Cinnamon Potato Rolls
Transform your breakfast or dessert table with the irresistibly soft and golden Cinnamon Potato Rolls, a unique twist on classic cinnamon rolls. These delectable treats are enriched with mashed russet potatoes, giving the dough a pillowy texture and subtle richness. Filled with a luscious cinnamon-sugar mixture and topped with a silky vanilla glaze, each roll is a perfect balance of sweetness and spice. With an airy, melt-in-your-mouth consistency and a warm, comforting aroma, these rolls are ideal for holiday gatherings or cozy mornings at home. Whether enjoyed fresh out of the oven or lightly reheated, these homemade delights are sure to captivate your taste buds. Perfect for those looking for creative baking ideas or unique potato recipes!
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Recipe Information
Ingredients
- 200 grams Russet potatoes (peeled and diced)
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Dry yeast
- 120 milliliters Milk
- 75 grams Unsalted butter (softened, divided)
- 2 large Eggs
- 100 grams Brown sugar
- 2 teaspoons Ground cinnamon
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (for glaze)
Instructions
Peel and dice the potatoes, then boil them in salted water until tender (about 10-15 minutes). Drain and mash the potatoes until smooth. Let them cool to room temperature.
In a small saucepan, heat the milk until warm but not hot (about 40°C or 110°F). Add the dry yeast and 1 teaspoon of the granulated sugar. Stir and let it sit for 5-10 minutes, or until frothy.
In a large mixing bowl, combine the flour, remaining granulated sugar, and salt. Add the mashed potatoes, frothy yeast mixture, 50 grams of softened butter, and eggs. Mix until a dough begins to form.
Knead the dough on a floured surface for about 8-10 minutes, or until it's smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the filling. In a small bowl, mix the brown sugar and ground cinnamon together.
Punch down the dough and roll it out on a floured surface into a rectangle (about 30x40 cm or 12x16 inches). Spread the remaining 25 grams of softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter.
Roll the dough tightly into a log starting from the longer edge. Cut the log into 12 equal pieces and place them in a greased baking dish, cut side up. Cover with a towel and let them rise for another 30 minutes.
Preheat your oven to 180°C (350°F). Bake the Cinnamon Potato Rolls for 20-25 minutes, or until golden brown on top.
While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth.
Once the rolls are out of the oven, let them cool slightly before drizzling the glaze over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 21.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
