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Yukon Gold Cinnamon Rolls Recipe

Yukon Gold Cinnamon Rolls Recipe


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There are actual potatoes in these gooey cinnamon rolls. Mashed creamy Yukon Golds keep these extra moist.

Ingredients

Dough

  • 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
  • 1 tablespoon coarse kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 4 1/2 cups (or more) unbleached all purpose flour
  • 1/2 cup warm water (105°F to 115°F)
  • 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)

Filling

  • 1 1/3 cups (packed) golden brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 3 tablespoons unbleached all purpose flour
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

Glaze

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons (or more) whole milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coarse kosher salt

Recipe Preparation

Dough

  • Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

  • Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

  • Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

  • Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile, make filling

  • Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.

  • Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

  • Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze

  • Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

Reviews SectionWe love this recipe. I’m fine with the three cups flour in the dough mix itself, but I agree you use much more to knead it correctly to smooth and elastic. I don’t have an exact amount as I’m just using my hand in the bag, but it’s likely closer to two cups. I think the key is that the water boiling the potatoes is significantly decreased, truly barely there, by the time you mash them. The potatoes should essentially turn to complete mush when barely touched.One added step I do is take the potato/butter mixture and push it through a mesh strainer with a silicone spatula into a bowl, then I whisk in the eggs. This makes sure the potato mixture is super smooth, and you don’t have to peel the potatoes ahead of time.Very good cinnamon rolls. Like other bakers I needed to add about twice as much flour as the recipe requires.HotdoxySilverton Oregon 06/29/19Our family has made this recipe numerous times. It’s our favorite (and our neighbors, as well)! I do add quite a bit more flour during the kneading step. Besides that, this recipe is (Yukon) gold(en)!I have made this recipe a number of times. I agree that the water to flour ratio is way off. I have never figured out the formula. I usually use 7 cups flour (all purpose or bread flour), plus extra for kneading. I do the "window paine" test to make sure the gluten has formed. I also use the SAF Gold Label yeast, which is good for enriched doughs. I added the yeast to the dry ingredients. I seem to have success, and get more the a dozen rolls. Probably just leave out the 1 cup water for the regular yeast and use SAF instant yeast or Gold Label. I love this recipe and if a person has some experience making bread, the recipe is easy to tweak.AnonymousBeaverton, OR 11/17/18Either I'm missing something or this recipe has a very significant typo somewhere. The recipe, as written, seems to have a hydration of over 100%, which makes batter, not anything resembling dough. Perhaps the author meant for 1 cup of water to boil the potatoes? That would put hydration closer to 66% . Not really sure how anyone could make this recipe and think the result was good, unless I'm just missing some massive detail, or a full cup is supposed to boil away in cooking the potatoes.

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Yukon Gold Cinnamon Rolls


I’d like to share with you an amazingly soft and moist Yukon Gold Cinnamon Rolls recipe today. I had adapted this recipe from the March 2009 Bon Appétit magazine. Just note that the dough gets really sticky, so, you will have to use lots more flour than usual to knead it. Imagine, the extra flour used made the dough larger and I got 14 cinnamon rolls from it, 2 more than what the recipe stated! Well, as it turns out, we savored every one of the 14 rolls and would not mind a few more extras. :)


Recipe adapted from Bon Appetit (March 2009) via Epicurious

Yukon Gold Cinnamon Rolls
(Printable Recipe)

Dough
𔆑 lb Yukon Gold potatoes, peeled, cut into 2-inch pieces

1 Tbsp Sea Salt

½ Cup (1 stick) Unsalted Butter

3 Large Eggs
𔆔 ½ Cups (or more) Unbleached All Purpose Flour

½ Cup Warm Water (105°F to 115°F)

3 ¼ oz Packet Active Dry Yeast (scant 2 Tbsp)

2 Tbsp Sugar



Filling

1 1/3 Cups (packed) Golden Brown Sugar
𔆒 ½ Tbsp Ground Cinnamon
𔆓 Tbsp Unbleached All Purpose Flour

9 Tbsp (1 stick plus 1 Tbsp) Unsalted Butter, room temperature



 Glaze
2 Cups Confectioner’s Sugar (Icing Sugar)

¼ Cup (1/2 stick) Unsalted Butter, melted
𔆒 Tbsp (or more) Whole Milk

1 tsp Vanilla Extract

1/8 tsp Sea Salt

For dough
Combine potatoes, 2 cups water, and 1 Tbsp sea salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1-cup flour mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour ½ cup warm water into large bowl of stand mixer fitted with paddle attachment stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

Spread ½ cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat a large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.


