The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
the Times 

Classic Cinnamon Rolls (using mashed potatoes)

 

April 30, 2020



First before I start on my recipe, I realized that I seem to be on a bread kick. I had been thinking about cinnamon rolls and had not made any for a long time. In fact, I had not used my rolling pin for a long time. It truly is a day project with making the dough, raising it, rolling it out, rerolling it with the filling, then raising it again, and finally baking it. Whew. There went Saturday, and yet another day of not cleaning,

Second, when we were growing up, if Dad was not coming home for supper (as they called it), then Mom often made us creamed eggs on toast. Simple but filling. My kids also liked it. I sometimes added tuna or chopped chicken.. I hear in the military it was called SOS. I believe it was chipped beef in white sauce over bread. You may want to Google it to see what it stands for. What made me remember it was the recipe came into my feed from All Recipes.com. Interesting to see it as a "recipe."

This recipe won first prize in the 2008 Iowa fair and got a 5 star. I like to read the reviews and at the end, I will share some notes.

INGREDIENTS: FILLING

1 c. mashed potatoes ½ c. butter

1 c. reserved potato water 1 c. sugar

¾ c. butter (or margarine) 1 ½ tsp cinnamon

¾ c. sugar ICING

2 tsp salt 3 c powdered sugar

1 c. hot water 6 Tbsp butter

2 envelopes active dry yeast 1 tsp vanilla

½ c. warm water (100-110 degrees) 5 Tbsp water or more if needed

8 ½ c. all- purpose flour

DIRECTIONS:

Combine potatoes, potato water, butter, sugar, salt and hot water in a large mixing bowl. Stir until butter milts, set aside and let cool. Combine yeast and ½ cup warm water in a small bowl. Let rest for 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour 1 cup at time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic about 4 to 6 minutes OR knead with an electric mixer using a dough hook. Place in a greased bowl turning to coat. Cover.

Let rise in a warm, draft free area about 1 hour. Until double in size. Punch dough down, divide in half.

Roll one portion of dough on a lightly floured surface to a 12 x 18 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 and place on a greased 13 x 6 inch pan. Repeat with remaining dough. Cover.

Let rise 30 to 45 minutes until doubled.

Bake in a preheated oven at 350 degrees for 25 to 30 minutes. Cool for 15 minutes and frost if desired.

NOTES:

Tip, about 2 potatoes = 1 cup (or more) One of the reviews mentioned she added 2 teaspoons vanilla to the dough mixture. She also used half brown sugar and half white sugar for the filling. I used 1/3 brown sugar and 2/3 white sugar. I also used 2 teaspoons of cinnamon and felt I could have easily used a tablespoon.

The review mentioned she used 2 cups of the potato water since it was already hot. She also added a pinch of cloves.

MY NOTES:

I used half of the dough and added raisins. I thought most people liked raisins but I guess not. The other half was no raisins. If you like a glaze instead of thick frosting, then you should have enough for both pans. I don't follow a recipe for the frosting so if I'm low, I add more sugar and milk. Too much goes on graham crackers!!

Also, I never time the rising of the dough. If I get busy and its 2 hours before I get back to it, then it's all good (in my opinion).

 

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