By: Amy on  |Updated:
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Our school has a “Spud Harvest” break. It’s two weeks during September and October when the kids get out of school to, well, harvest potatoes. We look forward to this break from the first day of school. It’s a perfect time to have the boys help with some of the last-minute fall jobs on the farm and around the house. I love having my boys home and will take them anytime I can get them.
Since we are enjoying our “Spud Harvest” right now I decided to celebrate with a week of potato recipes. New red potatoes are one of my favorite things from the garden. There are so many ways to fix them up. And everybody loves potatoes.
My grandma used to make potato bread, and it was the bomb! I can still smell it. My mom used to make Spudnut Doughnuts in the fall and they were always a hit. There’s just something about adding mashed potatoes to bread that gives it an amazing texture. These Spudnut Cinnamon Rolls are a twist on the original Spudnut Doughnut recipe. They melt in your mouth. I glazed them with a doughnut glaze. That was a good choice because the glaze settled in every little crack and crevice. Yum!
Add yeast and sugar to some water and let it get bubbly.
While the yeast works its magic…Scald some milk. Add milk, salt, sugar, and butter to a mixing bowl.
Add mashed potatoes to that mixture. This is a perfect place to use instant mashed potatoes. Just make sure they are real instant potatoes. We bought a bunch of “Potato Pearls” for our food storage so I used those. Stir it all together. Then add beaten eggs and stir again.
Add the proofed yeast to the mixing bowl. And stir to combine.
Sift flour into the bowl. Mix and add additional flour untilthe dough starts to come away from the sides of the bowl.
Cover and let rise in a warm place until doubled. About an hour.
Roll the dough out on a floured or oiled surface. Between 1/4″-1/2″ thick is perfect. Generously butter!
Generously sprinkle with sugar and cinnamon.
Roll into a…roll. Pinch seems.
Cut rolls into pieces. I ended up with 16 rolls. Place on greased baking sheet. Let rise until doubled.
Bake at 350 degrees for about 15-20 minutes. You don’t want to overbake them.
While the rolls are baking whip up a glaze. Stir together powdered sugar, vanilla, and warm evaporated milk. Keep stirring, or whisking, until it’s nice and smooth. It will be runny because it is actually a doughnut glaze, not a frosting. I happen to love the whole glazed cinnamon rolls thing.
While the rolls are still warm spoon glaze over each roll. Let them sit for about ten minutes to soak up the glaze. Then glaze them again. I told you I love the whole glazed cinnamon roll idea.
I’m pretty sure that you will love the whole glazed cinnamon roll idea too! What’s not to love about glaze drizzled down all of those crevices? If you don’t eat them all right away be sure to microwave them for just a few seconds before eating the leftovers. All cinnamon rolls are better warm.
If you love the texture of potato bread, you will love the texture of these cinnamon rolls. If you love glazed doughnuts, you will be in love with the warm vanilla glaze seeping all the way through your cinnamon roll!
Spudnut Cinnamon Rolls
4.67 from 3 votes
Servings 16
Prep Time 1 hour hr
Cook Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
If you love the texture of potato bread, you will love the texture of these cinnamon rolls. If you love glazed doughnuts, you will love warm vanilla glaze in every bite.
Ingredients
- ROLLS:
- 1/2 c. warm water
- 2 T. yeast
- 1 T. sugar
- 1/2 c. butter softened
- 3/4 c. sugar
- 1 t. salt
- 2 c. milk scalded
- 1 c. mashed potatoes
- 2 eggs beaten
- 5-6 c. flour
- Softened butter
- Cinnamon
- Sugar
- GLAZE;
- 3 c. powdered sugar
- 1/2 c. warm evaporated milk
- 1 t. vanilla
Instructions
ROLLS:
Mash potatoes or mix instant potatoes.
Dissolve yeast and 1 T. sugar in warm water. Let sit until bubbly.
Add butter, 3/4 c. sugar, salt, milk, and mashed potatoes to mixing bowl. Gently stir until combined. Add beaten eggs and stir again. Add yeast mixture to potato mixture and stir again.
Sift 5 cups of flour into potato mixture. Mix, adding flour one Tablespoon at a time until dough begins to pull away from the sides of the bowl.
Cover. Let dough rise until doubled. About and hour.
Set dough on a floured or oiled surface. Roll out about 1/4″-1/2″ thick. Generously spread with butter, about 1/2 cup. Generously sprinkle with cinnamon and sugar.
Roll up jelly roll style. Pinch seems together. Slice into rolls. I made 16 large rolls.
Set on two greased baking sheets. Cover. Let rolls rise until doubled, about 30 minutes.
Bake at 350 degrees for 15-20 minutes. Don’t over bake.
While rolls are warm spoon glaze over the tops of the rolls. Let rest for about 10 minutes and spoon more glaze over the rolls.
GLAZE:
While rolls are baking make glaze. Mix all ingredients together and whisk until smooth.
This recipe was featured on
http://futureexpat.com/2013/11/required-ingredient-potatoes/
