Now this is a not so healthy breakfast compared to my last post about buckwheat, which is super healthy. These were really good and they hit the right spot that was hungry for some of these babies! They came out perfect and the leftovers warmed up nicely. What’s better than a soft cinnamon roll and a cup of coffee?
- 1/2 cup mashed potatoes
- 1/2 cup reserved potato water
- 6 Tablespoons (85 grams) butter
- 6 Tablespoons sugar
- 1 teaspoon salt
- 1/2 cup hot water
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water
- 1 egg
- 4 1/4 cup flour, plus more if needed
- 1/4 cup butter, softened
- 1/2 cup sugar
- 3/4 teaspoon cinnamon
- 3 cups powdered sugar
- 6 Tablespoons butter, softened
- 1 teaspoon vanilla
- 5 Tablespoons milk, plus more if needed
- Combine potatoes, potato water, butter, sugar, salt and hot water in a large mixing bowl. Stir until the butter melts. Set aside and let cool.
- Combine yeast and 1/4 cup warm water in a small bowl. Let rest 5 minutes. Add egg, 1 cup flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
- Knead on a lightly floured surface until smooth and elastic (about 4-6 minutes), or knead with an electric mixer using a dough hook. Place in a greased bowl, turning to coat. Cover.
- Let rise in a warm, draft free area about 1 hour or until doubled in size. Punch down.
- Roll dough on a lightly floured surface to about a 12 x 18 inch rectangle. Spread with the butter. Combine sugar and cinnamon, then sprinkle the mixture over the surface. Roll up tightly lengthwise, sealing the edges. Cut into 12 equal slices. Place in a greased 9 x 13 inch pan. Cover.
- Let rise 30 to 45 minutes or until nearly doubled.
- Bake in a preheated oven set at 350 F (180 C) for 25 to 30 minutes.
- Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
Adapted from allrecipes.com