Potato Cinnamon Rolls Recipe for Two - Dessert for Two (2024)

Prep Time2 hours

Cook Time25 minutes

Total Time2 hours 25 minutes

Ingredients

• 5 oz. russet potato, peeled*
• 1 ½ teaspoons active, dry yeast
• 2 tablespoons sugar (plus a pinch for the yeast)
• 2 tablespoons butter, melted (plus ½ tablespoon extra for bowl)
• 1 ½ cups flour

For the filling:

• 2 tablespoons butter, melted
• ¼ cup light brown sugar
• 1 ½ teaspoons ground cinnamon
• ½ cup powdered sugar
• splash of milk

Instructions

1. See the note about the potato below. Place the raw potato and 1 cup of cold water in a small saucepan. Bring to a boil and cook until the potato is done (it slides off a knife when pierced after 10-15 minutes).
2. Drain the potatoes, reserving the cooking water in a glass liquid measuring cup. Add enough fresh water to the reserved water to equal ¾ cup TOTAL. (Note: you may not have to add any water at all). Place a thermometer inside the water and wait until it cools down to 108-115-degrees F.
3. Meanwhile, mash the drained potatoes and set aside in a medium bowl.
4. Once the water has cooled to the ideal temperature range, add the yeast and a pinch of the sugar. Stir to dissolve, and then let rest until foamy, about 5 minutes. If the yeast does not foam, it's dead. Start over with fresh water and fresh yeast. (If this does happen to you, you could use all plain water for this step--no need to boil extra potatoes).
5. Next, to the bowl with the cooled mashed potatoes add the sugar and melted butter. Stir very well to combine--no lumps! Then, add the yeast-water mixture. Stir well.
6. Finally, add the flour, and mix until combined. Grab the sticky dough in one hand, and smear the extra butter up the sides of the bowl. Place the dough back in the bowl, cover with a towel and let rise in a warm place for 45 minutes-1 hour, or until doubled. If your kitchen is cool, turn on the oven to 200-degrees for 5 minutes, turn it off, and place the bowl inside to rise.
7. After rising is complete, the dough can be punched down and refrigerated overnight to bake in the morning. I've had great results make the dough the night before.
8. If not refrigerating overnight, flour your hand, then punch down the dough very well after its first rise. Gather the dough into a ball and roughly knead it a few times. Add enough flour to get it going into a ball that you can roll out. For me, this varies between 1-4 tablespoons, depending on the humidity that day.
9. Next, we'll roll out the dough and fill it: Dust the counter with flour, and dump the dough onto the flour. Flour your hands, then pat out the dough into a 6" square. In a small bowl, combine the melted butter, brown sugar and 1 teaspoon of the cinnamon. Let it sit for a minute or so, then spread it evenly on the dough--almost to the edges.
10. Gently, roll up the square, starting on the edge of dough closest to you. Roll tightly, and pinch the edge together when you get to the end (see photo for reference). Slice the roll in half, then place in a greased loaf pan.
11. Let the rolls rise in the loaf pan in a warm place for 30 minutes.
12. Preheat the oven to 375. Bake the rolls in the oven for 25 minutes. The rolls will be brown, don't be afraid of color.
13. Take the rolls out of the oven, and combine the remaining ½ teaspoon cinnamon, powdered sugar, and splash of milk. Pour the glaze on the warm rolls, and serve.

Notes

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