Mashed Potato Cinnamon Rolls |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 36 |
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A neighbor gave me the recipe for these yummy rolls. They're warm and wonderful to serve for breakfast of as a treat any time of day. I often make extra mashed potatoes with these cinnamon rolls in mind.Christine Duncan, Ellensburg, Washington Ingredients:
1/2 pound russet potatoes, peeled and quartered |
2 packages (1/4 ounce each) active dry yeast |
2 tablespoons plus 3/4 cup sugar, divided |
2 cups warm water (110° to 115°) |
3/4 cup butter, melted |
2 eggs, beaten |
3/4 cup sugar |
2/3 cup nonfat dry milk powder |
1 tablespoon salt |
2 teaspoons vanilla extract |
8 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup butter, melted |
3/4 cup packed brown sugar |
3 tablespoons ground cinnamon |
icing: |
2 cups confectioners' sugar |
1/4 cup milk |
2 tablespoons butter, melted |
1/2 teaspoon vanilla extract |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.)
2. Heat reserved potato liquid to 110°-115°. In a large bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight.
4. Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over the dough.
5. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13-in. x 9-in. baking pans. Cover and let rise until almost doubled, 45 minutes.
6. Bake at 350° for 25-30 minutes. Combine icing ingredients; drizzle over rolls. Yield: 3 dozen.
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