CLASSIC CINNAMON ROLLS

CLASSIC CINNAMON ROLLS image

Number Of Ingredients 16

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1 cup mashed potatoes
1 cup reserved potato water
3/4 cup butter or margarine
1/2 cup butter or margarine, softened
6 tablespoons butter or margarine, softened
1 3/4 cups (divided) sugar
3 cups powdered sugar
2 teaspoons salt
1 cup hot water
1/2 cup warm water, 100 to 110 degrees F
2 envelopes active dry yeast (e.g. Fleischmann's Active Dry Yeast)
2 eggs
8 1/2 cups (or more if needed) all-purpose flour
1 1/2 teaspoons ground cinnamon (e.g. Spice Islands Ground Saigon Cinnamon)
1 teaspoon vanilla extract (e.g. Spice Islands 100% Pure Bourbon Vanilla Extract)
5 tablespoons (or more if needed) milk

Steps:

Combine potatoes, potato water, 3/4 cup butter, 3/4 cup 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 1/4 cup butter. Combine 1 cup 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 degrees F oven for 25 to 30 minutes. Cool for 15 minutes.
Combine icing ingredients: powdered sugar, 6 tablespoons butter, vanilla extract and milk. Drizzle over rolls.
Note: 2 medium potatoes yield about 1 cup mashed potatoes.