This week for #SundaySupper we are bringing you recipes with squash! My contribution to this theme is Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze!
All my food blogger friends seem to go on about how great cookie butter is. I had tried a candy bar that had cookie butter in it and it really did not knock my socks off and coudn’t figure out why everyone loved it so much. But, my friends kept talking about cookie butter. So, I broke down to peer pressure and bought some. The first recipe I tried it in was a version of Chocolate Chip Energy Bars where I subbed cookie butter for the peanut butter. I enjoyed the bars, but I liked the cookie butter straight out of the jar more!
- Pumpkin Pie Cocktail from Confessions of a Culinary Diva
- Spaghetti Squash & Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
Soups and Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
- Pumpkin soup with Bacon & Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Butternut Chicken Risotto from Cooking Chat
- Chorizo-Stuffed Zucchini Boats from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Acorn Squash Ramen from Ninja Baking
- Rustic Summer Squash Tart from The Redhead Baker
- Sausage & Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach & Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Tex-Mex Stuffed Acorn Squash from Runners Tales
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini & Corn Succotash from Take a Bite Out of Boca
- Kabocha Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini & Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet & Savory Roasted Delicata Squash & Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Rolls from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Streusel Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
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- 1 package fast acting active dry yeast
- 1-1/4 cups white whole wheat flour
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon pumpkin pie spice
- ⅔ cup warmed almond milk
- 1 tablespoon butter
- 1 egg
- ¾ cup pumpkin puree (not the pumpkin pie mix)
- 2 tablespoons unsalted butter
- ⅓ cup cookie butter
- 1 teaspoon cinnamon
- ½ cup chopped walnuts
- ¼ cup raisins
- 1 tablespoon unsalted butter
- 2 tablespoons cookie butter
- 1 cup confectioner's sugar
- 1 teaspoon vanilla
- 1-2 tablespoons Cinnamon Bun flavored non-dairy creamer
- In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.
- In separate bowl, mix pumpkin puree, butter, almond milk and egg together. Pour into dry ingredients and stir until well blended. Turn out onto counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.
- Put dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.
- To make filling, melt butter and cookie butter in microwave for about 45 seconds. Remove from microwave and stir until combined
- Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
- Roll the dough into a log the long way. Spread evenly with cookie butter mixture. Sprinkle evenly brown sugar cinnamon mixture. Roll dough into a log the long way. Next, using what I call my "dental floss trick", cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough.
- Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes.
- Bake at 350 for 30-40 minutes until they turn golden brown across the center.
- Remove from oven and let cool about 15 minutes.
- To make the glaze, melt butter and cookie butter in microwave for 30 seconds. Stir together until smooth. Gradually add 1 cup of confectioner sugar along with vanilla extract and cinnamon roll flavored non-dairy creamer. Add more creamer if needed.