Today I decided to whip out a recipe that I hand printed when I was visiting family during Christmas. It took me about 15+ minutes to copy, thanks Bon Appetit, but man....it was well worth the hand cramps.
The recipe...Yukon Gold Cinnamon Rolls (from March 2009 copy)
The secret...Yukon Gold potatoes. They help to moisten the dough and keep the rolls moist and gooey. Delightful- And I 100% approve.
The only adaptations I would make to the recipe are...
A) instead of making just 12 rolls (as it says) I could've made 20+ and still had them be an approved size!
B) I L-O-V-E citrus and try to incorporate citrus flavors whenever I can. To the glaze, I mixed in less than 1/4 C. orange zest and it added that ZING that I was hoping for.
First-boil the Yukons, then mash