Meanwhile, make filling
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jellyroll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about ¾ inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze
Whisk confectioner’s sugar, melted butter, 2 Tbsp milk, vanilla, and salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.


  • 1 cup cooked, mashed potatoes (made from Yukon Gold potatoes, preferably)
  • 4 cups potato water
  • 6 Tbsp. yeast
  • 2 ½ cups granulated sugar, divided
  • 1 ½ cups vegetable oil
  • 4 eggs (at room temperature)
  • 2 Tbsp. salt
  • 5 pounds all-purpose flour, sifted
  • 3 to 4 cups granulated sugar
  • cinnamon, to taste
  • 2 ½ sticks of butter, melted

Preheat oven to 375 degrees. Peel three small potatoes and cut into cubes. Put potatoes into a stock pot and cover with enough water to reserve 4 cups of potato water after the potatoes have cooked. Bring to a boil and cook potatoes until they are soft enough to mash. While potatoes are cooking, sift the flour.

Remove potatoes from heat. Strain the potatoes, reserving 4 cups of potato water. Mash the potatoes. Cool the potato water to approximately 115 degrees.

Dissolve yeast in warm potato water. Add 1 cup sugar and stir to combine. When dissolved, add remaining sugar, vegetable oil, eggs, salt, and mashed potatoes to the yeast mixture. Then add flour, about 2 to 3 cups at a time.

Knead the mixture until it forms a soft, smooth dough. Transfer the dough to a large greased bowl. Allow dough to rise for about 1 hour, until it doubles in size. Punch dough down. Let dough rise again until doubled in size.

Combine the sugar and cinnamon. Punch down dough and roll it into a rectangle. Spread the dough with butter, and sprinkle the sugar and cinnamon. Roll dough into a log and cut into slices to form the individual rolls. Repeat until all rolls are made.

Place rolls in a greased 9x13 baking pan. If the rolls will be caramel rolls, prepare the cinnamon roll caramel topping. Bake at 375 degrees for approximately 35 mintues.

After rolls have been removed from the oven, place a sheet of waxed paper or parchment paper across the top of the pan. Carefully flip the paper and the rolls onto the counter top. Allow rolls to cool.


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Related Posts


Slow Cooker Cinnamon Rolls

Into your stand mixer add the yeast and milk and whisk and let sit for one minute.

Add the flour, sugar, salt and egg to the stand mixer.

Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.

If you find sticking add flour 1/4 cup at a time until it pulls away (no more than another cup).

Using a large even surface, add more flour and roll it out onto the surface to coat the rolling pin and the surface.

Line your slow cooker with parchment paper or spray with baking spray, then place the cinnamon rolls inside.

Turn your slow cooker on high speed and cook for 2 hours, or until the rolls are fully cooked through.

Cinnamon Roll Icing

  1. Whisk the confectioners’ sugar, vanilla extract, and milk together until smooth.
  2. Add a little more milk if too thick.
  3. Drizzle over the warm rolls.

Nutrition Information

Yield: 6 , Amount per serving: 394 calories, Calories: 394g, Carbohydrates: 65g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 49mg, Sodium: 219mg, Potassium: 98mg, Fiber: 2g, Sugar: 29g, Vitamin A: 398g, Vitamin C: 1g, Calcium: 58g, Iron: 2g


Idaho Potato Cinnamon Rolls Recipe

Idaho Klondike Goldust Potatoes are the secret ingredient that make these Cinnamon Rolls tender and irresistible.

