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Yukon Gold Cinnamon Rolls

Yukon Gold Cinnamon Rolls

There are actual potatoes in these gooey cinnamon rolls. Mashed creamy Yukon Golds keep these extra moist.

Ingredients

Dough

  • 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
  • 1 tablespoon coarse kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 4 1/2 cups (or more) unbleached all purpose flour
  • 1/2 cup warm water (105°F to 115°F)
  • 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)

Filling

  • 1 1/3 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, room temperature

Glaze

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons (or more) whole milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coarse kosher salt

Recipe Preparation

Dough

  • Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 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 lukewarm, about 10 minutes.

  • Meanwhile, pour 1/2 cup warm water into large bowl of stand 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 tablespoonfuls 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 draft-free area until doubled in volume, about 1 hour.

Meanwhile, make 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°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch 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 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

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

Meanwhile, make 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.

Reviews SectionWe love this recipe. I’m fine with the three cups flour in the dough mix itself, but I agree you use much more to knead it correctly to smooth and elastic. I don’t have an exact amount as I’m just using my hand in the bag, but it’s likely closer to two cups. I think the key is that the water boiling the potatoes is significantly decreased, truly barely there, by the time you mash them. The potatoes should essentially turn to complete mush when barely touched.One added step I do is take the potato/butter mixture and push it through a mesh strainer with a silicone spatula into a bowl, then I whisk in the eggs. This makes sure the potato mixture is super smooth, and you don’t have to peel the potatoes ahead of time.Very good cinnamon rolls. Like other bakers I needed to add about twice as much flour as the recipe requires.HotdoxySilverton Oregon 06/29/19Our family has made this recipe numerous times. It’s our favorite (and our neighbors, as well)! I do add quite a bit more flour during the kneading step. Besides that, this recipe is (Yukon) gold(en)!I have made this recipe a number of times. I agree that the water to flour ratio is way off. I have never figured out the formula. I usually use 7 cups flour (all purpose or bread flour), plus extra for kneading. I do the "window paine" test to make sure the gluten has formed. I also use the SAF Gold Label yeast, which is good for enriched doughs. I added the yeast to the dry ingredients. I seem to have success, and get more the a dozen rolls. Probably just leave out the 1 cup water for the regular yeast and use SAF instant yeast or Gold Label. I love this recipe and if a person has some experience making bread, the recipe is easy to tweak.AnonymousBeaverton, OR 11/17/18Either I'm missing something or this recipe has a very significant typo somewhere. The recipe, as written, seems to have a hydration of over 100%, which makes batter, not anything resembling dough. Perhaps the author meant for 1 cup of water to boil the potatoes? That would put hydration closer to 66% . Not really sure how anyone could make this recipe and think the result was good, unless I'm just missing some massive detail, or a full cup is supposed to boil away in cooking the potatoes.

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Yukon Gold Cinnamon Rolls


I’d like to share with you an amazingly soft and moist Yukon Gold Cinnamon Rolls recipe today. I had adapted this recipe from the March 2009 Bon Appétit magazine. Just note that the dough gets really sticky, so, you will have to use lots more flour than usual to knead it. Imagine, the extra flour used made the dough larger and I got 14 cinnamon rolls from it, 2 more than what the recipe stated! Well, as it turns out, we savored every one of the 14 rolls and would not mind a few more extras. :)


Recipe adapted from Bon Appetit (March 2009) via Epicurious

Yukon Gold Cinnamon Rolls
(Printable Recipe)

Dough
𔆑 lb Yukon Gold potatoes, peeled, cut into 2-inch pieces

1 Tbsp Sea Salt

½ Cup (1 stick) Unsalted Butter

3 Large Eggs
𔆔 ½ Cups (or more) Unbleached All Purpose Flour

½ Cup Warm Water (105°F to 115°F)

3 ¼ oz Packet Active Dry Yeast (scant 2 Tbsp)

2 Tbsp Sugar



Filling

1 1/3 Cups (packed) Golden Brown Sugar
𔆒 ½ Tbsp Ground Cinnamon
𔆓 Tbsp Unbleached All Purpose Flour

9 Tbsp (1 stick plus 1 Tbsp) Unsalted Butter, room temperature



 Glaze
2 Cups Confectioner’s Sugar (Icing Sugar)

¼ Cup (1/2 stick) Unsalted Butter, melted
𔆒 Tbsp (or more) Whole Milk

1 tsp Vanilla Extract

1/8 tsp Sea Salt

For dough
Combine potatoes, 2 cups water, and 1 Tbsp sea salt in large saucepan. Boil until potatoes are very tender, 15 to 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 lukewarm, about 10 minutes.

