pumpkin roll

Dairy free Butternut Squash Rolls

Leave a Comment / Bread & Co, Sweet Stuff /

This is a spin up of a classic cinnamon rolls, but using pumpkin (butternut squash in fact) inside the dough, because it is autumn and squashes are all over. Also, as a filler, I don’t use cinnamon, but you could definitely add some if you want. I used almonds this time, but use whatever nuts you have and like.

The reason for this recipe is, in fact, a visit from a friend of ours, that does not eat dairy. So I accepted the challenge and baked something that might seem ordinary for many, but not usually done in a dairy free version. He was more than happy with the rolls. So I had to get the recipe online as well and sent some from the new batch to him again.

I hope you enjoy and give it a try.

Love,

Andra

pumpkin roll

Dairy Free Butternut Squash Rolls

This is a dairy free option for sweet rolls, or sticky buns, and on top of that it uses butternut squash in the dough, that lends the rolls a bright yellow color. They are sticky and delicious, soft and perfumed. Best eaten lukewarm. I do recommend heating them a few seconds in the microwave before eating them the following days, due to the coconut oil that hardens at room temperature.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine International
Servings 9 buns

Ingredients
  

Dough

  • 200 g butternut squash baked and pureed
  • 600 g bread flour
  • 1/2 tsp salt
  • 7 g instant yeast
  • 2 eggs
  • 240 g coconut milk
  • 1 tsp orange zest

Filling

  • 150 g almonds toasted and chopped
  • 100 g coconut oil melted
  • 100 g sugar mine was a mixture of brown and white

Syrup

  • 100 g coconut milk
  • 150 g white sugar
  • pinch vanilla

Sprinkle

  • 50 almonds toasted and chopped

Instructions
 

  • Mix all the ingredients for the dough. Use a stand mixer to knead the dough for about 8-10 min, or knead by hand, but it is a very sticky dough and quite soft.
  • Transfer to an oiled bowl, cover and let proof until doubled in a warm place.
  • Extend the dough on a floured surface to form a rectangular shape, of a thickness of about 1 cm. Try to get the air out from the dough.
  • Pour and spread half of the melted coconut oil on top of the rectangle, spread the sugar mixture, pour the rest of the coconut oil and sprinkle the chopped almonds.
  • Roll the rectangle on the larger side to form a long log shape, seal the end and put it underneath the log. Cut the log in chunks of approximately 5 cm length. As a tip: use a dental floss to cut them (see in the video how).
  • Put the pieces in an oiled tray, leaving some spaces between them. Cover with a damp kitchen towel and let proof until they fill the tray. In the meantime preheat the oven to 180 degrees C.
  • Bake the rolls until they start to change color on top. In the meantime make the syrup by boiling the coconut milk with the sugar and some ground vanilla or vanilla extract.
  • Take the rolls out when they start to get golden on top and spread evenly the syrup on top and all the crevices. Then bake for another 10 min.
  • Leave out to cool and serve still lukewarm.

Video

Keyword dairy free, desert

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