Ingredients for Idaho Potato Cinnamon Rolls:

Cinnamon Rolls Dough:
1 pound Klondike Goldust Potatoes, peeled, cut into 2-inch pieces
1 TBSP coarse kosher salt
1/2 cup butter
3 large eggs, beaten
4 1/2 cups unbleached all purpose flour
1/2 cup warm water (115°F – 120°F)
2 TBSP active dry yeast
2 TBSP light brown sugar

Cinnamon Rolls Filling:
1 1/3 cups (lightly packed) golden brown sugar
2 1/2 TBSP ground cinnamon
3 TBSP unbleached all purpose flour
1/2 cup butter, cold

Cinnamon Rolls Glaze:
2 cups powdered sugar
2 TBSP butter, melted
2 – 3 TBSP milk
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt


NOTES:
Recipe adapted from Bon Appetit. Makes 12 large Glazed Cinnamon Rolls, similar to Cinnabon. For added instruction and entertainment, WATCH THE VIDEO.

Directions for Idaho Potato Cinnamon Rolls:

MAKE THE DOUGH:
1) Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil, uncovered until potatoes are very tender, 15 to 18 minutes.
2) Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Allow potatoes to cool and whisk in eggs until very smooth and custard-like. Set aside.
3) In the bowl of a stand mixer fitted with a dough hook attachment, dissolve 2 TBSP brown sugar with 1/2 cup warm water. Stir in yeast and allow yeast to get foamy, about 10 minutes.
4) Add potato mixture to yeast mixture mix on low speed until combined.
5) Begin adding flour, one cup at a time until a sticky dough forms.
6) With oiled hands, remove the dough from hook, knead into a ball and place into an oiled bowl. Cover bowl with plastic wrap, then a kitchen towel. Let dough rise in warm draft-free area until doubled in size, about 1 hour.

MAKE THE FILLING:
1) In a medium bowl, whisk together brown sugar, cinnamon, and flour. Using your fingers or a pastry blender, incorporate cold butter until mixture resembles wet sand. Set aside.


MAKE THE ROLLS:
1) Turn dough out onto large, well-floured work surface.
2) Press, then roll out dough to 24同-inch rectangle.
3) Sprinkle filling evenly over dough.
4) Starting at 1 long side, roll up dough jelly-roll style, enclosing filling.
5) Using large knife dipped in flour, cut roll in half, then cut each half into 6 even pieces.
6) Place rolls on a baking sheet, lined with wax paper or a silicone baking mat, fairly close together.
7) Allow the rolls to rise again in a warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
8) Bake cinnamon rolls until golden, in a preheated 425°F about 20 minutes. Cool rolls about 10 minutes on baking sheet before glazing.


MAKE THE GLAZE:
1) While the rolls are baking, whisk together powdered sugar and coarse salt.
2) Whisk in milk, then melted butter. Whisk in vanilla. If glaze is too thick, add more milk by the 1/2 teaspoonful as needed.
3) Drizzle glaze over warm rolls.
4) Share and enjoy!


Never miss an instructional cooking video! SUBSCRIBE to my channel on YouTube.

For more great recipes using Idaho Potatoes, check out the Idaho Potato Commission Website.


This vegan dessert may take a while to make, but it's so worth it for the comfort of cinnamon sugar melted into hot icing. After letting the dough rise for about an hour, you roll it out and add vegan butter, cinnamon, and sugar to the inside. Then, you roll it up tightly and cut 1½ pieces, and place them into a cake pan. Bake for 30 minutes and then add the icing on top.


1 lb. Yukon Gold potatoes, peeled and diced

2 medium parsnips, peeled and chopped

1/2 cup hazelnuts or walnuts, chopped

Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts pour over potatoes and mash. Thin with milk to desired consistency.


What I Eat in a Week FRENCH food | Healthy recipes & ideas

Hey Guys! This week I’m back with a “What I Eat in a Week” but made it interesting by only making FRENCH FOODS! Honestly, it was delicious and pretty simple too! I never went to culinary school and they say French cuisine and techniques influenced the way we cook all over the world, so I thought I’d give the easier ones a try! If you liked the recipes, here they are written below.

