Ingredients
Scale
- 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