Last year, Jes from Eating Appalachia posted a recipe for zucchini cinnamon rolls on her old blog, Cupcake Punk, that had me swooning. I didn't get around to trying it out until this past Sunday.
Since then, I have decided:
1) This is now my "go to" cinnamon rolls recipe.
2) I am not allowed to make this more than once (okay, maybe twice) a year, out of fear of doing nothing but eating cinnamon rolls every single day for the rest of my life.
Chiv being tough and eating vegan baked goods. He's a beast!
It was my first time making cinnamon buns from scratch in my own house (I worked at a bakery a few years ago and made cinnamon buns en masse with a few people at 3am, but didn't get the whole making-it-from-scratch experience then). It was also my first time making (and eating) zucchini bread.
The verdict was that these were too delicious to make often, and that we needed to get rid of them as soon as possible. I gave a fourth of these to Katie in addition to the birthday cupcakes I threw her way. I might make them again if I'm going to some sort of brunch thing. But... I am okay with just eating a lot of vegetables for the rest of the week and fondly remembering how perfect (and sugar-filled) these were.
Recipe is here. I made only one change: I added about 1 teaspoon powdered ginger to the icing.
You should make these if: it is raining outside and you want to eat cinnamon buns and watch foreign movies, you want someone to fall in love with you, you feel like grating zucchini.