Meanwhile, pour ½ cup warm water into large bowl of stand 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 ½ cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat a 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 draft-free area until doubled in volume, about 1 hour.


Meanwhile, make 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°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jellyroll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about ¾ inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

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

Meanwhile, make glaze
Whisk confectioner’s sugar, melted butter, 2 Tbsp milk, vanilla, and 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.


Yukon Golds: Very Versatile Potatoes!

You almost can't go wrong with Yukon Golds., according to Bon Appetit magazine Contributing Editor Dede Wilson.

And, while you may know Idaho, Russert, and Red potatoes, Wilson says it would be well worth your while to get to know Yukon Golds!

On The Early Show Tuesday, Wilson explained the benefits of using this versatile veggie, and dished out recipes from the magazine for Potato-Wrapped Halibut, Lamb & Eggplant Shepherd's Pie, and Yukon Gold Cinnamon Rolls.

Bon Appetit's take on Yukon Golds:

They're impressively versatile, thanks to a medium starch content that's higher than that of new potatoes and lower than that of russets. Yukons are hefty enough to make killer mashed potatoes. They get tender, but don't fall apart, when sliced and baked in a gratin. They hold their shape diced and simmered in soup, or cut into chunks and tossed into potato salad.

Trending News

Yukon Golds are medium-size potatoes with light-brown skin and an interior that tastes as buttery as it looks. The Yukon Gold was first bred in Canada in 1966. It's a cross between a yellow-fleshed Peruvian hybrid and a white-fleshed variety from North Dakota.

When buying them, look for firm potatoes with no wrinkling or soft spots. Avoid any with a greenish tinge -- a sign that the potatoes have been exposed to too much light and have developed a natural toxin called solanine (low levels can cause indigestion high levels can be dangerous).

If stored in a cool, dark, dry place in an open paper bag, Yukon Golds will keep for a couple of weeks. Don't store potatoes in the fridge or in plastic.

Potatoes have gotten a bad rap in the last few years for their high glycemic index, which can cause a spike and dip in blood sugar. But eaten in moderation, they're a good source of vitamins B6 and C, as well as potassium and fiber. Eating them may lead to better sleep, and lower the risk of heart disease. Many of the nutrients in potatoes are in or near the skin, a good argument for buying organic and enjoying them, skins and all!

Potato-Wrapped Halibut with Sautéed Spinach

Wrapping the halibut with thin-cut potatoes adds crunch.

INGREDIENTS:
Six 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
Four 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
8 tablespoons olive oil, divided
6 garlic cloves, very thinly sliced
10 ounces fresh baby spinach leaves (about 16 cups loosely packed)

METHOD:
Pat fish dry sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise. Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.
Heat 3 tablespoons oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates cover to keep warm.
Add 2 tablespoons oil to 1 skillet. Add garlic stir 1 minute. Add 1/3 of spinach toss with tongs until spinach begins to wilt. Add remaining spinach in 2 additions stir just until beginning to wilt. Season with salt and pepper. Divide spinach among plates with fish and serve.

For more recipes, go to Page 2.

Lamb and Eggplant Shepherd's Pie

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese, use Pecorino Romano instead. Finish the dish with a sprinkling of chopped fresh oregano, if desired.

