Winter Squash Buns

Admittedly, I do have a sweet tooth, so I am always revamping so many of my recipes that I have had for years. This one, even to my surprise I must admit, turned out exceptional. The use of the maple syrup in place of reg.white sugar, actually lends a tenderness to the dough. I know many stay away from sugar, but when I want something sweet, it will be something that satisfies me. Sweets, like this or any other, should be savored, be a treat not a meal. When my days get crazy, I take the time, to treat myself. Maybe a cup of tea and one roll, I make myself really linger, slowly chew and taste all the flavors. Better then any power nap! Can use pumpkin, acorn, butternut or even a  Hubbard as I did!

2 1/4 tsp yeast (1 packet)
1/2 c milk
1/2 c Mill Hollow Maple syrup, grade B
1 Egg (JFF, The Farm, Sweetgrass, Mountain View or Wintergrass) room temperature & lightly beaten
1 c of squash puree, room temperature
1 tbs Kriemhild butter, melted
4-5 c  unbleached white whole wheat flour
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom

FILLING:
8 oz Kriemhild butter, softened
2/3 c raw sugar
1/4 c brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground cloves

MAKE THE DOUGH:

Heat milk and syrup to about 110 degrees F. Pour into a mixing bowl. Sprinkle yeast over and stir to dissolve. Let stand for about 5 minutes.

Whisk together the cinnamon, ginger and cardamom into 1 c of flour.

Add in puree, egg, and butter. Blend together well. Add in spiced flour and 1 c flour. Knead with machine for about 5-7 adding in flour until the dough clings to hook and the side of bowl is fairly clean.

Turn dough into a lightly oiled bowl, cover with a towel. Set in a warm place for about 1 hour and 20 minutes. (I put mine on top of my refrigerator or in the oven with the light on). While dough is rising make filling.

FILLING:

In a large mixing bowl beat the butter, raw sugar, brown sugar and spices until light and fluffy, about 5 minutes. Set aside.

Line a 17x13" baking sheet. Set aside

When the dough has rested, roll out on a lightly floured work surface to approximately 12"x16". (the 12" edge facing you)  Using an off-set spatula spread the filling to within 1" of the edge of dough. Tightly roll up dough. (squeezing together occasionally), tuck in ends. (Mine ended up rolling out to 15", so I trimmed of 1/2" from each end to make it 14").Using a serrated knife cut into 1" sections. Place on prepared sheet, cover with a towel. Let rest for about 45 minutes.

Preheat oven to 400 degrees F. Bake rolls for 25-30 minutes. Remove from sheet pan to a cooling rack. Let cool for 10 minutes, then drizzle with your favorite glaze. (mine was just powdered sugar and milk). Enjoy!!