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Rolls: Cinnamon Rolls *




Source of Recipe


Tone's


Recipe Introduction


Tone�s Cinnamon Roll Winner - Iowa State Fair 2004


List of Ingredients




Rolls:
1 pkg. yeast
1/2 cup warm water
1 cup mashed potatoes
1 cup hot potato water
1/2 cup butter, softened
2 teaspoons salt
3/4 cup sugar
1 egg, slightly beaten
1 cup cold water
6-1/2 to 7 cups flour
1/2 cup melted butter
1 cup sugar
1-1/2 tablespoons Tone�s Ground Cinnamon

Powdered Sugar Frosting:
6-1/2 cups powdered sugar
6 tablespoons butter, softened
6 tablespoons milk
1 teaspoon Tone�s Vanilla Extract
1 teaspoon Tone�s Almond Extract


Recipe



Dissolve yeast in 1/2 cup warm water. In a large bowl, combine mashed potatoes, potato water, butter, salt and sugar. Add egg, cold water and yeast mixture. Mix well. Add flour to make a very soft dough. Knead 5 minutes. Cover and let rise until doubled. Punch dough down. Roll out dough to a 24 x 12-inch rectangle on a floured surface. Spread dough with melted butter. Combine 1 cup sugar and cinnamon in a small bowl; sprinkle evenly over the melted butter.

Roll up from long sides, as a jelly roll. Cut into 24 equal slices. Place cut side up in a greased 11 x 15-inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 350�F. for 25 to 30 minutes, or until done. Remove from oven and cool on rack.

For frosting, combine all ingredients; beat until smooth and creamy. Frost cooled rolls.

YIELD: 24 Rolls