- 1 cup mashed potatoes
- 1 cup potato water (saved from boiling potatoes)
- 3/4 cup butter
- 3/4 cup sugar
- 2 teaspoons salt
- 1 cup hot water
- 2 envelopes Fleischmann’s® Active Dry Yeast
- 1/2 cup warm water (100 to 110 degrees F)
- 2 eggs
- 8-9 cups all-purpose flour
- 1/2 cup butter (Softened)
- 1 cup sugar
- 2 teaspoons Ground Cinnamon (I prefer Penzey’s)
- 3 cups powdered sugar
- 6 tablespoons butter (softened)
- 1/2 teaspoon 100% Pure Bourbon Vanilla (I prefer Penzey’s)
- 1/2 teaspoon Almond Extract
- 5 tablespoons milk, or more as needed
Note: You can add to the ingredients to make extra icing. Drizzle over rolls as desired then set the remaining icing aside in case someone wants more.
- Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Wait about 5 minutes before adding… eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Add flour, 1 cup at a time until soft dough forms.
- Knead by hand on a lightly floured surface until smooth and stretchy, (If using electric mixer, be sure to use a dough hook).
- Let rise in a warm, draft free area until doubled in size (about 1hr). Punch dough down; divide in half (for easier handling).
- Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in lightly greased 12X16-inch pan.
- Let rise 30 to 45 minutes until nearly doubled.
- Bake @ 350 degrees F for 25 to 30 minutes.
- Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.