Friday, November 19, 2010

Potato Cinnamon Rolls

This is my mother-in-law's recipe and it is DIVINE! Seriously, throw any of your cinnamon roll recipes away because this one is better!

3 c. warm water
1/2 c. sugar
1/2 c. potato flakes
2 Tbs. yeast
2 eggs (room temperature)
1 stick melted butter
1 Tbs. salt
1/2 c. powdered milk
8 c. flour divided (this can be a combination of whole wheat, white, and bread flour)
*Mix sugar and potato flakes in a bowl with warm water. Then sprinkle the yeast on and stir gently. Set aside and let "grow" for a few minutes.

*Combine salt, powdered milk and 4c. flour and set aside.

*Melt butter let cool a little bit. Mix eggs and butter in the mixer and add yeast mixture.

*Add flour mixture a little at a time until well mixed. (I use the regular beater to this point) Change to dough hook and add 4c. more flour a little at a time. After all the flour is mixed in "knead" in the mixer with the dough hook for 10 minutes. Don't be tempted to add more flour...the dough is a soft dough.

*Place the dough in a large oiled bowl, turn over to oil top of dough and cover with a damp cloth. Let rise until double. (Usually about 1 to 1 1/2 hour) Punch down and divide in half.

To make cinnamon rolls:
1 stick melted butter
1-1/2c sugar
1 Tbs. cinnamon
*Mix sugar and cinnamon.

*On a floured surface roll out dough to about a 9x13 size. Spread half of the butter and half
of the sugar mixture on the dough. Roll up and cut in 12 slices. Place in a greased 9x13 pan. Repeat with second half of dough. Cover and let rise. (about 1/2 hour) Bake at 375 for 15 - 20 minutes until just golden brown. (If you want smaller rolls you can use a jelly roll pan and cut each half into 16 pieces)

3 Tbs. softened butter
1 c. powdered sugar
1Tbs. milk (or a little more for desired consistency)
1/2 tsp. vanilla

*Cream butter and sugar together. Add vanilla and milk and beat until creamy.