- 2 1/4 cup water
- 1 1/2 medium potatoes chopped finely
- 1 Tablespoon salt
- 1/2 cup butter, divided
- 1 1/2 cups buttermilk
- 1/2 cup sugar
- 2 eggs
- 3 Tablespoons instant yeast
- 9-11 cups flour
- 1 1/2 cups brown sugar
- 1-2 teaspoons cinnamon
To make the dough:
Put water and potatoes chopped into a sauce pan and boil the potatoes about 12 minutes or until soft.
Put potatoes and water into a blender and blend until smooth. Add water (if needed) until the cooked mixture is 2 2/3 cups.
To blended potatoes and water, add 1 Tablespoon salt and 1/4 cup butter. Blend until butter is melted.
Add 1 1/2 cups buttermilk, 1/2 cup sugar, and 2 eggs. Blend until smooth.
In the mixing bowl, mix together 4 cups flour and 3 Tablespoons instant yeast. Mix well. Pour liquid into flour mixture and mix until smooth.
Let rest for 10-15 minutes or until you see bubbles in the dough. (Although I use instant yeast, the dough turns out better when I use this method. You are welcome to follow your own bread making directions.)
Add enough of the rest of the flour to make a smooth, elastic dough.
Place to dough in a greased bowl, turning the dough once to coat the whole ball of dough with grease. (Or you can spray the top of the dough with Pam or another spray coating.) Cover the bowl with a towel and let the dough raise in a warm spot for about 1 hour or until doubled in bulk. You will know if it is ready if you can press two fingers lightly into the dough and the imprint remains.
While the dough is rising make the Cinnamon Sugar Filling by mixing together:
- 1 cup brown sugar
- 1 Tablespoon cinnamon
Roll from the long side and cut into 3/4" - 1" slices. Place on 2 jelly roll pans (or cookie sheets) lined with parchment paper (or greased). As you place each cinnamon roll on the pan, make sure they are just touching each other. They are softer after they are cooked if you do this. Let rise until doubled in bulk. Place in a 350˚ F oven and bake for about 12 minutes or until the rolls are just starting to brown.
Take out and let cool (at least let them cool a few minutes so you don't burn your mouth!) Don't frost until you are ready to eat. Sugar is hygroscopic (it absorbs lots of water). If you frost them now, the frosting absorbs the moisture from the cinnamon rolls and you end up with dry cinnamon rolls tomorrow. If you are making some for a neighbor, send some frosting over in a ziplock bag or a small disposable container and let them frost the cinnamon rolls when they are ready to eat them.
Cream Cheese Frosting
- 1- 8 ounce package cream cheese, at room temperature
- 1/2 cup butter, softened
- 2 teaspoons vanilla
- 4 1/2 - 4 3/4 cups powdered sugar
I hope you enjoy this recipe as much as our family does!