These buns come from an attempt to copy a doughnut that was my husband’s favorite growing up in Bountiful, Utah. They were delicious doughnuts made at a family owned restaurant named Carmack’s. I do not like deep frying, so these are baked. A cinnamon swirl bun made with mashed potatoes to make a tender dough, and then dipped in a chocolate glaze for a sweet finish.
Spud Bun Dough:
1 cup warm milk, about 110°
1 pkg (2¼ tsp) dry yeast
1/2 cup sugar
1 cup warm mashed potatoes, (I used instant)
1/3 cup butter, softened
2 eggs, beaten
4½ cups bread flour (can use all-purpose)
1½ tsp salt
In bowl of mixer, put warm milk, sprinkle yeast over milk, and sprinkle sugar over yeast. Let yeast mixture sit until foamy. Add warm mashed potatoes, softened butter, and beaten eggs, mix well. Add flour and salt. Knead until well combined to make a soft dough. Turn into a greased bowl, turn over to coat, cover and let rise about 1 hour.
Cinnamon Sugar Filling:
1/4 cup butter, softened
3/4 cup brown sugar
2 tsp cinnamon
Roll out dough on lightly floured surface to 18″x12″ rectangle. In small bowl, mix brown sugar and cinnamon. Spread dough with softened butter and sprinkle cinnamon sugar mixture evenly over dough. Roll up jelly roll style and pinch seam to seal. Cut into 16 even pieces. Place on Silpat lined perforated sheet or sprayed cookie sheet, and smash down with floured fingers to make 4″ in diameter disc. Preheat oven to 350°. Bake rolls for 15-20 minutes. Cool on sheet for 15 minutes, transfer to wire rack and cool another 20-30 minutes.
4 Tbl butter, melted
2 cups powdered sugar
2 tsp unsweetened cocoa
1 tsp vanilla
3 Tbl milk
Stir together all glaze ingredients. When rolls are almost completely cooled, dip and twirl top of each roll in glaze to cover.
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