Surprise, surprise… a recipe from me with the words extra rich in the title. Never expected that huh? Not with the dearth of fattening recipes here. What makes these extra rich? Mashed potatoes in the dough. Get back here! Sheesh. Ever had potato bread? Same idea, different result. I didn’t make a batch of garlic mashed and shove the extra into cinnamon rolls *gags a little*. Mashed potatoes (plain, NOTHING added; just the taters) are very common in yeast bread. They add a richness to the dough but with no potato flavor. They also make the dough more tender and help it to rise better. matter of fact, when you make mashed potatoes, it’s a good habit to save some of the cooking water if you make yeast risen doughs often. You can sub it for part or all of the liquid (part is better if the original recipe calls for milk) and you will see an amazing difference in the finished product.
These cinnamon rolls were supposed to have pecans in the filling, but if you follow my facebook page at all, you may have seen my update about the two pans of burned pecans. Sigh. talk about idiocy. I put one in to toast then had a major “ooo, shiny thing!” moment and forgot about them. Slapped myself around for a bit then put in another pan. Words With Friends on facebook may or may not have had something to do with the other pan burning. Needless to say, after about 12 dollars worth of pecans torched, I was not trying again. So the rolls have raisins in half the batch. Feel free to sub pecans (I will put the amounts for either one in the recipe). Just stay away from word games when toasting them. Also, this makes a HUGE batch of rolls. I got 2 13×9 pans with 12 each and 6 more in a 8×8 pan. In my household which currently consists of myself, hubby, two teen boys, three boys 6 and under and a pregnant woman, they will get eaten. But in “normal” homes, you may want to cut this in half. Or make your neighbors happy.
This originally came from The Pastry Queen Cookbook. Adapted some for a stand mixer and ingredients changed a LITTLE but not much.
Extra Rich Cinnamon Rolls
- 2 medium russet potatoes
- 4 packets dry yeast
- 3/4 cup plus 1 teaspoon sugar
- 1 cup unsalted butter, melted
- 3 large eggs
- 2 teaspoons salt
- 9 cups flour (I TOLD you this was big batch) (I actually used more like ten cups; it will depend on the moisture of your potatoes)
- Filling-
- 4 cups pecans, toasted for about 8 minutes at 350 degrees then coarsely chopped or 3 cups good quality raisins (not dried shriveled rocks)
- 4 cups firmly packed brown sugar (I used dark brown)
- 4 tablespoons cinnamon (no, that’s not a typo… look at the amount of ingredients and this makes sense)
- 1 teaspoon nutmeg
- zest from one large orange (optional)
- 1 cup unsalted butter, melted
- Icing-
- 1 8 ounce package cream cheese, room temp
- 1/4 cup heavy cream
- 3 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange extract (optional)
- To make the rolls- fill a large pot with water and set on high to boil. Peel and chop the potatoes and add to the pot. Cook until the potatoes are tender. Reserve three cups of the cooking water, then drain off the rest. Mash the potatoes and set aside. Let the potato water cool until it is between 110 and 115 degrees.
- In a medium bowl, combine the cooled potato water, yeast and the one teaspoon of sugar. Stir until the yeast is dissolved. Let sit until foamy, about five minutes.
- In a large bowl, whisk together the potatoes, 3/4 cup sugar, 1 cup melted butter, eggs, salt and yeast mixture.
- Pour mixture into the bowl of a stand mixer. Turn mixer onto low and add the flour, in 3 cup increments. If the dough still seems wet (you want slightly sticky but not obviously moist) add more flour, a 1/4 cup at a time. Don’t go over 10 cups. Again, it’s ok if the dough is somewhat sticky. If you make it too dry, the rolls will also be dry. Sticky dough equals tender moist rolls in the end.
- Place the dough in a large greased bowl, making sure to oil the top of the dough some and then cover with a clean towel. Place in a warm place to rise and let rise until doubled in bulk, about an hour.
- Meanwhile, mix together the brown sugar, cinnamon, nutmeg and orange zest (if using) in a large bowl. Prepare 2 13×9 inch pans by lining with foil then greasing the foil. Heat oven to 375 degrees.
- When risen, punch down dough then divide it in half. On a floured board or counter, roll half into a 1/4 inch thick rectangle. Brush with half the butter, sprinkle with half the brown sugar mixture and half the raisins or pecans. Carefully roll the dough up from one long end. Roll as tightly as you can.
- Using a sharp serrated knife, cut each roll of dough into 12 to 15 pieces. This will depend on whether or not your roll ended up bigger than 1/4 inch and looks like it is about the length of an adult python. Place 12 in each 13×9 inch pan. If you get more than 12 from each roll, foil and grease a 8×8 inch pan and put the remainder in the 8×8 pan. Allow to rise until puffy but not quite doubled, about 45 minutes
- Bake at 375 degrees for about 25 minutes or until a nice light golden brown.
- Let cool in pan set on wire rack.
- For icing, combine icing ingredients in a medium bowl. Beat until smooth and creamy. Spread on slightly warm rolls. But first, eat about half of it straight off of a spoon then blame me when your husband asks why there is so little icing for the rolls.
