Classic Cinnamon Rolls Recipe

 Classic Cinnamon Rolls Recipe

Ingredients:

Rolls:

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

Derictions:

Join potatoes, potato water, spread, sugar, salt and heated water in enormous blending bowl. Mix until margarine dissolves; put away and let cool. Join yeast and 1/2 cup warm water in little bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast blend to potato combination. Beat until all around blended. Keep adding flour, 1 cup at a time until soft mixture structures.

Massage on a delicately floured surface until smooth and flexible (around 4 to 6 minutes), OR work with electric blender utilizing batter snare. Place in a lubed bowl, going to cover. Cover.

Give rise access a warm, draft free region around 60 minutes, until multiplied in size. Punch mixture down; partition fifty-fifty.

Roll one piece of mixture on a delicately floured surface to a 12 x 18-inch square shape. Spread with a large portion of the margarine. Consolidate sugar and cinnamon; sprinkle half of the blend over surface. Roll up firmly longwise, fixing edges. Cut into 12 cuts. Place in lubed 13 x 9-inch skillet. Rehash with residual batter. Cover.

Let rise 30 to 45 minutes until almost multiplied.

Heat in preheated 350 degrees F stove for 25 to 30 minutes.

Cool for 15 minutes. Join icing fixings and shower over rolls.

Enjoy !

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