INGREDIENTS:
Filling:
One 1-1/2-pound eggplant, unpeeled, cut into 3/4 - to 1-inch cubes
Coarse kosher salt
7 tablespoons (or more) extra-virgin olive oil, divided
2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
All purpose flour
3 cups chopped onions
1 cup dry white wine
1 28-ounce can diced tomatoes in juice
3 cups beef broth (preferably organic)
8 garlic cloves, chopped
1 tablespoon dried oregano

Topping:
2-1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 cup whole milk
1-1/4¼ cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)

*A firm white cheese made from sheep's milk available at many supermarkets and at Greek markets and some Italian markets.

METHOD:
Filling
Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.
Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb.
Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. Cool slightly. Cover and chill.

Topping
Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.
Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.
Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.
Bake pie until filling is heated through and topping is golden, about 45 minutes.

Yukon Gold Cinnamon Rolls

INGREDIENTS:
Dough
1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup (1 stick) unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105°F to 115°F)
3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugar

Filling
1 1/3 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, 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 extract
1/8 teaspoon coarse kosher salt
Preparation

METHOD:
Dough
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 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 lukewarm, about 10 minutes.
Meanwhile, pour ½ cup warm water into large bowl of stand 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 ½ cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls 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 draft-free 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°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch 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 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
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.


  • 1 cup cooked, mashed potatoes (made from Yukon Gold potatoes, preferably)
  • 4 cups potato water
  • 6 Tbsp. yeast
  • 2 ½ cups granulated sugar, divided
  • 1 ½ cups vegetable oil
  • 4 eggs (at room temperature)
  • 2 Tbsp. salt
  • 5 pounds all-purpose flour, sifted
  • 3 to 4 cups granulated sugar
  • cinnamon, to taste
  • 2 ½ sticks of butter, melted

Preheat oven to 375 degrees. Peel three small potatoes and cut into cubes. Put potatoes into a stock pot and cover with enough water to reserve 4 cups of potato water after the potatoes have cooked. Bring to a boil and cook potatoes until they are soft enough to mash. While potatoes are cooking, sift the flour.

Remove potatoes from heat. Strain the potatoes, reserving 4 cups of potato water. Mash the potatoes. Cool the potato water to approximately 115 degrees.

Dissolve yeast in warm potato water. Add 1 cup sugar and stir to combine. When dissolved, add remaining sugar, vegetable oil, eggs, salt, and mashed potatoes to the yeast mixture. Then add flour, about 2 to 3 cups at a time.

Knead the mixture until it forms a soft, smooth dough. Transfer the dough to a large greased bowl. Allow dough to rise for about 1 hour, until it doubles in size. Punch dough down. Let dough rise again until doubled in size.

Combine the sugar and cinnamon. Punch down dough and roll it into a rectangle. Spread the dough with butter, and sprinkle the sugar and cinnamon. Roll dough into a log and cut into slices to form the individual rolls. Repeat until all rolls are made.

Place rolls in a greased 9x13 baking pan. If the rolls will be caramel rolls, prepare the cinnamon roll caramel topping. Bake at 375 degrees for approximately 35 mintues.

After rolls have been removed from the oven, place a sheet of waxed paper or parchment paper across the top of the pan. Carefully flip the paper and the rolls onto the counter top. Allow rolls to cool.


Enjoy these ooey gooey cinnamon roll dessert recipes. Please click on the link below the image to view a specific recipe.

1. Apple Pie Cinnamon Rolls

Apple Pie Cinnamon Rolls, an easy cinnamon roll recipe loaded with apple pie filling make the perfect fall breakfast treat.Simple to make & incredibly good.

From: kleinworthco.com

2. Baklava Cinnamon Rolls

With the help of store-bought puff pastry, these Baklava Cinnamon Rolls are a cinch to taste together and taste EXACTLY like their namesake – cinnamon rolls meet baklava.

From: cookingforkeeps.com

3. Vegan Pumpkin Spice Cinnamon Roll Muffins

Hello, fall! Part pumpkin pie, part cinnamon roll, part muffin, and 100% delicious. The perfect fall dessert!

From: fooduzzi.com

4. Overnight Red Velvet Cinnamon Rolls

ender, fluffy, and ooey-gooey buttermilk cinnamon rolls with the classic flavor of red velvet cake, topped off with cream cheese frosting.

