Food & Cooking Recipes Breakfast & Brunch Recipes Cinnamon Rolls 5.0 (7) 6 Reviews By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on September 28, 2022 Rate PRINT Share Prep Time: 50 mins Total Time: 13 hrs 35 mins Yield: 12 Fragrant with cinnamon and enriched with a cream-cheese glaze, these morning buns make an unforgettable breakfast. Mashed potato is the secret in our cinnamon roll recipe; it gives the buns their light texture, while bread flour provides structure and chew. It might be tempting to enjoy them straight out of the oven, but be sure to let the buns rest at least 20 minutes before serving—this completes the cooking process and yields tender and airy, not gummy, buns. You can also make the cinnamon rolls ahead of time and freeze them prior to baking. Cook Mode (Keep screen awake) Ingredients Dough 6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish 1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 ¼ cups) 1 cup whole milk 2 ¼ teaspoons active dry yeast (not rapid-rise; one whole ¼-ounce envelope) ⅔ cup granulated sugar 1 large egg 3 ½ cups bread flour, plus more for dusting 1 ½ teaspoons kosher salt Filling ⅔ cup packed light-brown sugar 2 teaspoons ground cinnamon Large pinch kosher salt 6 tablespoons unsalted butter, room temperature Glaze 4 ounces cream cheese, room temperature ½ cup confectioners' sugar 2 to 3 tablespoons whole milk ½ teaspoon pure vanilla extract Pinch kosher salt Directions Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly. Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush a 9-by-13-inch glass baking dish with butter; set aside. Filling: In a medium bowl, stir together brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared dish; cover with plastic wrap. Refrigerate at least 8 hours, or overnight. Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in dish on a wire rack, 10 minutes. Glaze: Meanwhile, whisk together cream cheese, confectioners' sugar, milk, vanilla, and salt. Spread rolls with glaze; let cool 15 to 20 minutes more before serving. Lennart Weibull Cook's Notes Rolls can be made, sliced, and frozen up to 3 months ahead. Freeze them in their baking dish, tightly wrapped in plastic, at the end of step 3. When ready to proceed, defrost them in the refrigerator overnight before continuing with step 4. Originally appeared: Martha Stewart Living, December 2018 Rate It PRINT