Potato Cinnamon Rolls

Makes 8 rolls | Soft potato dough | Bread maker method

POTATO DOUGH

180 g cooked potato, mashed until smooth and cooled

120 ml warm milk

1 egg

40 g unsalted butter, softened

25 g caster sugar

1 tsp salt

400 g bread flour

7 g instant dried yeast

CINNAMON FILLING

60 g unsalted butter, softened

100 g brown sugar

2 tsp ground cinnamon

Pinch of salt

VANILLA FONDANT ICING

200 g icing sugar, sifted

25 g unsalted butter, melted

2 tbsp warm milk, plus extra as needed

1 tsp vanilla extract

Tiny pinch of salt

METHOD

Add the milk, egg, mashed potato and butter to the bread maker pan.

Add the flour, sugar and salt. Make a small well in the flour and add the yeast.

Run the dough setting, or knead in the bread maker for approximately 20 minutes.

Leave the dough somewhere warm for 45-60 minutes, or until roughly doubled in size.

Turn onto a lightly floured bench and roll into a rectangle, approximately 30 x 40 cm.

Spread the softened butter over the dough. Mix the brown sugar, cinnamon and salt, then sprinkle evenly over the butter.

Starting from a long edge, roll the dough tightly into a log. Cut into 8 even rolls.

Arrange in a lined or lightly greased baking dish. Cover and leave to rise for 30-45 minutes, until puffy.

Bake at 180°C fan-forced for 20-25 minutes, or until golden and cooked through.

For the fondant, mix the icing sugar, melted butter, vanilla, salt and 2 tablespoons of warm milk until smooth. Add extra milk 1/2 teaspoon at a time if needed. The icing should be thick but spreadable.

Allow the rolls to cool for around 10 minutes, then spoon the vanilla fondant generously over the warm rolls. Leave for a few minutes to softly set before serving.

DOUGH TIP

Potato moisture varies. The dough should be soft and slightly tacky but still pull away from the sides of the bread maker. If it is very sticky after 5-10 minutes of kneading, add bread flour 1 tablespoon at a time.