This overnight cinnamon roll recipe is prepped entirely the day before, so you can enjoy all the benefits of homemade cinnamon rolls for breakfast without the wait.

This recipe is truly a must for all red velvet lovers!

From: wellplated.com

5. Sticky Apple Pecan Cinnamon Rolls

These Sticky Apple Pecan Cinnamon Rolls have the softest dough, with swirls of buttery, gooey brown sugar and cinnamon apple pecan filling. Then they’re drizzled with a sweet glaze and sprinkled with more crunchy pecans!

From: mysweetmission.com

6. Cinnamon Roll Cupcakes

Cinnamon Swirl Cupcakes with Cinnamon Cream Cheese Frosting, topped with a glazed mini cinnamon roll.

From: piesandtacos.com

7. Cinnamon Roll French Toast

This cinnamon roll french toast casserole recipe is so simple to make and is the star of any breakfast or brunch!

There’s nothing better than warm cinnamon rolls, especially around the holidays! This cinnamon roll french toast bake will have your house smelling delicious and will satisfy the whole family.

From: dinneratthezoo.com

8. Cinnamon Roll Pancakes

Calling all the breakfast lovers out there! You are in for a treat! I am going to show you how to make the best ever cinnamon roll pancakes!

These light and fluffy pancakes are irresistible, and are amazing!

Enjoy them for breakfast during the holidays, or any time that you want delicious homemade golden pancakes loaded with cinnamon flavor, and topped with the most delicious cream cheese icing!

From: iheartrecipes.com

9. One Hour Cinnamon Rolls with Cream Cheese Frosting

We love how simple this recipe is! They seriously make the best cinnamon rolls!!

From: lilluna.com

10. Pumpkin Cinnamon Roll Cake

This would be great for a sweet addition to a holiday brunch spread, but it holds it own as an after-dinner dessert as well.

From: thebakerchick.com

11. Cinnamon Roll Coffee Cake

Who doesn’t love a good coffee cake? You are going to love this fun twist to a traditional coffee cake recipe.

From: eatingonadime.com

12. Easy Pumpkin Cinnamon Rolls

kip the yeast, and dough….try Easy Pumpkin Cinnamon Rolls made with crescent roll dough and topped with a homemade cream cheese frosting. The perfect fall breakfast!

From: cakescottage.com

13. Cinnamon Roll French Toast Casserole

Cinnamon Roll French Toast Casserole takes cinnamon rolls to the next level in an ooey, gooey, delicious baked French toast recipe that’s perfect for the holidays!

From: lemontreedwelling.com

14. Chocolate Cinnamon Rolls

These cinnamon rolls are soft and delicious. They have an intense taste and aroma of chocolate and cinnamon thanks to the addition of dark cocoa powder both in the dough and in the cream cheese frosting.

From: foodohfood.it

15. Paleo Pumpkin Pecan Cinnamon Rolls

A fantastically delicious weekend breakfast, after school snack, or even a dessert. Serving warm out of the oven is not necessary, but highly encouraged!

From: wholesomelicious.com

16. Apple Crumb Cinnamon Rolls

Apple Crumb Cinnamon Rolls are soft, delicious cinnamon rolls filled with diced apples and topped with crumb topping. It’s the perfect mash-up of two classic breakfast sweets, crumb cake and cinnamon rolls!

From: cookiesandcups.com

17. Cinnamon Roll Cheesecake Bars

These Cinnamon Roll Cheesecake Bars are such a dreamy, creamy masterpiece! Smooth, vanilla-scented cheesecake is swirled with a rich, gooey brown sugar & cinnamon swirl topped on a cinnamon graham crust. So easy, so delicious!

From: thedomesticrebel.com

18. Blueberries & Cream Sweet Rolls

Blueberries and Cream Sweet Rolls have a velvety cream cheese layer and a fruity blueberry layer rolled inside of sweet bread! They couldn’t be prettier and I just know you are going to fall head over heels in love with them!

