Cinnamon Rolls
This recipe was shared by Zolablue on TFL. I didn’t really make changes, however, I did convert from volume measurements to weights. These are great! Very soft and they freeze well! In the event you read this ZB thank you for sharing!
Ingredients: Grams Percentages
Flour 777 100.
Water 89 11.5
Sugar 101 13.
Shortening 115 14.8
Mashed Potatoes 229 29.5
Milk 101 13.0
Salt 8 1.0
Potato Water 101 13.0
Yeast 8 1.0
Eggs 93 12.0
totals 1622 208.8
I did make one change. The recipe called for All Purpose Flour. I used Bread Flour.
Combine 89 grams of warm water and yeast and set aside. Combine shortening, sugar and salt till incorporated. Add eggs one at a time till combined. Then add yeast mixture, mashed potatoes , potato water till incorporated then begin adding flour. You will have a soft silky dough and it will be just a little tacky. Knead 8 to 10 minutes and allow to rest. Oil large bowl and place dough inside; cover and allow to rise till double. (you may refrigerate overnight or use after this bulk ferment)
To bake roll dough into 15 x 18 sheet and apply filling* with spatula leaving side closest to you with a one inch gap with no filling; this will be for sealing to itself. Starting at end farthest from you begin rolling towards you rather tightly. Once you reach the one inch clean side of dough brush with water and continue to roll and pinch to seal. Cut rolls with a sharp, wet knife or waxed dental floss. Place on baking sheet pan or pan with Silpat cover and allow to proof till double.
Bake at 375 degrees for 20 minutes till golden brown. You may top with your choice of confectioner’s sugar or a cream cheese icing.
Confectioner Sugar Icing
1 Cup confectioner Sugar
3 Teaspoons milk
1/2 teaspoon clear vanilla extract or lemon extract
Combine and drizzle over rolls.
Filling
115 grams of Brown Sugar
58 grams of butter ( I would use margarine- found butter to caramalize and become hard)
3 grams of cinnamon
Mix till well combined and follow instructions above.
Yield 12 large or 24 small rolls
Questions:
1. How many large eggs make up 93 grams of egg?
2. What is potato water — the water you boiled the potatoes in before mashing, or something else?
3. Do you use table salt or kosher salt? Iodized or pure?
4. Whole milk, skim milk, light cream, or does it matter?
5. Regular yeast, or instant/quick-rising?
6. Can you use Domino’s granulated brown sugar which doesn’t stick together, or should it be traditional brown sugar? Light or dark?
7. Warm water — what temperature is that, exactly? How warm, lukewarm or almost-hot?
Divash,
1. Eggs are a funny thing. They normally weigh around 45 to 55 grams each, w/o shell. If you are using medium to large. It normally takes three eggs for this batch size for me.
2. The potato water is just the water the potato is boiled in. I have been omitting this so it is up to you. I cannot tell a difference. I think it may help with shelf life but they don’t last that long in my house.
3. I use a kosher sea salt.
4. I use whole milk only because that is what I have on hand.
5. I use IDY (Instant Dry Yeast) I purchase the two pound bags at the local restaurant supplier.
6. I use the Domino’s Granulated brown sugar (Light).
7. Warm water is to me about 110 degrees or little less. I do the baby wrist test and use that as a litmus.
If you have any more questions please let me know. I will try to respond. I hope you try these and let me know how you like them. Also, this is a very soft dough because of the potato. Keep that in mind and try to use as little flour as possible on the counter.
Eli
Thanks, Eli! This will definitely help. I’ve got this recipe bookmarked, and will try it for the first time after Passover has passed over. I’ll let you all know how it worked out for me. They sound so delicious that it’s VERY hard to wait, though!
Oh, one more question. Could you substitute whole wheat flour for some or all of the white AP flour?
I think you could use some whole wheat flour as a substitution. Given the softness of the dough I wouldn’t substitute much maybe 10 or 15 percent of the flour. I have never thought of substituting with ww.
Happy Pesach and I know what you mean about waiting. This is a very hard time of year for I like to bake and eat bread.
Happy Pesach and good luck!
E
You too, Eli! Guess I’ll be focusing my creativity on the non-bread, non-pastry portion of my mind for a couple weeks now. Good luck, Pesach sameach, and happy eating. That goes for everybody what wants it, too.
Thanks for sharing, as I am just exploring the tasty world of homemade cin rolls… I’ve read that vital wheat gluten makes for a higher rise. Would you add that to this recipe? If so, about how much?
Deb,
You may want to add it but I would think it would make a difference. Try it but I wouldn’t add more than 5 to 8 percent of the total flour weight.
Eli
You need to make a correction in your recipe.
Either omit the 101g of milk or tell the people in the paragraph explaining your procedure where and when you added the milk; if the milk was warm etc.
Thank you WDrummer. I did err in where to add the milk. Quite an oversight. The milk is added to the warm water. Then you add it to your dry ingredients. Next time don’t come off so abrasively. Thanks for catching the oversight and bringing to my attention. I hope you try the recipe and it is successful. Another great resource for recipes like these can be found at http://www.thefreshloaf.com
Eli
Sorry, wasn’t trying to be abrasive i was in a huge hurry / multitasking nightmare and didn’t have time, hardly to even write what I wanted to say. Apologies to you.
I enjoyed your recipe and liked the approach. I modded it just to see what would happen.
I set the water a pinch of four and sugar and yeast in warm water.
When the potatoes were done, i added the butter, milk eggs, potato water and sugar and blended that. I brought that up to about 110 degrees and added the bubbly yeast and let that sit for awhile.
I mixed the salt in the flour, put the flour outside in the sun (beautiful day in the SoCal area and when the four was about 80 or so degrees i added the liquids.
The resulting dough was a nice texture.
Thanks for your recipe though, I was interested in trying one with potatoes in it.
I’ve used potatoes before, but not in cinnamon rolls, I found your recipe in a round about way from the freshloaf.
I’ve been a member of that for awhile and get emails every day.
No problem! Glad you tried the recipe and were satisfied. It is a really good dough to work with and has such a soft end product. Thank you for your kind words and I hope you will try some of the other recipes. I am trying to work on more to put up but just haven’t had the time.
Keep in touch!
Eli
Good evening, I hope you are still checking your blog. I came across it while looking for a better cinnamon roll recipe. I do a lot of sourdough breads and thought I would try some yeast cinnamon rolls. I thought I could make a good one until I came across your recipe while cruising The Fresh Loaf. WOW! What can I say, it is great and thanks for taking the time to convert and publish the measurements in grams.
My questions are: Are you using a solid or liquid shortening and have you tried putting the cut rolls in the refrigerator and baking them the next day.
Thanks for the recipe and the blog.
Richard
Richard,
Thank you and I am glad you enjoyed the cinnamon rolls. I use a Crisco for fat in the rolls. I haven’t tried butter but it is on my list for this years holidays.
Again, thank you for the kind words and keep baking! Keep in touchl
E