Put in small bowl or 2 c. measuring cup:
1 c. warm water
2 T. yeast
2 T. sugar
In small saucepan heat until hot:
3 c. milk
Pour hot milk in mixer bowl and add:
Mix well
½ c. oil
1 c. sugar
1 c. potato flakes
Add, beating well after each addition:
4 eggs (room temperature)
2 c. flour
Add and beat well:
½ c. flour
Yeast mixture
Add:
1 T. salt
Enough flour for a soft dough (10-12 c.)
It should be a little sticky to the touch.
Let rise twice in a covered bowl, in a warm spot
To make into cinnamon rolls, divide dough in half. Make each half into a smooth ball on a lightly floured surface. Let dough rest 15 minutes. Then roll dough into a rectangle and cover with half of the filling recipe below. Roll dough lengthwise in a loose roll and cut with pastry cutter into cinnamon rolls. Place on parchment-lined baking sheet and let rise 30 minutes.
Bake at 350 for 15 minutes. Then turn pan around and continue baking for 10 minutes more.
Remove from oven, let cool slightly, frost with icing recipe below
Cinnamon roll filling:
1 ½ C. packed light brown sugar
½ c. flour
2 T. cinnamon
1 cup unsalted butter, cold (cut into pieces)
Combine the brown sugar, flour and cinnamon in medium-sized bowl. Stir to combine. Cut in the cold butter with a pastry blender or two knives until mixture is crumbly.
In bowl stir together:
1 ¼ c. sifted powdered sugar
1 tsp. corn syrup
½ tsp. vanilla
Enough half and half or light cream (1-2 T.) to make of drizzling consistency
After dividing dough in half and resting the dough for 15 minutes, roll each half into a 24” X 6” rectangle. Sprinkle with the filling recipe on half of the rectangle. Fold rectangle over and cut into 24 strips 1 inch wide. Hold strips at both ends and twist. Place on parchment covered baking sheet. Cover and let rise for 30 minutes. Bake and frost the same as for cinnamon rolls.