From: littledairyontheprairie.com

19. Amish Pumpkin Cinnamon Rolls

Ohhhh, these are goooood. The icing is perfect on top. Love that these have a really simple cinnamon/sugar filling w/ no nuts or raisins…

From: recipegirl.com

20. Quick Cinnamon Rolls

These quick cinnamon rolls are amazing! Just 30 minutes from start to finish and packed with caramel and cinnamon inside with an easy vanilla glaze.

From: temeculablogs.com

21. The Best Paleo Cinnamon Rolls

These Almond Flour Paleo Cinnamon Rolls are a simple, wholesome remake of the classic baked good that is healthy, and gluten/dairy free! SO soft and yummy!

From: foodfaithfitness.com

22. Spiced Pumpkin Cinnamon Roll Pancakes

These have everything you’d ever want out of a pumpkin pancake and each bite is heavenly…perfectly sweet and all things fall!

From: halfbakedharvest.com

23. Cinnamon Sugar Pull-Apart Muffins

Layers of buttery cinnamon sugar goodness packed into a muffin.

From: tablespoon.com

24. Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls are the ultimate breakfast food for saying “I love you”. Roll them into heart shapes and celebrate your sweetie any day of the year.

From: betsylife.com

25. Yukon Gold Cinnamon Rolls with Perfect Icing

These Yukon Gold potato cinnamon rolls are fluffy and delicious, and the simple mashed potato mixture is worth the extra step. It keeps the dough so soft and moist for days!

From: melskitchencafe.com

26. Peach Pie Cinnamon Rolls

Take your cinnamon rolls to the next level by adding peach filling. These sweet rolls make an incredibly delicious breakfast treat that your family is sure to enjoy!

From: redstaryeast.com

Related Posts


Idaho Potato Cinnamon Rolls Recipe

Idaho Klondike Goldust Potatoes are the secret ingredient that make these Cinnamon Rolls tender and irresistible.

Ingredients for Idaho Potato Cinnamon Rolls:

Cinnamon Rolls Dough:
1 pound Klondike Goldust Potatoes, peeled, cut into 2-inch pieces
1 TBSP coarse kosher salt
1/2 cup butter
3 large eggs, beaten
4 1/2 cups unbleached all purpose flour
1/2 cup warm water (115°F – 120°F)
2 TBSP active dry yeast
2 TBSP light brown sugar

Cinnamon Rolls Filling:
1 1/3 cups (lightly packed) golden brown sugar
2 1/2 TBSP ground cinnamon
3 TBSP unbleached all purpose flour
1/2 cup butter, cold

Cinnamon Rolls Glaze:
2 cups powdered sugar
2 TBSP butter, melted
2 – 3 TBSP milk
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt


NOTES:
Recipe adapted from Bon Appetit. Makes 12 large Glazed Cinnamon Rolls, similar to Cinnabon. For added instruction and entertainment, WATCH THE VIDEO.

Directions for Idaho Potato Cinnamon Rolls:

MAKE THE DOUGH:
1) Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil, uncovered until potatoes are very tender, 15 to 18 minutes.
2) Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Allow potatoes to cool and whisk in eggs until very smooth and custard-like. Set aside.
3) In the bowl of a stand mixer fitted with a dough hook attachment, dissolve 2 TBSP brown sugar with 1/2 cup warm water. Stir in yeast and allow yeast to get foamy, about 10 minutes.
4) Add potato mixture to yeast mixture mix on low speed until combined.
5) Begin adding flour, one cup at a time until a sticky dough forms.
6) With oiled hands, remove the dough from hook, knead into a ball and place into an oiled bowl. Cover bowl with plastic wrap, then a kitchen towel. Let dough rise in warm draft-free area until doubled in size, about 1 hour.

MAKE THE FILLING:
1) In a medium bowl, whisk together brown sugar, cinnamon, and flour. Using your fingers or a pastry blender, incorporate cold butter until mixture resembles wet sand. Set aside.


