Yukon Gold Cinnamon Rolls

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5 from 1 vote

Course Breads

Cuisine American

Keyword cinnamon rolls, potato rolls

Prep Time 4

Cook Time 35

Total Time 4 35

Servings servings

Calories 446kcal

Author Laura

Equipment

Ingredients

Dough:

1 lb Yukon Gold potatoes about 3-4 medium, peeled and cut into 1-inch cubes
2 cups water
1 Tbsp coarse kosher salt
½ cup salted butter
3 eggs
5 ½ to 7 cups flour divided
½ cup warm water
¼ cup sugar
1 ½ Tbsp instant yeast

Filling:

1 cup brown sugar
2 Tbsp cinnamon
3 Tbsp flour
½ cup salted butter very soft

Frosting:

3 ounces cream cheese softened
¾ cup salted butter softened
Pinch salt
3 Tbsp milk or heavy cream
¾ tsp vanilla extract
3 cups powdered sugar

Instructions

In a large saucepan, add the potatoes, 2 cups of water, and salt. Bring to a boil and simmer, uncovered, over medium heat for about 15 minutes until the potatoes. Do not drain.
Pour into a glass measuring bowl, you need a total of 2 1/4 cups of water/potato mixture after boiling. I usually pour off about 1/2 cup water.
Mash the potatoes with the water until coarsely mashed. Add the butter and mash until you melt the butter and the potatoes are fairly evenly mashed and smooth. Allow this mixture to cool to warm but close to room temperature. About 10 minutes if what works usually for me.
Whisk in 1 cup of the flour and the eggs into the potato mixture until smooth (a few small lumps are ok).
In the bowl of a stand mixer fitted with the dough hook, combine the 1/2 cup warm water, sugar, and yeast. Mix in the potatoes and slowly add more flour until the dough comes together and no longer sticks to the bowl. It will be very soft and elastic.
Knead the dough for 3-4 minutes. Add more flour if it sticks to the sides and bottom while kneading.
Place the dough in a greased bowl, cover with greased plastic wrap, and let rise until doubled, 1-2 hours. I place it in my Instant Pot on the warm or yogurt setting and cover with a class lid from one of my pans. This only takes 30 minutes for the dough to rise.
On a countertop sprayed with non-stick cooking spray, roll or pat the soft dough into a 20X12-inch rectangle. Spread the softened butter evenly on the dough.
In a bowl, mix the filling ingredients together. Sprinkle the mixture evenly over the butter and pat lightly.
Roll up the dough, starting with one long side, and pinch the seam to seal. Using unflavored dental floss, thread, or a serrated knife, cut the roll into 1-inch sections. You will have 20 rolls.
Place the rolls on a parchment-lined baking sheet, about 2-inches apart. Cover with greased plastic wrap or flour sack towel. Allow to rise until puffy and almost doubled. This will take an hour or so.
Preheat the oven to 350 degrees.
Bake the rolls for 18-20 minutes until no longer doughy in the middle. Remove the rolls from the oven and let cool until warm.
While they cool, prepare the frosting by beating the cream cheese and butter together in a medium bowl with a mixer. Add the salt, milk or cream, and vanilla. Mix again. Slowly add inthe powdered sugar and beat until light and creamy.
Spread the frosting over the slightly warm rolls evenly. Serve immediately or let cool completely and serve at room temperature. Makes 20 rolls.

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