Bread of the Month: Irish Cinnamon Rolls

It has been a very long and full week. Luke left for a conference this past Tuesday (his birthday my first day teaching at a new job) and came home yesterday afternoon. Friday evening we celebrated with presents and a night of catching up at home (more on our busy week to come.)


Because he spent his b-day out of state we are celebrating it this weekend and so yesterday I made him belated b-day goodies: cinnamon rolls. If you remember last year I madea Cinnamon Roll Bunt Cake with cream cheese icing and raspberries.  This year I decided to join celebrations of his birthday day and St. Patty’s day by making one amazing dessert (breakfast). As per the other bread of the months posts (so far) the original recipe for these cinnamon rolls comes from The Bread Bible . And also as per usual I have made my own version with tips and alterations. So here’s the Irish Cinnamon Rolls.




1 medium-large russet potato

2 tablespoons unsalted butter

1 tablespoon active dry yeast (1 pack)

½ Cup granulated sugar

¼ Cup warm water

2 tablespoons vegetable oil

1 large egg

1 teaspoon salt

5-51/2 C of flour



  • 8 ounces light brown sugar, approximately 1-1/4 cup packed
  • 2 tablespoons ground cinnamon
  • ¼-1/2 teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 1/2 tablespoons unsalted butter melted
  • ½ tablespoon lemon juice

Irish Cream Glaze:

1 and 1/2  C powdered sugar

4-5 tablespoons Irish cream liquor

and/or milk or half and half


1. Peel the potato and cut it up into chunks. Put it in a small/medium pot and cover with water. Bring water to boil then let the potato cook uncovered for 15-20 minutes. With a slotted spoon scoop out the potato and place it in a large bowl/kitchen-aid mixer bowl. Add in the 2 tablespoons of butter and with a metal blade puree the butter and potato. (Keep the boiled potato water).


2. Place the active dry yeast (1 pack) into a small bowl, add 1 tsp. sugar, then pour in the 1/4th Cup warm water. Let it bubble and foam for about 10 minutes.

3. Add to the large mixing bowl with the potato puree: the yeast, potato water, 1 egg, salt, ½ Cup granulated sugar, vegetable oil, and 2 cups of flour. Beat together until combined then slowly add in the rest of the flour (3-31/2 C worth).

4. When all dough is combined knead until it is smooth and springy.

5. Grease a deep container (I used butter) than place the dough in it turning it over one time to coat top and bottom. Then cover the container with plastic wrap and let it rise in a warm place for about 1 to 1.5 hours. ( I put mine on top of the stove with the oven on at 250-300F).


6. Knead the dough letting out the air and then place it back in the container and cover again for another hour to raise in a warm place. Then knead the dough again and divide it into two pieces. Roll out each piece in into a rectangle of about 10 by 14 inches at about 1/4 inch thick.


7. Melt the butter then brush the surface of the dough up to ½ inch on all side with the butter. Make the filling then sprinkle it over the buttered surface of the dough. Roll the towards you in a tight jelly roll, once rolled; pinch the seam.


8. Take a bread knife or other sharp knife and cut the roll into 1 to ½ inch thick slices. (The thicker the slices the bigger your cinnamon rolls.) Place the slices on a baking sheet lined with either parchment paper or a slipat. Press each roll down a little onto the sheet (this prevents it from pulling apart in the oven).


9.  Preheat the oven to 350F and place the uncooked rolls under plastic wrap and let it rise for 20 minutes at room temp on the baking sheet. While waiting on these rolls continue to do the same process with the other set of dough.


10. Place the rolls in the oven for 20-25minutes at 350F.  When firm and lightly browned on top take them out and let them cool. While the rolls bake make the icing and it spread over the cinnamon rolls once they have cooled.


Note on icing: I chose to make my icing out of cream cheese, milk, powdered sugar, and a little Bailey’s. If you like your icing thick and creamy (not runny) I would suggest using cream cheese. I you like a thinner icing then you can use half and half or milk combined with the powdered sugar. Either way if you want to use Irish Cream I would suggest adding it in slowly because you will probably want to balance it out with some milk.



And there you have it! Our St. Patty’s/B-day treat. (More on Luke’s b-day to come).

So what is your favorite B-day dessert? Traditional cake? Ice Cream ? Cookies?

