Anticiplate

Yukon Gold  and Cinnamon Roll are not really synonymous.

But, once you try these, you will understand that they are beyond amazing, and who cares if the ingredients seem weird.

I have never made cinnamon rolls before. Actually, to be completely honest, I have never even purchased a packet of yeast. Ha! When it started to foam, I thought I had done something wrong.

This was a long recipe. About two hours. But, well worth the effort.

Makes 12 rolls

Prep time: 2 hours

Cook time: 20 minutes

Adapted from Bon Appetit

Dough:
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)
2 tbsp. active dry yeast
2 tablespoons sugar

Filling:
1 1/3 cups sucanut (or you could use packed 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

Glaze:
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) whole or 2% 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, slowly tempering the mixture, then 1 cup flour; whisk until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

While the potatoes are 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.

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. ( I had to use about 4 more tbsp. of flour because my dough was very sticky)

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 sucanut (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. This is important so that the rolls do not stick to the pan. Turn dough out onto well-floured work surface. Roll out dough to 24×16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, tightly, while enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12-14 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 baking sheet.

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.

* You can freeze these rolls and reheat them at 350 degrees until heated through.