Potato Cinnamon Rolls
Potato Cinnamon Rolls
For the mashed potato, prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed. Measure 1 cup of mashed potatoes.
Prepare Potato Cinnamon Rolls as directed through Step 5, except do not let rise after shaping. Cover loosely with oiled waxed paper, then with plastic wrap. Chill for at least 2 hours or up to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and bake as directed.
To use a 3-quart rectangular baking dish instead of a baking pan, lightly grease the dish. Reduce oven temperature to 350°F and bake about 30 minutes or until golden brown.
Cinnamon Roll Coffee Cakes:
Prepare Potato Cinnamon Rolls as directed through Step 4. Slice the dough spiral in half lengthwise. Line two baking sheets with parchment paper. In center of each prepared baking sheet coil one dough half, cut sides up, to form a snail shape; tuck end under. Let rise as directed in Step 5. Preheat oven to 350°F. Bake about 30 minutes or until golden brown, covering edges with foil if necessary to prevent overbrowning.
Prepare as directed through Step 3. In a medium bowl stir together 1/2 cup melted butter, 3/4 cup packed brown sugar, and 1/4 cup light-color corn syrup. Stir in 3/4 cup chopped pecans. Spread mixture in prepared pan. Continue as with Step 4, placing rolls on top of mixture in pan. After baking, immediately invert rolls onto a serving platter (spoon any nut mixture remaining in pan onto rolls). Omit the icing.Per roll: 520 cal., 23 g total fat (12 g sat. fat), 77 mg chol., 360 mg sodium, 72 g carbo., 3 g fiber, 8 g pro.Daily Values: 12% vit. A, 3% vit. C, 7% calcium, 15% ironExchanges: 2 Starch, 2 1/2 Other Carbo., 3 1/2 Fat
Prepare Potato Cinnamon Rolls as directed, except stir 1/2 cup golden raisins and/or 1/2 cup chopped pecans, toasted, into the filling. Per roll: 416 cal., 11 g total fat (96 g sat. fat), 61 mg chol., 284 mg sodium, 73 g carbo., 2 g fiber, 7 g pro.Daily Values: 7% vit. A, 6% vit. C, 6% calcium, 15% ironExchanges: 2 Starch, 3 Other Carbo., 2 Fat
Potato Cinnamon Rolls with Dried Apples and Raisins:
Prepare Potato Cinnamon Rolls as directed, except omit brown sugar and cinnamon. For filling, in a small bowl stir together 1/3 cup granulated sugar, 1/3 cup chopped dried apples, 1/4 cup raisins, 2 teaspoons apple pie spice, and 1 teaspoon finely shredded orange peel (optional).Per roll: 405 calories, 7 g protein, 70 g carbohydrate, 11 g total fat (6 g sat. fat), 57 mg cholesterol, 2 g fiber, 32 g total sugarDaily Values: 7% Vitamin A, 6% Vitamin C, 313 mg sodium, 5% calcium, 15% iron
Potato Cinnamon Rolls with Cranberries and Pistachios:
Prepare Potato Cinnamon Rolls as directed, except omit cinnamon and reduce brown sugar to 1/3 cup. For filling, in a small bowl stir together the 1/3 cup brown sugar, 1/3 cup dried cranberries, and 1/4 cup chopped pistachio nuts.Per roll: 407 calories, 8 g protein, 68 g carbohydrate, 12 g total fat (6 g sat. fat), 57 mg cholesterol, 2 g fiber, 30 g total sugarDaily Values: 7% Vitamin A, 6% Vitamin C, 299 mg sodium, 5% calcium, 14% iron