ICED CINNAMON POTATO ROLLS

Iced Cinnamon Potato Rolls image

This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too! -Jonas Schwartz, Berne, Indiana

Provided by Taste of Home

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 17

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Ingredients

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 large 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

Steps:

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., Stir mixture 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., 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 in each of two greased 9-in. square baking pans., Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Combine icing ingredients and frost warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

Nutrition Facts : Calories 465 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 360mg sodium, Carbohydrate 88g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.