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Ingredients
  • subheading: Dough:
  • 6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
  • 1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 ¼ cups)
  • 1 cup whole milk
  • 2 ¼ teaspoons active dry yeast (not rapid-rise; one whole ¼-ounce envelope)
  • ⅔ cup granulated sugar
  • 1 large egg
  • 3 ½ cups bread flour, plus more for dusting
  • 1 ½ teaspoons kosher salt
  • subheading: Filling:
  • ⅔ cup packed light-brown sugar
  • 2 teaspoons ground cinnamon
  • Large pinch kosher salt
  • 6 tablespoons unsalted butter, room temperature
  • subheading: Glaze:
  • 4 ounces cream cheese, room temperature
  • ½ cup confectioners' sugar
  • 2 to 3 tablespoons whole milk
  • ½ teaspoon pure vanilla extract
  • Pinch kosher salt
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