Monday, April 26, 2010

Yukon Gold "To die For" Cinnamon Rolls

I found this recipe in "Bon Appetit", but found some of the directions to be wrong. Redid it some and here you are... the biggest, softest cinnamon rolls you have ever eaten!!! You will be the hit of the kitchen. Be sure and use Yukon Gold potatoes to achieve the texture and flavor you will want. Splurge and relish!!!


1 pound Yukon Gold potatoes, peeled, cut into 2 inch pieces

1 TBLS. Kosher salt

1/2 cup (1 stick) unsalted butter

3 Large Eggs

7-8 cups(or more) unbleached flour(I prefer King Arthur's or Pillsbury)

1/2 cup warm water( 105-115 degrees)

3 - 1/4 oz. envelopes active dry yeast (Scant 2 TBLS.)

2 TBLS. sugar


1 1/3 cups packed golden brown sugar

2 1/2 TBLS. ground cinnamon

3 TBLS unbleached flour

9 TBLS ( 1 stick + 1 TBLS.) unsalted butter, room temperature


2 cups powdered sugar

1/4 cup (1/2 stick) unsalted butter, melted

2 TBLS. or more whole milk (can use Cream or half and half, which I prefer)

1 teaspoon vanilla(I prefer Mexican)

1/8 teaspoon Kosher salt

Dough: Combine potatoes, 2 cups water, and 1 TBLS. kosher salt in a 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, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour 1/2 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. Continue adding flour until dough is barely sticky. Turn dough out on a pastry cloth, spread with 1/2 cup of flour. Knead until dough is smooth and elastic, adding a little more flour if too sticky, about 8 minutes.

Coat large bowl with butter or oil. Transfer dough to bowl and turn once to coat. Cover bowl with plastic wrap, then damp kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile make filling: Mix brown sugar, cinnamon, and flour in a medium bowl. Using fork, mix in butter. ( I used my electric mixer with the whipping beaters on it. Worked well). You WILL WANT TO DOUBLE FILLING!)

Position rack in center of oven and preheat to 425 degrees. Line 2 large rimmed baking sheets with parchment(very important to do this!!). Turn dough out onto well-floured surface. Roll out dough to 2- 24x16 rectangles. Sprinkle filling evenly over dough. Starting at one long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut each roll crosswise into 12 rolls. Transfer rolls to baking sheets, leaving an inch or more between them. Cover baking sheet loosely with plastic wrap. Let rise again until double, obnly about 20-25 minutes, this time. (rolls will be very puffy)

Bake cinnamon rolls uhtil golden brown, about 20 minutes. Cool rolls for 10 minutes on baking sheets.

Make glaze: Whisk powdered sugar, melted butter, 2 TBLS. milk or cream, vanilla, and salt in a small bowl. If glaze is too thick to spread, add more milk by teaspoonfuls as needed. Spread over warm rolls. May need to make more glaze too.

Note: Could add toasted, finely chopped pecans and spread over filling before rolling up!!

1 comment:

Anonymous said...

We were lucky enough to taste some of these rolls when Ann made them a couple of months ago. They were the most amazing cinnamon rolls we have even had ... Cinnabun rolls take a back seat to these. Throw away your other recipies ... this one is the keeper.