Yukon Gold Cinnamon Rolls

Yukon Gold Cinnamon Rolls with Caramel Glaze

Yukon Gold Cinnamon Rolls with Caramel Glaze

Yukon Gold Cinnamon Rolls

This recipe was inspired by Bon Appetit but altered to resemble the flavor and consistency I remember as a child when my mother made them.

This Easter I made this cinnamon roll recipe…. only this time I replaced the original glaze with a new Caramel Glaze with toasted pecans. It was fabulous!

Both options are listed below.

 

Dough

1 lb Yukon Gold potatoes ( 2 medium ), peeled, cut into 2-inch pieces- cook in 2 cups water

1 Tsp Sea Salt

When cooled add:

½ Cup (1 stick) Butter

3 Large Eggs

5 Cups  Unbleached All Purpose Flour – ( set aside 1/2 – 1 additional cup more for kneading )

½ Cup Warm Water (105°F to 115°F)

3 ¼ oz Packet Active Dry Yeast (scant 2 Tbsp)

2 Tbsp packed brown Sugar

Method For Dough

Combine potatoes plus 1 1/2 cups water, and 1 Tbsp sea salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with remainder of water in pan. Add butter and mash until butter is melted. Whisk in eggs – mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour ½ cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes.

Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 5 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

Spread ½ cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat a large bowl with butter or oil. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile – make filling

Mix brown sugar, cinnamon, and flour in medium bowl. Using fork or pastry cutter, mix in butter.

Filling

2 2/3 Cups (packed) Golden Brown Sugar

5 Tbsp Ground Cinnamon

6 Tbsp Unbleached All Purpose Flour

2 sticks – I cup Butter, room temperature

1 ½ cups plumped raisins (cover with water in sauce pan and bring to boil then turn it off  – let stand until cooled and plump) Pour off liquid and save

Next Step

Turn risen dough out onto well-floured work surface. Roll out dough to 24×16-inch rectangle. Sprinkle filling evenly over dough then sprinkle raisins on top  of the filling.

Starting at 1 long side, roll up dough jellyroll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to well buttered 9X13 baking dish, spacing rolls about ¾ inch apart. Cover baking dish loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls on center rack in oven until golden at 400 degrees, about 20- 25 minutes. Cool rolls for 10 minutes then glaze.

Carl and cinnamon rollsOriginal Glaze (option 1)

2 Cups Confectioner’s Sugar

1/2 Cup (1 stick) Butter, brown slightly in saucepan

2 Tbsp (or more) Whole Milk or Raisin liquid

1 tsp Vanilla Extract

1/8 tsp Sea Salt

Whisk confectioner’s sugar, melted butter, 2 Tbsp milk, vanilla, and salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls

 

 

Caramel Glaze

Caramel GlazeCaramel Glaze (option 2)

Caramel Glaze (Option 2)

1 3/4 cup chopped toasted pecans (spread on cookie sheet and toast in oven at 350 degrees until slightly darkened – about 10-12 minutes

In sauce pan – melt:

1/2 cup butter  (1 stick)

3/4 cup packed brown sugar

3/4 cup heavy cream

1/3 cup honey

1/4 tsp sea salt

Bring to boil and reduce heat to medium. Cook until golden brown and glossy – about 3-4 minutes.

Sprinkle pecans on top of cinnamon rolls then wIth pastry brush, generously sop the top with the Caramel Glaze…until it is all gone.

This recipe makes 2 – 9X13 pans of rolls OR regular size 4 pie dishes. Perfect to eat and share or freeze for another special occasion. I figure, if anything is worth this much effort, it’s worth enjoying more than once.

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Comments

  1. You know, there aren’t many people who can say, “Bon Appetite altered!” I can say, from personal experience, that these are THE best cinnamon rolls I’ve EVER had, and I’m a cinnamon fanatic!

  2. I’m glad to see that you’re sharing your recipes! Last year, when I was on Facebook, I’d read your posts and marvel at how you could even make brausn . . .braunsw . . .I think it’s liver sausage . . .seem to taste good 😉

    Yukon Gold Cinnamon Rolls, eh? I guess I picked a bad day to give up carbohydrates!

    • Actually, Tom, I didn’t make braunswager. I do love it though! I think I’ll leave the making of it the butchers. I’m happy buying it at the grocery store. 🙂
      Most of the time I mindful of carbs but there are times I give myself a break and make something really yummy and worth the calories….like the Yukon Cinnamon Rolls. I figure you can’t be on a diet all the time. LOL! LIfe’s too short for that.

  3. Ok, so being Irish, the potato holds a special place in my heart (and my gut at times:) but to have combined it with the power of cinnamon is next level! I must share this with my wife in hopes that we can experience this delicious use of our friend, the potato! Love and miss you all! Blessings!

  4. Carl you dirty dog – you’re killing me with that grin in the picture of the cinnamon rolls fresh out of the oven! I’ll bring the coffee if you share the rolls!! And I’m copying the recipe for my wife to give this a try – I hope they turn out as good as yours. Thanks for sharing!

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