Cinnamon Roll Bunt B-day Cake

My husband’s b-day was this past Monday and I wanted to make him a cake. He’s not big on traditional b-day cake but loves cinnamon rolls. I thought: can I make cinnamon rolls into a cake? The answer is yes! I am not the first one to think up this idea the credit for the original idea/recipe goes to Bakers Royale. But I like to tweak and re-write recipes (yes a real recipe this time!)

So this is my version of the Cinnamon Roll Bunt Cake:




  • 1 1/4 cup cottage cheese
  • 3/4 cup sugar
  • 3/4 or more cup cultured buttermilk
  • 5 tablespoons unsalted butter, melted, plus 2 tablespoons for brushing
  • 2 teaspoons pure vanilla extract
  • 3 cups unbleached all-purpose flour
  • 1 1/2 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 1/2 tablespoons unsalted butter melted


  • 1/3 cup cream cheese softened
  • 2/3 tablespoons milk
  • ½ cup powdered sugar

To make the dough:

  1. Place the cottage cheese, sugar, buttermilk, 4 tablespoons melted butter, and vanilla in a large bowl, with a hand held or bowl mixer: mix on a setting of 4-6 for a minute or so. It will be a little lumpy from the cottage cheese.
  2. Add in flour, baking powder, baking soda, and salt to the bowl and mix until the dough starts to pull towards the center.
  3. Lightly flour a flat surface and scoop out the dough. It’ll be sticky so you may want to sprinkle flour on top of the dough before kneading. Knead gently, folding it over 5-8 times.
  4. Using a rolling pin, roll out the dough to make a rectangle (if still extra sticky add some flour). Mine was around 8 inch width and 20 inch length: you want the dough to be about 1/4 inch thick or less.
  5. Brush the surface with the 3/4 tablespoons melted butter. I use the back end of a spoon to spread it, leave a 1/2-inch border around all the edges.

To make the filling:

  1. Place brown sugar, cinnamon, and cloves in a small bowl and use a whisk to combine. Melt 1 and ½ tablespoons butter and sift into the mixture. Taste test it and adjust, you know what cinnamon roll filling should taste like!


  1. Sprinkle the filling over the dough and gently press it into the surface. (Again I used the backend of the same spoon I spread the butter with).
  2. Take the long edge of the dough and roll if away from you, making a jelly-roll. Leaving the ends open, roll the jellyroll over the seal. Make sure it is long 15 inches or more. If for some reason it is no,t you can roll it out  like a rolling pin on the floured surface and stretch a little-but not too thin.
  3. Grease the bunt pan with vegetable oil or butter.
  4. With a sharp knife, ( I would suggest a bread knife) cut the roll into small ½ inch pieces . Set the first layer of cut rolls flat on the bottom of the bundt pan. Set the second layer flat against the outside walls of the pan. For both layers thumb press the rolls together removing all cracks/space between them. Place the remaining slices in the pan on top of the bottom layer and again press in. The last layer can be your ends/non-pretty cuts or extra dough that falls off the rolls.
  5. Place the bundt pan in the oven and bake for about 25 to 30 minutes at 350, it should be golden brown and firm on the edges. The center should rise to be the same height as the sides.

Meanwhile to make the glaze:

  1. Place cream cheese in a bowl and microwave for half a minute if not already softened.
  2. Then add the confectioner/powdered sugar and mix.
  3. Last add the 2/3 tablespoons of milk. Add more milk or a little flour as needed based on the consistency you want for the icing. I prefer more cream cheesey over sugary but if you don’t like a strong cheese taste use less cream cheese and more milk.


After 3o or so minutes:

  1. Remove the pan from the oven.
  2. When the pan has cooled turn it upside down onto a plate. If you are concerned about it sticking take the blunt end of a knife or a spoon and tap the pan all the way around before removing.
  3. Then spoon drizzle the glaze over the top. Let it stand for at least 15 minutes before serving or stick it in the fridge to let the icing harden.


I chose to let some icing pool to center hole. Once the icing had set, I filled the hole with fresh raspberries. When the cake was served we spooned out some fresh berries and icing to place onto our slice. I suggest raspberries for spring or cranberries for winter because their tartness balances out the sweetness of the cake.


It is not quick, easy, or healthy but it is so worth the time, effort, and calories.

Want a slice?