Octuberfest Cinnamon Rolls

Octuberfest, not to be confused with Octoberfest, is the celebration of eight varieties of potatoes.  Rather than throwing a regular Halloween party, this year we are throwing an Octuberfest.   That means many potato dishes are necessary, so why not start with dessert?  Adding mashed yukon gold potatoes to cinnamon rolls yields a soft, light, fluffy dough without any detectable potato flavor.  The cinnamon sugar is subtly swirled in, but feel free to mix up the spices for a custom twist.  -Amanda

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Octuberfest Cinnamon Rolls

Yields 12 large cinnamon rolls

Recipe adapted from Chloe’s Vegan Desserts

Ingredients:

For the dough:

1 cup mashed yukon gold potatoes

1 cup almond milk

1/2 cup cane sugar

1/2 cup vegan margarine

1/2 teaspoon salt

2 teaspoons vanilla extract

2 1/4 teaspoons dry active yeast

1/4 cup warm water

1 teaspoon maple syrup

5 cups flour

For the filling:

6 tablespoons vegan margarine, melted

1 cup brown sugar

1 tablespoon ground cinnamon

For the icing:

1/3 cup powdered sugar

1 teaspoon maple syrup

1 tablespoon almond milk

Directions:

1.  In a large saucepan, mix the potato, almond milk, sugar, margarine and salt until the sugar has completely dissolved.

2.  Turn off the heat and add the vanilla.  Set aside until just warm to the touch.

3.  Proof the yeast by adding it to the warm water and maple syrup.  Allow to rest for 10 minutes, until it’s foamy and frothy.

4.  When the potato mixture is cool, mix in the yeast mixture and flour, 1 cup at a time.  Knead for 3-5 minutes, until soft and smooth.

5.  Allow the dough to proof for 1 hour, until doubled in size.

6.  When the dough has risen, dump it out onto a floured surface.  Roll it out into approximately an 12 inch x 18 inch rectangle.

7.  Spread the melted vegan margarine all over the top of the rectangle of dough.

8.  Mix together the brown sugar and cinnamon and sprinkle evenly over the vegan margarine, going all the way to the sides of the dough.

9.  Roll the dough up as though you were rolling a sleeping bag.  It should resemble a long log.

10.  Cut the dough into 12 pieces.

11.  With the swirl facing up, place the cinnamon rolls into an oven safe baking dish.  Allow to rise a second time for 30-45 minutes. While they are rising, preheat the oven to 375.

12.  When the cinnamon rolls have puffed up, bake for 25 minutes.

13.  While the rolls are baking, mix together the powdered sugar, maple syrup and almond milk.

14.  When the cinnamon rolls are golden around the edges and cooked through, remove from the oven and drizzle with the icing.

15.  Eat warm and share with friends!

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