These fluffy cinnamon rolls made with a combination of flour and Modern Mountain Potato Flour are a delicious breakfast option. They are full of cinnamon and sugar and are topped with a brown butter vanilla icing. You can prepare these the night before and pop them in the oven in the morning for a warm and sweet breakfast treat.
Ingredients
For the Rolls:
2 ¾ cup flour
¼ cup Modern Mountain Potato Flour
⅓ cup sugar
4 ½ teaspoons active dry yeast
1 teaspoon salt
1 cup warm milk (about 110°F)
⅓ cup butter, softened
1 egg
For the Filling:
1 cup brown sugar
¼ cup butter
2 teaspoons cinnamon
Pinch of salt
For the Icing:
¼ cup butter
1 cup powdered sugar
2-4 tablespoons heavy whipping cream
Directions
In the bowl of your mixer, combine 1 ¾ cups flour, sugar, potato flour, yeast and salt.. Stir to combine.
Add the milk, butter and the egg. Mix on low with the dough hook attachment for 1 minute, scraping the sides with a rubber spatula as needed.
Add 1 cup of flour and mix on low for 5 minutes, adding flour by the tablespoonful until the dough is smooth, elastic and pulling away from the bowl.
Transfer the dough to a greased bowl, turning to coat on all sides. Cover with a clean towel and let it rise in a warm place for about 1 ½ hours, or until it is doubled in size.
While the dough is rising, prepare the filling. In a medium sized bowl, combine the brown sugar, butter, cinnamon and salt. Stir this well until it is thoroughly combined.
When the dough is ready, punch it down and then transfer it to a floured surface. Roll the dough into an 8x16-inch rectangle.
Spread the dough with the brown sugar mixture, making sure to spread it evenly and all the way to the edges
Using a knife or a pizza cutter, cut dough from the shorter edge into 8 strips. Working with one strip at a time, tightly roll up each strip and place in a greased 13x9x2-inch ceramic baking dish.
Cover tightly with plastic wrap and place it in the refrigerator for at least 12 hours.
Heat the oven to 350°F. Bake, uncovered, for 30-35 minutes or until golden brown on the tops.
While the rolls are baking, prepare the icing. Place the butter in a small sauce pan and melt it over medium heat. Continue to cook, swirling the pan occasionally, until the butter is browned. Remove from the heat, transfer to a bowl and allow it to cool. Add the powdered sugar, vanilla and 2 tablespoons of whipping cream and whisk until it is smooth. Add whipping cream by the tablespoonfuls until desired consistency is reached.
Remove rolls from the oven, let them cool in the pan for 5 minutes. Ice the tops and serve immediately.
