Today February 21st. is National Sticky Bun Day. I have not ever made any kind of sticky bun with yeast, so when I found out it was sticky bun day today I decided to try them. On Bon Appetit page this recipe for Yukon Gold Cinnamon Rolls attracted my interest. This dough is amazing. It is so soft, tender and moist. Very easy to work with. This dough would be good for donuts as well I would think.
Yukon Gold Cinnamon Rolls
Ingredients:
Dough:
1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup softened butter
3 large eggs
1 cup cake & pastry flour
3 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
Filling:
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached all purpose flour
1/2 cup softened butter
Cinnamon Butter Cream Icing:
1 cup softened butter
1 tsp. vanilla extract
2 tsp. cinnamon
4 cups icing sugar
2 tbsp. milk
Directions:
For Dough:
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan.
Boil until potatoes are very tender, about 18 minutes. Do Not Drain Water from Potatoes.
Mash potatoes with water in pan.
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.
While the potato mixture is cooling, 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.
Take the last 1/2 cup flour and spread 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.
Directions:
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.
Lightly grease two 9 X 13" baking pans.
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 24 pieces.
Transfer rolls into baking pan, spacing rolls about 3/4 inch apart.
Cover baking pans loosely with kitchen towel.
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 baking sheet.
Directions:
Cinnamon Butter Cream Icing:
In a bowl, cream butter with an electric mixer until fluffy.
Add vanilla, gradually add icing sugar one cup at at time, beating well on medium speed.
Scrape bowl often.
When fully mixed, the icing will appear dry.
Add milk and beat until light and fluffy.
Cover bowl with towel to keep it moist until ready to use.
Refrigerated is best (icing can be stored up to 2 weeks in an air-tight container).
Re-whip before using.
Ingredients:
Dough:
1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup softened butter
3 large eggs
1 cup cake & pastry flour
3 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
Filling:
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached all purpose flour
1/2 cup softened butter
Cinnamon Butter Cream Icing:
1 cup softened butter
1 tsp. vanilla extract
2 tsp. cinnamon
4 cups icing sugar
2 tbsp. milk
Directions:
For Dough:
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan.
Boil until potatoes are very tender, about 18 minutes. Do Not Drain Water from Potatoes.
Mash potatoes with water in pan.
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.
While the potato mixture is cooling, 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.
Take the last 1/2 cup flour and spread 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.
Directions:
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.
Lightly grease two 9 X 13" baking pans.
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 24 pieces.
Transfer rolls into baking pan, spacing rolls about 3/4 inch apart.
Cover baking pans loosely with kitchen towel.
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 baking sheet.
Directions:
Cinnamon Butter Cream Icing:
In a bowl, cream butter with an electric mixer until fluffy.
Add vanilla, gradually add icing sugar one cup at at time, beating well on medium speed.
Scrape bowl often.
When fully mixed, the icing will appear dry.
Add milk and beat until light and fluffy.
Cover bowl with towel to keep it moist until ready to use.
Refrigerated is best (icing can be stored up to 2 weeks in an air-tight container).
Re-whip before using.
7 comments:
These sticky buns are beautiful, I can see more yeast breads in your future.
These are going on my to-do list. I love sweet buns like this but have not made any with cake flour in them. They must be gorgeous! Cannot wait to try these. Thank you so much for finding and sharing this wonderful recipe.
mmmm...cinnamon rolls. OMG!
Rosemary...you maybe right... :)
Katy.. You are most welcome..hope the recipe turns out for you... :)
Kalena Michele.... Thanks for the comment... :)
wow!this would be a perfect treat for my family apecially my kiddos.thanks for sharing the recipe. btw all your recipe are pretty quick and so delish.
Post a Comment