Classic Cinnamon Rolls

Name: Classic Cinnamon Rolls
Ingredients: Rolls:; 1 cup mashed potatoes; 1 cup reserved potato water; 3/4 cup butter OR margarine; 3/4 cup sugar; 2 teaspoons salt; 1 cup hot water; 2 envelopes Fleischmann's(R) Active Dry Yeast; 1/2 cup warm water (100 to 110 degrees F); 2 eggs; 8 1/2 cups all-purpose flour, or more if needed; Filling:; 1/2 cup butter OR margarine, softened; 1 cup sugar; 1 1/2 teaspoons Spice Islands(R) Ground Saigon Cinnamon; Icing:; 3 cups powdered sugar; 6 tablespoons butter OR margarine, softened; 1 teaspoon Spice Islands(R) 100% Pure Bourbon Vanilla Extract; 5 tablespoons milk, or more as needed

20 ingredients

7 steps

Ingredients

Rolls:
1 cup mashed potatoes
1 cup reserved potato water
3/4 cup butter OR margarine
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann's(R) Active Dry Yeast
1/2 cup warm water (100 to 110 degrees F)
2 eggs
8 1/2 cups all-purpose flour, or more if needed
Filling:
1/2 cup butter OR margarine, softened
1 cup sugar
1 1/2 teaspoons Spice Islands(R) Ground Saigon Cinnamon
Icing:
3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon Spice Islands(R) 100% Pure Bourbon Vanilla Extract
5 tablespoons milk, or more as needed

Directions

1

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.
2

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.
3

Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
4

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.
5

Let rise 30 to 45 minutes until nearly doubled.
6

Bake in preheated 350 degrees F oven for 25 to 30 minutes.
7

Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.