Ingredients Jump to Instructions ↓

  1. 1 cup mashed potatoes (about 2 medium potatoes)

  2. 1 cup reserved potato water

  3. 3/4 cup butter OR margarine

  4. 3/4 cup sugar

  5. 2 teaspoons salt

  6. 1 cup hot water

  7. 2 envelopes Fleischmanns® Active Dry Yeast

  8. 1/2 cup warm water (100 to 110 F)

  9. 2 eggs

  10. 8 1/2 to 9 1/2 cups all-purpose flour Filling

  11. 1/2 cup butter OR margarine, softened

  12. 1 cup sugar

  13. 1 1/2 tablespoons Spice Islands® Ground Saigon Cinnamon Icing

  14. 3 cups powdered sugar

  15. 6 tablespoons butter OR margarine, softened

  16. 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract

  17. 5 to 6 tablespoons milk

Instructions Jump to Ingredients ↑

  1. 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°F oven for 25 to 30 minutes. COOL for 15 minutes. Combine icing ingredients and drizzle over rolls.


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