posted by Stacy in MS 06-14-100 6:06 PM
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup instant potato flakes
1 cup water
2 (1/4 oz.) envelopes active dry yeast
2 cups warm water (100º to 110º)
9 1/2 cups all-purpose flour (9 1/2 to 10 cups)
5 large eggs -- lightly beaten
1 cup sugar
1 cup shortening -- melted
1 tablespoon salt
1/2 cup butter or margarine -- softened
1 1/3 cups firmly packed light brown sugar
4 teaspoons ground cinnamon
1/2 cup chopped pecans -- toasted
1/2 cup raisins -- optional
2 cups powdered sugar
2 tablespoons milk
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons cream cheese -- softened
2 tablespoons butter or margarine -- softened
Stir together potato flakes and 1 cup water in a microwave-safe bowl. Microwave on high 3 minutes; stir.
Combine yeast and 2 cups warm water in a 2 cup glass measuring cup; let stand 5 minutes.
Combine mashed potatoes, 4 cups flour, eggs, and next 3 ingredients in a 6 quart bowl. Stir in yeast mixture until blended. Gradually stir in remaining 5 1/2 to 6 cups flour until soft dough forms. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
Divide dough in half. Roll each portion on a lightly floured surface into an 18x15 inch rectangle. Spread each with half of butter; sprinkle with 2/3 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup pecans, and, if desired, 1/4 cup raisins. Roll up, jellroll fashion, starting at a long edge. Cut each roll into 1 inch thick slices. Arrange in 4 (9x13 inch) pans or in 8 (8-inch) square pans. Cover and let rise in a warm place (85º) free from drafts, 30 minutes or until doubled in bulk.
Bake at 375º for 25 minutes or until golden. Drizzle with glaze. Yield: about 3 dozen
Glaze: Whisk together first 4 ingredients (powdered sugar, milk, water and vanilla) until blended; add cream cheese and butter, whisking until smooth. Yield: about 1 cup
Notes: You can stir up a batch of these cinnamon rolls a month ahead of time, place them in disposable pans, and store in the freezer. If you give these Cinnamon Rolls as a gift before baking, double the Glaze recipe and include about 1/4 cup in a small ziptop plastic bag with each gift. Add instructions to place the bag in hot water, snip a corner and then drizzle over baked rolls. As indicated, unbaked rolls may be frozen. To bake, remove from freezer, and thaw in refrigerator for 8 hours. Bake as directed.
Source: "Southern Living - November 1999 (page 230)"
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