Yukon Gold Cinnamon Rolls

I’d like to share with you an amazingly soft and moist Yukon Gold Cinnamon Rolls recipe today. I had adapted this recipe from the March 2009 Bon Appétit magazine. Just note that the dough gets really sticky, so, you will have to use lots more flour than usual to knead it. Imagine, the extra flour used made the dough larger and I got 14 cinnamon rolls from it, 2 more than what the recipe stated! Well, as it turns out, we savored every one of the 14 rolls and would not mind a few more extras. :)


Recipe adapted from Bon Appetit (March 2009) via Epicurious

Yukon Gold Cinnamon Rolls
(Printable Recipe)

Ingredients

Dough

1 lb Yukon Gold potatoes, peeled, cut into 2-inch pieces

1 Tbsp Sea Salt

½ Cup (1 stick) Unsalted Butter

3 Large Eggs

4 ½ Cups (or more) Unbleached All Purpose Flour

½ Cup Warm Water (105°F to 115°F)

3 ¼ oz Packet Active Dry Yeast (scant 2 Tbsp)

2 Tbsp Sugar



Filling

1 1/3 Cups (packed) Golden Brown Sugar

2 ½ Tbsp Ground Cinnamon

3 Tbsp Unbleached All Purpose Flour

9 Tbsp (1 stick plus 1 Tbsp) Unsalted Butter, room temperature



Glaze
2 Cups Confectioner’s Sugar (Icing Sugar)

¼ Cup (1/2 stick) Unsalted Butter, melted

2 Tbsp (or more) Whole Milk

1 tsp Vanilla Extract

1/8 tsp Sea Salt

Method

For dough
Combine potatoes, 2 cups water, and 1 Tbsp sea salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1-cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour ½ cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

Spread ½ cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat a large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.


Meanwhile, make filling
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jellyroll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about ¾ inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.


Meanwhile, make glaze
Whisk confectioner’s sugar, melted butter, 2 Tbsp milk, vanilla, and salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.