Yukon Gold Cinnamon Rolls
Makes 12 rolls
Potatoes help make the dough amazingly moist and tender.
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
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
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
For 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
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.