CINNAMON ROLLS

By gaster16

Ingredients

• Dough:
• 1 lb. potatoes, peeled, cut into 2" pieces
• 1 tablespoon coarse kosher salt
• 1/2 cup (1 stick) butter
• 3 large eggs
• 4-1/2 cups unbleached all purpose flour
• 1/2 cup warm water (105 to 115 degrees)
• 2 tablespoons yeast
• 2 tablespoons sugar
• Filling:
• 1-1/2 cups packed golden brown sugar
• 2-1/2 tablespoons ground cinnamon
• 3 tablespoons unbleached all purpose flour
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter at room temperature
• Glaze:
• 2 cups powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons ( or more) whole milk
• 1 teaspoon vanilla
• 1/8 teaspoon coarse kosher salt

Preparation

Step 1

Combine potatoes, 2 cups water and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15-18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour, mash until very smooth. Let potatoes stand until barely lukewarn, about 10 minutes.

Meanwhile, pour 1/2 cup warm water into large bowl of 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 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoons if dough is very sticky, about 8 minutes.

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

Filling:

Mix brown sugar, cinnamon and flour in medium bowl. Using fork, mix in butter. Position rack in center of oven and preheat to 425 degrees. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16" rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4" apart. Cover baking sheet loosely with plastic wrap. Let rise in warm area until almost double in volume, about 20 minutes.

Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Glaze:

Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla and coarse 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.