You guys. You guys. YOU GUYS. I have never made anything so airy. So light. So fuckin’ fluffy. EVER. These cinnamon rolls are the most softest. airiest. magical-est pillows of dough you will ever encounter. Move over, Cinnabon. In fact just bye, Cinnabon. Like this was a level-up in my baking journey and I’m pretty damn proud of myself.
Especially once you combine the melt-in-your-mouth texture of the bread swirled with that aroma of buttery cinnamon spices. Your house will smell like a candle you wish you could buy. Fresh off the oven and drizzled with a sticky, creamy, maple sugar icing and I dare you to not eat them all. Although I just went and grabbed a bite, and oh my goodness they are even better now that they’ve cooled down and soaked up all that glaze!
So this is a big win for just enough sweet, slightly salty and hella fluffy things. So i’m totally taking that as a personal level-up in my body positivity journey as well. Win win.
Oh, btw, what makes these so damn incredibly soft? Well it’s my most favourite produce in the world… the ever versatile POTATO. Yes. Mashed potatoes. In BREAD. The potato starch does incredible magical sciency things to bread that make it like the best ever. I don’t science so google the deets.
Okay, so not gonna lie, this is a pretty time intensive recipe as it requires an initial rise and then an overnight ferment in the fridge. Ready to bake for breakfast. So plan ahead, it’s worth it.
INGREDIENTS (makes 6 – 8 rolls)
For the DOUGH:
- 45g butter, melted
- 150g boiled potato at room temperature, shredded
- 1/2 cup milk, luke warm
- 1.5 tsp Active Dry Yeast
- 1/3 cup + 1 Tbsp castor sugar
- 1/2 tsp salt
- 27g egg (approx. half of one egg, lightly beaten)
- 2 cups all purpose flour
For the FILLING:
- 50g butter, soft
- 1/3 cup brown sugar
- 1 tsp cinnamon spice
- 1/2 tsp pumpkin pie spice
For the ICING:
- 1/3 cup cream
- 4 Tbsp icing sugar
- 1 Tbsp yoghurt
- 1 tsp high quality vanilla bean paste or maple syrup
For the DOUGH:
- Sprinkle the yeast on to lightly warm milk (110 degrees F) add 1 Tbsp sugar, and leave for 5 minutes until bubbly.
- In a stand mixer, combine the cooled melted butter, remaining sugar, egg, flour, salt, potatoes. Add the frothy yeast mixture. Mix well, and then using a dough hook attachment, on speed 3, knead the dough for 15 – 20 minutes. Knead until some of the dough collects around the hook. It will still be quite sticky, but slightly shiny and be pulling off the hook when you open it up.
- Sprinkle some flour on to your (CLEAN) surface and gently scrape the dough on to it (use a silicone spatula or dough scraper) and fold over a few times until you can form a nice ball of soft dough.
- Put the ball of dough in a large, well buttered, glass bowl and cover with plastic wrap. Leave in a warm place away from sunlight for about 2 hours, until it’s slightly more than doubled in size. (I’ve never seen anything rise like this before! It’s magical!)
FOR THE FILLING AND ROLLING:
- After 2 hours, gently roll out the dough onto a well floured (CLEAN) surface and roll into a rectangle about 14×9 inches.
- Spread the softened butter over the surface and sprinkle with the cinnamon and brown sugar mixture, leaving a slight edge around the whole thing.
- Gently roll the the dough over itself, until you form a nice firm log. If it’s too soft, you can refrigerate for 30 minutes before the next step.
- Cut the log in half, and then cut each half into 3 equal pieces. You can use a sharp knife, or a sharp string.
- Lightly butter an 8×8 baking dish, and put the rolls inside, swirl side up. Leave a bit off space as they will rise A LOT more.
- Cover with plastic wrap and refrigerate for a minimum of 8 hours, or overnight.
- The next morning, pull the pan out of the fridge, and leave in a warm place for 2 hours.
- Preheat the oven to 180 degrees Celsius and bake for 35-40 minutes until golden brown.
- Mix all the ingredients for the icing well, until you get a nice consistency.
- Pour half over the rolls 10 minutes after they are out of the oven. Save the rest to for serving.