MAKE THE ROLLS:
1) Turn dough out onto large, well-floured work surface.
2) Press, then roll out dough to 24同-inch rectangle.
3) Sprinkle filling evenly over dough.
4) Starting at 1 long side, roll up dough jelly-roll style, enclosing filling.
5) Using large knife dipped in flour, cut roll in half, then cut each half into 6 even pieces.
6) Place rolls on a baking sheet, lined with wax paper or a silicone baking mat, fairly close together.
7) Allow the rolls to rise again in a warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
8) Bake cinnamon rolls until golden, in a preheated 425°F about 20 minutes. Cool rolls about 10 minutes on baking sheet before glazing.


MAKE THE GLAZE:
1) While the rolls are baking, whisk together powdered sugar and coarse salt.
2) Whisk in milk, then melted butter. Whisk in vanilla. If glaze is too thick, add more milk by the 1/2 teaspoonful as needed.
3) Drizzle glaze over warm rolls.
4) Share and enjoy!


Never miss an instructional cooking video! SUBSCRIBE to my channel on YouTube.

For more great recipes using Idaho Potatoes, check out the Idaho Potato Commission Website.


1 lb. Yukon Gold potatoes, peeled and diced

2 medium parsnips, peeled and chopped

1/2 cup hazelnuts or walnuts, chopped

Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts pour over potatoes and mash. Thin with milk to desired consistency.


Cinnamon rolls 2.0

When you know that a recipe needs a bit of a tweak and it works out perfectly, you know it was a wise decision…not to mention tasty!!

A couple minor changes from our original sweet roll recipe, which I think make it easier to bring together. These are enjoyed best the day they are made, but freeze like a dream. So if you don’t eat the whole pan while they’re still all warm, freeze them individually til solid and place in a freezer bag. Then when you have a hankering for some cinnamon-y goodness, you’re all set! Hope you love these.

Cinnamon rolls 2.0

grain free, paleo cinnamon-y goodness all rolled up for your enjoyment

Ingredients

  • ¾ cup warm water, around 110°
  • 1⅛ tsp active dry yeast, we use Red Star
  • 1 tbls maple sugar
  • ⅓ cup grass fed butter, melted and slightly cooled so it’s opaque and not clear (or ghee)
  • ¼ cup maple sugar
  • ¾ tsp Redmond Real Salt
  • 3 eggs
  • ½ cup room temperature mashed potatoes* (can sub pumpkin**)
  • 2 ¼ cups Otto’s Cassava Flour + additional for dusting
  • dark chocolate chips (opt)
  • chopped nuts (opt) filling
  • ¼-½ cup grass fed butter, softened (or ghee)
  • ¼-½ cup coconut or maple sugar
  • 2-3 tbls cinnamon glaze
  • 1 cup powdered maple sugar***, or organic powdered sugar
  • 2 tbls grass fed butter, melted
  • 1-2 tbls full fat coconut milk

Directions

  1. In a medium sized bowl, combine water, yeast and 1 tablespoon maple sugar. Whisk well and let bloom, depending on your yeast, this could take anywhere from 5-20 minutes.
  2. Once yeast mixture is frothy and ready to go, add butter, ¼ cup maple sugar, salt and eggs. Mix with a hand mixer until well incorporated and creamy. Add in mashed potatoes and mix again until well combined.
  3. Begin by adding 1¾ cassava flour to wet mixture and with your hand mixer beat until well combined and your dough begins to come together. Add remaining cassava flour a couple tablespoons at a time, mixing after each addition, until you get the desired consistency. You’re going for a dough that you can form into a ball and then rolled out.
  4. Dust a piece of parchment paper with cassava flour, place dough on top, then place another piece of parchment on top. Roll out to an 11″x13″ rectangle…or larger, just depends on how you like your sweet rolls!
  5. Spread the dough with softened butter, sprinkle with sugar and cinnamon. Add chocolate chips and/or chopped nuts if using.
  6. Using the bottom layer of parchment as a guide, roll the dough beginning on the 13″ side til it meets the other edge. Using a serrated knife cut into 2″ sections, you should get 7-8. If you want smaller sweet rolls, you can roll the dough thinner and cut into 1″ sections, this will yield nearly 12-14!
  7. Select a baking dish that accommodates the size roll you decided on, coat with coconut oil, and place rolls side by side in pan. Cover with plastic wrap and let set in a warm spot in your kitchen for around 20 minutes for rolls to begin rising. Begin preheating your oven to 350°.
  8. After 20 minutes, remove plastic and carefully brush each roll with a little bit of water. Cover with foil and bake for 25 minutes, covered.
  9. Remove foil, and bake for an additional 15-20 minutes or until golden brown.
  10. While rolls cool a bit, mix together glaze ingredients with a small whisk until desired consistency. Drizzle with that glaze and dig in!!

