Classic Cinnamon Rolls

Name: Classic Cinnamon Rolls
Total time: 1 h 15 min
Yield: 24 rolls
Ingredients: 1 cup mashed potatoes (about 2 medium potatoes); 1 cup reserved potato water; 3/4 cup butter OR margarine; 3/4 cup sugar; 2 teaspoons salt; 1 cup hot water; 2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional Yeast; 1/2 cup warm water (100° to 110°F); 2 eggs; 8-1/2 to 9-1/2 cups all-purpose flour; 1/2 cup butter OR margarine, softened; 1 cup sugar; 1-1/2 tablespoons ground cinnamon; 3 cups powdered sugar; 6 tablespoons butter OR margarine, softened; 1 teaspoon pure vanilla extract; 5 to 6 tablespoons milk

Intermediate • 24 rolls • 1 hr 15 min

Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer 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. 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.

Ingredients

Rolls:

1 cup mashed potatoes (about 2 medium potatoes)
1 cup reserved potato water
3/4 cup butter OR margarine
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional Yeast
1/2 cup warm water (100° to 110°F)
2 eggs
8-1/2 to 9-1/2 cups all-purpose flour

Filling:

1/2 cup butter OR margarine, softened
1 cup sugar
1-1/2 tablespoons ground cinnamon

Icing:

3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon pure vanilla extract
5 to 6 tablespoons milk

Method

Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer 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.
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.
Let rise in a warm, draft-free area about 1 hour, until doubled in size. Punch dough down; divide in half.
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. Let rise 30 to 45 minutes until nearly doubled.
Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.