When it comes to breakfast and brunch, few treats are as beloved as cinnamon rolls. Those warm, gooey, and fragrant pastries have a way of making any morning feel special. But what if we told you there's a way to take your cinnamon rolls to the next level? Enter the secret ingredient: mashed potato.
You might be thinking, “Mashed potato in cinnamon rolls? That sounds strange.” But trust us, this classic baking trick has been used for years to create the softest, most tender, and pillowy cinnamon rolls you've ever tasted. Just like the ones you'd find in the mall food court, but even better because you made them at home.
So, how does mashed potato work its magic in cinnamon rolls? Well, the starch in the potato helps to absorb moisture and keep the rolls from drying out. This results in a texture that's light and airy, yet still dense enough to hold up to the rich cream cheese frosting that we'll be topping them with. Plus, the potato adds a subtle sweetness and a hint of earthiness that complements the cinnamon and sugar perfectly.
Now, let's get into the details of how to make these delicious cinnamon rolls. First, you'll need to gather your ingredients. Here's what you'll need:
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1 package active dry yeast
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup mashed potato (cooled)
- 3 1/2 to 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
To start, combine the warm milk, granulated sugar, and yeast in a small bowl. Let it sit for about 5 minutes, or until the yeast has activated and the mixture is foamy. In a large bowl, whisk together the melted butter, egg, and mashed potato. Add the yeast mixture to the bowl and stir to combine. Gradually add the flour and salt, stirring until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches. In a small bowl, combine the brown sugar and cinnamon. Spread the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly over the butter.
Starting at the long end of the rectangle, roll the dough up tightly, jelly-roll style. Pinch the seam to seal it. Use a sharp knife to cut the roll into 12 equal slices. Place the slices in a greased 9x13-inch baking pan, cut-side up. Cover the pan with a damp cloth and let the rolls rise in a warm place for about 30 minutes, or until they have doubled in size.
Preheat your oven to 350°F. Bake the rolls for 20-25 minutes, or until they are golden brown on top. Let the rolls cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
While the rolls are cooling, make the cream cheese frosting. In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is light and fluffy.
Once the rolls are completely cooled, spread the cream cheese frosting over the top of each roll. Serve the cinnamon rolls warm or at room temperature, and enjoy!
These cinnamon rolls are the perfect addition to any breakfast or brunch spread. They're easy to make, delicious, and sure to be a hit with your family and friends. So, the next time you're in the mood for a sweet treat, give these mashed potato cinnamon rolls a try. You won't be disappointed!
