Ingredients
- 4¼ to 4¾ cups all purpose flour
- 1 pkg. active dry yeast
- 1 cup milk
- 1 cup mashed potatoes
- ⅓ cup butter
- ⅓ cup granulated sugar
- 1 tsp. salt
- 2 eggs
- ½ cup packed brown sugar
- 1 Tbsp. ground cinnamon
- ¼ cup butter melted
- Choice of icing, powdered sugar, frosting, nuts etc.
Directions
- In a large bowl stir together 1½ cups of the flour and the yeast. In a saucepan heat and stir the next five ingredients (through salt) just until it’s warm and the butter almost melts. Add milk mixture and eggs to the flour mixture. Beat with a mixer on low for 30 seconds. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes in total). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of the dough. Cover and let the dough rise in a warm place until it doubles in size( about 45 to 60 minutes).
- Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13 x 9“ baking pan. For filling; in a small bowl stir together brown sugar and cinnamon.
- Roll dough into an approximately 18 x 12 inch rectangle. Spread with melted butter and sprinkle with filling, leaving 1 inch unfilled along one of the long sides. Tightly roll up, starting from filled long side, and seal seam with fingertips. Cut into 12 slices; arrange in prepared baking pan. Cover and let rise in a warm place until dough is nearly doubled in size (about 30 minutes).
- Preheat oven to 375°F. Bake 25 to 30 minutes or until golden. Cool in pan on a wire rack for 10 minutes; remove from pan. Drizzle or spread with icing or any other toppings of your choice. Serve warm. Enjoy!
more options.. Beyond the classic cinnamon roll
caramel- PEcan rolls
Prepare cinnamon rolls as directed above through step 3. In a bowl combine ¾ cup of brown sugar, ½ cup of melted butter, and ¼ cup light-color corn syrup. Stir in ¾ cup of chopped pecans. Spread in prepared baking pan. Continue as directed in Step 4, placing rolls on top of mixture in pan. After baking, immediately invert rolls onto a platter ( any nut mixture remaining in pan add onto the rolls. Omit icing.
apple raisen rolls
Prepare cinnamon rolls as directed above through step 4, except instead of using brown sugar and cinnamon for the filling, stir together ⅓ cup each granulated sugar and chopped dried apples, ¼ cup of raisins, and 2 tsp. of apple pie spice. Icing or no icing, the choice is yours.