ULTIMATE FLUFFY CINNAMON ROLLS

Ingredients:

For Dough:

2 ¼ tsp (1 package) Instant Yeast

100g Fine Sugar

60g Warm Water

1 tsp Cornstarch

1 Russet Potato or 2 Small Potatoes

240g Warm Milk

75g Butter, melted

1 Large Egg

1/2 tsp Salt

1 tsp Vanilla Extract

600g Plain Flour (plus more if needed)


For Filling:

125g Butter, softened at room temp

200g Soft Brown Sugar

100g Fine Sugar

2 tbsp Ground Cinnamon

Other options for filling:

a. Nutella spread in place of cinnamon sugar

b. 250g Cream Cheese, softened & mixed with butter for spreading

c. A mix of dried fruit and nuts


For Icing (optional):

150g Icing Sugar

2 tbsp Milk

1/2 tsp Vanilla Extract

50g Butter, softened at room temperature

250g Cream Cheese, softened at room temperature

Cinnamon Rolls by Glazed.sg

Method:

1. Pierce one russet potato several time with and knife and and set it the the microwave for 5 minutes. Cut the potato in half and scrape out the flesh and mash until smooth. Set aside. You can also boil a peeled potato and mash it.

2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if mixing by hand), dissolve yeast and 1 tsp of sugar in warm water. Let yeast mixture stand 5-10 minutes, or until foamy.

3. Add cornstarch, mashed potatoes, remaining sugar, milk, butter, egg, salt, vanilla; stir to combine. Stir in 2 cups flour until incorporated.

4. Switch to a dough hook and add the remaining flour to form a soft dough for 4-5 minutes. If mixing by hand, knead until smooth and elastic on a lightly floured surface for about 10 minutes.

Place in a greased bowl, and cover. Let rise until double, about 1 ½ hours.

5. On a lightly floured surface, split the dough in half and roll dough into a 13×9-inch rectangle.

Spread the dough generously with softened butter.

6. For the filling, stir together sugars and cinnamon, and pour the cinnamon-sugar mixture over the butter and spread evenly.

7. Roll dough up, starting with a long side. Cut of the edges for even rolls, then cut them into 12 even pieces.

Grease a 9×13 inch pan and place cinnamon roll slices, cut side down, in the prepared pan.

Cover, and let cinnamon rolls rise for 45 minutes – 1 hour.

8. Toward the end of the second rising time, preheat oven to 180°C. Bake each pan for 25 minutes, or until light golden brown.

Remove the cinnamon rolls from the oven, and let them cool in the pan on a wire rack for about 10 minutes.

9. While the cinnamon rolls are cooling, prepare the icing, if needed. In a medium bowl, stir together icing ingredients. Drizzle over cinnamon rolls, and serve warm.

Note: The main component is the dough. It’s light and fluffy. I’ve even made them into simple dinner rolls or sugar rolls. Feel free to play around with the filling. Enjoy!

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