Scrumptious Secret Ingredient Cinnamon Rolls

Photo by Donna N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Rolls

  • 1

    cup mashed potatoes from 2 med. sized potatoes

  • 1

    cup warm potato water

  • 3/4

    cup butter

  • 3/4

    cup sugar

  • 2

    teaspoons salt

  • 1

    cup hot water

  • 2

    envelopes Fleischman's Active Dry Yeast

  • 1/2

    cup warm water

  • 2

    eggs

  • 8 1/2 - 9 1/2

    cups flour

  • Filling

  • 1/2

    cup butter

  • 1

    cup sugar (I often substitute for brown sugar)

  • 1 1/2

    tablespoons ground cinnamon

  • Icing

  • 3

    cups powdered sugar

  • 6

    tablespoons butter softened

  • 1

    teaspoon pure vanilla extract

  • 5 - 6

    tablespoons milk

Directions

Directions: Place mashed potatoes, potato water, butter, sugar, salt and hot water in a large bowl. Mix until the butter melts. Let this mixture sit a while until cooled. In a separate bowl, dissolve the yeast in the 1/2 cup of warm water. Add the yeast mixture to the first mixture. Now add the eggs and 2 cups of flour to the blended mixture. Add the flour 1 cup at a time until a soft dough is formed. Knead the dough just until smooth and elastic. Place in a greased bowl and let rise for about 1 hour or until doubled in size. (At this point, you may place the dough in the refrigerator to keep for days. More on this below.) When the dough has risen, punch the dough down, divide it in half (if you are not storing half of it in the fridge) and roll it out into a 12 x 18 rectangle. Spread with 1/2 the butter, then the sugar/cinnamon mixture. Roll up the dough tightly, then cut into 12-18 slices and place in a 9 x 13 pan. Do the same for the other half of the dough. Let the rolls rise about 30 minutes. Preheat your oven, then bake the rolls at 350 degrees for 25-30 minutes. _________

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