Ingredients
- 2 packages (7ml each) quick-rise yeast
- 1/2 cup warm water
- 2 teaspoons honey
- 1-1/2 cups warm 2% milk
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 cup mashed potatoes
- 3 large eggs, room temperature, lightly beaten
- 2 teaspoons salt
- 8 cups all-purpose flour
FILLING:
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 ½ teaspoons all-purpose flour
- Dash of salt
- 1/2 cup butter, softened
VANILLA ICING:
- 3 cups confectioners’ sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla bean paste or vanilla extract
- Dash of salt
Directions
In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24×12-in. rectangle. Spread butter to within 1/2 an inch of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in 2 greased baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 180°C. Bake until lightly browned, 25 to 30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan for 30 minutes. In a small bowl, mix icing ingredients and drizzle over rolls.
Source: www.tasteofhome.com.