Turkey (or ham) and Brie mushroom crepe
Pre bough crepes – I bought mine from Gelsons but it’s by the brand Melissa’s. I’m sure you can find similar crepe already made at most stores now.
2 slices of ham or turkey
3 thin slices of brie
1/2 cup mushroom, sliced
1 tbsp chives, minced
1 garlic, minced
handful spinach or greens
a little bit of butter

In a small pan, melt the butter and then add the garlic, chives, and mushrooms. Add a pinch of salt to flavor and saute for a minute or two. Throw in the handful of greens and let it wilt. Turn off the heat and add the slices of brie so it gets nice and melty.
In the meantime, add the crepe to a plate and add the ham or turkey. Layer it with the mshroom mixture and fold over. You can try to create it into an envelope or into a triangle, or roll it up. Add chives and enjoy!

Brioche “Bostock” with cherry preserves
a few slices of store bought brioche bread
cherry preserves (raspberries, or apricot, or your fav jam works too)
2 tablespoons, room temperature
2 tablespoons sugar
1/2 cup ground almond meal
1 egg yolk
1 tsp almond extract
pinch of salt
sliced almond

In a food processor, add all of the ingredients in and give it a whirl.
Spread the brioche on one side with some european butter, about 2 tbps of cherry preserves, add the frangipane mixture, and add a few slices of almonds. Bake at 350 for 12-15 minutes until the frangipane is golden brown. Remove and let it cool. Dust with powdered sugar (optional). Enjoy!

Crispy truffled potato omelet (by Jessica Merchant of How Sweet Eats)
2 tablespoons unsalted butter
1 medium Yukon Gold potato, peeled or unpeeled, diced
Truffle salt
Freshly cracked black pepper
5 large Pete and Gerry’s Organic Eggs
Pinch of kosher salt
2 ounces freshly grated white cheddar cheese
2 scallions, thinly sliced

Full recipe can be found here: ttps://www.peteandgerrys.com/egg-recipes/crispy-truffled-potato-omelet

Jambon Beurre
A good crusty loaf of french baguette
Good quality ham (preferably from the deli)
European butter, room temp
dijon mustard
Swiss / Grueyere cheese (optional)

I like to toast the baguette up for a few minutes so it’s nice and warm. Cut it open and spread the salted european butter. Add a smidge of dijon mustard, and layer in the ham slices. You can add some brie or swiss cheese (optional) if you’d like. Enjoy with some fresh veggies dipped in aioli.

Aioli recipe:
1/2 cup mayonnaise
1 tablespoon french dijon mustard
1/2 tsp kosher salt
1/4 tsp thyme
1/8 tsp smoked paprika
2 tsps lemon juice
1 garlic
Mix everything well and let the flavor concentrate for about 30 minutes.

Julia Child’s Chicken with Mushroom & Cream… .and leeks (added by moi)
Here’s her original recipe – I didn’t follow it exactly and took down the butter and cream amount.
2 chicken breasts (boneless/skinless) – I used chicken thigh
1 teaspoon fresh lemon juice
pinch of white pepper
5 Tablespoons butter
¼ lb button white mushrooms, sliced
2 Tablespoons shallots or onions, diced
⅛ teaspoon salt
Sauce:
¼ cup chicken of beef stock
¼ cup dry vermouth
1 cup of whipping cream
salt/pepper to taste
2 tablespoons fresh parsley, chopped

Full recipe can be found here: https://www.justapinch.com/recipes/main-course/chicken/julia-child-s-chicken-breasts-w-mushrooms-cream.html

Ratatouille
1 zucchini, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunk
1 yellow squash, cut into 1 inch chunk
1/2 a medium red onion, cut into same size
1/2 an eggplant, cut into same size
2 garlic, minced
1 tsp herb de provence
1 1/2 cup crushed tomatoes
olive oil

In a large baking sheet lined with foil, add the veggies and drizzle with olive oil and pinch of salt. Roast at 450 for 15 minutes until golden brown.
In a large dutch oven, add olive oil and heat to medium high. Add the garlic and let it saute for a couple of mnutes, then the herbs de provence. Stir and then pour in the crushed tomatoes. Let it get hot and then add the roasted veggies in. Mix well and season with salt and pepper to taste. Enjoy!


