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  • 20servings
  • 145minutes
  • 483calories

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Ingredients Jump to Instructions ↓

  1. 1 cup mashed potatoes from

  2. 2 medium potato

  3. 1 cup reserved potato water

  4. 3/4 cup butter

  5. 3/4 cup sugar

  6. 2 teaspoons salt

  7. 1 cup hot water

  8. 2 (8 g) envelopes active dry yeast

  9. 1/2 cup warm water (100 to 110 F)

  10. 2 eggs

  11. 8 1/2-9 1/2 cups flour

  12. 1/2 cup butter , softened

  13. 1 cup sugar

  14. 1 1/2 tablespoons ground cinnamon

  15. 3 cups powdered sugar

  16. 6 tablespoons butter , softened

  17. 1 teaspoon pure vanilla extract

  18. 5 -6 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Add eggs, 2 cups flour and yeast mixture to potato mixture. Continue adding flour, 1 cup at a time until soft dough forms.

  2. 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 and let rise in a warm, draft free place about 1 hour, until doubled.

  3. 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, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan.

  4. Repeat with remaining dough. Cover and let rise 30 to 45 minutes.

  5. 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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