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


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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