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Cinnamon Rolls

Start your day with something fragrant, warm and delicious ... like these homemade classic cinnamon rolls, enriched with a cream-cheese glaze. The secret ingredient in this recipe is mashed potatoes, which gives them their light texture, while the bread flour provides structure and chewiness.

You will have a hard time waiting for these rolls to cool off and want to enjoy them straight out of the oven, but be sure to let them rest at least 20 minutes before serving. This step is important because it actually completes the cooking process and will provide tender and airy buns.



6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish

1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 1/4 cups)

1 cup whole milk

1/4 teaspoons active dry yeast (not rapid-rise; one whole

1/4-ounce envelope)

2/3 cup granulated sugar

1 large egg

1/2 cups bread flour, plus more for dusting

1 1/2 teaspoons kosher salt


2/3 cup packed light-brown sugar

2 teaspoons ground cinnamon

Large pinch kosher salt

6 tablespoons unsalted butter, room temperature


4 ounces cream cheese, room temperature

1/2 cup confectioners' sugar

2 to 3 tablespoons whole milk

1/2 teaspoon pure vanilla extract

Pinch kosher salt



Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.

Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms.

Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball.

Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush a 9-by-13-inch glass baking dish with butter; set aside.


In a medium bowl, stir together brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared dish; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.

Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours.

Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in dish on a wire rack, 10 minutes.


Meanwhile, whisk together cream cheese, confectioners' sugar, milk, vanilla, and salt. Spread rolls with glaze; let cool 15 to 20 minutes more before serving.

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