Prep- Scrub a 10oz potato and prick all over. Microwave for 5 to 7 minutes until tender. Cut in half and scoop out pulp and discard skin. Mash pulp (measure 1 cup).
In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, mashed potato, the 1/3 cup butter, the granulated sugar, and salt just until warm (120F to 130F) and butter almost melts; add to flour mixture along with the vanilla and eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic 3 to 5 mins total kneading time. Shape dough into a ball. Place in a greased bowl; turning once to grease surface of dough.
Cover; let rise in a warm place until doubled in size 45 to 60 minutes. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2 inch baking pan; set aside. For filling, in a small bowl stir together brown sugar and cinnamon; set aside. Roll dough into an 18x12 inch rectangle. Spread the 1/4 cup butter over the dough leaving a 1 inch margin on the long side. Sprinkle filling over butter leaving margin. Roll up into a spiral starting from the long side with the filling. Pinch dough to seal seam. Cut dough spiral into 12 rolls. Arrange rolls in baking dish. (Stop if making ahead) Cover with a clean kitchen towel and let rise until dough has doubled in sized (about 30 minutes).
6. Preheat oven to 375F for baking pan OR 350F for glass baking dish and bake for 25 to 30 minutes or until golden brown and done in the center. Cool in pan on a wire rack for 10 minutes. Using a small metal spatula, loosen rolls from pan. Place a wire rack on top of the rolls and invert pan to remove rolls. Invert rolls again onto a serving dish. Spread Icing over rolls.
Make Ahead Directions. If making ahead, stop at indicated point and place in the refrigerator for 2 hours or up to 24 hours. Before baking let chilled rolls stand covered for 30 minutes at room temperature. Uncover and bake as directed.
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Originally Submitted
5/4/2014
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