Never seems to be enough!
- 2/3 cup Milk
- 1/4 cup Butter or Margarine
- 1 cup Cooked mashed butternut squash
- 1/4 cup Sugar
- 1 tsp Salt
- 2 eggs Beaten
- 2 tbsp Yeast
- 4 cups Flour
Heat milk and butter until warm and butter is melted. Place in a mixer bowl, adding squash, sugar and salt: mix well. Add eggs, yeast and 2 cups of flour. Bear on low for 5 minutes, then add remaining flour and mix well. (Dough will be soft.) Place in a greased bowl and grease the top of the dough. Cover and let rises until double.
Now roll into dinner rolls on a floured surface into a rectangle and brush with 2 to 4 tablespoons of soft butter. Sprinkle with 1.2 cup brown sugar and 2 teaspoons of cinnamon. Roll up like a jelly roll and cut into 1/2 inch slices and place in a greased pan for cinnamon rolls. Bark at 350 degrees for 20 minutes, or until done.
3/4 cup or Maple Syrup and 1 cup of Whipping cream.
Place ingredients into a bowl of medium saucepan. Boil rapidly for 10 to 15 minutes and then remove and let set until it cools and thickens more. Glaze cinnamon rolls.