Recipe

Potato Bread Cinnamon Rolls Recipe

	Coffeebean53 / All my dishes 1 year, 1 month ago There's not getting around this one the prep time is like forever, but the smell in the house while they're baking and the flavor afterwards is worth the wait. I found this recipe awhile back at a website I can't remember where and it is a delicious... More Prep:300m Cook:27m Servings:15	Coffeebean5
	cinnamon rolls breakfast

Does this look good? Yeah! / Nope

Fans

midgelet

jo_jo_ba

momo_55gra

Ingredients

1 medium white potato

1 medium sweet potato

2 teaspoons dry instant yeast

1/2 cup water

1/2 cup (1 stick) cold butter plus 1/4 cup melted butter plus 2 tablespoons more for glaze

1 cup milk

3/4 cup sugar

2 eggs

2 teaspoons salt

5 - 6 cups all purpose flour

1 cup light brown sugar plus 1/2 cup more for glaze

2 tablespoons cinnamon

2 tablespoons corn syrup

1/4 cup cream

2 teaspoons vanilla or 1 tablespoon rum

pinch of salt

1/4 cup butter for icing

2 cups powdered sugar, sifted

1 teaspoon vanilla

pinch salt

3-4 tablespoons of milk

Directions

Boil peeled potatoes until soft. Mash potatoes thoroughly or run cooked potatoes through a food mill. You should have about 1 packed cup of mashed potatoes. Freeze any leftovers for the next batch.

In the bowl of a standing mixer, dissolve yeast in 1/2 cup of warm water.

Place 1/2 cup butter in a heat-proof bowl. Bring milk to a boil, and pour over butter to melt it. Let cool until it is just warm.

Add cooled mashed potatoes to yeast. Add sugar, eggs, salt and 1 cup of flour. Start to mix on low speed with the dough hook attachment. Add milk and butter mixture slowly and gradually add the remaining flour, 1 cup at a time.

Knead dough for 5-10 minutes, until smooth and stretchy. Dough will be sticky, but not wet.

Place dough in lightly greased bowl and allow to rise until double in size (about 1 1/2 to 2 hours). Dough can rise in the refrigerator as well, for 4-6 hours or overnight. It will rise more slowly, but will hbe easier to handle when chilled, and the flavor will be more developed.

Turn dough onto a well floured surface. With floured rolling pin, roll dough out into a large thin rectangle, about 3/8 inch thick. If the dough shrinks back to a smaller size, let it rest for 5 minutes and then continue to roll. You can separate the dough into two pieces and roll them out separately if you don't have a lot of counter space.

Melt 1/4 cup butter. Brush dough with melted butter, but leave an inch wide border all around the edge free of butter.

Mix 1 cup light brown sugar with 2 TB of cinnamon. Sprinkle mixture generously over buttered rectangle of dough. (Use 1/2 of cinnamon sugar mixture if you are working with half of the dough)

Starting with a long side of the rectangal, roll the dough up into a long spiral. Slice spiral into pieces about 1 1/2 inches wide. Dental floss or string works well for neat slices. Place slices of dough, cut side up, close to one another in a buttered pan with edges, such as a 12 x 18 jelly roll pan. Preheat oven to 425. Let rolls rise in a warm place until almost doubled in size.

While rolls are rising, make the glaze. Place 1/2 cup light brown sugar, 2 TB butter and corn syrup in a pot and bring to a boil. Boil for 1 minute, then remove from heat and whisk in cream, vanilla or rum and salt.

When rolls have risen, bake them for 12-15 minutes, until they feel slightly firm. Remove from oven and brush or drizzle the glaze over the rolls.

Return the rolls to the oven and bake for 10-12 minutes more, unti light golden brown.

While rolls are cooling, make icing. Melt butter and whisk in powdered sugar, vanilla and a pinch of salt. Add milk until icing has just a runny consistency. Drizzle over cinamon rolls while still warm.

Make 15 large (4") or 24 small (2") rolls.

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