20-25 minutes or until golden brown in color.
    8. Serve and enjoy.
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