Gnocchi Buns

Gnocchi Buns. Weird. I know.

But the addition of Yukon Gold potatoes into this lusciously smooth dough reminded me of the times we've made gnocchi and so I've dubbed these incredibly delicious Cinnamon Buns 'Gnocchi Buns'.

The recipe looked kind of long and complex so I've broken it down into as few steps as possible - it's actually quite easy and totally worth the time!!

Gnocchi Buns (recipe adapted from Epicurious)

4 medium-sized Yukon Gold potatoes, peeled, cut into 2-inch chunks

1 Tbsp Kosher Salt

2 Cups Water

0.5 Cup Butter, room temperature

3 eggs, whisked

5.5 Cups Flour

0.5 Cup Warm Water (105-115 degrees)

0.5 oz Dry Active Yeast

2 Tbsp Sugar 

• Boil potatoes, Kosher Salt and 2 Cups Water, uncovered 15-18 minutes until almost all liquid is gone and potato chunks are soft - do not drain - mash with butter until melted - whisk in eggs and 1 C Flour until smooth - set aside
• In your stand-mixer bowl - 0.5 C Warm Water, Yeast and Sugar - let stand 10 minutes until foamy - add potato mixture - with dough hook, mix in 4 Cups Flour, one at a time until absorbed - if dough sticks to bottom of bowl, add small handfuls of flour, one at a time until unstuck - knead with dough hook 4-5 minutes until smooth - put dough in large buttered bowl - turn to coat - cover with tea towel or plastic wrap and let rise one hour

While your dough is rising, make your filling:

Gnocchi Bun Filling

1.5 C Brown Sugar

2.5 Tbsp Cinnamon

3 Tbsp Flour

0.5 Cup (1 stick) Butter, room temperature or soft

• Mash all filling ingredients together with a fork until combined into a paste-like mixture
• After one hour, turn your out dough onto a floured cutting board - divide dough two (I like to wrap half of my dough in plastic wrap and put it in the fridge*) - Roll out one half of the dough into a rectangular shape - spread your cinnamon filling all over the dough-rectangle - starting on the long side, roll the dough into a log - from the middle, slice the log with a floured and serated knife** into 1.5 - 2 inch pieces - place Gnocchi Buns on a parchment lined baking sheet, cover and let rise 20 minutes
• Bake at 425 degrees 12-15 minutes or until golden on top***

While your buns are baking, make your glaze:

Gnocchi Bun Glaze****

2 Cups Icing Sugar (also called Confectioner's Sugar)

0.25 Cup Butter, melted

2 Tbsp Milk

1 tsp Vanilla

pinch of Kosher Salt

• Whisk all Glaze Ingredients together
• Drizzle over warm Gnocchi Buns

Notes:

* I like to let the unused half of dough rest in the fridge overnight - in the morning I put it in the freezer for future use - you can also pre-assemble the buns and then freeze them after the second rise

**I tried dental floss to slice my buns but I prefer a sharp serrated knife dusted with a little flour - just make sure you are slicing your log on a cutting board so you don't damage your countertops

***For firmer golden buns, bake on a parchment lined baking sheet, spaced about 1 inch apart - For softer, chewier Cinnabon-style buns, nestle together like the ones in the photos

****Next time I bake these I'm going to try Cream Cheese Icing instead of the Icing Sugar Glaze- click here for a great-sounding recipe!!