My friend Kari just made the most amazing Yukon Gold Potato Cinnamon Rolls. What better treat for St. Patricks Day??! Celebrate the Irish with some potatoes in your dessert! They actually are quite fabulous, it just might be my new favorite cinnamon roll recipe!
Yukon Gold Cinnamon Rolls from Anticiplate
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)
2 tbsp. active dry yeast
2 tablespoons sugar
1 1/3 cups sucanut (or you could use packed 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 or 2% 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, slowly tempering the mixture, then 1 cup flour; whisk until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
While the potatoes are cooling, 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. ( I had to use about 4 more tbsp. of flour because my dough was very sticky)
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 sucanut (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. This is important so that the rolls do not stick to the pan. 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, tightly, while enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12-14 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.
* You can freeze these rolls and reheat them at 350 degrees until heated through.
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Timestamp: 2009-03-03 04:35:22 UTC
chrisy who said...
"I haven't seen these yet. I usually eat boiled eggs for breakfast and then do wii fit. "
Natalie who said...
"love kix!! I make my bed first thing. "
Kelly who said...
"So fun!! To give my morining a great start I need a really good work out. "
Kelly—you didn’t leave an email address and your blog is private. So, hopefully you’ll read this and drop me an email or leave a comment letting me know how to reach you. The winners have 3 days to respond then we’ll pick a “runner up”.