Yukon Gold Potato Cinnamon Rolls
Ingredients
Dough
-
1
pound
Yukon Gold potatoes
-
2
cups
water
-
1
tablespoon
coarse kosher salt
-
½
cup
salted butter
-
3
large
eggs
-
5½ to 7
cups
all-purpose flour
-
½
cup
warm water
-
¼
cup
sugar
-
1½
tablespoons
instant or active dry yeast
Filling
-
1
cup
light brown sugar
-
2
tablespoons
ground cinnamon
-
3
tablespoons
all-purpose flour
-
½
cup
salted butter
Icing
-
2
ounces
cream cheese
-
½
cup
salted butter
-
1
pinch
salt
-
2
tablespoons
milk or heavy cream
-
½
teaspoon
vanilla extract
-
1¾
cups
powdered sugar
Instructions
- Boil the potatoes with water and salt until tender, then mash them with the water.
- Mix in butter until melted and smooth, then whisk in flour and eggs.
- Combine warm water, sugar, and yeast in a mixer bowl and let it foam if using active yeast.
- Add the potato mixture to the yeast mixture and gradually add flour until the dough is soft and elastic.
- Knead the dough for a few minutes, then let it rise until doubled in size.
- Roll the dough into a rectangle, spread with softened butter, and sprinkle the filling mixture on top.
- Roll the dough tightly and slice into rolls, placing them on a baking sheet.
- Let the rolls rise until puffy, then bake in a preheated oven until golden.
- Prepare the icing by whipping cream cheese and butter, then adding salt, milk, vanilla, and powdered sugar.
- Spread icing over warm rolls and serve.
Nutrition Facts (estimated)
Servings
20 rolls
Calories
384
Total fat
16g
Total carbohydrates
56g
Total protein
5g
Sodium
497mg
Cholesterol
64mg
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