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Cinnamon Rolls 2013 Iowa State Fair Winner

Cinnamon Rolls 2013 Iowa State Fair Winner

Cinnamon Rolls 2013 Iowa State Fair Winner

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 3 Hours, 30 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 24 rolls

Mashed potatoes and buttermilk make for a very tender dough. Filled with butter, brown sugar and cinnamon, the rolls bake to have a caramel-like bottom. Delicious!

Ingredients

  • 2 envelopes yeast, ADY or traditional
  • 1 c. buttermilk
  • 7 to 7 ½ c. all-purpose flour
  • 1 ½ c. warm water (100º to 110ºF)
  • ½ c. sugar
  • 2 tsp. salt
  • ½ tsp. sugar
  • 3 tbsp. butter OR margarine
  • ½ c. water
  • 1 medium russet potato, peeled and cut into ½-inch slices

Frosting

  • 2 to 4 tbsp. very hot water
  • 2 c. powdered sugar
  • 3 tbsp. butter, softened
  • 18 tsp. salt
  • 2 oz. cream cheese, softened

Filling

  • ½ c. butter OR margarine, softened
  • 1 c. brown sugar
  • 1 ½ tsp. Ground Cinnamon

Directions

  1. Bring potato and 1-½ cups water to a boil in a covered medium saucepan.
  2. Reduce heat to simmer and cook 15 to 20 minutes, until potatoes are very soft.
  3. Mash potatoes in water-a few lumps are fine.
  4. Measure potato water to make 1-¾ cups (add extra water if needed).
  5. Pour potato water back into saucepan.
  6. Add butter, sugar, salt and buttermilk.
  7. Heat or cool until mixture is warm (100º to 110ºF).
  8. Combine ½ cup water, yeast and ½ teaspoon sugar in a small bowl.
  9. Let stand 5 to 10 minutes or until foamy.
  10. Combine potato mixture, 2 cups flour and yeast mixturein a large mixer bowl.
  11. Beat for 2 minutes until very smooth.
  12. Gradually beat in flour, 1 cup at a time until a soft dough forms.
  13. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
  14. Place in greased bowl, turning to coat.
  15. Cover and let rise in a warm, draft-freeplace for 45 to 60 minutes, or until doubled.
  16. Punch dough down and placeon a lightly floured surface.
  17. Divide dough in half.
  18. Roll each portion into a 15 x 10-inch rectangle.
  19. Combine brown sugar and cinnamon in a small bowl.
  20. Spread dough with half of the butter and sprinkle with half of the brown sugar mixture.
  21. Roll up, beginning with the long side. Seal edges.
  22. Cut into 12 rolls and place in a greased 13 x 9-inch pan.
  23. Repeat with remaining dough.
  24. Cover and let rise 45 to 60 minutes, until doubled.
  25. Baked in preheated 350ºF oven for 20 to 25 minutes or until lightly browned.
  26. Cool on wire rack.
  27. Beat powdered sugar, cream cheese, butter and salt until blended.
  28. Gradually add water until desired consistency.
  29. Spread over rolls.
  30. Enjoy!