Potato Bread Sweet Cinnamon Rolls Recipe

Prep time: 4 hours

Cook time: 2 hours

Total time: 6 hours

Serves: 15

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)
1/2 cup water (120 ml)
1/2 cup cold butter (120 g); 1/4 cup melted butter (60 ml)
2 tablespoons butter (for the glaze) (30 g)
1 cup milk (240 ml)
3/4 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; 1/2 cup more for glaze (300 g)
2 tablespoons cinnamon (30 ml)
2 tablespoons corn syrup (30 ml)
1/4 cup cream (60 ml)
2 teaspoons vanilla (10 ml) or 1 tablespoon rum (15 ml)
pinch of salt
1/4 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 1/2 cup of warm water.
In a pot, heat and boil milk. Place 1/2 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 1 1/2 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 3/8 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 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.
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 1/2 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!