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Potato Cinnamon Rolls




Source of Recipe


BobbiJo from Mimi's


Recipe Introduction


BobbiJo's notes:

These are the best cinnamon rolls that I have made. I cut the sugar in the dough in half since I was icing the baked rolls. (I don't think I have posted them here yet.)
One of the best part of the directions for me is that I can mix it up and then rest my back while the dough rises in the refrigerator. If the dough starts to overflow the bowl, just tuck the edges back into the bowl. I can take out half or less of the dough at a time and bake it. The last half of the recipe I put into the freezer. Then, I took it out the day before I wanted to bake and put it into the refrigerator. Then, I took the dough out of refrigerator 2 hours before forming into rolls.






List of Ingredients






2 pkg dry yeast
1/2 C warm water (about
110 degrees)
2 C warm whole milk, scalded
1/2 C butter
6+1/2 - 7 cups flour
1 C sugar
1 C mashed potatoes (either use instant potatoes mixed with warm water to the consistency of fresh mashed potatoes, or use leftover mashed potatoes from dinner or cook some up and mash them finely)
2 eggs, beaten slightly
2 tsp salt

Filling
1+1/2 cups butter, melted, divided
2 cups brown sugar, divided
3 Tbs. cinnamon
3/4 to 1 cup chopped nuts
3/4 to 1 cup raisins

Icing
8 oz. cream cheese, room temp.
1/2 cup butter, room temp.
2 cups powdered sugar
1 tsp. vanilla


Recipe






Soften yeast in warm water. Let stand 10 minutes.

In large heavy duty mixer, (or in large bowl, if by hand) 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 dough-like but wet; it should not pour like a batter! Leave in mixer bowl, covered with plastic wrap, overnight in the refrigerator.

The next morning, punch dough, divide dough in half. Roll each half out into rectangle and liberally cover with melted butter (about 3/4 stick or more), 1 cup or more of brown sugar, and sprinkle with about 1+1/2 tablespoon of cinnamo Add raisins and nuts. Roll up and slice into 1+1/2 inch slices and place on greased cookie sheets. Let rise, covered with greased plastic wrap, until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls until golden, about 20 minutes. Cool.

Mix all ingredients for the icing until smooth. Spread on rolls.