Zucchini Cinnamon Rolls


These Zucchini Cinnamon Rolls are fluffy, sweet, and filled with cinnamon and zucchini; a wonderful breakfast for back-to-school or a Sunday morning.

zucchini cinnamon roll on white plate

Raise your hand if you’ve been sucked into the vortex that is American Girl.

You all know my hands are both firmly raised. I’ve talked about Jordan’s obsession here, and here, here, and many more times. I gotta hand it to that company – their marketing team is probably the best one around.

I mean, people. They create a two hour commercial for each of their doll-of-the-year girls, package it like a movie, and show it on national television. It’s insane, and genius.

Jordan watched the Saige movie a few weeks ago, and promptly asked for Saige for Christmas. Really, I was shocked it took her so long to ask for another doll. But now I’m in panic mode because if she really does want Saige, I have to buy her soon. Saige is the 2013 doll of the year and only available “while supplies last.”

Seriously, geniuses these people. I want to hire them to market my blog. Pie Movie, anyone?

So anyway, it turns out I know someone who hosts American Girl camps during the summer, and wouldn’t you know it, Saige was the camp this week. I dropped Jordan off this morning and she waved good-bye among a sea of artificial hair and limbs and other 8 year olds.

Watch out people: American Girl is going to take over. First, stores and TV shows. Next stop, government.

The other thing that is going to take over? Zucchini.

zucchini cinnamon roll on white plate

Zucchini. It’s another thing I cannot stop talking about. Cookies, pie, cake, and brownies, oh my! Zucchini did take over my garden this summer. We finally ripped it out of the ground because we just couldn’t take it anymore.

Did you know that August 8th is national Sneak Some Zucchini on your Neighbor’s Porch Day? Like ding dong ditch, but with zucchini?

#whoknew #itsarealthing

Believe me, I understand the need for that day!

I have one last zucchini recipe for you. Well, I might be lying a little bit. One last one for now, anyway.

Zucchini Cinnamon Rolls.

This is my favorite cinnamon roll. Well, one of them. I have several. But this is definitely my favorite dough. I used the same buttery yeast dough for my peanut butter cinnamon rolls last month. If you’ll remember my Instagram photos, I actually made these the same day. While the peanut butter ones were rich and sinful beyond belief, these are more traditional.

The sweet and buttery dough is filled with a cinnamon, brown sugar, and butter paste that has been stirred up with some shredded zucchini. These don’t taste like zucchini, rather it’s an add-on. Think of it as a way to (1) get rid of some of your stash and (2) sneak veggies into food your kids will eat.

And, well. They’re topped with cream cheese icing. There’s nothing better than that, is there?

These Zucchini Cinnamon Rolls are perfect for make ahead. You’ll notice in the recipe that I make the dough and the rolls the night before, and then leave them to rise overnight in the refrigerator. That way all you have to do is pop them in the oven when you get up in the morning.

But I have an even better idea for you, on that will be perfect for busy school mornings:

Make these cinnamon rolls on a weekend. Cool completely, and separate the rolls from each other. Place them in individual plastic baggies and freeze. Then, all you have to do is grab one in the morning before school, or when you are jonesing for a cinnamon roll. We did that with these and it was the perfect quick breakfast for Jordan (and me)! You can freeze a little frosting in the baggies too. I froze them without frosting, and added some after reheating.

Ugh, now I want a cinnamon roll. Badly.

Zucchini Cinnamon Rolls in a glass dish with one roll on a white plate with icing and a fork taking one bite out of it

I imagine it’s how Jordan feels after watching an American Girl movie. Or how she’s going to be when I pick her up later today.

At least cinnamon rolls are cheaper than a new doll…. 🙂

Zucchini Cinnamon Rolls

Zucchini Cinnamon Rolls - a fluffy cinnamon roll recipe filled with shredded zucchini! Sneak veggies into breakfast and no one will ever know.
Yield 9 -12 rolls
Serving Size


For the Dough:

  • 1 package active dry yeast about 2 ¼ teaspoons
  • 3/4 cup warm non-fat milk heated to about 120 degrees, about 30-45 seconds in the microwave
  • 1/3 cup sugar
  • 3 tablespoons butter softened
  • 1/2 teaspoon salt
  • 1 egg
  • 3 cups all-purpose flour plus more for dusting
  • Paddle attachment & dough hook for your mixer

For the Filling:

  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon
  • 1 cup shredded zucchini
  • 2 tablespoons flour

For the Frosting

  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 3 cups powdered sugar
  • 1 tablespoon vanilla bean paste or vanilla extract


Make the Dough:

  • Place milk in a microwave safe measuring cup. Heat for 30-45 seconds in the microwave, until it’s about 120 degrees. Add yeast and stir. Let it sit for a few minutes.
  • Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
  • Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl.
  • Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-2 hours until it doubles in size.
  • Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise, so plan accordingly!

