Mashed Potato Cinnamon Rolls
Ingredients
- Dough:
- 1 large Washington Russet potato (about 10 oz), peeled and cut into 2-inch chunks
- 3/4 cup whole milk
- 3 tbsp unsalted butter, cubed
- 1 egg
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour, plus more for rolling
- 1 pkg (1/4 oz) quick rising (instant) yeast (2 1/2 tsp)
- 1/2 tsp salt
- Filling:
- 1/3 cup unsalted butter, softened and divided
- 2/3 cup packed brown sugar, divided
- 2 tbsp granulated sugar
- Cream Cheese Icing:
- 4 oz brick-style plain cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup confectioners’ (icing) sugar, sifted
- 2 tbsp whole milk
- 1 tsp vanilla extract
- Pinch salt
Directions
Transfer potato to small saucepan. Add cold water to cover. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 to 25 minutes or until fork-tender. Drain well and return potato to saucepan; set over low heat for 2 minutes to dry out any excess moisture.
Mash potato until smooth or pass through ricer or food mill. (You should have about 1 cup). Let cool slightly.
Meanwhile, in another small saucepan set over medium-low heat, stir together milk and butter until butter is melted and milk is warm to the touch but do not simmer. (If milk is too hot, higher than 100°F, it will kill the yeast and the dough will not rise.)
In bowl of stand mixer fitted with dough hook attachment, blend egg, milk mixture, mashed potato, sugar and vanilla. Layer in flour, yeast and salt. Mix on low speed for 8 to 10 minutes or until mixture comes together into a ball and dough is soft, smooth and slightly sticky.
Transfer to oiled bowl. Cover and let rise in warm area for 45 to 60 minutes or until doubled in size.
Filling: Grease 13 x 9-inch baking dish with 2 tbsp butter. Sprinkle 2 tbsp brown sugar and granulated sugar evenly into baking dish.
In small bowl, stir together remaining brown sugar and cinnamon.
Transfer dough to work surface lightly dusted with flour. Sprinkle dough lightly with flour and roll out to 16 x 12-inch rectangle, about ¼-inch thick. Spread remaining butter evenly over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over buttered area.
Starting from long end, tightly roll up dough into a log. Pinch ends to seal seams. Cut into 12 even slices. Space rolls evenly in prepared pan. Cover with plastic wrap and let rise in warm area for 30 to 60 minutes or until rolls have doubled in size and touch each other.
Preheat oven to 375°F.
Bake cinnamon rolls for 20 to 25 minutes or until golden brown. Let cool for 10 minutes before turning out onto serving plate.
Cream Cheese Icing: In medium bowl, using handheld electric mixer, beat together cream cheese and butter until smooth. Add confectioners’ sugar, milk, vanilla and salt. Beat on low speed until combined. Beat on high speed for 30 to 60 seconds or until light and fluffy.
Drizzle cinnamon rolls with icing. Serve warm or at room temperature.
