Cinnamon Rolls

Click on the image to see this recipe on AllRecipes.com.

I found this recipe on AllRecipes.com while searching for a cinnamon roll that actually lived up to what “it ought to be” (in my mind!). I wanted something that was soft, not too “bread-y”, and allowed you to enjoy BOTH the bread and the cinnamon sugar.

The first time I made this, the whole family knew I’d stumbled upon a gem. It was absolutely incredible. And now, I eagerly await my second batch, which is currently rising in the warm upstairs.

 

Classic Cinnamon Rolls

This recipe is by:

Rolls:

  • 1 c Mashed Potatoes
  • 1 c reserved Potato Water
  • 3/4 c Butter
  • 3/4 c Sugar
  • 2 t Salt
  • 1 c Hot Water
  • 2 envelopes Active Dry Yeast
  • 1/2 c Warm Water
  • 8 1/2 c Flour (I’ve used bread flour for a little over half of this, since we had some…)

Filling (You can make more of this, if you like!):

  • 1/2 c Butter
  • 1 c Sugar
  • 1 1/2 t Ground Cinnamon

Icing (if you want it…):

  • 3 c Powdered Sugar
  • 6 T Butter, softened
  • 1 t Vanilla Extract

Directions:

  1. Combine potatoes, potato water, butter, sugar, salt, and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 c warm water in small bowl. Let rest 5 minutes. Add eggs, 2 c flour, and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour 1 c at a time until soft dough forms.
  2. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
  3. Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
  4. Roll one portion of dough on a lightly floured surface to a 12 x 18-in rectangle. (I tend to roll the dough out pretty thin, so I can get even more filling spread on it.) Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over the surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
  5. Let rise 30 to 45 minutes until nearly doubled.
  6. Bake in preheated 350 degrees F oven for 25 to 30 minutes (or until well cooked. 🙂 ).
  7. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

Enjoy!

 

 

 

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