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magazine yukon gold cinnamon rolls
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There are actual potatoes in these gooey cinnamon rolls. Mashed creamy Yukon Golds keep these extra moist.
4.0
(4.15)
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Cinnamon bun fans, our time has come.
3.6
(3.6)
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Tangzhong is the secret to the super-soft dough that encases a brown butter–cinnamon sugar filling and gets topped with a tart cream cheese frosting.
4.7
(4.69)
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A game-changing recipe that relies on the oft-discarded potato peels (!) to bring texture and flavor to a classic dish.
4.7
(4.67)
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Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).
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Use these to make amazing leftover turkey sandwiches.
5.0
(4.75)
Easy
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A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
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Serve these pillowy rolls along with our Holiday Ham with Riesling and Mustard (click for recipe) and set out bowls of your favorite mustards. Double the recipe for a large crowd–or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with caraway salt, and warm them in the oven.
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Easy
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Vegan
Easy
4.3
(4.29)
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This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!
4.3
(4.28)
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(4.54)
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(4.2)
Quick
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Easy
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4.4
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