First Place Winner at the 2008 Iowa State Fair!
Ingredients
- potatoes: 1 cup (mashed)
- reserved potato water: 1 cup
- butter or margarine: 0.75 cup
- sugar: 0.75 cup
- salt: 2 tsp
- hot water: 1 cup
- envelopes Fleischmann's® Active Dry Yeast: 2 piece
- warm water (100 to 110 degrees F): 0.5 cup
- eggs: 2 piece
- ½ cups all-purpose flour: 8 piece (if needed)
- butter or margarine: 0.5 cup (softened)
- sugar: 1 cup
- ½ teaspoons Spice Islands® Ground Saigon Cinnamon: 1 piece
- powdered sugar: 3 cups
- butter or margarine: 6 Tbsp (softened)
- Spice Islands® 100% Pure Bourbon Vanilla Extract: 1 tsp
- milk: 5 Tbsp (or more if needed)
Metric Conversion
Stages of cooking
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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. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
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Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
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Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
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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 greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
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Let rise 30 to 45 minutes until nearly doubled.
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Bake in preheated 350 degrees F oven for 25 to 30 minutes.
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Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
