Saturday, November 15, 2014

Cinnamon Raisin Sweet Rolls

     Let me come out and warn you right off the bat that this recipe is a P.I.T.A. There's a bunch of steps, and rolling and brushing and separating and dividing. It also takes like 3 hours start to finish including rising time. I will also tell you these things are the bomb-diggety, yo. They are just wonderful. They are soft and chewy and gooey and frosted and wonderful. I mean holy shit, wow, are they good. They just are a colossal pain in the ass to make. Totally worth it, though. As always, notes and changes are in blue.

Cinnamon Sweet Rolls
via Taste of Home Everyday Light Meals

  • 2 medium potatoes, peeled and diced
  • 1 package (.25 oz) active dry yeast
  • 1/2 teaspoon plus 1/4 cup sugar, divided (I realized that I have no recollection of including the 1/4 cup sugar. I did not realize it until I re-read the recipe. That tells me it probably wasn't necessary. Or maybe it was and I just forgot. Who knows.)
  • 1/2 cup evaporated milk
  • 1/4 cup honey
  • 3 tablespoons canola oil (omitted)
  • 1 teaspoon salt
  • 1/2 teaspoon butter flavoring (omitted)
  • 4 tablespoons butter/margarine only if you're following my changes
  • 5 cups all-purpose flour
  • 2 egg whites, lightly beaten, divided
  • 1-1/4 cups packed brown sugar
  • 1/2 cup raisins
  • 2 teaspoons ground cinnamon
  • For Glaze
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  1. In a saucepan, cook potatoes in 1-1/2 cups water until very tender. Drain, reserving 3/4 cup of cooking liquid. Mash potatoes; set aside 1 cup (if you have extra, find some use for it. My suggestion is loading it on a spoon and unceremoniously launching it at your spouse)
  2. In a mixing bowl, dissolve yeast in warm reserved liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes
  3. Add the milk, honey, oil (if using), salt, butter flavoring (or butter), sugar, 2 cups flour (screwed up again here. I totally didn't add any flour in this step. I added it all at once later. No harm done as far as I can tell), and potatoes. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes (or just throw the dough hook on the KitchenAid and let it do the work). Place in a bowl coated with non-stick cooking spray, turning once to coat. Cover and let rise in a warm place until doubled, about 90 minutes.
  4. Punch dough down. Turn onto a lightly floured surface. Roll into an 18"x13" rectangle (my rectangle was 20"x14" because I'm a total badass). Brush with some of the egg whites.
  5. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within one inch of the edges. Roll up jelly-style, starting with the long side. Pinch seam to seal. Cut into 18 slices (we ended up with 16 slices because I didn't feel like measuring. I just started cutting shit in half). Place cut side down (technically if you're slicing dough, everything except the ends is cut on both sides) in two 9" square baking pans (I willfully ignored this and used to regular baking sheet which resulted in these wonderful round rolls). Brush with remaining egg white, Cover and let rise until doubled, about 30 minutes.
  6. Bake at 350F (180C, Gasmark 4) for 20-25 minutes or until golden brown (we went 23 minutes and were very pleased). Cool on a wire rack.
  7. Combine glaze ingredients and drizzle over cooled rolls. 
Good times!

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