Cinnamon Yeast Rolls

Cinnamon Yeast Rolls

Ingredients
4 1/2 cups flour divided 1 1/2 and 3 cups
1 package active dry yeast 2 1/4 teaspoon
1 cup milk
1 cup mashed potato (russet) cooked
1/3 cup butter cut up
1/4 cup sugar granulated
1 teaspoon salt
2 eggs
cinnamon sugar mixture
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
1-2 tablespoons flour
1/4 cup butter melted (for brushing)

Directions
In a large mixing bowl (of stand mixer) combine 1 1/2 cups of flour with yeast. Set aside.

Combine milk, potato, butter, sugar, and salt in a medium saucepan. Heat on medium heat until butter starts to melt.
Remove from heat.

Add to flour mixture and mix on low speed for about one minute.
Add eggs and continue beating until well incorporated (2-3 minutes). Scrape down sides of bowl.

Switch to dough hook.

Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. Alternately, you can knead by hand.

Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.

Cover with plastic wrap.

Let rise for about 45 minutes or until doubled in size.
Punch dough.

Turn it out on a lightly floured board and let it rest for about 10 minutes.

Meanwhile, combine brown sugar, cinnamon and flour in a small bowl. Set aside.

Also, prepare pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray.

Preheat oven to 375 ° F.
Roll out dough until you get an 18 x 12 inch rectangle.
Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.

Roll into a log, starting with the long side.
Brush the top of roll with melted butter.

Cut the roll into 12 slices. Place in prepared pan. Cover with plastic wrap and let rise for about 30 minutes or until double in size.

Bake for about 30 minutes or until golden brown.
Cool slightly before drizzling with icing (if using)

On a very lightly floured sheet of parchment paper, with a floured rolling pin, roll out one ball of dough until you get a 12-inch circle.

Brush 1 tablespoon of room temperature butter over the entire surface of the dough.

Spread about 1 cup of the chocolate chestnut filling over the brushed butter. 

Slide the parchment paper with this first layer of star bread on a very large baking sheet. 

On another lightly floured sheet of parchment paper, with a floured rolling pin, roll out the second ball of dough to a 12-inch circle.

Gently remove from the parchment paper. Transfer and place it directly on top of the first layer.

Brush with 1 tablespoon of room temperature butter and spread another 1 cup of the filling over the top.

Finally, use the same parchment paper and roll out the final ball of dough. Remember to lightly flour both the rolling pin and the parchment paper. 

Once again, gently transfer and place it directly on top of the second layer.

SLICING THE STAR BREAD 

Place a glass, cup, or round cookie cutter, with a diameter of 3 inches, on the center of the dough. 

Use a very sharp knife, a bench scraper, or a pizza cutter, to cut the dough from the edge to the center into 16 even strips.

More specifically, begin by cutting the dough into 4 equal parts like in the photo above.

Working with each section, first cut in half; then cut each of these newly formed sections in half one more time. 

Repeat with the other three sections. 

Once this process is complete, you will create 16 equal strips of dough. 

TWISTING THE STRIPS OF DOUGH

With your fingers, pick up two side by side strips of dough. Gently make two complete twists away from each other. That is to say, you are twisting one strip in a clockwise direction, and the other counterclockwise. 

Press the ends together.

Continue until you have formed 8 points.

Cover with plastic wrap and let it rest in a draft-free space until almost double in size for 25- 30 minutes.

BAKING THE STAR BREAD

With a pastry brush, lightly brush the entire surface of the bread with egg wash. If desired, sprinkle with 1-2 tablespoons of turbinado sugar.