Zucchini. It’s another thing I cannot stop talking about. Cookies, pie, cake, and brownies, oh my! Zucchini did take over my garden this summer. We finally ripped it out of the ground because we just couldn’t take it anymore.
Did you know that August 8th is national Sneak Some Zucchini on your Neighbor’s Porch Day? Like ding dong ditch, but with zucchini
Believe me, I understand the need for that day!
I have one last zucchini recipe for you. Well, I might be lying a little bit. One last one for now, anyway.
This is my favorite cinnamon roll. Well, one of them. I have several. But this is definitely my favorite dough. I used the same buttery yeast dough for my peanut butter cinnamon rolls last month. If you’ll remember my Instagram photos, I actually made these the same day. While the peanut butter ones were rich and sinful beyond belief, these are more traditional.
The sweet and buttery dough is filled with a cinnamon, brown sugar, and butter paste that has been stirred up with some shredded zucchini. These don’t taste like zucchini, rather it’s an add-on. Think of it as a way to (1) get rid of some of your stash and (2) sneak veggies into food your kids will eat.
FOR THE DOUGH:
- 1 package active dry yeast — about 2 1/4 teaspoons
- 3/4 cup warm non-fat milk — heated to about 120 degrees, about 30-45 seconds in the microwave
- 1/3 cup sugar
- 3 tablespoons butter — softened
- 1/2 teaspoon salt
- 1 egg
- 3 cups all-purpose flour — plus more for dusting
- Paddle attachment & dough hook for your mixer
FOR THE FILLING:
- 1/2 cup butter — softened
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1 cup shredded zucchini
- 2 tablespoons flour
FOR THE FROSTING
- 4 ounces cream cheese — softened
- 4 tablespoons butter — softened
- 3 cups powdered sugar
- 1 tablespoon vanilla bean paste or vanilla extract
MAKE THE DOUGH:
- Place milk in a microwave safe measuring cup. Heat for 30-45 seconds in the microwave, until it’s about 120 degrees. Add yeast and stir. Let it sit for a few minutes.
- Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
for full instruction please see : www.crazyforcrust.com