On preparing to attend a chili cook-off last weekend, I simply wasn't feeling the competitive spirit. What I was feeling was a hankering for some warm, cloud-like cinnamon rolls. So, instead of bringing a pot of chili, I opted to bring cinnamon rolls as a dessert for after the competition was over. And while I wasn't competing, these big boys took the cake (so to speak) with one secret ingredient: potatoes! Partygoers looked at me funny when they told me the rolls were moist and I told them there were potatoes in them. It's something I encountered years ago on a cinnamon-roll-baking kick, but then forgot about until this weekend's party. But when I started imagining soft, gooey cinnamon rolls chasing bowlsful of scrumptious chili it all came back to me: potatoes soak up more moisture than wheat flour alone and adding them to a whole array of baked goods from cakes to rolls makes for superior softness (think potato bread).
Regina is an architect who lives with her husband and son in Lawrence, KS. As a LEED Accredited Professional and longtime contributor to Apartment Therapy and The Kitchn, her focus is on healthy, sustainable living through design.
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