The Secret Ingredient In Martha Stewart's Make-Ahead Cinnamon Rolls Will Truly Blow Your Mind
Is there anything cozier than waking up on the weekend and enjoying a fresh, fluffy cinnamon roll, straight from the oven? That’s a rhetorical question, because of course the answer is no! Nothing is cozier than that. The key to making this dream a reality is planning ahead, and Martha Stewart‘s make-ahead cinnamon rolls do […]
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Is there anything cozier than waking up on the weekend and enjoying a fresh, fluffy cinnamon roll, straight from the oven? That’s a rhetorical question, because of course the answer is no! Nothing is cozier than that. The key to making this dream a reality is planning ahead, and Martha Stewart‘s make-ahead cinnamon rolls do just that. But the make-ahead part isn’t the only trick Stewart’s got up her sleeve – these cinnamon rolls have a secret ingredient that make them oh-so-tender and fluffy: mashed potatoes!
On July 7, Stewart shared photos of the recipe to her Instagram with the caption reading, “Here’s a glorious reason to get up in the morning: our superlative cinnamon rolls. They’re made with bread flour for satisfying chewiness and potatoes for puffed-up softness. Just spread on the tangy cream-cheese glaze and pinch yourself—they’re the real deal. The process takes a while but most of the time is hands off; the yeast dough needs time rise and once you’ve formed the rolls, refrigerate for at least 8 hours and allow time to rest again at room temperature before baking. Get the recipe at the link in our bio. 📷: lennartweibull.”
It’s a trick we’ve seen Stewart use before, in her recipe for apple-pecan pull-apart rolls. Cook a chopped russet potato in a small amount of water, pass it through a ricer, then add that to your dough recipe. It adds moisture and keeps the dough from getting too tough, and makes the resulting cinnamon rolls extra fluffy and tender.
We also love how the bulk of the work in this recipe takes place the day before you bake your cinnamon rolls. You can make the dough and assemble the rolls the day before you want to eat them, then let them sit in the fridge overnight. The dough will cold ferment, meaning the flavor will develop and the gluten will relax so your rolls aren’t tough and chewy.
In the morning, pull your rolls out of the fridge and let them rise in a warm place. Pop them in the oven for about 30 minutes, and while they bake, make the easy cream cheese glaze. Do a few more steps and then voila! Dreamy, puffy cinnamon rolls covered in tangy glaze, tender thanks to the potato-enriched dough, and just begging to be served alongside a carafe of your favorite coffee.
See Stewart’s full guide HERE!
Before you go, check out our slideshow below:
