Cinnamon Roll Recipe

[treeskin]

Jera's Cinnamon Roll Recipe
Since I had to type this anyway, because the original typed file is hiding from me....


2 pkg dry active yeast
1/2 c warm water (if you boiled potatoes for this, use the water left from boiling potatoes)
1/2 c milk
1/2 c sugar
1/2 c butter or margarine, softened
2 eggs, beaten
1 c mashed potatoes
1 T salt
4-5 c flour

Filling: melted butter or margarine, cinnamon, sugar to taste --I usually use brown sugar in my filling, and good Ceylon cinnamon

Dissolve yeast in warm water, let sit until foamy (5-10 minutes). Pour into large mixing bowl, add milk, sugar, butter, eggs, potatoes, and salt. Add 2 c flour, mix well. Let sit until bubbly, about 20 minutes. Add enough more flour to make a soft dough. It will be a little sticky for most of the mixing time, because of the potatoes. Turn out onto lightly floured surface and knead in just enough more flour to make dough smooth.

Place in lightly greased bowl, turn dough to grease all sides, cover with a towel, and place in a warm place to rise until doubled. Punch down, let rise again.

Divide dough in half. Roll each part out to 1/2" thickness (I usually do a bit thinner). Spread with margarine or butter, sprinkle with cinnamon and sugar to taste. Roll dough into cylinders and pinch the seam closed. Cut into 1" - 1 1/2" slices and place in greased cake pans.

Cover and let rise until doubled. Bake in 350F oven for 25 minutes or until done. Cool on wire rack. Frost lightly when cool.

For refrigerator dough, allow to rise once, punch down, cover, refrigerate. To use, cut dough, shape while cold, place in pans, rise until doubled, and bake as above.

Note: I do not recommend doubling the recipe--it's a BIG ball of dough, and a real pain to handle. It really is easier to just do two batches. Trust me.

An addendum--

I usually cheat and use instant mashed potatoes. 3/4 c water, a
splash of milk, and 2/3 c flakes, don't even bother to heat it, seems
to work just fine.