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Rolls: Cinnamon Rolls *




Source of Recipe


Tone's


Recipe Introduction


Tone’s Cinnamon Roll Winner - Iowa State Fair 2004


List of Ingredients




Rolls:
1 pkg. yeast
1/2 cup warm water
1 cup mashed potatoes
1 cup hot potato water
1/2 cup butter, softened
2 teaspoons salt
3/4 cup sugar
1 egg, slightly beaten
1 cup cold water
6-1/2 to 7 cups flour
1/2 cup melted butter
1 cup sugar
1-1/2 tablespoons Tone’s Ground Cinnamon

Powdered Sugar Frosting:
6-1/2 cups powdered sugar
6 tablespoons butter, softened
6 tablespoons milk
1 teaspoon Tone’s Vanilla Extract
1 teaspoon Tone’s Almond Extract


Recipe



Dissolve yeast in 1/2 cup warm water. In a large bowl, combine mashed potatoes, potato water, butter, salt and sugar. Add egg, cold water and yeast mixture. Mix well. Add flour to make a very soft dough. Knead 5 minutes. Cover and let rise until doubled. Punch dough down. Roll out dough to a 24 x 12-inch rectangle on a floured surface. Spread dough with melted butter. Combine 1 cup sugar and cinnamon in a small bowl; sprinkle evenly over the melted butter.

Roll up from long sides, as a jelly roll. Cut into 24 equal slices. Place cut side up in a greased 11 x 15-inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 350ºF. for 25 to 30 minutes, or until done. Remove from oven and cool on rack.

For frosting, combine all ingredients; beat until smooth and creamy. Frost cooled rolls.

YIELD: 24 Rolls