Cinnamon rolls 2.0

When you know that a recipe needs a bit of a tweak and it works out perfectly, you know it was a wise decision…not to mention tasty!!

A couple minor changes from our original sweet roll recipe, which I think make it easier to bring together. These are enjoyed best the day they are made, but freeze like a dream. So if you don’t eat the whole pan while they’re still all warm, freeze them individually til solid and place in a freezer bag. Then when you have a hankering for some cinnamon-y goodness, you’re all set! Hope you love these.

Cinnamon rolls 2.0

grain free, paleo cinnamon-y goodness all rolled up for your enjoyment

Ingredients

  • ¾ cup warm water, around 110°
  • 1⅛ tsp active dry yeast, we use Red Star
  • 1 tbls maple sugar
  • ⅓ cup grass fed butter, melted and slightly cooled so it’s opaque and not clear (or ghee)
  • ¼ cup maple sugar
  • ¾ tsp Redmond Real Salt
  • 3 eggs
  • ½ cup room temperature mashed potatoes* (can sub pumpkin**)
  • 2 ¼ cups Otto’s Cassava Flour + additional for dusting
  • dark chocolate chips (opt)
  • chopped nuts (opt) filling
  • ¼-½ cup grass fed butter, softened (or ghee)
  • ¼-½ cup coconut or maple sugar
  • 2-3 tbls cinnamon glaze
  • 1 cup powdered maple sugar***, or organic powdered sugar
  • 2 tbls grass fed butter, melted
  • 1-2 tbls full fat coconut milk

Directions

  1. In a medium sized bowl, combine water, yeast and 1 tablespoon maple sugar. Whisk well and let bloom, depending on your yeast, this could take anywhere from 5-20 minutes.
  2. Once yeast mixture is frothy and ready to go, add butter, ¼ cup maple sugar, salt and eggs. Mix with a hand mixer until well incorporated and creamy. Add in mashed potatoes and mix again until well combined.
  3. Begin by adding 1¾ cassava flour to wet mixture and with your hand mixer beat until well combined and your dough begins to come together. Add remaining cassava flour a couple tablespoons at a time, mixing after each addition, until you get the desired consistency. You’re going for a dough that you can form into a ball and then rolled out.
  4. Dust a piece of parchment paper with cassava flour, place dough on top, then place another piece of parchment on top. Roll out to an 11″x13″ rectangle…or larger, just depends on how you like your sweet rolls!
  5. Spread the dough with softened butter, sprinkle with sugar and cinnamon. Add chocolate chips and/or chopped nuts if using.
  6. Using the bottom layer of parchment as a guide, roll the dough beginning on the 13″ side til it meets the other edge. Using a serrated knife cut into 2″ sections, you should get 7-8. If you want smaller sweet rolls, you can roll the dough thinner and cut into 1″ sections, this will yield nearly 12-14!
  7. Select a baking dish that accommodates the size roll you decided on, coat with coconut oil, and place rolls side by side in pan. Cover with plastic wrap and let set in a warm spot in your kitchen for around 20 minutes for rolls to begin rising. Begin preheating your oven to 350°.
  8. After 20 minutes, remove plastic and carefully brush each roll with a little bit of water. Cover with foil and bake for 25 minutes, covered.
  9. Remove foil, and bake for an additional 15-20 minutes or until golden brown.
  10. While rolls cool a bit, mix together glaze ingredients with a small whisk until desired consistency. Drizzle with that glaze and dig in!!

*MASHED POTATOES – simple leftover kind, made with grass fed butter, salt and a little full fat coconut cream! Also, red or Yukon gold taters make for the best sweet rolls!

**IF USING PUMPKIN, approx. 2-4 tablespoons additional cassava flour may be necessary. You can also add a tsp or so of pumpkin pie spice blend to dough, filling or glaze. If you try subbing with sweet potato, the same may adjustments may be necessary.


Watch the video: Der Hammer, was man alles mit Zimtschnecken machen kann (July 2022).


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