Cinnamon Rolls with Spuds

These cinnamon rolls are amazing. They are great for Easter morning breakfast, or you can enjoy them for Conference Sunday.

Cinnamon Rolls with Spuds

2 Tablespoon yeast ½ cup warm water 2 Tablespoon sugar 1 Cup mashed potatoes (can made from instant potatoes) 3 Cups warm water 6 Tablespoons powdered milk powder ½ cup butter 1 cup sugar 1 Tablespoon Salt 2 Eggs, beaten 2 teaspoon vanilla 8 ½ Cups flour (may need more or less)

Filling: 3/4 Cup butter, softened 3/4 cup brown sugar 2 to 3 tablespoon ground cinnamon

Frosting: 6 ounces cream cheese ½ cup butter 2 teaspoon vanilla 5 cups powdered sugar (may need more or less) ¼ teaspoon salt

In large mixing bowl combine yeast, water and sugar. Let sit until starts to bubble. Dump in all ingredients and knead until smooth but soft dough about 10 minutes. Let rise until double in size, about 1 hour. Roll out into a rectangle, the longer in length the smaller the rolls will be. Spread with butter and then sprinkle with brown sugar and cinnamon. Roll them up and cut with dental floss into about 2 inch rolls. Place into a 13×9 buttered pan, about 1 inch apart. Let rise until doubled about 1 hour. Bake at 350 degrees for 25 minutes, or until browned on top and bottom.

Combine ingredients for frosting. Frost and enjoy.

I like to frost the cinnamon rolls with half the frosting when they are hot and let it melt into the rolls, and then let cool slightly and then frost with the reminder of frosting. You can’t wait for these to cool before you eat them. You can also add raisins or pecans when rolling up the dough.