Classic Cinnamon Rolls

Name: Classic Cinnamon Rolls
Cook time: 30 min
Yield: 24 rolls
Cuisine: United Kingdom
Ingredients: 1 cup mashed potatoes; 1 cup reserved potato water; ¾ cup butter OR margarine; ¾ cup sugar; 2 teaspoons salt; 1 cup hot water; 2 envelopes Fleischmann® Active Dry Yeast; ½ cup warm water (100 to 110 degrees F); 2 eggs; 8\u2009½ cups all-purpose flour, or more if needed; ½ cup butter OR margarine, softened; 1 cup sugar; 1\u2009½ teaspoons Spice Islands® Ground Saigon Cinnamon; 3 cups powdered sugar; 6 tablespoons butter OR margarine, softened; 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract; 5 tablespoons milk, or more as needed

First Place Winner at the 2008 Iowa State Fair!

INGRIDIENT

1 cup mashed potatoes

1 cup reserved potato water

¾ cup butter OR margarine

¾ cup sugar

2 teaspoons salt

1 cup hot water

2 envelopes Fleischmann's® Active Dry Yeast

½ cup warm water (100 to 110 degrees F)

2 eggs

8 ½ cups all-purpose flour, or more if needed

½ cup butter OR margarine, softened

1 cup sugar

1 ½ teaspoons Spice Islands® Ground Saigon Cinnamon

3 cups powdered sugar

6 tablespoons butter OR margarine, softened

1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

5 tablespoons milk, or more as needed

DIRECTION

Step: 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.

Step: 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.

Step: 3

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

Step: 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.

Step: 5

Let rise 30 to 45 minutes until nearly doubled.

Step: 6

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

Step: 7

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

NUTRITION FACT

Per Serving: 404 calories; protein 5.7g; carbohydrates 65.4g; fat 13.5g; cholesterol 49mg; sodium 318mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.

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