Soft, warm and swirled with cinnamon sugar, these rolls are the definition of comfort for a winter day in the 705! Topped with a creamy spread, and using heart-healthy Canadian canola oil instead of butter to lower the saturated fat content of the rolls, they’re ideal for a slow Valentine’s morning or as a sweet, homemade treat to enjoy together later in the evening.
Cinnamon Swirl Rolls
Prep time: approx. 2.5 hours
Cook time: 20 to 25 minutes
Makes: 12 rolls
Ingredients:
Dough:
3 tbsp (45 ml) granulated sugar, divided
1 cup (250 ml) unseasoned mashed potatoes, cooled
1/2 cup (125 ml) hot water
2 1/4 tsp (11 ml) active dry yeast
1/3 cup (75 ml) canola oil
2 eggs, lightly beaten
1/2 tsp (2 ml) salt
3 1/4 cups (810 ml) all-purpose flour
Cinnamon sugar filling:
1 cup (250 ml) packed brown sugar
1/4 cup (60 ml) canola oil
1 tbsp (15 ml) ground cinnamon
Cream cheese spread
1/2 cup (125 ml) cream cheese, softened
1/2 cup (125 ml) icing sugar, sifted
1/4 cup (60 ml) 35% whipping cream
1 tsp (5 ml) vanilla
1 tsp (5 ml) lemon juice
Directions:
Dough: In a medium bowl, add potatoes and all but 1/2 tsp (2 mL) of the sugar. Mix to combine and set aside.
In a large bowl, add the reserved sugar to the hot water and dissolve. Add yeast to the water mixture, let stand until it’s frothy, about 10 minutes. Whisk in oil, potato mixture, eggs and salt.
Slowly add in flour until dough becomes sticky.
Place dough onto a floured surface and knead in remaining flour until smooth, about 5 minutes.
Place in an oiled bowl, cover and let rise until dough has doubled in bulk, about 1 hour.
Cinnamon sugar filling: In a small bowl, mix sugar, canola oil and cinnamon until well combined; set aside.
Once dough doubles in size, gently press the centre to release trapped air. Reform into a ball and place on a floured surface.
Using a floured rolling pin, roll out dough to form a 14 x 18 inch (36 x 46 cm) rectangle.
Sprinkle sugar mixture evenly over the rolled-out dough. Gently press the mixture in.
Starting from a long side, gently roll into a long cylinder. Pinch seam closed. Using a serrated knife, cut into 12 pieces and place in a parchment paper-lined 9 x 13 inch (23 x 33 cm) baking pan. Cover and let rise until doubled, at least 30 minutes.
Preheat your oven to 375 (190ºC).
Bake until golden, 20-25 minutes. Remove from oven and let cool in pan.
Cream cheese spread: In a bowl, using electric hand mixer, beat ingredients together until creamy. Spread over cinnamon buns before serving.
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