There’s something magical about a pan of warm cinnamon rolls fresh from the oven—but these aren’t just any cinnamon rolls. These Zucchini Cinnamon Rolls are tender, fluffy, and filled with ribbons of sweet cinnamon sugar, all swirled around the fresh, subtle sweetness of shredded zucchini. Topped with a dreamy cream cheese frosting, they’re the perfect way to bring a little warmth and comfort to any morning.
Perfect for weekend breakfasts, holiday brunches, or whenever you need a little baked bliss, these rolls are every bit as indulgent as the classic, with a hidden veggie twist that keeps them moist and melt-in-your-mouth soft.
Why You’ll Love This Recipe
These Zucchini Cinnamon Rolls aren’t just a treat—they’re an experience. Here’s why you’ll fall in love with them:
Incredibly Soft & Fluffy: Thanks to the zucchini, these rolls stay moist and pillowy long after baking.
Perfectly Spiced: Cinnamon and brown sugar melt together into a caramel-like filling.
Hidden Veggie Goodness: A sneaky way to enjoy a little green in your breakfast.
Frosting Heaven: Rich cream cheese frosting takes every bite over the top.
Make-Ahead Friendly: Prep the night before and bake fresh in the morning for effortless entertaining.
Prep & Cooking Time
These rolls are straightforward to make and perfect for beginner bakers—most of the magic happens while the dough rises.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: About 1 hour 05 minutes
Ingredients
Here’s what you’ll need to make a batch of 12 tender rolls:
- 4 ½ to 5 cups (558-620g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 2 packets Instant Yeast
- 1 teaspoon salt
- ¾ cups (177ml) water
- ¾ cups (177ml) milk
- 6 tablespoons (84g) unsalted butter, softened
- 1 large egg
- ½ cup (100g) brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons (28g) unsalted butter, melted
- 1 cup shredded zucchini
- 4 tablespoons (57g) unsalted butter, softened
- 4 tablespoons (113g) softened cream cheese
- 1 ¼ cups (141g) powdered sugar
- ½ teaspoon vanilla extract
Step-by-Step
1. Start the Dough: In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of flour, granulated sugar, yeast, and salt. Whisk together until evenly mixed.
2. Warm the Liquids: In a microwave-safe cup, combine water, milk, and butter. Heat in 30-second intervals until the mixture reaches 120°–130°F—warm but not scalding. The butter may not fully melt, and that’s okay.
3. Combine Wet & Dry: Pour the warm liquid into the flour mixture along with the egg. Mix on medium speed for 2 minutes, scraping the bowl as needed.
4. Add More Flour: Mix in another cup of flour, then beat on high speed for 2 minutes. Gradually add just enough remaining flour until a soft, slightly sticky dough forms.
5. Knead: Turn the dough out onto a lightly floured surface. Knead for 6–8 minutes, until smooth and elastic. It should bounce back when gently pressed.
6. Rest: Cover the dough and let it rest for 10 minutes while you prepare the filling.
7. Make the Filling: Stir together brown sugar and cinnamon in a small bowl. Melt the butter separately.
8. Roll It Out: Roll the dough into an 11×17-inch rectangle. Brush with melted butter, sprinkle evenly with the cinnamon-sugar mixture, and scatter the shredded zucchini over the top.
9. Shape the Rolls: Roll the dough up tightly from the long side, forming a log. Slice into 12 even pieces.
10. Arrange in Pan: Place rolls in a greased 9×13-inch baking dish.
11. For Same-Day Baking: Cover and let rise for about 1 hour, until doubled in size.
12. For Overnight Rolls: Cover with greased plastic wrap and refrigerate overnight. In the morning, place in a preheated 200°F oven, turn the oven off, and let the rolls rise inside for 1 hour.
13. Bake: Preheat oven to 375°F. Bake for 25–35 minutes, until golden and cooked through. Let cool for 20 minutes before frosting.
14. Frosting Time: Beat softened butter and cream cheese until creamy. Add powdered sugar and vanilla, mixing until smooth. Spread generously over warm rolls.
How to Serve
These zucchini cinnamon rolls are at their best when served fresh and warm, the frosting melting just slightly into the swirls. Try them:
- With a cup of coffee or tea for a cozy breakfast
- As a sweet brunch centerpiece with fresh fruit
- Alongside savory dishes for a sweet-and-salty balance
- As a dessert topped with extra cream cheese frosting or even a scoop of vanilla ice cream
Tips & Variations
Add Nuts: Sprinkle chopped pecans or walnuts over the filling for crunch.
Extra Spice: Mix in nutmeg or cardamom for a spicier aroma.
Glaze Option: Swap the cream cheese frosting for a simple powdered sugar glaze.
Whole Wheat Twist: Replace part of the all-purpose flour with whole wheat for a heartier texture.
Final Thoughts
These Zucchini Cinnamon Rolls are a beautiful blend of comfort and creativity. The zucchini keeps them moist, the cinnamon sugar filling makes them irresistible, and the cream cheese frosting ties it all together in the most decadent way. Whether you’re baking them for family brunch, a holiday morning, or just because, they’re sure to become a recipe you’ll treasure—and bake again and again.
Print
Zucchini Cinnamon Rolls
- Total Time: 1 hour 05 minutes
- Yield: 12 servings 1x
Ingredients
- 4 ½ to 5 cups (558-620g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 2 packets Instant Yeast (see note)
- 1 teaspoon salt
- ¾ cups (177ml) water
- ¾ cups (177ml) milk
- 6 tablespoons (84g) unsalted butter, softened
- 1 large egg
- ½ cup (100g) brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons (28g) unsalted butter, melted
- 1 cup shredded zucchini
- 4 tablespoons (57g) unsalted butter, softened
- 4 tablespoons (113g) softened cream cheese
- 1 ¼ cups (141g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Make the Rolls: In the bowl of a stand mixer fitted with the dough hook, combine 2 cups of flour, sugar, dry yeast, and salt. Whisk together until fully incorporated.
- Prepare the Liquid Mixture: In a microwave-safe measuring cup, combine the water, milk, and butter. Heat in 30-second increments until the mixture reaches 120°-130°F (similar to hot bath water). This process should take around 1 ½ minutes, depending on your microwave; the butter may not melt completely.
- Combine Ingredients: Add the warm liquid mixture to the dry ingredients along with the egg. Mix on medium speed for 2 minutes, occasionally scraping the sides of the bowl.
- Mix in More Flour: Add an additional cup of flour and continue beating at high speed for another 2 minutes, scraping down the bowl as needed. Incorporate just enough of the remaining flour until a ball forms. The dough should be slightly sticky but not overly wet.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead until it is smooth and elastic, approximately 6-8 minutes. It is ready when it forms a cohesive ball and springs back when lightly pressed with two fingers.
- Rest the Dough: Cover the dough and allow it to rest for 10 minutes.
- Prepare the Filling: While the dough rests, combine the brown sugar and cinnamon, and melt the butter.
- Roll the Dough: Roll the dough into a rectangle approximately 11×17 inches using a rolling pin. Brush the melted butter evenly over the surface of the dough. Sprinkle with the cinnamon-sugar mixture and then top with the shredded zucchini.
- Shape the Rolls: Starting from the long side of the rectangle, roll the dough tightly into a log. Slice the log into 12 equal pieces.
- Arrange for Baking: Place the rolls in a 9×13-inch baking pan that has been greased with nonstick cooking spray.
- TO BAKE IMMEDIATELY: Cover the rolls and let them rise until doubled in size, about 1 hour, then proceed to baking instructions.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 250 kcal per serving
