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Sunday, December 20, 2015

Cinnamon Buns #TheCakeSliceBakers

    It's Cake Slice Bakers time again!  For those of you who don't remember, we are baking from Maida Heatter's Cakes this year.  Each month Laura picks four recipes and we choose one of them to bake.  There were some really fun sounding recipes this month, I would have loved to bake them all.  I ultimately chose these cinnamon buns though because I did not have the time or ingredients it would take to bake some of the others.  I hope some of the other bakers went for it though, because I would love to see their pictures.  You will have to scroll down to see if they did.  Fingers crossed!!

     Back to my own bake.  I have been interested in doing a potato dough for a while now, so I was really excited to try this.  Maida is right, yeast LOVE potatoes.  They went crazy on the potato starch water I started them in and my first rise was huge.  I was a little worried about my second rise, as they did not double.   I thought I might end up with dense rolls.  A trip to the oven fixed them right up!  They were big and delicious by the time they came out.  All in all, the dough was really easy to work with.  Getting the potatoes ready made it take a little longer than a plain yeast dough, but it really wasn't difficult.  The results were amazing, so the extra effort was well worth it!

   I left my cinnamon rolls very lightly browned as I like a slightly doughy center on my cinnamon rolls.  You are welcomed to give them a few more minutes if your prefer them to be completely cooked.  I just love having a little bit of a texture change as you get to the very center part!  Especially when they are warm and extra gooey!  YUM!

     I tried my best to share these, but I still ended up eating more of them than I would like to admit.  They are SOOOO good.  I just couldn't help myself.  I could definitely be easily talked into making another batch.  Like really easily!  What's that?  You want some?  Done!

Cinnamon Buns



1 cup mashed potatoes, plain with 1/4 cup of the cooking water reserved
1 cup milk
1/2 cup + 1 T sugar
1/2 tsp salt
4 T butter
2 1/2 tsp active dry yeast
1 egg, beaten
1 tsp vanilla extract
4-5 cup flour, plus more for rolling


2 T sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
2 T butter, melted
1 cup raisins, steamed (I omitted these)


I made a double recipe of this because more is better, right?  1 1/2 would have probably been enough ;-)  These are the measurements for a single recipe.

1 T butter, softened
3/4-1 cup powdered sugar
pinch of salt
a few drops almond extract
2 T cream

  1. Start by getting your potatoes ready.  I used one really large yukon gold potato.  Peel it, cut it into cubes and boil it until it is soft.  Pour 1/4 cup of that water into a small bowl or measuring cup to proof the yeast.  Drain the rest of the water and return the potato cubes to the saucepan. Mash until smooth. 
  2. Once water is about 110 F, add the tablespoon of sugar and the yeast.  Set aside.
  3. Add the milk, butter, salt and 1/2 cup of sugar to the potatoes.  Stir and warm over low heat until warmed through.
  4. Butter a large mixing bowl and set aside.  
  5. Place the warm potato mixture in the bowl of your mixer.  Stir in the egg, vanilla, and yeast mixture.  
  6. Slowly add in the flour.  You want to stop adding flour while the dough is still sticky, but it should at least come together into a dough.  With the dough hook attachment, allow your mixer to "knead" the dough for about 5 minutes.  Feel free to add a bit more flour if needed, but you don't want to add any more than you have to. If you notice my picture of my dough hook, it was still a pretty loose dough when I was done.
  7. Turn the dough into the buttered bowl, be sure to scrape all that goodness off of the mixer bowl and hook.  Cover and allow to rise to at least double its size, about an hour or an hour and a half. 
  8. Punch down the dough and give it a couple of quick kneads to make sure it is deflated.
  9. Place on a lightly floured surface.  Let rest for about 10 minutes, then roll into a 18" square. 
  10. Butter a 10x15x1" jelly roll pan.  (I used my favorite bar pan)
  11. Brush the melted butter from the filling ingredients over the dough.
  12. In a small bowl, mix together the sugar, cinnamon and nutmeg.  Sprinkle over dough.  Sprinkle raisins if using.
  13. Roll dough into a log and cut into 12 equal pieces.  Place on buttered baking dish.  Cover loosely with a towel and let rise for another hour.
  14. Preheat oven to 375 F.
  15. Bake for 20 minutes, rotating the pan half way through.  The tops should be a light golden brown.  
  16. Let sit for about 5 minutes, then put together the glaze.
  17. In a small bowl, use your hand mixer to beat together the butter, powdered sugar, salt, vanilla, almond extract and cream until smooth.  You want it to be a thick consistency, barely thin enough to pour.
  18. Drizzle glaze all over warm cinnamon rolls, then let cool.  Maida suggests that they are better after a couple of hours, but it is hard not to have one warm from the oven!

Now to see what the other cake slice bakers baked this month!  I can't wait to find out!


  1. I am drooling and needing one of these or two, right now!!! A good cinnamon roll is a favorite of mine!! Yummy and great idea!!

    1. They are so good, Andrea! I would certainly share if I could (and my jeans would appreciate it too!) =)

  2. Wow Carlee. You're fearless when it comes to baking for your blog. Potato dough made with real potatoes. No instant here. Oh no. Just the real thing. Another proud momma moment.

    1. It was a lot of fun to do my first potato dough. I thought about doing instant, but it seemed like if I was going to do it I might as well really go for it!

  3. It's all about that last bite! Goey centers rock! Looking at these rolls make me wish I had one right now! Ugh! Fat girl problems!

    1. I wish I had one too. I was sorry to see the last one go, even if it was into my own mouth ;-)

  4. Carlee these are gorgeous and I'm practically drooling on my keyboard. I agree that it is truly worth the small amount of extra time to do fresh potatoes and your buns are proof of that!

    1. Thank you so much! I really had fun making these. I am definitely going to have to experiment more with potato rolls!

  5. I am finally (!) getting some time to spend getting caught up with your posts Carlee! I have never made a potato dough - and you have me really interested. These look amazing - and yes, I agree, you can never have too much glaze!

    1. This time of year is always so busy, it is hard to squeeze everything in. It was a lot of fun to play with the potato dough, I can't wait to do something else with potatoes!

  6. These look so delicious! YUM!

    Thanks for joining Cooking and Crafting with J & J! Merry Christmas!

  7. These look wonderful Carlee, I was thinking of making these but didn't have the time. I'm so glad you enjoyed them and don't worry about eating to many, tis the season after all ;) Laura@ Baking in Pyjamas

    1. Thank you, I really enjoyed them! The ginger-ginger cake looked amazing!

  8. YUM! These sound incredible, and would be the perfect addition to a New Year's brunch!

    1. Oooh, I love the idea of a New Year's brunch! I love anything that involve brunch!

  9. Oh no! I just got fat looking at your cinnamon buns! I always find cinnamon buns a bit too sweet for my liking, but lovely to look at your awesome results!

    1. Oh no! Maybe you undid some of the damage I did by eating so many then!

  10. Those cinnamon rolls look down right delicious. Thank you for sharing your recipe with us at the Over the Moon Link Party. Merry Christmas!

    1. Thank you, they were wonderful! Thanks for hosting!