Friday, October 24, 2008

Royal Foodie Joust : Acorn Squash, Orange, Sage Cinnamon Rolls


Royal Foodie Joust time again. No erudite post though because work has made me feel stupid and my whole family has had the worst cold ever this week. (All my posts this week were actually scheduled.)

But, luckily, we did have these delicious, healthy vaguely decadent spice rolls--ful of vitamin C and a little sugar. I had originally debated about entering my Merguez and Acorn Squash Sandwiches on Acorn Squash Foccaccia, my Sage Chocolotta Acorn Squash Cupcakes, Chinese-Style Orange Glazed Tofu with Noodles but these had the most luscious picture so they one. Recipes for the others someday soon.

Orange Sage Acorn Squash “Cinnamon Rolls”
Based on the Mini Pumpkin Pie Cinnamon Buns from Sophie of Flour Arrangments

Begin by infusing your sugar with sage.

In an airtight jar,
Place 2 cups of sugar
3 spring sage that has been bruised until the aroma is apparent

Stir even couple days and use after 2 weeks (I only waited 9 ten days)

After 2 weeks, make your baked goods


Combine in the bowl of a stand mixer with a hook attachment until everything comes together as dough:
2 cups all purpose flour
½ cup whole wheat flour
1 tsp yeast
¼ cup orange juice
¼ cup whole milk
1/3 cup sage sugar
½ tsp vanilla extract
1 tsp finely shredded orange zest
pinch dried orange peel powder (from the Chinese store)
pinch Chinese 5 spice powder
4 T roasted acorn squash puree
1 egg (slightly beaten)

Knead for 8 minutes

Cover with a towel and let rise for 2 hours.

While the dough is rising, create the filling.


½ cup brown sugar
½ cup orange juice (preferably fresh)

When still warm, add:
1 cup roasted acorn squash puree
½ t cinnamon
½ t Chinese 5 spice powder
½ t nutmeg
1 t sage sugar

Let the filling rest

This dough doesn’t rise very high. Roll out the dough into a rectangle that is ½ inch thick. (I think mine was about 24 by 18 but I am terrible with dimensions.)

Cover with the filling, then sprinkle the filling with wheat germ and roasted squash seeds.

Roll up to make a long rectangle. Place this on a baking sheet and freeze for about ½ hour.

Using a serrated knife, cut cross-sections of this roll that are about 1 inch thick. Line up these rolls (cut side up) in a greased pan.

Proof again for 40 minutes

Bake at 350 for 20 minutes (convection oven)

As the buns cool, make your glaze:

Orange Glaze
In a saucepan, simmer until thick (stir continuously):

2 cups powdered sugar
½ tsp orange extract
3 T whole milk


NĂºria said...

Wow... I only get to see these beauties in the baker shop!!!! These are amazing and thanks to those photos I can nearly smell and grab them ;D
Hope you all get well soon♥

FOODalogue said...

Very clever use of the ingredients; very yummy looking results. Congrats!

Alexa said...

Oh, wow... How I would love to have one of those rolls for my breakfast. Lovely way to use acorn squash.

La Cuisine d'Helene said...

I have to say that reading this I thought that this was a strange combination but it looks really good. I would try it.

Nazarina A said...

Maybelle's Mom,

May I just say this looks divine and also your little apple tarts! Fall is a canvas for such beautiful culinary delicacies!

Anonymous said...

And nothing terribly witty from my ravaged brain, just want to say *DANG* Those look so good, Miss MM!

Sophie said...

You did a great job on these, the ingredients are so darn unique! They came out perfect :).

grace said...

even though these beauties don't have a lot of cinnamon, they have the potential to be the most phenomenal cinnamon rolls ever. awesome creation! :)

Lori said...

Wow, thos elook awesome and the recipes for those others sound equally awesome. hmmmm.

Peter M said...

MM, these make a great entry for the Joust and I do like the chinese 5-spice addition (which includes cinamon).

Maggie said...

These look beautiful! I really like the spice combination with the sage and the pepitas inside.

TS of eatingclub vancouver said...

"After 2 weeks, make your baked goods."

Wow, the planning!

Dharm said...

Wow! These look fabulous and I wish I could reach in and just grab one - maybe two!

fromBAtoParis said...

First time I see this...Amazing!!!
It is my type of food !! Congrats !! I love your blog!!

Anonymous said...

This recipe sounds delicious! I'm coming into this a little late, but I had to ask: what exactly does "3 spring sage" mean? How much sage do I use? If someone could help me figure out how to make the sage sugar, I will have this in the oven! (thanks in advance)

maybelles mom said...

I basically snip 3 springs from a sage plant so about 10-12 leaves at least. good luck. hope it goes well.