Cinnamon Rolls
"Fragrant with cinnamon and enriched with a cream-cheese glaze, these morning buns make an unforgettable breakfast. Mashed potato is the secret behind their light texture, while bread flour provides structure and chew. It might be tempting to enjoy the rolls straight out of the oven, but be sure to let them rest at least 20 minutes before serving--this completes the cooking process and yields tender and airy, not gummy, buns...."
INGREDIENTS
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6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
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1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 1/4 cups)
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1 cup whole milk
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2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
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2/3 cup granulated sugar
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1 large egg
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3 1/2 cups bread flour, plus more for dusting
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1 1/2 teaspoons kosher salt
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2/3 cup packed light-brown sugar
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2 teaspoons ground cinnamon
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Large pinch kosher salt
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6 tablespoons unsalted butter, room temperature
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4 ounces cream cheese, room temperature
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1/2 cup confectioners' sugar
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2 to 3 tablespoons whole milk
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1/2 teaspoon pure vanilla extract
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Pinch kosher salt
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