CINNAMON POTATO ROLLS
This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too!
Provided by Taste of Home
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour., Meanwhile, combine filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Divide dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 35-40 minutes or until golden brown. Drizzle with icing if desired.
Nutrition Facts : Calories 340 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 365mg sodium, Carbohydrate 61g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
CINNAMON ROLLS
Fragrant with cinnamon and enriched with a cream-cheese glaze, these morning buns make an unforgettable breakfast. Mashed potato is the secret behind their light texture, while bread flour provides structure and chew. It might be tempting to enjoy the rolls straight out of the oven, but be sure to let them rest at least 20 minutes before serving--this completes the cooking process and yields tender and airy, not gummy, buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 13h35m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
- Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush a 9-by-13-inch glass baking dish with butter; set aside.
- Filling: In a medium bowl, stir together brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared dish; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
- Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in dish on a wire rack, 10 minutes.
- Glaze: Meanwhile, whisk together cream cheese, confectioners' sugar, milk, vanilla, and salt. Spread rolls with glaze; let cool 15 to 20 minutes more before serving.
ICED CINNAMON POTATO ROLLS
This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too! -Jonas Schwartz, Berne, Indiana
Provided by Taste of Home
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place 1 hour., Stir mixture down; beat in butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes., Divide dough in half. On a floured surface, roll each portion into a 12-in. square. In a small bowl, combine filling ingredients. Spread filling to within 1 in. of edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans., Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Combine icing ingredients and frost warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.
Nutrition Facts : Calories 465 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 360mg sodium, Carbohydrate 88g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
LEFTOVER MASHED POTATO CINNAMON ROLLS
Time 1h45m
Number Of Ingredients 17
Steps:
- In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Preheat oven to 350*F. Prepare a jelly roll cookie sheet pan by spraying generously with cooking spray or use non-stick foil or a liner. Grab half the dough and roll out into a rectangle. Dough should be a quarter inch thick. The thicker the dough, the thicker the cinnamon rolls. Pour 1 1/4 cup melted butter gently over dough. Spread around to cover entire dough. Sprinkle with 1 cup of sugar and a generous amount of cinnamon. Using your hands or a spatula, spread cinnamon and sugar around until butter is absorbed into it. Starting with the long side, roll up gently like a cinnamon log. Using a knife or dental floss, cut cinnamon rolls into 3/4 inch thick slices. Place on prepared jelly roll pan. Once pan is filled, bake for 15 - 18 minutes or until golden. Cinnamon rolls with double or triple in size. Repeat the same process for the other half of the dough. -------------------------- In a separate bowl combine cream cheese and butter. Mix well. Add vanilla and powdered sugar 1/2 cup at a time mixing well after each addition until all sugar is incorporated. Add whipping cream and blend. Spread on cooled cinnamon rolls and devour!
MASHED POTATO CINNAMON ROLLS
From an old family recipe, these mashed potato cinnamon rolls taste best the same day they are baked. We like to make a batch on school-cancelled snow days to eat and share with our neighbors.
Provided by vonn
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 40
Number Of Ingredients 16
Steps:
- Mix warm milk, mashed potatoes, shortening, white sugar, eggs, and salt together using an electric mixer in a large mixing bowl. Sprinkle yeast over mixture and stir gently until yeast is dissolved and well mixed.
- Add flour 2 cups at a time to milk mixture using an electric mixer until dough becomes thick. Set aside mixer and add flour gradually, kneading dough on a work surface by hand until it is smooth and no longer wet and sticky. Place dough back into the mixing bowl and cover with a wet cloth. Set in a warm place until dough has doubled in size, about 1 hour.
- Roll 1/2 of the dough out onto a floured surface into a rectangle shape, about 1/2-inch thick. Repeat with remaining dough. Mix brown sugar and enough milk to make a paste together in a small bowl. Smooth paste evenly across both dough rectangles and sprinkle generously with cinnamon. Sprinkle with raisins.
- Roll dough rectangles up and slice into 1 1/2-inch sections. Place rolls into 7 greased pie pans, gently pressing down using your fingers to squish into pans. Set rolls in a warm place until puffy, 30 minutes to 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until light brown, 10 to 15 minutes.
- Meanwhile, bring brown sugar and butter to a boil over low heat in a saucepan, stirring constantly, for 2 minutes. Stir in milk and return to a boil. Remove from heat and let cool to lukewarm temperature, about 5 minutes. Gradually add powdered sugar until thickened. Beat using an electric mixer until it reaches a spreading consistency, adding warm water or additional milk if frosting gets stiff.
- Remove rolls from the oven and let cool, 10 to 15 minutes. Frost and serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 47.8 g, Cholesterol 21.8 mg, Fat 8.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 150.4 mg, Sugar 28.1 g
CINNAMON POTATO ROLLS
This recipe has been in my family for many years. I make them often and hope they will be a hit with your family too.
Provided by mary ellen b
Categories Breads
Time 1h5m
Yield 18 rolls
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine sugar and mashed potatoes.
- Add water and yeast; mix well.
- Cover and let rise in a warm place for one hour.
- Meanwhile, combine filling ingredients and set aside.
- Stir dough down;mix in butter, eggs and salt.
- Gradually stir in flour.
- Turn out onto a lightly floured surface;knead until smooth and elastic, about 6-8 minutes.
- Divide dough in half.
- On a floured surface, roll each portion into a 12in.
- by 12 inch square.
- Divide filling and spread over each square to within 1 inch of the edges.
- Roll up jelly-roll style.
- Place in a greased 9 by 9inch baking pan.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Bake at 350 for 35-40 minutes or until golden.
- Drizzle with a confectioners sugar icing if desired.
MASHED POTATO CINNAMON ROLLS
A neighbor gave me the recipe for these yummy rolls. They're warm and wonderful to serve for breakfast of as a treat any time of day. I often make extra mashed potatoes with these cinnamon rolls in mind.-Christine Duncan, Ellensburg, Washington
Provided by Taste of Home
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 20
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.), Heat reserved potato liquid to 110°-115°. In a large bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight., Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12x8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over the dough., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13x9-in. baking pans. Cover and let rise until almost doubled, 45 minutes., Bake at 350° for 25-30 minutes. Combine icing ingredients; drizzle over rolls.
Nutrition Facts :
CLASSIC CINNAMON ROLLS
First Place Winner at the 2008 Iowa State Fair!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 2h45m
Yield 24
Number Of Ingredients 17
Steps:
- Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
- Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
- Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
- Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
- Let rise 30 to 45 minutes until nearly doubled.
- Bake in preheated 350 degrees F oven for 25 to 30 minutes.
- Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 65.4 g, Cholesterol 49 mg, Fat 13.5 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 8.2 g, Sodium 318 mg, Sugar 29.7 g
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