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Want to treat yourself or someone special to an edible indulgence? If the answer is yes, you must make these colossal citrusy potato cinnamon rolls. They look, smell and taste amazing. More important, the pastries come together with ease.
If you’ve glanced down at the instructions, I know what you’re thinking: This recipe has far too many steps to be considered user friendly! But take a closer peek and you’ll see that it calls for minimal hands-on work and relies on very basic ingredients, like butter, sugar and flour.
I bet you’re also questioning the inclusion of spuds? Well, yellow potatoes lend a subtle sweetness to the dough and ensure the rolls stay soft and tender for days after they emerge from the oven. Plus, potatoes are convenient to use and a culinary canvas of unlimited possibilities.
Don’t believe me? My dad (who’s a cinnamon roll fanatic) and foodie friend (who’s a tough but honest critic) both gave the finished product two thumbs-up.
Don’t believe them? Turn out a batch of citrusy potato cinnamon rolls and then get back to me. The process is simple and extremely satisfying.
Start by boiling and mashing up a pound of yellow spuds. Next, prepare the dough and filling. After an initial rise and some chill time, you can shape and bake the breakfast goodies.
Gild the potato cinnamon rolls by brushing them with a simple glaze and sprinkling on spoonfuls of Turbinado sugar. Or, if you prefer, combine 1/2 cup powdered sugar with 1 tablespoon orange juice and drizzle the mixture over the cooled bread.
For maximum enjoyment, serve citrusy potato cinnamon rolls while they’re warm, ideally with a cup of hot coffee or tea.
Looking for more tasty potato recipes? Check out the Potato Goodness Facebook page or Potatoes USA website. You’ll find plenty of mealtime inspiration!
Recipe adapted from Bon Appétit.
- 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
- Turbinado sugar
- 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.
- In a small bowl, combine the brown sugar, flour, cinnamon and orange zest. Set aside.
- 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.
Potato type: Yellow
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
