Prep Time: 3 Hours
Cook Time: 25 minutes
Difficulty: Intermediate
Servings: 24
Ingredients:
For the rolls
- 2 teaspoons Plus 2/3 Cup Sugar, Divided
- 1 cup Warm Water
- 2 packages Yeast, 0.75 Ounce Packets
- 4 whole Eggs Beaten
- ⅔ cups Melted Margarine
- 1 teaspoon Salt
- 1 cup Homemade Mashed Potatoes
- 6 cups Bread Flour, Preferably Thesco (Which I Buy At A Bulk Food Store)
- _____
- FOR THE FILLING:
- 1 cup Brown Sugar
- 2 Tablespoons Cinnamon
- 6 Tablespoons Melted Butter
- _____
- FOR THE CARAMEL FROSTING:
- 1 stick Butter
- 1 cup Brown Sugar
- ¼ teaspoons Salt
- ¼ cups Milk
- 1 teaspoon Vanilla
- 2-½ cups Powdered Sugar
For the rolls, mix together 2 teaspoons sugar, warm water, and the yeast. Let stand for 5 minutes.
Mix together the rest of the roll ingredients in a large bowl and add the yeast mixture gently. Cover dough and let rise until double in size. (This usually takes around 2 hours.)
While the dough is rising, make the filling. In a small dish mix together the brown sugar and cinnamon. Once it’s finished rising, roll out dough in a rectangular shape to about 1/4 inch thickness. Spread with the melted butter and the brown sugar and cinnamon mixture. Roll up and cut into 1-inch slices. Place slices approximately 1 inch apart on a baking sheet greased with melted margarine. Let rise for 1 hour and 15 minutes. Bake at 350 degrees F for 25 minutes or until golden brown.
While the rolls are baking, go ahead and make the caramel frosting. Melt the butter in a saucepan over low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar.
Spread a thin layer on the rolls once they have cooled off.
If you like a lot of icing or have a really big sweet tooth you might want to make 1-1/2 batches of the icing to make sure that you have plenty.
Yum!!!
ReplyDelete