{"id":5887,"date":"2013-12-23T21:18:11","date_gmt":"2013-12-23T21:18:11","guid":{"rendered":""},"modified":"2019-04-16T12:37:21","modified_gmt":"2019-04-16T12:37:21","slug":"crazy-mother-hubbard-what-to-do-with-the-worlds-largest-squash-part-3-squashy-pumpkin-cinnamon-buns-html-d2","status":"publish","type":"post","link":"https:\/\/laughfrodisiac.com\/2013\/12\/23\/crazy-mother-hubbard-what-to-do-with-the-worlds-largest-squash-part-3-squashy-pumpkin-cinnamon-buns-html-d2\/","title":{"rendered":"Crazy Mother Hubbard: What To Do With The World’s Largest Squash, Part 3 – Squashy Pumpkin Cinnamon Buns!"},"content":{"rendered":"

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    The Saga of the Massive Hubbard Squash<\/a> is just about over! We have (had, I mean this was like 3 weeks ago) just about 2 cups of baked squash cubes left, enough for one last hurrah, after we made delicious bean stew<\/a> and great squash muffins<\/a>. I am almost sad to say goodbye to this monster. #StockholmSyndrome.
     I was craving cinnamon rolls, and I didn’t have the motivation to make anything else, so into the buns they went! Are they rolls or buns? Someone please tell me. Anyway, I used to be scared of baking with yeast because ew it’s alive and it makes things grow<\/em> and we’re vegans and shouldn’t be eating things that grow<\/em> as you make it…but then I remembered that my love of playing with my food outweighs my fear of weird things, so I gave it a try, loved it, and now I’m like the yeastmaster. Worst name ever. But these rollbuns are fantastic! Let’s learn how to make them!<\/div>\n
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      These are very much like pumpkin rolls, so if you don’t have a monster squash around, you can substitute pumpkin or other wintry squash. The squash provides moisture in the bread and lovely, comforting flavor in the filling. <\/p>\n

          CAUTION<\/strong>.
NB that using the Hubbard Squash somehow breaks the laws of nature, because the normal amount of flour that should have sufficed ended up being nowhere near enough. After mixing the liquid ingredients together, I added the flour, la di da, things are fine, but then the mixture was still way too wet, no matter how much extra flour I added. It was the Squash Monster! It kept absorbing flour like it was me drinking water and it wouldn’t stop and everything got dark and fuzzy and I ran out of flour and had to make oat flour but the Squash Monster (Squashster?) just wouldn’t be satisfied until it had destroyed ALL OF THE POSSIBLE FLOURS I had in my house. I even had to throw in some quinoa flour just to mess with its head. Finally, with both of us exhausted but only me still hungry, Squashster dried up a little, enough for me to actually roll out the dough, which was yet another hurdle to overcome considering I had no flour left to flour the rolling surface. Man alive. All of this is just to warn you that this could happen, so buy extra flour. The rolls were fantastic, so don’t be skeered. Also, I’m sure it was just me.<\/div>\n

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HUBBARD SQUASH & PUMPKIN <\/font>
CINNAMON ROLL BUNS <\/font><\/div>\n
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INGREDIENTS:
For the buns:<\/em><\/p>\n
    \n
  • 1 packet instant yeast (2 1\/4 teaspoons, I believe)<\/li>\n
  • 2T white sugar<\/li>\n
  • 1C warm-to-hot water (should not be too hot to touch)<\/li>\n
  • 1C hubbard squash or pumpkin, pureed<\/li>\n
  • 1\/2C unsweetened nondairy milk<\/li>\n
  • 1\/4C vegan butter (used Earth Balance)<\/li>\n
  • 2T coconut oil<\/li>\n
  • 1\/4C brown sugar<\/li>\n
  • 1\/2t cinnamon<\/li>\n
  • 1T vanilla extract<\/li>\n
  • 4C white or white-whole wheat flour<\/li>\n
  • 2C oat flour <\/li>\n<\/ul>\n

