When presented with a brunch menu, are you more likely to order the fluffy pancakes or the egg-topped hash?
Most people fall into one camp or the other—Team Sweet or Team Savory—but we’re delighted by the way that Martha Stewart found a method to incorporate savory potatoes into a sweet breakfast roll…and both of those foods are better as a result. Just in time for Easter, spring showers and other soirées, introducing: Martha’s Mashed Potato Cinnamon Rolls.
It’s also a cross-cultural concept, according to one of Stewart’s Instagram fans: “This recipe is similar to a Polish babka recipe which we’ve been making that includes mashed potatoes. It’s delicious.”
Martha Stewart on a designed background Credit: Getty Images / Nicholas Hunt
And while that babka recipe suggestion hints that this tip is universal, we don’t recommend substituting a mashed potato for an equal amount of flour in any old cinnamon roll recipe. Ones that are designed with spuds from the start adjust the other liquid elements to adjust for the potato’s extra hydration.
Admittedly, Stewart’s Cinnamon Rolls are a bit of a labor of love. Each batch takes nearly 14 hours, but they can be made, sliced and frozen for up to 3 months ahead before defrosting, baking and glazing. So this weekend, we’ll be tying on our aprons and taking to our kitchens to make a double batch (one for Easter brunch and one to freeze and save for Mother’s Day…or maybe to combat a future case of the Mondays).
Score the recipe for Stewart’s Cinnamon Rolls here, and if you’re seeking a speedier yet super-showy option, try our done-in-an-afternoon Cinnamon Roll Cake with Cream Cheese Frosting.
Martha Stewart on a designed background Credit: Getty Images / Nicholas Hunt
Martha Stewart on a designed background
Credit: Getty Images / Nicholas Hunt