*MASHED POTATOES – simple leftover kind, made with grass fed butter, salt and a little full fat coconut cream! Also, red or Yukon gold taters make for the best sweet rolls!

**IF USING PUMPKIN, approx. 2-4 tablespoons additional cassava flour may be necessary. You can also add a tsp or so of pumpkin pie spice blend to dough, filling or glaze. If you try subbing with sweet potato, the same may adjustments may be necessary.


Easy Recipe

Gradually mix in flour and salt to liquid mixture. Place mixture in stand mixer and add 4 cups of flour using.

Five Star Pizza Cinnamon Rolls



Overnight Cinnamon Rolls Sally S Baking Addiction

Sprinkle with sugar and cinnamon.




Giant fluffy cinnamon roll recipe.

Let mixture sit for a few minutes until it is puffy and foamy.
Warm on stove over medium heat until butter is melted stirring frequently.
Preheat oven to 325 degrees.

You might not need entire amount of flour.
These giant cinnamon rolls are the hit at every function.
The cinnamon roll should expand to the edges of the pan during this time.

Add sugar and stir.
Very gently roll and pat dough into a 10 by 24 in.
Measure and divide into 6 even pieces.

23 cup 135g granulated sugar.
You should get 9 large pieces.
Cut dough straight down into 8 equal slices.

12 cup 115g unsalted butter softened to room temperature and cut into 4 pieces.
Tightly roll dough up starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can.
Wrap remaining strips around center to form 1 giant roll.

Whip in powdered sugar and vanilla extract.
Add in 12 cup sugar buttermilk whole milk melted butter canola oil vanilla extract and eggs.
Rectangle keeping a light coating of flour on dough but trying not to work it in.

Sprinkle with cinnamon sugar mixture and brown sugar then roll dough into a log starting from a 10 in.
Once the first half is rolled spread half of the softened butter on the entire rectangle.
Cover dough and let rise until doubled.

Spread softened butter over dough.
4 and 12.
Turn onto a lightly floured surface.

Carefully roll dough tightly to form a long roll.
Roll into a 15x12 in.
2 large eggs at room temperature.

Do not scald the milk.
Place in a warm spot and leave to rise for 30 minutes.
Stir in lightly beaten eggs and oil.

Bake the rolls for about 14 minutes until just kissed with brown on top.
Roll up 1 strip and place in the center of a greased 9 in.
Cut into 1 inch sections with a serrated knife or floss.

Pour yeast mixture into a large bowl.
Directions dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.
Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan.

Sprinkle half of this mixture over buttered dough.
1 and 12 tablespoons 14g active dry yeast 2 standard size packets.
While the cinnamon rolls are baking make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy.

Combine the brown sugar white sugar cinnamon cocoa in a bowl.
Instructions in a measuring cup stir together water 14 teaspoon sugar and yeast.
Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap.

Place milk butter and sugar in saucepan.
Super easy and quick requiring only 1 rise.
Ingredients 1 cup 240ml buttermilk.


Add Extras Inside. Refrigerated cinnamon rolls are pretty easy to unroll and re-roll, meaning that you can add spices–like more cinnamon, nutmeg, ginger, cardamom, or anything else–and/or other extras to the insides. For simple goodness, try adding chopped nuts or dark chocolate chunks (or both).

Can I leave my bread to rise overnight? Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you’ll want the dough to come back up to room temperature before baking. 3 дня назад


Watch the video: How To Make Homemade Cinnamon Rolls Tasty (December 2021).