Amish Cinnamon Rolls with Mashed Potatoes

Name: Amish Cinnamon Rolls with Mashed Potatoes
Prep time: 60 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 3 dozen
Ingredients: 1/2 pound russet potatoes, peeled and quartered; 2 packages (1/4 ounce each) active dry yeast; 2 tablespoons plus 3/4 cup sugar, divided; 2 cups warm water (110° to 115°); 3/4 cup butter, melted; 2 eggs, beaten; 3/4 cup sugar; 2/3 cup nonfat dry milk powder; 1 tablespoon salt; 2 teaspoons vanilla extract; 8 cups all-purpose flour; FILLING:; 1/2 cup butter, melted; 3/4 cup packed brown sugar; 3 tablespoons ground cinnamon; ICING:; 2 cups confectioners' sugar; 1/4 cup milk; 2 tablespoons butter, melted; 1/2 teaspoon vanilla extract

Total Time Prep: 1 hour + rising Bake: 25 min. + chilling

Yield 3 dozen

Contest Winner

Test Kitchen Approved

These Amish cinnamon rolls are soft and tender because of their "secret" ingredient, mashed potatoes. You may never boil a potato again without wanting to make cinnamon rolls!

Ingredients

1/2 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
2 tablespoons plus 3/4 cup sugar, divided
2 cups warm water (110° to 115°)
3/4 cup butter, melted
2 eggs, beaten
3/4 cup sugar
2/3 cup nonfat dry milk powder
1 tablespoon salt
2 teaspoons vanilla extract
8 cups all-purpose flour
FILLING:
1/2 cup butter, melted
3/4 cup packed brown sugar
3 tablespoons ground cinnamon
ICING:
2 cups confectioners' sugar
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.)
Heat reserved potato liquid to 110°-115°. In a large bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight.
Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12x8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over the dough.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13x9-in. baking pans. Cover and let rise until almost doubled, 45 minutes.
Bake at 350° for 25-30 minutes. Combine icing ingredients; drizzle over rolls.

Nutrition Facts

1 roll: 260 calories, 8g fat (5g saturated fat), 31mg cholesterol, 286mg sodium, 44g carbohydrate (21g sugars, 1g fiber), 4g protein.