Project pastry queen: jailhouse potato cinnamon rolls

6 servings
15 min
25 min
Very Easy


Number of serving: 6


2 medium russet potatoes, peeled, quartered, boiled and mashed

Reserve 3 cups. of potato water

1 ounces active dry yeast (4 pkgs.)

3/4 cups. plus 1 teaspoon. sugar

3 leg. eggs

2 teaspoons. salt

9 cups. flour


4 cups. toasted pecans, optional

4 cups. firmly packed brown sugar

2 tablespoons. cinnamon

2 sticks butter, melted


2 libras. powdered sugar

1/2 cup. milk

2 teaspoons. vanilla extract

1/2 stick butter, melted


  • Butter two 9X13 disposable foil pans by greasing using butter or Pam . Wash, peel and dice the potatoes and boil until fork tender.
  • After boiling the potatoes, set aside 3 cups of the potato water and let cool to 110 degrees using a candy thermometer, or to the temp of hot water coming out of the faucet.
  • Mash potatoes in a large bowl, set aside. Sprinkle yeast over the water, stir until dissolved, add 1 teaspoon. sugar. Allow to rest for 5 minutes until foamy. In the bowl of a stand mixer, whisk the mashed potatoes and 3/4 cup sugar together. Add the melted butter, eggs , salt and potato water and mix until smooth.
  • Add the flour 3 cups at a time. After the dough begins to get thick, switch to the dough hook and add the remaining flour. Mix until all the flour is incorporated. Place the dough in a large greased bowl.
  • Cover with a damp cloth and leave in a warm place until the dough is doubled in size, about 1 to 1 1/2 hours. Leaving the dough in the bowl, flour your hands and punch it down until it deflates. Cover the bowl with plastic wrap.
  • At this point the dough can be refrigerated until the next day. You can proceed from here, but it is easier to handle the dough after it has chilled.
  • With floured hands, remove the dough from the bowl onto a well floured surface and divide in half. Using a rolling pin, roll each half into a 1/4 inch thick rectangle.
  • About 20 X 10. Spread each rectangle with half the butter. Then half the brown sugar mix. Then half the chopped pecans.
  • Starting with the long side, carefully roll the dough. Using a very sharp floured serated knife, cut each roll crosswise in 2 to 3 inch slices. Place the slices, cut side down, in the foil pans spacing about one inch apart so they have room to expand.
  • Make sure the end flap of each roll is set snugly against a side of the pan. At this point the rolls can be tightly wrapped in polastic wrap and a layer of foil and frozen up to 3 weeks.
  • Defrost in the refrigerator overnight or for one hour at room temperature and continue following the directions from this point. Leaving them covered, set the rolls in a warm draft free place and let them rise until they get puffy, about 1 hour.
  • Preheat oven to 375 degrees. Remove covering and bake the rolls for 20 to 25 minutes or until light brown. Combine icing ingredients with a whisk and drizzle over warm rolls.


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