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| Italian Cinnamon Potato Rolls |
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| Mascarpone Icing for Italian Cinnamon Rolls |
Before you even ask, how is this Italian, let me just say that if one so chooses to use Mascarpone in the frosting that dubs it Italian! Now that we have that resolved, let us move on. Tomorrow is Epiphany. The kids have made La Befana's Sailor Jerry Rum Cake to leave out for the kind, old lady. I am pretty sure La Befana is a very sweet old lady, who used to have an issue with procrastination, until she started goal setting and using a daily planner.
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| Dough rolled out with filling |
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| Cutting Italian Cinnamon Rolls |
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| Rolls on sheet before baking |
Star Wars Italian Food:
Princess Leia Cinnamon Buns
aka Italian Cinnamon Potato Rolls Recipe
(makes 2 dozen cinnamon rolls)
Ingredients:
Bread Dough:
Instant Mashed Potatoes and hot water to make 1 cup of prepared mashed potatoes
Instant Mashed Potatoes and hot water to make 1 cup of prepared mashed potatoes
1 package Active Dry Yeast or equivalent
3/4 cup whole milk, warm
3/4 cup water, warm
2/3 cup white sugar
2/3 cup salted butter
2 eggs
1/2 tsp salt
6 1/2 cups bread flour or all purpose flour
Filling:
1 cup salted butter
1 cup brown sugar
2 cups cinnamon and sugar (Add enough cinnamon to white sugar to your desired taste)
Icing:
1/4 cup salted butter, room temp
1/4 cup salted butter, room temp
1 8 oz container of Mascarpone or a package of cream cheese, room temp
1+ teaspoon vanilla extract
1/2 teaspoon cinnamon
3 cups powdered/confectioner's sugar
2+ Tablespoons heavy whipping cream or whole milk
Directions:
- In a large bowl, mix milk, water, and sugar for dough. Add yeast, stir and let sit until foamy, about 10 minutes. This is proofing the yeast. If it doesn't foam, you might have killed it or have bad yeast.
- After yeast is frothy, mix in 1 cup mashed potatoes, butter, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and either let rise immediately or refrigerate up to 24 hours. Once it is doubled move onto the next step.
- Remove the dough from the bowl and divide the dough into two equal pieces, and form into rectangles on a floured surface. Roll out each piece of dough into a large rectangle. Take 1/2 cup softened butter per a rectangle and cover to outside edges. Sprinkle each rectangle with 1/2 cup of brown sugar and 1 cup of cinnamon and sugar. Even it out. Start rolling one wide end to the other wide end of the rectangle. Close up the ends. You can scrunch the roll of dough a bit toward the middle to make the roll even in width if needed. Cut in the middle. Then cut each of the two piece in the middle. Then take each of the four pieces and cut into thirds and you will now have 12 cinnamon rolls out of each rectangle. Place on them on parchment paper covered baking sheets with the swirl sides up. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 375 degrees F.
- Bake in preheated oven for 15-20 minutes, or until golden brown.
- Mix all icing ingredients until smooth and the consistency you want for your glaze (adding or subtracting powdered sugar and cream/milk). Smooth on top of the cinnamon rolls while they are warm. Most people enjoy them best when they are warm, but they stay soft for up to 24 hours if kept in an airtight container after cooled.
