Christmas Cinnamon Rolls
Also known as Potato Roll Cinnamon Rolls since I use a potato roll recipe for the dough to keep the rolls soft.
I use two different recipes for these rolls so needed to get them put into one main recipe.
Christmas Cinnamon Rolls
https://www.kingarthurflour.com/recipes/sues-favorite-potato-rolls-recipe
1 cup (227g) lukewarm potato water*
1 large egg
2 teaspoons instant yeast
3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
3 tablespoons (35g) sugar
1/4 cup (4 tablespoons, 57g) unsalted butter, very soft (plus a bit extra to brush on the tops of the rolls)
1/4 cup (35g) Baker's Special Dry Milk or nonfat dry milk
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1 tablespoon ground cinnamon
1/2 cup brown sugar
1. Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. "That's my favorite method of kneading yeast dough," says Sue. Add the soft butter.
2. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you're using a bread machine, just add the ingredients to the bucket.
3. Mix and knead everything together - by hand, mixer or bread machine set on the dough cycle - until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball.
4.Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
5. While the dough is rising, in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch or two 9" round cake pans.
6. Gently deflate the dough, and transfer it to a lightly floured work surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.
7. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
8. Bake for about 20-25 minutes until golden brown on top. Turn out onto foil while still warm.
*Water in which you've boiled potatoes. If you don't have potato water, use about 7/8 cup water plus 1/4 cup dried potato flakes.
I use two different recipes for these rolls so needed to get them put into one main recipe.
Christmas Cinnamon Rolls
https://www.kingarthurflour.com/recipes/sues-favorite-potato-rolls-recipe
1 cup (227g) lukewarm potato water*
1 large egg
2 teaspoons instant yeast
3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
3 tablespoons (35g) sugar
1/4 cup (4 tablespoons, 57g) unsalted butter, very soft (plus a bit extra to brush on the tops of the rolls)
1/4 cup (35g) Baker's Special Dry Milk or nonfat dry milk
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1 tablespoon ground cinnamon
1/2 cup brown sugar
1. Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. "That's my favorite method of kneading yeast dough," says Sue. Add the soft butter.
2. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you're using a bread machine, just add the ingredients to the bucket.
3. Mix and knead everything together - by hand, mixer or bread machine set on the dough cycle - until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball.
4.Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
5. While the dough is rising, in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch or two 9" round cake pans.
6. Gently deflate the dough, and transfer it to a lightly floured work surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.
7. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
8. Bake for about 20-25 minutes until golden brown on top. Turn out onto foil while still warm.
*Water in which you've boiled potatoes. If you don't have potato water, use about 7/8 cup water plus 1/4 cup dried potato flakes.