Yukon Gold Cinnamon Rolls

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So, my kids have been begging me to make cinnamon rolls forever. I have a standby recipe I love, but is caramel on the bottom and that’s just too much sugar. So, I went onto Pinterest and found a potato roll recipe from Bonappetit.com. It was quite good, but TONS of work. They get an 8.  I put my changes below in bold.

 

  • 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 It took way more than this
  • 1/2 cup warm water (105°F to 115°F) I did scalded milk instead
  • 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
  • 2 tablespoons sugar
Filling
  • 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
Glaze
  • 2 cups powdered sugar Instead of this recipe I did 3 parts cream cheese to 1 part butter, some milk, some vanilla, and powdered sugar. My glazed was a thick, runny consistency
  • 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

 

Essentially, you add the potatoes with 1 Tbs. of coarse salt and 2 cups of water and cook them. I did only about 1 1/2 cups because I was using a pressure cooker, and I would decrease it another 1/4 cup. When they are finished, you add butter until it’s melted (don’t drain water off). When the potatoes cool a bit, add in the eggs. Then, proof your yeast in the Bosch, and add in the potatoes when they are cool enough. From there, you add flour until it comes together (the dough will be sticky, but not insanely sticky).  You let the rolls rise for about an hour, and then shape the. You put softened butter, and then sprinkle the cinnamon/sugar/flour mixture on top (I used some brown and some white sugar). Then, you cut them and put them on pans. FYI, I got over 100 rolls for a double batch. Oh, and the rolls should be close but not touching. They need room to expand as they rise. You proof them for another 20-40 minutes and then bake at 425 for 20 minutes. Cool slightly then pour the glaze over them.

 

Link and instructions can be found below:

http://www.bonappetit.com/recipe/yukon-gold-cinnamon-rolls

Comments

  1. thejohnmfamilyDecember 18, 2017 at 11:40 AM

    I think the cinnamon can be decreased. I've used Mom's orange roll base recipe and it's fine.

    ReplyDelete

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