CINNAMON ROLLS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Rolls:
1 cup mashed potatoes
1 cup reserved potato water
3/4 cup butter OR margarine
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleishmann'sŪ Active Dry Yeast
1/2 cup warm water (100 to 110 degrees F)
2 eggs
8 1/2 cups all-purpose flour, or more if needed
Filling:
1/2 cup butter OR margarine, softened
1 cup sugar
1 1/2 teaspoons Spice IslandsŪ Ground Saigon Cinnamon
Icing:
3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon Spice IslandsŪ 100% Pure Bourbon Vanilla Extract
5 tablespoons milk, or more as needed
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Directions: |
Directions:Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover. Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover. Let rise 30 to 45 minutes until nearly doubled. Bake in preheated 350 degrees F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
Footnotes: 2 medium potatoes yield about 1 cup mashed potatoes. |
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Personal
Notes: |
Personal
Notes: I remember when Bernard was a little boy, he loved my cinnamon rolls, and in his excitement, he dropped an entire pan on the floor as he took it to the table
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