Take cinnamon rolls to the next level by incorporating mashed yellow potatoes and orange juice and zest into the mix.
2¼ cups water, divided
1 lb. yellow potatoes, peeled and cut into 2" pieces
1 Tablespoon sea salt
8 Tablespoons unsalted butter
3 large eggs
4½-5 cups all-purpose flour, divided
2 Tablespoons active dry yeast
2 Tablespoons granulated sugar
¼ cup freshly squeezed orange juice
1⅓ cups brown sugar
3 Tablespoons all-purpose flour
2½ tablespoons ground cinnamon
Finely grated zest of 1 orange
8 Tablespoons unsalted butter, melted
2 Tablespoons unsalted butter
1 Tablespoon orange marmalade
1 Tablespoon honey
Prep Time: 240min | Cook Time: 25min
Make the dough:
Fill a medium pot with 2 cups water. Add the potato pieces and salt, cover and bring to a boil. Then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, about 15 minutes. Leave water in pot and mash up potatoes with a potato masher. Add the butter and stir until it melts. Add the eggs and 1 cup flour and stir until smooth. Let potato mixture cool until lukewarm.
Meanwhile, in a large bowl, heat remaining ¼ cup water until warm – about 30 seconds in the microwave should do. Add the yeast and granulated sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
Add the orange juice and potato mixture to the yeast mixture and stir to combine. Then add 3 cups flour and stir to combine. Continue adding flour, ¼ cup at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic – this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, about 1 hour. Punch down dough and transfer to the refrigerator to chill for at least 2 hours or up to 16 hours so it will be easier to handle.
Make the filling:
In a small bowl, combine the brown sugar, flour, cinnamon and orange zest. Set aside.
Shape and bake the rolls:
Once the dough has chilled and is easier to handle, transfer it to a floured work surface. Roll out dough into a 24″x16″ rectangle. Brush the entire surface with the melted butter. Sprinkle filling in an even layer over the top of the dough and then roll it up lengthwise into a long log. Use a serrated knife to cut the dough into 12 equal segments.
Butter 12 jumbo muffin cups. Place the segments into the muffin cups, cover loosely with plastic wrap and let rise until the dough is puffed, about 25 minutes.
When the dough has almost finished rising, preheat oven to 350°F.
Bake for 20-25 minutes until golden.
While the rolls are baking, combine the unsalted butter, orange marmalade and honey in a small sauce pan. Cook over low heat, stirring constantly, until the butter melts. Brush glaze over warm rolls and sprinkle with Turbinado sugar.
Remove the rolls from the muffin cups and let cool completely.
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