Cinnamon rolls

This is the time of year where the days start to cool down and we tend to bake more. I love these cinnamon rolls because they’re easy to make and they freeze well.
The kids can take one out of the freezer in the morning and it’s thawed by the time lunch rolls around at school. Convenient and delicious snacks are a must have for the school season.
Once you make these once you’ll be making them all the time, its easier then it looks and they’re great for bake sales, parties, or to eat at home.
This classic cinnamon rolls recipe is always a hit. They’re especially nice for holiday mornings and weekends. Take a pan of these along to the office or to a morning meeting and you’ll be the designated hero.


1 cup mashed potatoes
1 cup reserved potato water
3/4 cup butter OR margarine
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann’s(R) Active Dry Yeast
1/2 cup warm water (100 to 110 degrees F)
2 eggs
8 1/2 cups all-purpose flour, or more if needed

1/2 cup butter OR margarine, softened
1 cup sugar
1 1/2 teaspoons Spice Islands(R) Ground Saigon Cinnamon

3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon Spice Islands(R) 100% Pure Bourbon Vanilla Extract
5 tablespoons milk, or more as needed


Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
Roll one portion of dough on a lightly floured surface to a 12 x 18-inch 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. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
Let rise 30 to 45 minutes until nearly doubled.
Bake in preheated 350 degrees F oven for 25 to 30 minutes.
Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

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