ICED CINNAMON POTATO ROLLS
Here is a scrumptious sweet roll recipe that my mother-in-law made frequently. Now I make them often. Maybe they’ll be a hit with your family, too!
—JONAS SCHWARTZ BERNE, IN
PREP: 25 MIN. + RISING • BAKE: 35 MIN. • MAKES: 1 1/2 DOZEN
3/4 cup sugar
3/4 cup hot mashed potatoes
1 1/2 cups warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/2 cup butter, softened
2 eggs
2 teaspoons salt
6 1/2 cups all-purpose flour
FILLING
1 1/3 cups packed brown sugar
3 tablespoons butter, softened
3 tablespoons heavy whipping cream
1/2 teaspoon ground cinnamon
VANILLA ICING (FOR EACH PAN)
2 cups confectioners’ sugar
3 tablespoons heavy whipping cream, warmed
1/2 teaspoon vanilla extract
1. In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place 1 hour.
2. Stir dough down; beat in butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
3. Divide dough in half. On a floured surface, roll each portion into a 12-in. square. In a small bowl, combine filling ingredients. Spread filling to within 1 in. of edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls into each of two greased 9-in.-square baking pans.
4. Cover and let rise in a warm place until doubled, about 1 hour.
5. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Mix icing ingredients and frost warm rolls.
FREEZE OPTION Cover and freeze unrisen rolls. To use, thaw overnight in the refrigerator. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Frost rolls as directed.