First, you're going to need some plain, mashed potatoes. Anything leftover that might have been seasoned with salt and pepper or garlic isn't going to work. Maida points out that three quarters of a pound of potatoes will produce the one cup of mashed potatoes needed. The plain mashed potatoes were warmed in a saucepan, and milk was slowly stirred into them followed by sugar, a little salt, and butter. Meanwhile, yeast was added to warm water in a measuring cup, and in a separate bowl, and egg was mixed with vanilla. Then, in the bowl of a mixer, the potato and milk mixture was combined with the water and yeast and egg. Flour was slowly added, and this produced a sticky dough. The dough was turned out onto a floured board, and kneading was easier with a dough scraper. When the dough felt smooth, it was placed in a oiled bowl and left to rise for an hour or a little longer. After rising, it was rolled out on a floured board into an eighteen inch square, covered with melted or very soft butter, and sprinkled with a mix of cinnamon, sugar, and nutmeg. I opted to leave out the raisins. Next, the dough was rolled into a log and cut into buns. I let the covered tray of buns rest in the refrigerator overnight, and then brought them to room temperature while the oven pre-heated the next morning. They baked for twenty minutes, and when cool, the glaze was drizzled on top. I added a few tablespoons of cream cheese to the butter, confectioners' sugar, vanilla and almond extracts, and cream in the glaze.
Usually, the best part of a cinnamon bun is the very middle, but these were that good all the way on the outside edge. For years, my favorite cinnamon bun or roll was one made with pumpkin puree, and when October arrives, I reserve the right to change my mind again. Until then, these cinnamon buns will hold the title.
I’m submitting this to Yeastspotting where you’ll find some seriously well-made bread.
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