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Soft Potato Cinnamon Rolls

Servings: Makes 12 rolls
While the addition of mashed potatoes to these rolls may seem surprising, it actually makes a lot of sense. Yeast loves the starch in potatoes and reacts with it beautifully to produce fluffy, tender rolls. These cinnamon rolls are baked in an oversized muffin tin and rise up into plump, spiraled mushrooms. If you don't have the pan, you can place them 2-inches apart on a parchment-lined baking sheet, but they will look very different.

With their shiny, sugary glaze and puffed up, oversized spirals, these homemade cinnamon rolls are an eye-popping way to begin your morning. To give them their grand shape, used a giant muffin pan made of heavy gauge steel with a nonstick interior for quick cleanup.

For Dough:
1 cup boiled and mashed potatoes
1 cup buttermilk
2 large eggs
6 tablespoons (3/4 stick/3 oz/85g) butter, melted
1/3 cup granulated sugar
3/4 teaspoons salt
3 1/2 - 4 cups bread flour
1 package (1/4 oz./2 1/4 tsp./7g/11mL) active dry yeast

For Rolls:
3/4 cup (packed) golden brown sugar
1/4 cup granulated sugar
2 tablespoons ground cinnamon
1/2 stick (2 oz/56g) unsalted butter, melted
1 cup pecan pieces
1 cup raisins

Sugar Glaze (see recipe below)

Spray bottom and sides of mixing bowl with cooking spray. Place mashed potatoes and all remaining dough ingredients in bread machine pan in order listed. Program machine for Dough Cycle; press Start.

Turn dough out and knead about 10 minutes until smooth and shiny, slowly adding more flour if needed. (Dough should be somewhat soft and resilient, almost sticky). Transfer dough to mixing bowl, Let dough stand in warm place until doubled in size. Punch dough down to deflate.

Transfer dough to lightly floured work surface. Knead dough a few times and let it rest for ten minutes, while you're waiting, butter sides and bottoms of two 6-cup giant muffin pans. Combine sugars, cinnamon and 1/4 stick melted butter in small bowl; set aside, now go back and roll out dough to a 18 x 12-inch rectangle. Spread melted butter evenly over dough, leaving 1-inch border around edges. Sprinkle with cinnamon-sugar, pecans and raisins. Starting at one long side, roll dough jelly-roll style forming log. Pinch seam to seal. Trim ends. Cut log crosswise into twelve 1-inch-thick pieces. Arrange slices cut side down in prepared muffin cups. Cover loosely with plastic.

At this point, rolls can be made up to 1 day ahead. Cover tightly with double-layer of plastic wrap and refrigerate. Loosen plastic wrap before proceeding.

Let loosely covered rolls rise at room temperature until puffy (about double in size), about 1 hour and 15 minutes (or 1 hour and 30 minutes for refrigerated rolls). Position rack in center of oven and preheat to 375 degrees F 20 minutes before baking. Bake rolls until tops are dark brown and filling bubbles. Transfer pans to wire racks. Cool until warm, about 25 minutes.

Remove rolls from pans. Drizzle with Sugar Glaze (see recipe below). Serve warm or at room temperature.

Sugar Glaze

1 tablespoon butter
1 tablespoon whole milk
1 tablespoon water
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract

Heat butter, milk and water in medium bowl in microwave just to boiling. Stir in vanilla. Add sugar; stir until smooth.

Finished rolls can be made up to 1 month ahead. Cool completely. Enclose each roll in plastic sandwich-size freezer bag and freeze.

Makes 12 rolls.

Source: Cooking.com
Submitted By: Frank
Date: December 10, 2005