Cinnamon Rolls

Want to do something truly special this weekend? Clear off the kitchen counter, get out the flour because we’re about to make something magical! Dark brown sugar mingles with the gorgeous spice of cinnamon sprinkled over a tender, sweet dough that’s been brushed with creamy, melted butter then dotted with toasted pecans and luscious, little currants. Baked until golden on the outside, light and fluffy inside then drizzled with a luscious vanilla-scented icing.

Of all the hundreds of recipes I’ve made through the years, this recipe for cinnamon rolls is far and above one of my favorites. These are the cinnamon rolls my dear friend Jane and I made when we were catering and they were always a favorite. They’re delicate, with sweet dough supporting the spice of cinnamon, the crunch of toasted pecans and subtle bits of currants bursting in your mouth with every bite. All topped with a drizzle of sweet, vanilla scented icing.

These delicate rolls start with the magic of yeast, mixed with flour, milk, shortening, an extra richness from eggs and sugar to sweeten the dough. Rolled inside is a layer of butter, dark brown sugar, toasted pecans, and currants.

But there’s a trick with this dough, one certainly not expected but one that provides the vehicle keeping these rolls soft and tender for days after baking. Mashed potatoes. One simple cup of plain mashed potatoes added to the dough transforms these cinnamon rolls into a light, airy delicacy worth the time it takes to create them. And best of all, you can actually eat them again the next day. And the next.

Some tips. A stand mixer makes quick work of the dough. You’ll want to have an instant read thermometer on hand for checking water and milk temperature. My favorite is one made by All-Clad. Yeast can be temperamental – the liquids need to be warm enough to activate the yeast but not so hot as to kill it. You can buy this thermometer at most kitchen stores and online. I also like baking in clear glass baking dishes, making it easier to check and see if the rolls are golden on the bottom.

If this is your first round working with yeast dough, some details on yeast and proofing – a process where the dry yeast is hydrated with a warm liquid. First check the date on the package of yeast and make sure that it should still be alive. Yes, yeast is a living organism. To proof the yeast you need a liquid around 110 to 115 degrees to activate the yeast. Too hot and it will kill your yeast and too cold and well, not much will happen. Adding a bit of sugar “feeds” the yeast helping grow. If the yeast is active it will start to foam up or proof. My Mom used to say this “proves” your yeast is good. So proof your yeast first, making sure it’s active before you start mixing up the dough.

This recipe makes at least two-dozen large cinnamon rolls and up to sixty if you want smaller rolls, so you can cut the recipe in half or line up some friends. As with any yeast bread these take a bit of time to make. Trust me, they are worth every single minute. Cinnamon rolls might be the best gift you give your family and friends!

Cinnamon Rolls

For the dough:

2 packages dry yeast*, 4-½ teaspoons

½ cup warm water, 110 to 115 degrees

1 cup sugar plus 1 teaspoon sugar, divided

2 medium potatoes or 4 to 5 small – about ¾ pound, peeled, cooked and mashed as smooth as possible; measure out 1 cup

2 cups gently scalded milk, heated until steaming and foamy, about 160 degrees

½ cup shortening

7 cups all-purpose flour, plus extra for rolling out the dough

2 teaspoons kosher salt

2 extra-large eggs

*Each packet of yeast contains 2-¼ teaspoon.

In a small bowl or measuring cup, mix the yeast, the warm water and 1 teaspoon of the sugar; set aside to proof, about 5-10 minutes. The yeast will expand as it “grows” so use a container to allow for this.

In a large mixing bowl pour the scalded milk over the shortening, mix on low using the heat from the milk to dissolve the shortening.

Cool to lukewarm, about 110 to 115 degrees. Slowing stir in 4 cups of the flour, kosher salt, the remaining 1 cup of sugar, the mashed potatoes, eggs, and the dissolved yeast.

Add the remaining 3 cups of flour, one cup at a time, mixing well after each addition.

Place the dough in a large bowl that has been lightly greased, turning the dough once to coat. This keeps a film from forming on top of the dough.

Cover the bowl with plastic wrap and set the bowl in a warm spot and let the dough rise until doubled, about 45 minutes to 1 hour.

For the filling:

½ cup butter, melted

2 cups brown sugar

4 tablespoons ground cinnamon

1 cup toasted chopped pecans

1 cup currants

In a small bowl mix together the brown sugar and the cinnamon.

Divide the dough into fourths and using a floured rolling pin roll each section of the dough out on a floured surface into a rectangle about 8” x 12” x ¼” thick. (For larger rolls, divide the dough in half and roll each into a rectangle about 16” x 24” x ¼” thick.)

Brush the top of the dough with ¼ of the melted butter, about 2 tablespoons, covering from edge to edge. Spread ¼ of the brown sugar and cinnamon on top of the butter, about ½ cup, using your hands to cover thoroughly and evenly. Don’t skimp on this step!

Then spread ¼ cup of the pecans and ¼ cup currants over the brown sugar and cinnamon.

Starting at the top, lengthwise, roll as tightly and evenly as possible.

Once you have the dough in a roll, take a sharp knife and cut into 1” slices. Carefully place rolls into baking pans that have been lightly sprayed with a cooking spray. (I use a total of three 9” x 13” x 3” glass baking dishes for a full recipe.) The rolls should be touching but with a bit of room to rise. Repeat with the remaining dough.

Cover the pans with plastic wrap and let the rolls rise until doubled, about 30 to 40 minutes. Or before a rise, you can cover the pans with plastic and refrigerate up to 2 days. When you’re ready to bake, remove the pans and let them warm and rise at room temperature.

Bake at 350 degrees for 20 to 25 minutes or until golden brown on top and bottom. The bread will sound “hollow” when tapped on top. Allow the cinnamon rolls to cool slightly while you make the icing.

For the icing:

3 cups sifted powdered sugar

4 to 6 tablespoons half and half, adding more or less to your desired consistency

1 teaspoon pure vanilla extract

In a small bowl, whisk the powdered sugar with the half and half and vanilla until smooth.

Drizzle across the cinnamon rolls.

Makes about 60 small cinnamon rolls or 48 large rolls.