Iced Cinnamon Potato Rolls
TOTAL TIME: Prep: 25 min. + rising Bake: 35 min.
YIELD: 1-1/2 dozen.
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
Ingredients
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3/4 cup sugar
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3/4 cup hot mashed potatoes
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1-1/2 cups warm water (110° to 115°)
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2 packages (1/4 ounce each) active dry yeast
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1/2 cup butter, softened
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2 large eggs
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2 teaspoons salt
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6-1/2 cups all-purpose flour
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FILLING:
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1-1/3 cups packed brown sugar
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3 tablespoons butter, softened
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3 tablespoons heavy whipping cream
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1/2 teaspoon ground cinnamon
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VANILLA ICING (for each pan):
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2 cups confectioners' sugar
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3 tablespoons heavy whipping cream, warmed
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1/2 teaspoon vanilla extract
Directions
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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.
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2.
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.
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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 in each of two greased 9-in. square baking pans.
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4.
Cover and let rise in a warm place until doubled, about 1 hour.
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5.
Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Combine icing ingredients and frost warm rolls.
Nutrition Facts
1 roll: 465 calories, 10g fat (6g saturated fat), 46mg cholesterol, 360mg sodium, 88g carbohydrate (51g sugars, 2g fiber), 6g protein.
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