Cinnamon Rolls, Potato

By mangia_g2

Can also make potato rolls with this recipe. Reduce sugar to 1/4 cup.

Ingredients

• Filling:
• 2 pkg dry yeast
• 1/2 cup warm water (about 110 degrees)
• 2 cups warm whole milk, scalded
• 1/2 cup butter
• 7 cups flour
• 1/2 cup sugar
• 1 cup mashed potatoes (leftover or instant)
• 2 eggs, beaten slightly
• 2 tsp salt
• 3/4 cup melted butter
• 1 cup brown sugar mixed with 2 tsp cinnamon (may double this)
• 1/2 cup raisins (optional)
• 2/3 cup nuts (optional)
• Icing:
• 8 oz cream cheese
• 1/2 cup butter
• 2 cups powdered sugar
• 1 tsp vanilla

Preparation

Step 1

Soften yeast in warm water. (I also add 1-2 tsp sugar.) Let stand 10 minutes.

In large heavy duty mixer, (or large bowl) pour hot milk over butter. Cool to lukewarm. Stir in 4 cups flour, sugar, mashed potatoes, eggs, salt, and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, and mix well for five minutes. The dough will be wet but it should not pour like a batter. Leave in mixer bowl, covered with plastic wrap, overnight or about 8 hours. NOTE: to use at a later date, refrigerate covered in bowl; then remove from refrigerator 2 hours before using.

The next morning, punch dough, cut in half. Roll each half out into rectangle and liberally cover with melted butter, and brown sugar & cinnamon mixture. (Add optional raisins and nuts at this time.) Roll up and slice into 1 1/2 inch slices. Place on greased cookie sheets. Let rise, covered with greased plastic wrap, until double, about 30 minutes. Preheat oven to 400. Bake until golden, about 15 - 20 minutes. Cool and cover with frosting.