Prepare your Rolls:

  • Pat your zucchini shreds with paper towels to remove any excess water.
  • Stir together butter, brown sugar, flour, and cinnamon until it forms a paste. Stir in zucchini.
  • Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 12” by 9”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling.
  • Roll the dough up tightly from the long end. Slice it into 9 equal rounds. Place the rolls into a 9” pan or 9 1/2” round pie plate that has been sprayed with cooking spray. (You can also slice them into 12 rolls and place them in a 9x13" pan.)
  • At this point, you can let them rise for about 30 minutes-1 hour until they are swelling up in the pan and bake as directed. Or you can do what I do: cover with plastic wrap and stick in the refrigerator overnight until ready to bake.
  • When ready to bake, preheat oven to 350 degrees. If the rolls have been in the refrigerator, remove them and let them warm up while the oven is preheating. Remove the plastic wrap and bake for 15-25 minutes, or until they are golden brown.

Make the frosting:

  • Mix cream cheese and butter with a hand mixer until well blended. Mix in powdered sugar until smooth, stir in vanilla. Frost rolls and serve warm.

Nutritional information not guaranteed to be accurate

Zucchini Cinnamon Rolls - this is the BEST cinnamon roll dough filled with shredded zucchini and tons of cinnamon. Sneak in a little vegetable and I promise the kids won't even know it.

Love this? Check these out:

Cinnamon Zucchini Coffee Cake

Peanut Butter Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Sweets from friends:
Sausage Filled Cinnamon Roll Monkey Bread by I Wash, You Dry
Chocolate Rolls with Coffee Icing by Roxana’s Home Baking
Rolo Stuffed Monkey Bread by Something Swanky


Last Updated on May 30, 2020

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  1. I understand the “sneak zucchini to your neighbor” day as well! But here’s the thing I planted Yellow Summer Squash too…what the h do I use that for?! 🙂 HAHA!

  2. You always make me want an American Girl doll! It’s the one toy from my childhood my parents didn’t get me . . . and of course I never let them forget it and would happily take one now 🙂 I’ve seen so many creative spins on cinnamon rolls but never with zucchini. Great idea!

  3. Every year for Christmas till i was about six, I would get an American Doll. My love for them ran deep. Now that I am older, my love has switched over to cinnnamon rolls. Sneaking zucchini into the filling? GENIUS.

  4. I was totally into American Girl about 6 years ago:) And they aren’t cheap!
    You are a genius. I have no words. Mainly because my mouth is so full of zucchini . . . I wish it was full of these cinnamon rolls, not the other ways we’ve been using it! Oh, I am practically famous among my friends and family for your zucchini/apple coffeecake – thank you SO much for that recipe. I bet this will become a fast fav as well!

  5. These are brilliant! Plus you could even say they’re kiiiinda healthy since they incorporate veggies 😉

  6. Now that we know for sure that we’re having a girl, I’ve been thinking about the American Girl dolls because…I kind of like them too…as a 30 year old woman, perhaps I should be a little embarrassed? They are beautiful dolls though! But, I think my husband would rather her be playing with legos and other “skill building” toys. We’ll see what she prefers 😉

    I would not have thought to add zucchini to cinnamon rolls, but what a sneaky way to get some extra nutrition in a sweet, indulgent pastry! 🙂

    1. They are the prettiest dolls. I looked at a lot of baby ones before we went with AG. The others are kinda creepy…:)

  7. I know lots of girls who adore American Girl. Kidn of reminds me of the days when Cabbage Patch dolls were all the rage (which is more my time).
    I love love love cinnamon rolls! I never thought to add zucchini. Awesome idea. These look so scrumptious. I’m all about that cream cheese frosting. 🙂