Monday, 27 August 2012

Cinnamon Rolls

I got the idea for these from a friend of mine who was printing recipes for his wife to try.  Thanks Graham as I think this was one of my most challenging efforts so far in the kitchen.  I merged the recipe somewhat with another I found from the internet which used mashed potato as the primary ingredient.  You've read that right, mashed potatoes.  The thought that mashed potatoes can give you that gorgeous cinnamon roll was enough mystery for me to try it and sure enough it is fabulous!

If you're trying this one, my tip is be patient, allow the dough to rest for sufficient amount of time and let the yeast do it's thing on giving the body to your rolls.



  1. 1 cup mashed potatoes (peeled Russet potatoes, about 3 medium sized ones)
  2. 1 cup potato water
  3. 1 cup half water, half milk hot
  4. 1/2 cup water hot to combine with yeast
  5. 4 1/2 tsp yeast
  6. 3/4 cup butter (softened)
  7. 3/4 cup castor sugar
  8. 9 cups all-purpose flour
  9. 1 tsp salt
  10. 2 eggs


  1. 1 cup castor sugar
  2. 4 tsp ground cinnamon
  3. 1/2 cup butter soft


  1. 1 tbls peanut butter
  2. 3 tbls cream
  3. 1/3 cup icing sugar


In a small bowl combine the hot water and yeast and let it rest for 5 minutes.  In a large mixing bowl beat the potato, water, milk, butter, sugar and salt until all the butter is melted  (let the water cool).  Add the yeast and eggs and 2 cups of flour.  Continue beating adding flour one cup at a time until smooth dough forms.  Tip out onto a floured surface and knead for a few minutes and then put the dough into a grease dish and cover with a tea-towel for an hour or so until the dough doubles in size.

Mashed potato folks!
After resting, flatten the dough and then separate into two pieces.  Roll one out into a 12" x 18" slab about 1/2" thick.  Combine the sugar and cinnamon and sprinkle over the slab of dough.  Roll it up so becomes a 12" log.  Cut into the desired thickness (anywhere from 6-12 pieces) and place onto a line baking sheet.  Cover and let rest for 30 minutes as the rolls will broaden.  Pre-heat the oven to 170C (160C for fan-forced) at this stage.

After 30 minutes pop the cinnamon rolls in the oven for 35 minutes until golden brown.  Then take them out of the oven and allow to cool on the tray or wire rack.  Continue with the 2nd batch.


Glazed topping is really a matter of choice.  I have two here.  Peanut butter, made by combining 1 tablespoon of creamy peanut butter with 3 tablespoons of whipping cream and 1/3 cup of icing sugar.

Alternatively a combination of normal butter with milk or cream and icing sugar will give a nice buttery glaze.

Trickle the glaze over the roll and serve with a hot cup of coffee.


Simply gorgeous

Allow to rest before putting into oven

The smell of fresh cinnamon rolls is like a bakery

This one with a buttery glaze

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