I don’t know why the baking bug has hit me so hard, but it’s what I’ve been wanting to do a lot of lately. Maybe it’s partly because The Redhead really enjoys helping out with baking (and enjoying the treats after they’re done!). So when we wanted something warm and gooey and delicious for breakfast, the first thing that came to mind was Cinnamon Rolls….and not just any cinnamon rolls – potato ones!
It might sound odd, but using potato in a dough makes some of the most moist and soft baked goods ever! The first time I’d ever experienced this kind of dough was when I tried my mom-in-law’s kolaches and I was really impressed with their unique texture. I just knew that these Cinnamon Rolls would work out well!
This recipe requires the full yeast-bread experience and takes a little bit of elbow grease and patience, since it requires kneading and needs to rise twice. The Redhead LOVED getting to help knead the dough, though…
…she also got a kick out of making a mess!
The end result was a lovely, smooth, soft bread dough.
We made the filling of butter, sugar and cinnamon the way that the recipe directed – mixing it with a fork – and this made the filling very clumpy. If I were to remake this recipe, I would choose to melt all of the butter and brush it on the rolled-out dough and then sprinkle the cinnamon-sugar mixture evenly on top of that, just to make the filling a lot more evenly distributed throughout the roll.
Either way, the rolls looked delicious, even pre-baking! The recipe made twelve giant cinnamon rolls.
FINALLY, we baked and frosted and tasted! I will say that this unique recipe with potato in the dough was definitely superior in texture to a typical recipe and I’ll use it again. We experimented very successfully with an orange frosting, too, by adding 1/2 cup of freshly squeezed orange juice and a couple of tablespoons of orange zest to the frosting recipe and those won hands down – a new family favorite!
Here’s the Recipe!
- 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
- 1 tablespoon coarse kosher salt
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs
- 4 1/2 cups (or more) unbleached all purpose flour
- 1/2 cup warm water (105°F to 115°F)
- 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
- 2 tablespoons sugar
- 1 1/3 cups (packed) golden brown sugar
- 2 1/2 tablespoons ground cinnamon
- 3 tablespoons unbleached
- all purpose flour
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
- 2 cups powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons (or more) whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon coarse kosher salt
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24×16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze:
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.