Cinnamon Swirl Rolls – Great Tastes of Manitoba

Ingredients

3 Tbsp (45 mL) granulated sugar
1 cup (250 mL) cold mashed Peak of the Market potatoes
½ cup (125 mL) hot water
2 + ¼ tsp (11 mL) traditional active dry yeast
⅓ cup (75 mL) canola oil
2 Countryside Farms Vita eggs, lightly beaten
½ tsp (2 mL) salt
3 + ¼ (800 mL) cups Manitoba all-purpose flour

Cinnamon Sugar Filling

1 cup (250 mL) packed brown sugar
¼ cup (50 mL) canola oil
1 Tbsp (15 mL) ground cinnamon

Cream Cheese Spread

½ cup (125 mL) cream cheese, softened
¾ cup (175 mL) icing sugar, sifted
¼ cup (50 mL) 35% whipping cream
1 tsp (5 mL) vanilla
1 tsp (5 mL) lemon juice

Method

Dough

In a medium bowl, combine sugar (reserve ½ tsp (2 mL)) and potatoes. Mash together to combine and set aside.
In a large bowl, dissolve remaining sugar in ½ cup (125 mL) of hot water. Add yeast to water. Let stand for about 10 minutes, or until water is frothy. Whisk in oil, potato mixture, eggs and salt.
Stir in flour to form a sticky dough. Turn out onto floured surface and knead in remaining flour for about 5 minutes or until smooth.
Place in an oiled bowl, cover and let rise for about 1 hour or until doubled in bulk.

Cinnamon Sugar Filling

In a small bowl, combine sugar, canola oil and cinnamon until well moistened; set aside.
Preheat oven to 375℉ (190°C).
Punch down dough and roll out onto floured surface and form into 14 x 18 inch (36 x 46 cm) rectangle. Sprinkle dough with sugar mixture and press gently into dough.
Starting at long side, roll up and pinch seam to close. Using serrated knife, cut into 15 pieces and place in parchment paper lined 13 x 9 inch (33 x 23 cm) baking pan. Cover and let rise for 30 minutes or until doubled.
Bake for 20 to 25 minutes or until golden. Let cool slightly.

Cream Cheese Spread

In bowl using electric hand mixer, beat cream cheese, icing sugar and whipping cream, vanilla and lemon juice until creamy. Spread over slightly cooled cinnamon buns before serving.

Tips

Overnight Rise: Once cinnamon rolls are cut and in baking pan, cover well with plastic wrap and refrigerate for up to overnight. Remove from refrigerator and let rolls come to room temperature while oven preheats before baking.

You can omit the cream cheese icing and simply whisk together icing sugar and 3 Tbsp (45 mL) whipping cream until smooth and drizzle over the cinnamon buns.