Feeding the Farmer
Cinnamon Rolls

This is a fun take on cinnamon rolls! The blackberries could be subbed for raspberries! Either would be delicious! I like baking them in my cast iron skillet & taking them out to the field for brunch. It's a fun spring treat! 🙌

Ingredients

For the Rolls

1 cup mashed potatoes (about 2 large potatoes)
1 (.25 ounce) package active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅔ cup white sugar
⅔ cup melted butter
2 eggs
1 ½ teaspoons salt
6 ½ cups all-purpose flour
Blackberry Preserves/Jam

For the Frosting

1 stick butter (8 Tbsp.)
1 cube cream cheese
6 cups powdered sugar
1 tsp. vanilla
2 cups chopped fresh blackberries

Directions

For the Rolls

Step 1
Peel & boil potatoes. Mash. Set aside.

Step 2
Add yeast, warm water & sugar to stand mixer. Set aside & let it get bubbly.

Step 3
Once bubbly, add mashed potatoes, melted butter & eggs into yeast mixture & blend together with a stick blender.

Step 4
Once smooth, add in salt.

Step 5
Change attachment to dough hook & slowly add in flour.

Step 6
Knead dough for several minutes. If it gets too sticky, add a little more flour. Dough should pull away from the bowl as it's mixing.

Step 7
Cover dough & put in fridge over night.

Step 8
The next morning, divide dough into 2. Roll one half into a rectangle. Cover generously with blackberry preserves.

Step 9
Roll dough into a log.

Step 10
Cut into cinnamon rolls, about 1 inch wide.

Step 11
Place onto a cookie sheet or into a cast iron skillet. Cover & let rise until double in size. About an hour to an hour & a half. (Make frosting while rolls are rising)

Step 12
Once risen, bake at 350° for about 15-17 minutes.

Step 13
Let cool for 10 minutes & then frost.

For the Frosting

Step 1
In a stand mixer add: slightly softened butter & cream cheese.

Step 2
Slowly add powdered sugar & vanilla.

Step 3
Add in chopped blackberries. If frosting is too thick, add a tablespoon or two of milk.