Mashed potato cinnamon rolls is a luscious cinnamon rolls are made with mashed potatoes? They are mmm good! From Christine Duncan of Ellensburg Washington.

Ingredients 

1/2 pound russet potatoes, peeled and

quartered

2 packages (1/4 ounce each) active dry yeast

2 tablespoons plus 3/4 cup sugar, divided

2 cups warm water (110° to 115°)

3/4 cup butter, melted

2 eggs, beaten

3/4 cup sugar

2/3 cup nonfat dry milk powder

1 tablespoon salt

2 teaspoons vanilla extract

8 cups all-purpose flour

FILLING:

1/2 cup butter, melted

3/4 cup packed brown sugar

3 tablespoons ground cinnamon

ICING:

2 cups confectioners’ sugar

1/4 cup milk

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

Method 

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. 

Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.)

Heat reserved potato liquid to 110°-115°. In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes.

Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight.

Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. 

Combine brown sugar and cinnamon; sprinkle over the dough.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13-in. x 9-in. x 2-in. baking pans.

Cover and let rise until almost doubled, 45 minutes. Bake at 350° for 25-30 minutes.  Combine icing ingredients; drizzle over rolls. Yield: 3 dozen.