Potato Cinnamon Rolls for Two
March 29, 2014
"I snatched this recipe from "Dessert From Two" blog, but the original recipe credits go to Rebecca Rather, owner of Rather Sweet Bakery. Mmmm, my mouth is watering as I type - just thinking of the warm comforting aroma of cinnamon rolls in the oven! Though this is a yeast bread, it is practically foolproof and makes the most tender-moist cinnamon rolls you've ever had. And best of all - since the recipe is for only two rolls, you can keep temptation to a minimum! But I dare you to share... PREP TIME INCLUDES RISING TIME."
- Serving Size: 1 (286.6 g)
- Calories 1269.2
- Total Fat - 48.6 g
- Saturated Fat - 21.1 g
- Cholesterol - 61.2 mg
- Sodium - 658.7 mg
- Total Carbohydrate - 199.8 g
- Dietary Fiber - 6.8 g
- Sugars - 87.8 g
- Protein - 16 g
- Calcium - 55.3 mg
- Iron - 3 mg
- Vitamin C - 33.7 mg
- Thiamin - 0.5 mg
See the note about the potato below. In a small saucepan, place the raw potato and 1 cup of cold water. Bring it to a boil and cook until the potato is done. It will slide off a knife when pierced after 10-15 minutes.
Drain the potatoes, reserving the cooking water in a glass liquid measuring cup. Add enough fresh water to the reserved potato water to equal 3/4 cup TOTAL. (Note: you may not have to add any water at all). Place a thermometer in the water and let it cool down to 108-115 degrees F.
Meanwhile, mash the drained potatoes thoroughly and set aside.
Once the water has cooled to the ideal temperature, add the yeast and a pinch of the sugar. Stir to dissolve, and let it rest until foamy, about 5 minutes. If the yeast does not foam, start over with fresh water (no potato water) warmed to the temp range, and fresh yeast.
Add the sugar and the melted butter to the bowl with the cooled mashed potatoes. Stir well to combine - until there are NO lumps! Add the yeast mixture. Stir well.
Add the flour, and mix until combined. Gather up the sticky dough in one hand, and smear the extra butter up the sides of the bowl. Place the dough back in the bowl, cover with a towel and let rise in a warm place until it doubles - about 45-60 minutes.
After rising, the dough can be punched down and refrigerated overnight, then continue with the next step in the morning.
Flour your hand, then punch the dough down. Gather the dough into a ball and roughly knead it a few times on a floured counter. Add enough flour to form a ball that you can roll out. This can take between 1-4 tablespoons, depending on the humidity.
Clean then dust the counter with flour, flour your hands, then pat the dough out into a 6″ square.
In a small bowl, combine the melted butter, brown sugar and 1 teaspoon of the cinnamon. Let it sit for a minute, then spread it evenly on the dough, almost to the edges.
Gently roll up the square, starting on the edge closest to you. Roll tightly, and pinch the edge together when completely rolled. Slice the roll in half, then place in a greased loaf pan.
Let the rolls rise in the loaf pan in a warm place for 30 minutes.
Meanwhile, preheat the oven to 375. Bake the rolls for 25 minutes until golden brown.
Combine the remaining 1/2 teaspoon cinnamon, the powdered sugar, and a splash of milk until a smooth heavy glaze forms (not too runny). Pour the glaze on the warm rolls, and serve immediately.
Most russet potatoes are larger than 5 ounces, so it may take less than one potato. Make sure to weigh it out - too much and the dough won't hold.
Tips & Variations
No special items needed.