Potato Cinnamon Rolls

I made cinnamon rolls about 2 years ago! I hardly ever make them and suddenly the desire to make them hit me. I couldn’t get it out of my mind. Does this ever happen to you? Does something grab your brain and not let go until you’ve succumb to it?

It happens to me. It was probably because I kept seeing all these posts on Facebook about making cinnamon rolls. Who am I to go against the grain?

Ok so back to the cinnamon rolls I made forever ago. I made them and then gave one to an extended family member. I thought they were fantastic, delectable, she didn’t agree and when my family doesn’t agree, they let you know. Most of the time in not so blunt ways. Ok I get the point you didn’t care for them, couldn’t you just pretend?

She did however tell me about her cinnamon rolls which are apparently to die for. They have mashed potatoes in them and they are supposed to be really moist. I listened to her detailed description of the cinnamon rolls I never made them again. For 2 years I avoided making them. Until today.

I caved.

I also decided to try adding potatoes to my cinnamon rolls to see if they were any better.

They were really good, fantastic even. One could even say delectable. Will I give one to my extended family member?

No.

I have a rule. You complain about my treats. You don’t get them anymore.

I’ll make her something else someday.

POTATO CINNAMON ROLLS

(slightly adapted from i heart eating)

DOUGH

2 1/4 teaspoons active dry yeast

1/4 cup honey

1/4 cup granulated sugar (would have done all honey but I ran out)

1/4 cup warm water (don’t freak out there is more liquid than just this)

1/2 cup mashed potatoes (I used potato flakes to make mashed potatoes)

1 cup warm milk

1/3 cup butter, melted

1 large egg

1/2 teaspoon salt

1 teaspoon vanilla extract

4 cups flour (I used 1/2 white and 1/2 wheat flour)

In the bowl of a stand mixer with the paddle attachment (I used my Bosch) or in a large bowl if mixing by hand. dissolve yeast and sugar in warm water. Add mashed potatoes, milk, butter, egg, salt, vanilla and stir to combine. Stir in 2 cups flour until incorporated. Add remaining 2 cups flour until it forms a soft dough. Let dough stand covered until 1 1/2 hours or until double. (I left mine in the mixing bowl but you can place in a separate greased bowl. On a lightly oiled surface roll dough into a rectangle.

FILLING

2 tablespoons melted butter

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 tablespoon cinnamon

1/2 cup raisins (optional)

Combine all ingredients except raisins. Once dough has been rolled out into a rectangle sprinkle filling (including raisins) over dough. Roll starting with the longer side. Cut into 8-12 pieces. Place in greased 9×13 pan.

FOR THE PAN

2 tablespoons melted butter

1/3 cup brown sugar, packed

1/2 tablespoon cinnamon

Combine all ingredients, pour over cinnamon rolls. Turn oven onto warm. Place pan in oven for 30 minutes. Once rolls have raised turn oven on to 350 degrees. Bake for 20-30 minutes or until golden warm.

ICING

1/2 (8 oz.) package cream cheese, softened

1/4 cup butter softened

1 cup powdered sugar

1/4 teaspoon vanilla

1 1/2 teaspoons milk

Combine all ingredients and frost cinnamon rolls once they come out of the oven.

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