    For the filling:<\/em><\/p>\n

      \n
    • 1C squash\/pumpkin, pureed<\/li>\n
    • 1T cinnamon<\/li>\n
    • 1\/4C melted vegan butter<\/li>\n
    • 1\/4C white sugar<\/li>\n
    • 1\/4C brown sugar<\/li>\n
    • (You can play with the filling to suit your preferences)<\/li>\n<\/ul>\n

      DIRECTIONS:<\/p>\n

        \n
      1. First, check your yeast. Put a packet of instant yeast in a measuring cup with 2T of sugar and 1 cup warm-to-hot water. Let it sit for 5 minutes. It should get all foamy and cray cray. It helps to treat your yeast like it’s Audrey II so sing to it “Oh pleeeease, grow for meeeee!”<\/li>\n
      2. Next, get a big mixing bowl and blend together your 1C of squash, your milk, Earth Balance, coconut oil, vanilla extract, and brown sugar. <\/li>\n
      3. Add cinnamon and the yeast. Mix mix mix.<\/li>\n
      4. Now start adding your flour as you mix. You should need 5-6 cups. I needed 11. I actually liked the earthiness added by the oat flour, so I suggest using 2 parts wheat and one part oat and we will leave you on that note.<\/li>\n
      5. Knead your ball o’ dough for 5-10 minutes (until you get tired; we have to watch out for carpal tunnels). <\/li>\n
      6. In a clean, oiled mixing bowl, place your dough ball and cover it with cling film and a dish towel. Let it sit for 2 hours. It should rise like the sun.<\/li>\n
      7. In the meantime, mix your filling ingredients together.<\/li>\n
      8. AFTER THE RISING: Roll out your dough in workable sections, making long rectangles about 1\/4 inch thick. Cover with a layer of the filling. <\/li>\n
      9. Roll longways, so you are left with a long roll, not a short and fat one. <\/li>\n
      10. To cut them, get some UNFLAVORED dental floss. Using a knife to cut these babies would squash them (HAHA) and we don’t want to do that. We want to preserve their lovely round shape. So you take dental floss, place it underneath the loaf, and you criss-cross the ends to slice off pieces. See picture. Or ask me.<\/li>\n
      11. I cut into mini rolls in order to feed more people, about 1.5 inches long.<\/li>\n
      12. Lather rinse repeat until all the dough is cut.<\/li>\n
      13. Place your rolls onto a baking sheet and let rise for another hour. You can skip this rising but it would be dumb.<\/li>\n
      14. Preheat the oven to 350°.<\/span><\/li>\n
      15. Now, brush the tops with more of the filling (you should probably have some leftover). I kind of drowned mine in it, which made the buns absolutely so much better. Do that.<\/li>\n
      16. Bake for 18 minutes.<\/li>\n
      17. Eat half of them, share the others.<\/li>\n<\/ol>\n<\/div>\n<\/td>\n
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Yay boy the yeast is jumping! It’s really jumping! Come in, cats, and check your hats, I mean this yeast is jumping! <\/div><\/div>\n<\/div>\n
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HAHA SQUASH I HAVE DESTROYED YOU!!!<\/div><\/div>\n<\/div>\n
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Punchy punch!<\/div><\/div>\n<\/div>\n
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ROLLING rolling ROLLING rolling ROLLING OUT MY DOUGHHHH<\/div><\/div>\n<\/div>\n
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Roll from the rolling pin side down<\/div><\/div>\n<\/div>\n
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Dental floss prevents gum disease AND slices your cinnamon buns without hurting them!<\/div><\/div>\n<\/div>\n
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Unbaked, goopy with congealing butter. Mmmm. Do that. <\/div><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<\/div>\n<\/div>\n
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          THESE ARE SO GOOD YOU HAVE TO MAKE THESE! I brought them to work and people loved them. I bring goodies to work somewhat frequently, and usually only the people I run into give me comments. With these, however, people actually sought me out to tell me how good they were. So, you know, you gotta make them. Enjoy! <\/div>\n
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<\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    The Saga of the Massive Hubbard Squash is just about over! 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