Potato Bread Sweet Cinnamon Rolls Recipe
This recipe looks like a complicated and time-consuming dish, but the real thing is, it’s fun to make and worth the wait. Yes, it has a lot of mixing, boiling and kneading but these steps are worth enduring when you smell and taste the cinnamon flavor afterwards. You could have this pastry dish for a heavy snack, even for special lunch or dinner. Any guests would love these Cinnamon Potato bread rolls! Apply your basic baking skills and follow these steps!
Ingredients
- 1 medium white potato
- 1 medium sweet potato
- 2 teaspoons dry instant yeast (10 g)
- ½ cup water (120 ml)
- ½ cup cold butter (120 g); ¼ cup melted butter (60 ml)
- 2 tablespoons butter (for the glaze) (30 g)
- 1 cup milk (240 ml)
- ¾ cup sugar (150 g)
- 2 eggs
- 2 teaspoons salt (10 g)
- 5 - 6 cups all purpose flour (600-720 g)
- 1 cup light brown sugar; ½ cup more for glaze (300 g)
- 2 tablespoons cinnamon (30 ml)
- 2 tablespoons corn syrup (30 ml)
- ¼ cup cream (60 ml)
- 2 teaspoons vanilla (10 ml) or 1 tablespoon rum (15 ml)
- pinch of salt
- ¼ cup butter for icing (60 g)
- 2 cups powdered sugar, sifted (400 g)
- 1 teaspoon vanilla (5 ml)
- pinch salt
- 3-4 tablespoons of milk ( 45-60 ml)
Instructions
- Wash and scrub potatoes thoroughly.
- Cook peeled potatoes and allow boiling until they are soft. Mash potatoes thoroughly or crush them through a food mill. Have about 1 full cup of mashed potatoes set aside and freeze for the next batch.
- In a mixing bowl, dissolve yeast in ½ cup of warm water.
- In a pot, heat and boil milk. Place ½ cup butter in a heat-proof bowl and pour the milk over butter to melt it. Allow the mixture of milk and butter to warm.
- Add cooled mashed potatoes to yeast. Mix sugar, eggs, salt and 1 cup of flour. Blend on low speed with the dough hook attachment. Pour out 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 should be sticky, but not wet.
- In lightly greased bowl, transfer the dough and allow rising until its size doubles (about 1½ to 2 hours).You could also put the dough in the fridge, for 4-6 hours or overnight. It will rise more slowly, but it will be easier to handle when chilled, and the flavor will be more apparent.
- Place dough onto a well floured surface. Roll dough into a large thin rectangle about ⅜ inch thick using a rolling pin. If the dough shrinks back to a smaller size, let it rest for 5 minutes and then continue rolling.
- Melt the butter and spread it to the dough leaving an inch wide border all around the edge free of butter.
- In a small mixing bowl, mix light brown sugar and cinnamon. Drizzle the mixture generously over buttered rectangular dough.
- Roll the rectangular dough up into a long spiral. Slice spiral dough into pieces about 1½ 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.
- Preheat oven to 425 degrees. Let dough rolls rise in a warm place until they double their sizes.
- In a pot, prepare the glaze by mixing ½ cup light brown sugar, 2 TB butter and corn syrup and bring to a boil. Allow boiling for 1 minute, then remove from heat and whip in cream, vanilla or rum and salt.
- When dough rolls have risen, bake them for 12-15 minutes, until they feel slightly firm. Remove from oven and drizzle the glaze over the rolls.
- Bake the rolls for another 10-12 minutes, until light golden brown. Remove from oven and allow rolls to cool.
- Make the icing by melting butter and mixing in powdered sugar, vanilla and a pinch of salt. Pour milk until icing has just a liquid consistency. Drizzle the icing over cinnamon rolls while still warm.
- Serve and Enjoy!
