Potato cinnamon rolls
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ingredients | ||
| ........... | ||
| 1 | pounds | Potatoes, boiled and mashed |
| 2 | cups | Milk |
| 1 | cup | Butter |
| 1 | cup | Plus 2 tsps sugar |
| ¾ | teaspoon | Cardamon seed |
| 1 | teaspoon | Salt |
| 2 | packs | Dry yeast |
| ½ | cup | Warm water |
| 8½ | cup | Flour, unsifted (about) |
| 2 | Eggs | |
| 2 | teaspoons | Vanilla |
| Cinnamon filling | ||
| ................ | ||
| ¾ | cup | Sugar |
| ¾ | cup | Brown sugar |
| 2 | teaspoons | Cinnamon |
| Nut Glaze | ||
| ......... | ||
| 3 | cups | Powdered sugar |
| ½ | cup | Chopped nuts |
| ¼ | teaspoon | Cinnamon |
| 2 | teaspoons | Butter |
| 4 | To 5 tsps water | |
Directions
Mix potatoes and milk until smooth. Add ½ cup butter, 1 cup sugar and salt. Heat to lukewarm (about 11 O deg). In a large bowl combine yeast, water and remaining 2 tsps sugar. Let stand until foaming (about 10 minutes). Add potato mix, 4 cups flour, eggs and vanilla.
Beat until smooth. Gradually stir in additional 3½ to 4 cups flour. Turn dough on heavily floured board and knead until smooth and elastic (15 minutes). Add more flour if needed. Let rise 1 ½ hours. Punch down, kneed to remove bubbles. Divide. Melt remaining butter. Roll each portion of dough to a 5x18 rectangle. Brush with 3 tsps of butter and sprinkle with half of the cinnamon filling.
Roll up. Cut in 12 pieces, 1 ½" wide. Place in a 9x13" pan, brush with butter and let rise 35-40 minutes. Bake at 350 degrees 30 minutes.