Frosted Cinnamon Rolls with Mashed Potatoes

Frosted Cinnamon Rolls with Mashed Potatoes

Frosted Cinnamon Rolls with Mashed Potatoes
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 3 Hours
  • icons/brand/silverware copy Created with Sketch. Yield: 24 rolls
  • A fabulous traditional cinnamon roll. Mashed potatoes in the dough make them extra light.

Ingredients

Filling

Icing

Rolls

  • 1 cup mashed potatoes from 2 medium potatoes
  • 1 cup potato water, reserved
  • 2 tsp salt
  • 1/2 cup warm water (100 to 110F)
  • 8-1/2 to 9-1/2 cup flour
  • 2 envelope Fleischmann's Active Dry Yeast
  • 1 cup hot water
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup butter

Directions

  1. Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl.
  2. Stir until butter melts; set aside and let cool.
  3. Combine yeast and 1/2 cup warm water in small bowl.
  4. Add eggs, 2 cups flour and yeast mixture to potato mixture.
  5. Continue adding flour, 1 cup at a time until soft dough forms.
  6. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook.
  7. Place in a greased bowl, turning to coat.
  8. Cover and let rise in a warm, draft-free place about 1 hour, until doubled.
  9. Punch dough down; divide in half.
  10. Roll one portion of dough on a lightly floured surface to a 12×18-inch rectangle.
  11. Spread with half the butter.
  12. Combine sugar and cinnamon; sprinkle half of the mixture over surface.
  13. Roll up tightly, sealing edges.
  14. Cut into 12 slices.
  15. Place in greased 13×9-inch pan.
  16. Repeat with remaining dough.
  17. Cover and let rise 30 to 45 minutes.
  18. Bake in preheated 350F oven for 25 to 30 minutes.
  19. Cool for 15 minutes.
  20. Combine icing ingredients and drizzle over rolls.