These are the best cinnamon rolls I have ever tasted. Yes, even better than my grandma Sutherland’s!!! They have the sugary glazed bottoms, melt in you mouth cinnamon centers, and light textured dough. The big secret to their success (and yours) is potato starch in the dough. It’s a good thing this recipe makes two pans full, because one batch almost never makes it to the table!
| Prep Time | 3 1/2 hours |
| Cook Time | 30 minutes |
| Servings |
rolls
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Ingredients
Dough
- 2 medium potatoes peeled and cubed
- 1/3 cup sugar
- 6 tablespoons butter or margerine room temperature,cut into small pieces
- 1 teaspoon salt
- 1 egg room temperature
- 1 egg yolk
- 1 envelope dry yeast
- 4 1/2 cups bread flour plus additional flour for kneading and rolling
Filling
- 4 tablespoons butter or margerine
- 1/3 cup sugar
- 2 teaspoons Cinnamon
- 1/2 cup raisins optional
Glaze
- 2 1/2 cubes butter or magerine melted
- 2 cups brown sugar packed
- 1/3 cup dark corn syrup
- 1 cup chopped walnuts optional
Ingredients
Dough
Filling
Glaze
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Instructions
- For the dough, bring 2 cups water to a boil in a medium saucepan. Add potatoes and cook, covered, over moderate heat until tender when pierced with a fork. Drain, reserving 1 cup of the water. Mash potatoes and measure 2/3 cup. In a large bowl with an electric mixer, mix together the hot potatoes, sugar, butter or margarine, salt, lukewarm potato water, egg, egg yolk and yeast. Add the flour and mix on low speed until incorporated. Mix on medium speed for 1 minute; the dough will be sticky.
- Knead with a dough hook for 4 to 5 minutes or turn out onto a well-floured board and knead until smooth and elastic, 8 to 10 minutes. Transfer to a large oiled bowl, turn to grease all sides and cover loosely with a greased sheet of plastic wrap and a damp towel. Let rise in a warm place until doubled in bulk. about 1 1/2 hours. Punch dough down and let rest 10 minutes.
- While the dough rests, make the Filling by melting the butter or margarine. In a small bowl stir sugar and cinnamon together. Set aside
- To make the Glaze, stir together the melted butter or margarine, brown sugar and corn syrup. Generously butter two 8 or 9 inch round cake pans. Pour half the glaze into the bottom of each pan. Sprinkle each with 1/2 cup nuts.
- On a heavily floured surface, roll half the dough into a 10 x 16 inch rectangle, about 1/4 inch thick. Brush with 2 tablespoons melted butter or margarine. Sprinkle with half the cinnamon sugar, and raisins. Starting at a short end, roll up the dough as for a jelly roll. Repeat with second half in same manner. Cut each roll into ten 3/4 inch slices. Arrange 10 slices in each prepared pan. Cover with a greased sheet of plastic wrap and a damp towel and allow to rise in a warm place until doubles in bulk. About 1 hour.
- Preheat oven to 350 degrees. Bake in the center of the oven for 25 or 30 minutes or until golden brown, rotating the pans half way through the baking time, if necessary. Remove from oven and let rest 5 minutes for the glaze to set, then invert onto a serving platter. If some nuts stick to bottom of pan, loosen with spatula and spread over top. Serve warm or at room temperature.
- The buns may be wrapped in foil and kept at room temperature overnight or frozen. Defrost at room temperature. Reheat uncover, at 350 degrees for 7 to 10 minutes or until warm.
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