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Potato Cinnamon Rolls

Author: chefs-mate Cooking Method: Baking Cuisine: American Courses: Baked Goods

Difficulty: Advanced

Servings: 6 Calories: 2867.4

Dietary:

V Vegetarian

Description

These Potato Cinnamon Rolls are a decadent twist on the classic breakfast favorite. The secret ingredient, mashed potatoes, creates an exceptionally soft and moist dough that stays tender for days. Rich with butter and eggs, the rolls are filled with a sweet mixture of brown sugar, cinnamon, and cardamom for a complex, aromatic flavor profile. Topped with a crunchy nut glaze, they offer a delightful contrast of textures. Perfect for weekend brunches, holiday mornings, or as a comforting treat to share with family. This recipe yields large, fluffy rolls that are worth the extra effort.

Directions

In a large saucepan, mix mashed potatoes and milk until smooth.
Add 1/2 cup butter, 1 cup sugar, and salt to the potato mixture.
Heat the mixture over low heat until lukewarm (about 110F), stirring frequently.
In a large bowl, combine dry yeast, warm water, and the remaining 2 teaspoons of sugar.
Let the yeast mixture stand for about 10 minutes until it becomes foamy.
Add the lukewarm potato mixture, 4 cups flour, eggs, and vanilla to the yeast mixture.
Beat the mixture until smooth and well combined.
Gradually stir in the remaining 3 1/2 to 4 cups of flour, adding enough to form a soft dough.
Turn the dough out onto a heavily floured board and knead for 15 minutes until smooth and elastic. Add more flour if the dough is too sticky.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 1/2 hours, or until doubled in size.
Punch down the dough and knead briefly to remove air bubbles.
Divide the dough into two equal portions.
Melt the remaining 1/2 cup of butter.
On a floured surface, roll each portion of dough into a 5x18 inch rectangle.
Brush each rectangle with 3 teaspoons of the melted butter and sprinkle evenly with half of the cinnamon-sugar filling.
Roll up each rectangle tightly from the long side.
Cut each roll into 12 pieces, approximately 1 1/2 inches wide.
Place the rolls in a greased 9x13 inch pan, brushing the tops with remaining melted butter.
Cover and let rise for 35 to 40 minutes, or until puffy.
Bake in a preheated 350F (177C) oven for 30 minutes, or until golden brown.
While still warm, spread the prepared nut glaze over the rolls.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2867.4kcal

% Daily Value *
Total Fat 59.8g92%
Saturated Fat 33.6g169%
Cholesterol 224.7mg75%
Sodium 5622.5mg235%
Total Carbohydrate 507.2g170%
Dietary Fiber 20.1g81%
Sugars 69.3g
Protein 66.7g134%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Potato Cinnamon Rolls