Favourite Potato Cinnamon Rolls
Submitted by TTJ7
Potato cinnamon rolls made with mashed potato dough for a pillow-soft, slow-staling crumb, scented with cardamom and rolled around a brown sugar cinnamon filling under a nutty glaze.
YIELD
48 servingsPREP
20 minCOOK
35 minREADY
2 hrsMashed potato in the dough is the secret weapon here. The starch holds onto moisture, which means these cinnamon rolls stay tender and squishy for days instead of drying out by tomorrow morning, and the dough takes on a faint, almost cake-like richness you cannot fake with milk alone.
A touch of crushed cardamom in the dough is the Scandinavian flourish that lifts the whole pan above standard breakfast pastry. It plays beautifully against the warm cinnamon-brown sugar swirl without shouting over it.
Expect a long, generous knead (the recipe calls for a full 15 minutes) because potato doughs need extra work to develop gluten through all that soft, starchy flour. The reward is a high, even rise and a swirl that holds its shape after slicing.
The finishing nut glaze, spread on while the rolls are still warm, melts into the cracks and sets into a glossy, slightly crunchy top.
Kitchen Tips
- Cool the milk-and-potato mixture to lukewarm (about 110°F / 43°C) before it hits the yeast. Anything hotter will kill the yeast and the dough will not rise.
- Use day-old plain mashed potato with no garlic or butter clumps. Lumps in the dough will turn into gummy streaks after baking.
- Use unflavored dental floss or a thin wire to slice the rolled log cleanly, a knife squashes the spiral and squeezes the filling out.
- Bake until the centers register about 190°F (88°C) on an instant-read thermometer if you are unsure, the outsides brown well before the middles fully set.
Variations
- Swap the nut glaze for a cream cheese glaze (the alternate version listed in the recipe notes) if you prefer the tangier finish.
- Add a handful of dark raisins or chopped dates to the filling before rolling.
- Replace half the cinnamon in the filling with extra cardamom for a fully Scandinavian-style bun.
Ingredients
Directions
Mix potatoes and milk until smooth. Add ½ cup butter, 1 cup sugar, cardamom and salt.
Heat to lukewarm (110 degrees). In a large bowl, combine yeast, water, and 2 tablespoon sugar. Let stand until foaming, about 10 minutes. Add potato mix, 4 cups of flour, eggs and vanilla. Beat until smooth.
Gradually sitr in enough additional flour to make smooth dough. Turn out onto heavily floured board and knead until elastic, about 15 minutes. Add more flour if needed. Let rise 1½ hours.
Punch dough down, knead briefly to remove bubbles. Divide in half. Let rest.
To make cinnamon filling:
Melt ½ cup butter. Mix together brown sugar, sugar, and cinnamon. Roll each portion of dough into a 5×18 rectangle.
Brush with butter and sprinkle with half of cinnamon sugar mixture. Roll up jelly- roll style. Using a very sharp knife, cut into 12 pieces, 1½ inch wide.
Place in a 9×13 pan, brush tops with butter, cover, and let rise 35 to 40 minutes. Repeat with other half of dough. Bake at 350℉ (180℃) 30 minutes.
To make glaze:
Mix together powdered sugar, nuts, cinnamon, butter, and enough water to make a thick glaze consistency. Spread gently over tops of warm rolls.
Notes:
Plain glaze can also be made - use 3 cups powdered sugar, 2 tablespoon butter or cream cheese, and 4 or more tablespoon heavy cream and beat until smooth and shiny.
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