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You Will Not Believe What Martha Stewart Adds To Her Cinnamon Rolls

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How do you make your cinnamon rolls? Well, here is an unusual way to make them. Cinnamon rolls definitely make an unforgettable breakfast. There is a pretty surprising ingredient to make the “lightest, fluffiest cinnamon rolls ever,” according to Martha Stewart. If you want to know what Martha Stewart adds to her cinnamon rolls, you are in the right place.

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What is the secret ingredient?

These light and fluffy cinnamon rolls need loads of love and a bit of……mashed potatoes, says Martha Stewart. She took to her Instagram account and shared the cinnamon rolls recipe from Lauryn Tyrell, a famous food editor. “Meet your latest baking project: our lightest, fluffiest cinnamon rolls ever. The addition of mashed potatoes is our secret to its ultra-light texture,” said Martha Stewart.

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All you need is an eight-ounce potato. Peel the potato and cut it into one-inch pieces. Then boil and mash the potato. Now, it’s time to add the mashed potato to a mixture of butter, milk, yeast, sugar, egg, flour, and salt to make the dough.

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Then comes the rising.

The rolling of the dough precedes the initial rise. Then add cinnamon and brown sugar filling.

Put the rolls in a refrigerator for almost eight hours. Then remove them from the fridge and allow them to rise further for an hour and a half. Now, put the potato-filled treats into a 350 F oven. Let the rolls hang out in the oven for 30 minutes. In the meantime, mix up the cream cheese glaze. Cool the rolls and glaze your fresh golden-brown rolls. The recipe requires you to let them sit for another 20 minutes. “This completes the cooking process and yields tender and airy, not gummy, buns,” it reads.

This is a great deal of work in the kitchen as it is an almost 14 hours process. But these beautiful cinnamon rolls will definitely satiate your morning hunger pangs.

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